Cancer is a scary disease. Basically, something causes cells within your body to grow abnormally. There are known causes for cancer – viruses, smoking, chemicals (like asbestos), sunburns, and drinking alcohol.
Foods contain antioxidants, minerals, and vitamins that fight cancer. Eating these daily may protect you from cancer. If you are overweight, your cancer risk is increased. Losing weight through sensible nutrition can defend you similarly.
Instead of one food in each group, we’ll look at the compounds. If you don’t like one food, there are others in that group. Many foods show up in numerous teams, so you can make every calorie count.
Garlic is one of the best sources of allium. Allium has anti-tumor and antimicrobial effects and helps prevent cardiovascular disease. Garlic also kills H. pylori, bacteria associated with stomach cancer. Garlic may reduce the risk of colon, esophageal, pancreatic and breast cancers.
For best results, peel and chop a clove and let it sit 15 minutes. Use it to cook with or swallow with water.
Garlic is the most studied allium, but others in the family include chives, scallions, leeks, and onions.
Cruciferous vegetables like cabbage, kale, cauliflower, and broccoli contain glucosinolates. These activate enzymes, like sulforaphane, as they pass through the intestines. Sulforaphane fights H. pylori and detoxifies environmental pollutants.
Cruciferous veggies, particularly broccoli, reduce risk of prostate, lung, colon, breast, bladder, liver, neck, head, mouth, esophagus, and stomach cancer.
For best results, steam broccoli and add your daily garlic clove and olive oil. It is not solely healthy for weight loss, but it is a tasty way to fight many cancers.
Lycopene is a carotene that has a bright red color. Lycopene appears to reduce the risk of prostate cancer. It’s conjointly stopped breast, lung, and endometrial carcinoma cell growth in laboratory tests.
Tomatoes are an amazing supply of carotenoid and change of state or process them makes the carotenoid even additional obtainable to your body. Add some tomatoes to your broccoli and garlic!
Other sources include guavas, watermelon, papaya, grapefruit, cooked red bell peppers, cooked asparagus, red cabbage, mangos, and cooked carrots.
Ellagic acid is a polyphenol with antioxidant properties. Plants manufacture ellagic acid as a defense against infection. Ellagic acid seems handiest fighting skin, bladder, lung, gullet and breast cancers.
Choose strawberries, grapes, blackberries, raspberries, cranberries, pomegranate, guava, pecans, and walnuts. Many of those embraces ascorbic acid, which only adds to the protective qualities. Remember that nutty ar sensible for you in little amounts. They are high in calories and easy to overeat. Too many nuts won’t help you lose weight.
Another carotene that you need to fight cancer is beta-carotene. You probably know it best as carrots, but any red, yellow or orange fruit or vegetable contains beta-carotene. As an antioxidant, beta-carotene protects cell membranes and slows cancer cell growth.
Beta-carotene may protect against cervical, breast, mouth, pharynx and larynx, esophagus, and stomach cancers. Eat foods like carrots, apricots, broccoli, asparagus, grapefruit, chives, kale, onions, and sweet potatoes.
Steam carrots whole for a huge amount of beta-carotene.
Lutein, yet another carotene, is found in dark green leafy vegetables, most especially spinach. Lutein is important for vision but may protect against esophageal, ovarian, endometrial, lung, and colorectal cancers.
These vegetable are high in fiber and contain folacin, both of which are known to fight cancer.
Eat spinach raw or lightly cooked for best results. Other lutein-rich foods include kale, squash, sweet corn, swiss chard, arugula, peas, egg yolks, and carrots.
Fiber is what’s left over once your body digests everything else from plants. Fiber helps waste move through your intestines and carries toxins with it. By eating more fiber, you clear your intestines out more quickly. Fiber conjointly helps you’re feeling full longer and is crucial to weight loss. Fiber is linked with decreased colorectal cancer.
One excellent source of fiber is whole grains. If you eat bread, eat whole grain bread. White bread has nearly no fiber and is treated like sugar in your body.
Besides fruit and vegetables, eat beans and legumes, quinoa, oats, popcorn (not buttered!), and chia seeds.
One very important polyphenol is tannin. These have cancer-fighting, antiviral, antibacterial, and anti-fungal properties. Green tea is very high in tannins and has been shown to reduce blood sugars and insulin levels. That makes it excellent for supporting weight loss.
Try to drink green tea with every meal. It is an easy way to keep you hydrated and has a lot of benefits. Other sources embrace occasional, pomegranates, persimmons, cranberries, strawberries, blueberries, grapes, and 70% cocoa chocolate.
Selenium is an antioxidant that reduces some cancers. It protects you from metals like mercury, cadmium, and silver and slows tumor growth. Studies show that element fights muscle system, lung, liver, and gastric cancers.
Because the element is toxicant, be careful about taking supplements. Instead, eat 6 Brazil nuts a week. Fish, beef, chicken, and pork also contain selenium. Make sure to select the leanest meat to encourage weight loss.
Studies show that fat-soluble vitamin protects against cancer if it’s eaten as a food, not taken as a supplement. The easiest thanks to getting fat-soluble vitamin is to decide on your change of state oils rigorously.
Wheat germ oil, sunflower oil, and safflower oil are excellent sources. Avocados, mangos, and berries are wonderful similarly and contain several alternative cancer-fighting properties. Healthy oils also help you lose weight
For best cancer protection, lose weight, stop smoking, limit alcohol and exposure to toxins. Support this by eating fruits and vegetables rich in carotenes and polyphenols. Add healthy fiber for added protection. Avoid processed meats and eat less red meat.
You can take these cancer-fighting chemicals as supplements, but your body absorbs them better when eaten fresh and raw or lightly steamed. The best thanks to fighting cancer is to eat