10 Cancer Fighting Foods

Experts recommend adhering to the following rule: the plate should always contain 2/3 of plant foods and no more than 1/3 of protein.

cruciferous

Broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, watercress, and other vegetables have already earned a reputation as fighters against cancer.

These vegetables contain indoles, which stimulate the production of a powerful antioxidant, the enzyme glutathione peroxidase. Scientists believe that indoles inactivate excess estrogens that can cause cancer, especially breast tumors. These vegetables are also high in vitamin C, a powerful antioxidant. For maximum preservation of indoles, these vegetables should preferably be consumed raw, or after a short steaming.

Soy and soy products

Soybeans and any products made from soy (tofu, tempeh, miso, and soy sauce) prevent the reproduction of malignant cells. In addition, they contain isoflavones and phytoestrogens, which have antitumor activity. In addition, soy products reduce the toxic effects of radiation and chemotherapy.

Various types of onions and garlic

Garlic has chelating properties, that is, the ability to bind toxins, including, for example, potentially carcinogenic cadmium from cigarette smoke, and remove them from the body. It also activates white blood cells, which engulf and destroy cancer cells. One of the most common types of cancer is stomach cancer, but eating garlic and onions regularly reduces the chance of this disease. In addition, garlic serves as a source of sulfur, which is necessary for the liver to perform a detoxifying function.

The bow works in a similar way, although to a lesser extent. Both garlic and onions contain allicin, a sulfur-containing substance with powerful detoxifying effects. Considering that the liver is a universal organ that cleanses our body of any carcinogens and pathogenic microbes, the importance of onions and garlic cannot be overestimated.

Brown algae

 Brown algae contain a lot of iodine, which is necessary for the thyroid gland, which regulates the metabolism of sugar (energy) in the blood. It is known that starting at about 25 years old, the thyroid gland gradually decreases in size, and many people find that its function is insufficient (a decrease in hormone production) with age. If energy production is reduced, then blood sugar metabolism changes accordingly, which creates favorable conditions for the occurrence of cancer. Brown algae contain a lot of selenium, which is a powerful antioxidant.

Nuts and fruit seeds

Almonds contain laetrile, a natural substance that contains a cyanide-like substance that is deadly to malignant cells. The ancient Greeks, Romans, Egyptians, and Chinese ate the seeds and pits of fruits such as apricots, believing that they suppressed the development of cancer.

Flax and sesame seeds, pumpkin and sunflower seeds contain lignans in their hard outer shell. These are the so-called phytoestrogens (substances that imitate the hormone estrogen in their action), which help to remove excess estrogen from the body. Excess estrogen is known to stimulate the occurrence of hormone-dependent cancers, in particular breast, ovarian and uterine cancers.

Soybeans, tofu, miso, and tempeh are also rich in lignans, which may be one reason why hormone-dependent cancers are less common in Asian countries.

Japanese and Chinese mushrooms

Maitake, shiitake, and reishi mushrooms contain powerful immune-boosting polysaccharides called beta-glucans.

Ordinary mushrooms do not have them, so it makes sense to look for these natural oriental drugs, even in dried form, in supermarkets and shops selling Chinese food. Use them in any dish where mushrooms are added.

tomatoes

In recent years, tomatoes have received special attention due to the discovery of antitumor properties in them. Tomatoes contain lycopene, a powerful antioxidant.

Fish and eggs

They are a rich source of omega-3 fatty acids that inhibit the formation of cancer cells. At the moment, preference is given to flounder from fish species.

Citruses and berries

Citrus fruits and cranberries contain bioflavonoids that support and enhance the antioxidant activity of vitamin C, which these fruits and berries are especially rich in. Strawberries, raspberries, and pomegranates contain ellagic acid, a powerful antioxidant that prevents gene damage and slows down the growth of cancer cells. With blueberries, we also get substances that prevent oxidative processes and slow down the aging process.

Useful seasonings

Turmeric (turmeric) is a bright yellow powder from the tubers of a plant in the ginger family, widely used as a spice. Turmeric has good anti-cancer properties, especially in the treatment of bowel and bladder cancer. It can reduce the body's production of specific enzymes associated with inflammation, which are abnormally high in patients with certain types of inflammatory diseases and cancers.

Tea

Both green and black contain certain antioxidants known as polyphenols (catechins), which can prevent cancer cells from dividing. Green tea is the most effective in this regard, black tea is a little less effective, and herbal teas, unfortunately, have not shown this ability.

According to a report published in the Journal of Cellular Biochemistry (USA) in July 2001, these polyphenols, abundant in green and black tea, red wine, and olive oil, may protect against various types of cancer. Dry green tea leaves contain approximately 40% polyphenols by weight, so green tea consumption can significantly reduce the risk of stomach, colon, lung, liver, and pancreatic cancers.

Are there foods that, on the contrary, increase the risk of cancer or worsen the course of the disease? Such products exist, and this primarily:

Alcohol

It has been established that alcohol abuse increases the risk of developing cancer of the oral cavity, larynx, pharynx, esophagus, liver, and breast. Women at high risk of developing breast cancer should avoid alcohol altogether, as drinking even a few drinks a week increases the likelihood of developing the disease.

Meat

Meat consumption in the presence of cancer or an increased risk of its occurrence should be limited. According to several studies, a higher risk of colon and stomach cancer is found among people whose diet consists mainly of meat products prepared in the culinary industry. Perhaps this is due to the addition of nitrites, widely used in cooking as food additives. In addition, meat contains cholesterol, and the consumption of fatty, high-calorie, and cholesterol foods leads to the development of obesity, which is associated with a higher risk of developing cancer (breast cancer in postmenopausal women, endometrium, colon, gallbladder, esophagus, pancreas). , kidneys).

The data of scientists from Stockholm have recently been published. Swedish doctors summarized the statistics of scientific research, which involved almost 5 thousand people. It turned out that with an increase in the consumption of processed meat products for every 30 grams per day, the risk of developing stomach cancer increases by 1538%. According to scientists, the increased risk of cancer may be due to the addition of nitrates and preservatives to these products. In large quantities, these substances are carcinogens. The second important factor is the impact of toxic substances formed during the smoking of meat.

Salt and sugar

It has been found that people who consume large amounts of foods prepared with salting are more prone to developing cancer of the stomach, nasopharynx, and larynx. There is no data on the dangers of salt used as a seasoning, but moderation is also needed here. Consuming large amounts of sugar is dangerous in terms of developing excess weight, which, as already indicated, increases the risk of cancer. It is better to replace it with honey.