Improve Your Diet and Avoid Cancer

 

Research has consistently shown strong links between cancer and various lifestyle factors, including diet, environmental toxins, stress management, and physical activity. 

 

This article focuses on adopting a healthier diet to reduce cancer risk. Cancer cells thrive in environments with high inflammation, which supports their growth and progression. By making mindful dietary choices, you can help reduce inflammation and lower your risk of cancer. 

 

 

 

 

 

Some foods contain precious anti-cancer molecules. These include: 

 

Rich in polyphenols that reduce the growth of the new blood vessels needed for tumour growth, green tea is also a powerful antioxidant and activates mechanisms in the liver which help to eliminate cancerous toxins from the body more rapidly. In mice it has been shown to block the effects of chemical carcinogens responsible for breast, lung, oesophageal, stomach and colon cancer. 

 

The most powerful natural anti-inflammatory identified today. In the laboratory it enhances the effectiveness of chemotherapy and reduces tumour growth. To be assimilated by the body tumeric needs to be mixed with black pepper and, ideally, it should be dissolved in oil. 

 

These all help to regulate blood sugar levels, which in turn reduces insulin secretion and thus the growth of cancer cells. They promote the death of cancer cells in colon, breast, lung and prostate cancer. 

 

Shiitake, crimini, portabello and oyster mushrooms stimulate the reproduction and activity of immune cells. They are often used in Japan as a complement to chemotherapy to support the immune system. 

 

Cabbages, sprouts, broccoli and cauliflower contain powerful anti-cancer molecules. But boiling will destroy them — steam briefly or stir-fry rapidly in a little olive oil. 

 

Carrots, yams, sweet potatoes, squash, tomatoes, apricots, beets and all the brightly coloured fruits and vegetables contain vitamin A and lycopene, which have the proven capacity to inhibit the growth of particularly aggressive cancers. 

 

Rosemary, thyme, oregano, basil and mint are rich in essential oils of the tarpene family which reduce the spread of cancer cells by blocking the enzymes they need to invade neighbouring tissues. 

 

Oranges, tangerines, lemons and grapefruit contain anti-infammatory flavonoids which are also present in the skin. So buy organic, unwaxed citrus fruit and add the zest to salad dressing or steep the skins in hot water or tea. 

 

It is human nature to wait until we have a wake-up call before we pay attention to the things that would help us to be healthier. However, making small changes now to what we eat can absolutely help us to not only avoid cancer but also benefit our overall health by maintaining a healthy weight, sleeping better and increasing our energy and concentration. 

 

http://www.nhs.uk/Livewell/preventing-cancer/Pages/diet-and-cancer.aspx 

http://www.helpguide.org/articles/diet-weight-loss/anti-cancer-diet.htm