In this article, we are focusing more on cancer-fighting foods. The foods on this list contain anti-inflammatory properties, which is an important component to keep in mind when considering cancer-fighting foods. Foods rich in anti-inflammatories and antioxidants are what is needed to fight against free radicals (which would otherwise turn into potential cancer-forming cells).
Sometimes it can be hard switching diets, especially when you are forced to eat what you’ve never eaten before. But here is the deal – if you want to be free from cancer, you need to introduce anti-inflammatory and antioxidants into your diet.
Cancer-Fighting Foods Needed To Stay Alive
Cruciferous Vegetables
Cruciferous vegetables are one of my favourite cancer-fighting foods. These nutrient dense vegetables are part of the Brassica genus of plants.
They comprise the following vegetables: Arugula, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Collard Greens, Kale, Mustard greens, Radish, Turnip, and Watercress.
Cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals.
During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates.
Amongst these compounds, studies have shown that indoles and isothiocyanates are capable of inhibiting the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.
Eating raw broccoli has the capacity of blocking the growth of cancer cells. On the other hand, cooked broccoli and other cruciferous veggies like cauliflower, have more indole, which is thought to be protective against cancer.
Fresh raw cauliflower has 30 percent more protein and many different types of antioxidantssuch as quercetin. Raw cauliflower has the most antioxidants overall, but cooking cauliflower increases indole levels.
Berries
Berries are one of the best sources of antioxidants. No wonder the ORAC score of nearly all berries is rated very high. Berries are easy to find and they hardly lose their antioxidant properties.
Berries are a naturally nutrient dense fruit. This means that they are low in calories, rich in vitamin C, vitamin A and gallic acid (a powerful anti-fungal/anti-viral agent that increases immunity).
In addition, berries are also rich in pro-anthocyanidin antioxidants. In several animal studies, it has been observed that the pro-anthocyanidin antioxidants contain anti-aging properties, which are capable of lowering free radicals.
Herbs and Spices
Spices are used in our everyday foods to spice up our meals, but not many of us realize their cancer-fighting potential.
Turmeric is one spice (the active component: curcumin) that fights cancer of the colon and breast, and reduces tumour size.
Turmeric can be introduced into our diets by consuming the fresh root (either chopped or grated), or utilizing the powder form (most popular). Mixing turmeric with black pepper and olive oil will allow curcumin to absorb more readily in the body.
Garlic is another great herb for cancer-fighting, alongside onions, leeks, chives, shallots, and scallions. These herbs all belong to a family of vegetable called allium.
This type of vegetable contains a substance known as organosulfur, which is believed to have immune-strengthening and anti-carcinogenic qualities.
Garlic can be used in many different ways. It is advisable to allow the garlic sit for 5-10 minutes after being chopped to activate the two enzymes alliin and alliinase.
When garlic is sliced or chopped, these two enzymes interact to form a new compound called allicin, which has cardiovascular, anti-bacterial, and anti-cancer benefits.
Other herbs and spices good for cancer-fighting include ginger, oregano, cayenne pepper and black pepper.
