Cancer is
recognized worldwide to be a major health problem affecting millions of people
each year and responsible for a lot of deaths.The main reason for
such a high mortality rate from cancer is due to abnormal behaviors of certain
cells, which usually results in cancer cell progression, tumor growth and
metastasis.
Many cancer survivors have been fortunate enough to use a
combination of natural treatment themselves at home, in conjunction with
conventional medical treatments, in order to overcome their disease. This duel
approach can help support the entire body and mind in the healing process that
can sometimes be long and very difficult. Today, the early combination of
chemotherapy and nutrition therapy is able to save the lives of thousands of
cancer patients.
Inflammation is the
underlying issue that dictates cancerous tumor initiation, progression and
growth. Studies suggest that 70% of cancer can be
prevented with a healthy lifestyle and dietary measures!
Practicing
strategies that are fully within your own control — including things like
eating healing foods, vegetable juicing, consuming probiotic foods, taking
immune-boosting supplements, reducing stress to the barest minimum can
make you feel more empowered against the disease, which goes a very long way in
the healing process.
Just like with
heart disease, diabetes, free radical damage or oxidative stress from is
truly the root cause of any disease. While we often think of the word “cancer”
as one type of disease, this term actually encompasses over 100 different
cellular disorders in the body. Cancer refers to uncontrolled cell division
that leads to a tumor or abnormal cell growth. When abnormal cells divide
without control, they can invade nearby tissues and spread to other parts of
the body, including the blood and lymphatic systems.
The root causes of
cancer are complex , with possible causes including: poor diet, exposure to
environmental toxins, genetics, viruses or infections, high stress levels, poor
digestion and nutrient absorption, and lack of physical activity. While most
people choose to turn to conventional cancer treatments like chemotherapy,
radiation or other drugs, there’s also mounting evidence that cancer risk can
be dramatically reduced by following a healthy diet filled with anti
oxidants and controlling other factors that kick off heightened oxidative
stress.”
Foods that increase inflammation and cancer risk include:
·
Sugar
·
Refined oils
·
Refined carbs or processed foods
·
Conventional dairy products
What works when it
comes to lowering free radical damage?
The key is consuming plenty of
cancer-fighting foods with antioxidants and natural anti-inflammatory
phyto-nutrients. This means avoiding packaged and processed foods that contain
dangerous chemicals and focusing on only those that do not contain
antibiotics, chemicals or toxins. Buying foods that are organic, grass-fed,
pasture-raised and additive-free can greatly lower the toxic load of your diet.
Findings from the 2010 European Prospective Investigation
into Cancer and Nutrition (EPIC) that looked at dietary factors associated with
higher cancer risks showed that there’s significant association between cancer
risk and low intake of certain nutrients. Data from the investigation that was
published in the European Journal of Cancer showed an inverse
association between higher intakes of vitamin C, carotenoids, retinol,
α-tocopherol and fiber with overall cancer risk. Meaning that the higher the
intake of these nutrients the lower the risk of cancer.
After following over 519,978 participants living in 10 European
nations, results showed that those who followed a heathy diet were
the most protected. High intake of cancer-fighting foods like vegetables,
fruit, fish,food rich in calcium and fiber was associated with a
decreased risk of colorectal, lung and breast cancers, while red and processed
meat intake, alcohol intake, unhealthy body mass index (BMI), and abdominal
obesity were associated with an increased risk. Being physically active
and obtaining enough vitamin D also helped lower cancer susceptibility.
What does this mean
in terms of choosing the very best cancer-fighting foods that you can? Lots of
fruit and vegetables can help lower the risk of cancer and offer protective
elements so these should be the bases of your diet. On top of that, obtaining enough
healthy proteins and fatty acids keeps your immune system working properly and
prevents muscle wasting, deficiencies, or hormonal and nerve problems.
1. Leafy greens
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| Spinach |
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| Pumpkin leaves(Ugwu) |
Leafy greens are the cornerstone of any healthy diet
since they’re exceptionally rich in vitamins, minerals, antioxidants and
enzymes, yet very low in calories, fats, sodium and other toxins. Leafy greens
of all kinds — nutritious spinach, kale, water leaf,
pumpkin leaves popularly known as ugwu, basil also known in Nigeria as
scent leaf, watercress, etc. — are rich in antioxidants known to combat
cancer, including vitamin C and beta-carotene (a type of vitamin A). And the benefits keep coming; as natural sources of
glucosinolates, they also contain antibacterial and antiviral properties,
inactivate carcinogens, help reprogram cancer cells to die off, and prevent
tumor formation and metastasis. These powerhouse chemicals are known to
break down during the chewing and digestion process into biologically active
compounds that prevent cancer cells growth, which are referred to as indoles,
thiocyanates and isothiocyanates.Isothiocyanates (ITCs) found in leafy greens, which are
made from glucosinolates, have been reported to help detox your body at the
cellular level. Add a handful of leafy greens to your lunch and dinner to
increase your nutrient intake; to make obtaining them simpler, try juicing vegetables such as Ugwu
or water leaf at least 30 minutes before meal or 2 hours after meal..
Vegetable juices are very easy to digest and make yourself at home. The Gerson
diet meal plan even advises cancer patients to drink 13 glasses of freshly
prepared juice daily!
2. Cruciferous vegetables
Known
to be powerful cancer killers and some of the best vitamin C foods widely
available. Many are rich in glutathione,
known as the body’s “master antioxidant” since it has high
free-radical-scavenging abilities. Nearly all members of the brassica
family of cruciferous vegetables are nutrient-dense sources of a family of
phytochemicals called isothiocyanates that are linked to cancer prevention. In
addition to isothiocyanates, cruciferous veggies (think cauliflower,
cabbage, kale) are high in antioxidant. Although all cruciferous veggies
contain cancer-fighting properties, but broccoli is the only one with a
sizable amount of sulforaphane, a particularly potent compound that boosts the
body's protective enzymes and flushes out cancer-causing chemicals, says Jed
Fahey, ScD. A recent University of Michigan study on mice found that
sulforaphane also targets cancer stem cells—those that aid in tumor growth.
3. Berries
The ORAC scores of nearly
all berries are very high, making them some of the top high-antioxidant
foods in the world. Blueberries, raspberries, cherries, strawberries,(
Grown in Jos) goji berries, camu camu and blackberries are easy to find and use
in numerous types of recipes — which is good news considering they supply
vitamin C, vitamin A and gallic acid, a powerful antifungal/antiviral
agent that increases immunity .
All berries are
packed with cancer-fighting phyto-nutrients. But black raspberries, in
particular, contain very high concentrations of phyto-chemicals called
anthocyanins, which slow down the growth of premalignant cells and keep new
blood vessels from forming (and potentially feeding a cancerous tumor),
according to Gary D. Stoner, PhD, a professor of internal medicine at The Ohio
State University College of Medicine.
Berries are especially rich in proanthocyanidin
antioxidants, which have been observed to have anti-aging properties in several
animal studies and are capable of lowering free radical damage. High amounts of
phenols, zeaxanthin, lycopene, cryptoxanthin, lutein
and polysaccharides are other berry benefits. Less familiar
“superfoods” mulberry, camu camu and goji berries have been
used in traditional Chinese medicine since around 200 B.C. to increase immunity
and energy, so look for those in powder or dried form in health food stores and
online.
4. Brightly or Orange-Colored Fruits and Veggies (Citrus Fruits, Squash, Sweet Potatoes, etc.)
Brightly colored pigments found in plant foods are a sure sign
that they’re beaming with phytochemicals, especially carotenoid antioxidants.
This is exactly the reason you want to “eat the rainbow” and vary the colors of
the foods on your plate.
Carotenoids (alpha-carotene, beta-carotene, lycopene,
lutein, cryptoxanthin) are derivatives of vitamin A found in many citrus
fruits, sweet potatoes, berries, carrots pumpkin, squashes and
other plant foods. One of the most researched is beta-carotene, an essential
nutrient for immune functioning; detoxification; liver health; and fighting
cancers of the skin, eyes and organs.
Two nutrients that give these foods their signature dark hues
include lutein and zeaxanthin, which have been shown to help prevent eye and
skin-related disorders since they act as antioxidants that filter harmful
high-energy blue wavelengths, protecting healthy cells in the process.
When it comes to carbohydrate-rich veggies, studies show that
complex carbs, including sweet potatoes, carrots, beets, other tubers
and whole-grain foods, is related to a reduced risk of several types of
cancer, particularly of the upper digestive tract. This is likely due to a
favorable role of fiber.
5. Turmeric
tumeric which contains the active ingredient curcumin, has been shown to decrease tumor size and fight colon and breast cancer. Along with easy-to-use black pepper, turmeric absorption is enhanced and better able to fight inflammation. Aim for one teaspoon of turmeric powder and 1/4 teaspoon of black pepper or more daily. You can also take curcumin supplements; aim for 1,000 milligrams daily.
Additionally, other herbs that act as immune system boosters include ginger, , thyme, cayenne pepper, oregano, basil( Scent Leaf)
6. Raw Garlic
Garlic is a truly wonder food. Active ingredients
like Allicin which is responsible for its strong smell seem
to act to stop the spread of cancer in a number of ways, for example by
stopping blood supply formation for tumours there by starving the tumors to
death.
Garlic is anti-inflamatory in the body. It has a number of active ingredients. It contains selenium, tryptophan and sulphur-based active agents that attack cancer cells.
Garlic is anti-inflamatory in the body. It has a number of active ingredients. It contains selenium, tryptophan and sulphur-based active agents that attack cancer cells.
Helps
fight: breast, liver, lung,
prostate, skin, stomach, and bladder cancers
Two or
three raw cloves of garlic raw per day will ward off more than vampires.
"Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach (and in the intestines, in certain conditions) when you consume nitrates, a common food preservative, ... In fact, the Iowa Women's Health Study found that women with the highest amounts of garlic in their diets had a 50 percent lower risk of certain colon cancers than women who ate the least. "
7. Mushrooms
An enormous body of research evidence now that
shows how medicinal mushrooms (Shiitake, Maiitake, Reishi, cordyceps etc) boost the
immune system and fight
cancer. Even the button mushroom has cancer fighting ingredients.
The National Cancer Institute in America
produced research in July/August 2012 (see Cancer Watch). Dr. Young S.
Kim and her team of researchers concluded that a poor diet (too much
glucose, bad fats, cows´ dairy, too much salt, too many refined and junk foods)
could cause a cancer to regrow from the Cancer Stem Cells left behind after
orthodox treatment. Dr. Kim also concluded that certain natural compounds in
foods could stop this regrowth. Those compounds they said ´could
be taken as supplements´. This list included: Sulforapanes,
resveratrol, curcumin, piperine (black pepper), vitamin E (naturally sourced
and including all 8 tocopherols and tocotrienols) and vitamin A, theanine
and choline, EGCG from green tea, and genistein (from pulses and the herb red
clover).
Are you eating enough cancer fighting food?
Are you eating enough cancer fighting food?
