If you have a family history of cancer or just want to lessen your cancer risk, you can take control of your health wth simple lifestyle changes.
The food you choose to eat can either support your body and strengthen your immune system or wreak havoc on your cells and cause oxidative stress and chronic inflammation. It amazes me that a simple food choice can either raise or lower your risk for developing cancer. There is no one food that is a magic cure-all, but a combination of the right foods in your diet can control your cancer risk.
These are nutritional death foods! Instead, you should focus on eating real whole foods every single day. This list is a good place to start–7 incredible foods that have come through multiple nutritional studies with flying colors. Fruits, vegetables, and legumes which have been linked to serious cancer-blasting benefits.
Broccoli is in the cruciferous vegetable family, and has high amounts of antioxidants, and anti-inflammatory and cell-detox properties. Broccoli contains powerful compounds, including glucosinolates, indole-3 carbinole, and sulforaphane, that inhibit cancer growth.
To get the best nutrients from broccoli, don’t overcook it. I steam my broccoli for 2-4 minutes and enjoy it either as a side dish or as part of my meal. You can also throw a few florets in the blender with your smoothie.
Tomatoes are the best dietary source of lycopene, which blocks the action of disease-causing free radicals. Cooked tomatoes release lycopene, and including cooked tomatoes in your diet lowers your risk of prostate, lung, and stomach cancer.
Tomatoes have enzymes that protect cells from the toxic effects of carcinogenic compounds, acting as detoxifying agents.
Not only is garlic a great flavor enhancer for food, it contains powerful phytochemicals that halt the formation of carcinogens. Eating a diet high in garlic is linked to reduced rates of colorectal and stomach cancer.
One study found that allicin, released when raw garlic is chopped, caused the destruction of colon cancer cells. It is thought that allicin also halts the activation of cancer causing substances.
Berries, the darker the better, are packed with phytonutrients that fight cancer. Anthocyanins give berries their rich color, and have also been shown to slow the growth in malignant cells.
Berries are naturally high in vitamin C, which, among other things, protects the body from cell damage.
Kale truly is a superfood that is high in antioxidants, anti-inflammatory nutrients, and powerful glucosinolates that destroy cancer enzymes. Kale contains a broad range of antioxidants to support a healthy immune system, including sulforaphane and indol-3 carbinole. One study found that glucosinolates affect epigenetic mechanisms, and alter gene expression to wipe out carcinogenic cells.
I toss kale into most of my smoothies, and it’s a great way to get some greens in at breakfast. I also mix kale with other greens in salad, and use it on soups, stir fries, and sautéed.
6. Black Beans
Black beans have a high antioxidant content in the skin, and antioxidants are superior for cleaning up disease-causing free radicals in the body. Black beans are also high in folate, and folate helps protect against mutations in our DNA.
Black beans are a great proten substitute if you’re vegetarian or vegan, and I toss them in with salads and combine with fresh salsa when Mexican food is on the menu.
There are many different kids of cabbage- green, red, savoy- and each one has different compounds that fight cancer. Cabbage is also in the cruciferous vegetable family, and is high in antioxidants, anti-inflammatory properties, and glucosinolates.