cancer_fighting_food

22 Cancer Fighting Foods We Should Start Eating

They are some super foods that helps the body to fight cancer i call these super foods any food that can fight cancer is worth eating

Carrots
contain a lot of beta carotene, which may help reduce a wide range of cancers  including lung, mouth, throat, stomach, intestine, bladder, prostate and breast.  Some research indicated beta carotene may actually cause cancer, but this has  not proven that eating carrots, unless in very large quantities–2 to 3 kilos a  day, can cause cancer. In fact, a substance called falcarinol that is found in  carrots has been found to reduce the risk of cancer, according to researchers at  Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the  research department, explained that isolated cancer cells grow more slowly when  exposed to falcarinol. This substance is a polyacethylen, however, so it is  important not to cook the carrots.

Kale
has indoles, nitrogen  compounds which may help stop the conversion of certain lesions to cancerous  cells in estrogen-sensitive tissues. In addition, isothiocyanates,  phytochemicals found in kale,  are thought to suppress tumor growth and block cancer-causing substances from  reaching their targets.
Mushrooms: Shiitake, maitake, reishi, Agaricus blazei  Murill, and Coriolus Versicolor appear to help the body fight cancer and build  the immune system. These mushrooms contain polysaccharides, especially Lentinan,  powerful compounds that help in building immunity. They are a source of Beta  Glucan. They also have a protein called lectin, which attacks cancerous cells  and prevents them from multiplying. They also contain Thioproline. These  mushrooms can stimulate the production of interferon in the body.

Seaweed
and other sea vegetables contain beta-carotene,  protein, vitamin B12, fiber, and chlorophyll, as well as  chlorophylones–important fatty acids that may help in the fight against breast  cancer. Many sea vegetables also have high concentrations of the minerals  potassium, calcium, magnesium, iron, and iodine.

Sweet potatoes
contain many anticancer properties, including  beta-carotene, which may protect DNA in the cell nucleus  from cancer-causing chemicals outside the nuclear membrane.

Avocados are rich in glutathione, a powerful antioxidant  that attacks free radicals in the body by blocking intestinal absorption of  certain fats. They also supply even more potassium than bananas and are a strong  source of beta-carotene. Scientists believe that avocados may also be useful in  treating viral hepatitis (a cause of liver cancer), as well as other sources of  liver damage.

Chili peppers
and  jalapenos contain a chemical, capsaicin, which may neutralize certain  cancer-causing substances (nitrosamines) and may help prevent cancers such as  stomach cancer.

Figs
apparently have a derivative of benzaldehyde. It has  been reported that investigators at the Institute of Physical and Chemical  Research in Tokyo say benzaldehyde is highly effective at shrinking tumors. In  addition, the U.S. Department of Agriculture says figs, which contain vitamins A  and C, and calcium, magnesium and potassium, may curtail appetite and improve  weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube  studies.

Grapefruits
like oranges and other citrus fruits, contain  monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the  body. Some studies show that grapefruit may inhibit the proliferation of  breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and  folic acid.

Grapes
red grapes contain bioflavonoids, powerful  antioxidants that work as cancer preventives. Grapes are also a rich source of  resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth  and suppress immune response. They also contain ellagic acid, a compound that  blocks enzymes that are necessary for cancer cells–this appears to help slow the  growth of tumors.

Oranges and lemons
contain Iimonene which  stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break  down cancer-causing substances.

Papayas
have vitamin C that works as an antioxidant and may  also reduce absorption of cancer-causing nitrosamines from the soil or processed  foods. Papaya contains folacin (also known as folic acid), which has been shown  to minimize cervical dysplasia and certain cancers.

Raspberries
contain many vitamins, minerals, plant compounds  and antioxidants known as anthocyanins that may protect against cancer.  According to a recent research study reported by Cancer Research  (2001;61:6112-6119) rats fed diets of 5 percent to 10 percent black raspberries  saw the number of esophageal tumors decrease by 43 percent to 62 percent.  Research reported in the journal Nutrition and Cancer in May 2002 shows black  raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have  even more cancer-preventing properties than blueberries and strawberries.

Tomatoes
contain lycopene, an antioxidant that attacks  roaming oxygen molecules, known as free radicals, that are suspected of  triggering cancer. It appears that the hotter the weather, the more lycopene  tomatoes produce. They also have vitamin C, an antioxidant which can prevent  cellular damage that leads to cancer. Watermelons, carrots, and red peppers also  contain these substances, but in lesser quantities. It is concentrated by  cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth  cancer cells. An increased intake of lycopene has already been linked to a  reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent  studies indicate that for proper absorption, the body also needs some oil along  with lycopene.

Flax
contains lignans, which may have an antioxidant effect  and block or suppress cancerous changes. Flax is also high in omega-3 fatty  acids, which are thought to protect against colon cancer and heart disease.

Nuts
contain the antioxidants  quercetin and campferol that may suppress the growth of cancers. Brazil nut  contains 80 micrograms of selenium, which is important for those with prostate  cancer. (Note: Many people are allergic to the proteins in nuts, so if you have  any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating  nuts, stop. Consider taking a selenium supplement instead or work with someone  on how to eliminate this allergy.)

Garlic
has immune-enhancing allium compounds (dialyl  sultides) that appear to increase the activity of immune cells that fight cancer  and indirectly help break down cancer causing substances. These substances also  help block carcinogens from entering cells and slow tumor development. Diallyl  sulfide, a component of garlic oil, has also been shown to render carcinogens in  the liver inactive. Studies have linked garlic–as well as onions, leeks, and  chives–to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of  epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel  Hill) schools of public health and medicine and colleagues analyzed a number of  studies and reported their findings in the October 2000 issue of the American  Journal of Clinical Nutrition. According to the report, people who consume raw  or cooked garlic regularly face about half the risk of stomach cancer and  two-thirds the risk of colorectal cancer as people who eat little or none. Their  studies didn’t show garlic supplements had the same effect. It is believed  garlic may help prevent stomach cancer because it has anti-bacterial effects  against a bacterium, Helicobacter pylori, found in the stomach and known to  promote cancer there.

Rosemary
may help increase the activity of detoxification  enzymes. An extract of rosemary, termed carnosol, has inhibited the development  of both breast and skin tumors in animals. We haven’t found any studies done on  humans. Rosemary can be used as a seasoning. It can also be consumed as a tea:  Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Tapioca
is derived from the cassava plant. It is one of the many  plants that manufactures cyanide by producing a chemical called linamarine which  releases hydrogen cyanide when it is broken down by the linamarase enzyme.  Spanish researches have been studying the cassava and attempting to clone the  genes from the plant which are responsible for producing the hydrogen cyanide  and then transfer it to a retrovirus.

Tumeric 
a member of the ginger family, is  believed to have medicinal properties because it inhibits production of the  inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are  abnormally high in certain inflammatory diseases and cancers, especially bowel  and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes  to introduce a natural product, P54, that contains certain volatile oils, which  greatly increase the potency of the turmeric spice

Red wine
even without alcohol, has polyphenols that may  protect against various types of cancer. Polyphenols are potent antioxidants,  compounds that help neutralize disease-causing free radicals. Also, researchers  at the University of North Carolina’s medical school in Chapel Hill found the  compound resveratrol, which is found in grape skins. It appears that resveratrol  inhibits cell proliferation and can help prevent cancer. However, the findings  didn’t extend to heavy imbibers, so it should be used in moderation. In  addition, alcohol can be toxic to the liver and to the nervous system, and many  wines have sulfites, which may be harmful to your health. Note: some research  indicates that alcohol is considered a carcinogen, you can switch to  non-alcoholic wines.
 
Soy Products
like soy milk and tofu contain several types of  phytoestrogens–weak, nonsteroidal estrogens that could help prevent both breast  and prostate cancer by blocking and suppressing cancerous changes. There are a  number of isoflavones in soy products, but research has shown that genistein is  the most potent inhibitor of the growth and spread of cancerous cells. It  appears to lower breast-cancer risk by inhibiting the growth of epithelial cells  and new blood vessels that tumors require to flourish and is being scrutinized  as a potential anti-cancer drug. However, there are some precautions to consider  when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a  day is probably ok, but research is being done to see if loading up on soy could  cause hormone imbalances that stimulate cancer growth. As a precaution, women  who have breast cancer or are at high risk should talk to their doctors before  taking pure isoflavone powder and pills, extracted from soy.

Green Tea and Black Tea
contain certain antioxidants known  as polyphenols (catechins) which appear to prevent cancer cells from dividing.  Green tea is best, followed by our more common black tea (herbal teas do not  show this benefit). According to a report in the July 2001 issue of the Journal  of Cellular Biochemistry, these polyphenols that are abundant in green tea, red  wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40 percent polyphenols by  weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum,  liver and pancreas, study findings have suggested.

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