8 Foods that possible that may help prevent, kill, destroy cancer cells. The easiest way.
1. Oily Fish
Fish oil will provide long chain omega-3, a powerful anti-inflammatory in the body that minimizes COX-2 and its abilities to drive localised negative hormones called eicosanoids which inflame and irritate. Omega-3 has been shown to re-lengthen telomeres, which shorten when you have cancer putting the DNA structure at risk, and reducing longevity. Oily fish also contain vitamin A, an important vitamin in the fight against cancer (herring, mackerel and salmon are top of the list). Fish oils have been linked to reduced levels of prostate, breast and colon cancer. Research shows they help prevent cachexia when having chemotherapy. You´ll also get a little vitamin D from them, another proven cancer-fighter. Omega 3 from fish is an important ingredient in your cancer diet.
2. Becoming Vegetarian
To get the most benefit, peel and chop the cloves and let them sit 15 to 20 minutes before cooking. That activates enzymes and releases the sulfur-containing compounds that have the most protective effect, says Doyle. And stick with the cloves, not the dietary supplement. “There is no solid evidence that dietary supplements are going to reduce your cancer risk,” Schatzkin says.
Garlic is the powerhouse of the allium family, but onions, leeks, chives, and scallions might also protect against stomach cancer, some research suggests.
Along with apricots, peppers and pumpkins, they provide anti-cancer carotenoids like beta-carotene, which converts to vitamin A, as and when required by the body. 1 cup of carrot juice, 2 sweet potatoes, 16 dried apricots and 4 cups of red cherries will each provide 25 mgs. Don´t eat them all at once – people have been known to turn a little orange! A great juice to make yourself involves carrots and apples (for quercitin) and beetroot (for anthocyanins) with a little calming raw ginger. A real cancer fighting drink! Carotenoids are also found in natural food sources such as chlorella. Raw carrots are also high in pectins – your healthy gut bacteria will love you for eating pectins and give you more in return.
4. Red and Yellow Peppers,
The top source of vitamin C in the UK – even better than oranges. Vitamin C strengthens your immune cells and neutralises toxins. Linus Pauling thought cancer patients should consume 2 to 10 gms per day. A large red pepper is 250 mgs. 200 gms raw broccoli 175 mgs. 150 gms papaya 90 mgs. An orange 65 mgs. Berries and cherries are great sources. Red and yellow peppers are also good sources of carotenoids.
There´s an enormous body of research evidence now that shows how ´medicinal´ mushrooms (Shiitake, Maiitake, cordyceps etc) boost the immune system and fight cancer. Even the button mushroom has cancer fighting ingredients.
Seven to ten helpings per week, especially cooked. According to Harvard research 7-10 helpings a week cuts prostate symptoms by 40% and has an influence on many cancers e.g.: lung; colon; cervix; breast. Lycopene is the prime active ingredient, and 25 – 40 mgs the desired daily dose.
It is also found in strawberries, peppers, carrots and peaches, but one tin of tomato soup has 65 mgs alone. Lycopene helps reduce ´bad´ fat levels in the blood stream and is a strong antioxidant.
It is a truly wonderful food. Active ingredients like allicin seem to act to stop the spread of cancer in a number of ways, for example by stopping blood supply forming for tumours.
Garlic also kills microbes and yeasts – after taking drugs and antibiotics the body is often susceptible to these. Garlic is also 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.
Rich in Antioxidants, Berries scoop up disease-fighting honors like kids in sports collect trophies, They just keep multiplying. Research points to possible protection against heart disease and memory decline as well as cancer. In a recent study, berry extracts slowed the growth of cancer cells; specifically, strawberry and black raspberry extracts had the greatest impact on colon cancer cells.
Strawberries are rich in antioxidants such as vitamin C and ellagic acid. In laboratory tests, ellagic acid seems to have anticancer properties that rev up enzymes, which destroy cancer-causing substances and slow the growth of tumors. They also contain flavonoids, which suppress an enzyme that damages DNA and has been linked to lung cancer. Other types of berries, all rich in flavonoids, deserve a spot on your plate, too: raspberries, blackberries, blueberries, and cranberries. Blueberries are packed with anthocyanins, which reduce inflammation and are one of the most powerful antioxidants, Fahey says. He considers berries and cruciferous vegetables the most powerful protective foods.
Eating fruit, including berries, probably decreases the risk of lung cancer and could prevent cancers of the mouth, esophagus, and stomach, according to a review of hundreds of clinical studies conducted for the World Cancer Research Fund and the American Institute for Cancer Research.