Though no studies uphold that specific foods interrupt or prevent cancer, there are foods that exhibit cancer-fighting properties. Research suggests that a generally healthy diet including many-colored fruits and vegetables is important for avoiding heart disease, diabetes, and maybe even cancer. According to the World Cancer Research Fund and the American Institute for Cancer Research, foods of plant origination, such as garlic or berries, reveal critical links to cancer forestallment. What’s in these nourishing eats that may come to the aid of those at risk of cancer? Phytonutrients and antioxidants. Plus they belong to the supreme category in food: low cal. Does it get much better than that?
The sulfur compounds in these pungent-tasting bulbs are both enemies and friends. We all know that garlic’s sulfur content causes bad breath. But, on a constructive note, if you’re upset about the quick spell of halitosis post-garlic, think about how those sulfur compounds bringing about the odor might also halt cancer-causing substances from establishing in your body. They also promote DNA repair and kill cancer cells. Tip: Stick with the cloves—peel and chop them up, then let them sit for 15 to 20 minutes before cooking. Enzymes activate!
Broccoli is the best source of sulforaphane which, scientists are attempting to prove, might reduce chances of getting cancer. Remember when your mom stuffed Broccoli and other cruciferous veggies are most protective against mouth, esophagus and stomach cancer—so steam your broccoli, nibble on some raw florets, whatever! Just fit it into your diet.
The bright redness of tomatoes comes from the phytochemical lycopene. Researchers theorize that lycopene shield cells from harm that may lead to cancer by strengthening the immune system. You can eat your cooked tomatoes or processed tomatoes. Processing makes cancer-fighting compounds more available to your body since heat breaks down the plant’s cell walls.
Everyone knows that strawberries are packed with antioxidants like vitamin C. You can almost taste the health as you bite into the succulent fruit. According to laboratory tests, strawberries contain the antioxidant ellagic acid which appears to have anticancer properties that crank up enzymes. These enzymes destroy cancer-causing substances and slow the growth and spread of tumors.
If you want to talk disease-fighting nutrients, talk carrots. Carrots are so easy to snack on, too—especially baby ones. They’re almost like Oreos… almost. They have beta-carotene which protects cell membranes from dangerous harm and slow-moving growth of cancer cells. Tip: cook your carrots to get the best effect of antioxidants.