It’s impossible to predict the likelihood of developing the disease of cancer, as there are so many factors (genetic predisposition, exposure to certain chemicals or substances, age, lifestyle etc.), but one aspect that seems to be regularly overlooked is nutrition. This is even more surprising since diet is one of the areas that people have direct control over and can be easily managed and controlled.
Doctors recommend eating fruit and vegetables daily, which is what the body needs in order to be strong and healthy, but when it comes to reducing the risk of malignancy, some choices are slightly better than others.
Broccoli, for example, has been shown to have protective properties against a number of conditions and diseases, including colon cancer. It’s rich in antioxidants and contains a particular compound, indole-3-carbinol (I3C), which helps the immune system deal with inflammatory responses. Cruciferous plants from the same family, like cabbage, kale, Brussel sprouts are also good options.
Studies report that anthocyanin found in berries can lower the chances of cancer. This is a water-soluble pigment responsible for the red, blue, purple or black color on certain fruits. Along with other polyphenols they bind free radicals and inhibit the development of tumors. One article from the American Institute of Cancer Research suggests that black raspberries or strawberries can inhibit esophageal cancer anywhere from 30 to 70 percent and colon cancer up to 80 percent. There is also evidence that they can reduce breast cancer volumes by 60%.
Another great choice is having fresh tomatoes, which contain lycopene, a phytochemical that gives that red tint to certain fruits and vegetables. It has been linked to managing cardiovascular diseases and even certain cancers.
The list of foods that can prevent cancer also includes most nuts, citrus fruits, grapes, garlic, ginger and many more.
Be sure to get your dose of organic anticancer “medicines” daily.