Cancer Fighting Foods
What causes cancer? Many people are of the belief that their genes pre-determine their risk of developing cancer. They are partly right. Genes do carry a certain amount of responsibility for the development of cancer but they are not the only determining factor.
We are finding out more and more that part of the cause lies at the door of free choice. Nobody chooses to have cancer, they choose the lifestyle that encourages cancer to enter their body. At least one-third of all cancers are linked directly to being overweight, eating the wrong foods, and getting little or no exercise. Oh yes, and of course, smoking.
We may not be able to choose our gene pool but we can choose our lifestyle. We can help oourselves lessen the change of cancer invading our bodies by making a few changes in our diets. Eating 5 or more servings of fruits and vegetables a day can help lower you risk of cancer by as much as 35%. As little as 4 servings of whole grains per week can lower your risk by 34% That amazing. Add exercise to that and you can't help but lose weight. When you eat healthy, exercise and keep a healthy weight you can't help but lower your risk of cancer and many other diseases.
Cancer Fighting Foods
The ideal cancer fighting food contains a larger amount of antioxidents. Antioxidents control the free radicals that are thought to cause cancer. Some of these foods are thought to prevent cancer and stop the growth of cancer cells.
- Avocados - contain a powerful antioxident that fights fat absorption to the intestines caused by free radicals.They also contain substantial amounts of beta-carotene and potassium which may reduce certain types of cancers such as throat, mouth, lung, stomach, and bladder. (resource:National Cancer Institute)
- Broccoli - contains an antioxident that is believed to help prevent colon and rectal cancer.
- Cabbage - contains indole-3-carbinol that is thought to help fight breast cancer.
- Carrots - contains an abundance of beta carotene. Beta Carotene is thought to help fight prostate, breast, bladder, intestine, stomach, mouth and throat cancer.
- Chili and jalapeno peppers - they both contain capsaicin which helps to neutralize some of the cancer causing sub stances and helps prevent stomach cancer.
- Citrus fruits - they help prevent cancer by flushing the carcinogens that are responsible for the development of cancerous cells.
- Flax - high in omega-3 fatty acids which helps in the fight against colon cancer.
- Garlic - contains allium compounds which increase the activity of immune cells that fight cancer. They also help to indirectly break down cancer causing substances.
- Grapes - Red grapes contains powerful antioxidents called bioflavonoids which are thought to work as cancer preventatives.
- Kale - contains phytochemicals which are thought to suppress tumor growth and block cancer causing substances.
- Mushrooms - Some mushrooms (Shiitake, Coriolue Versicolor, Agaricus blazel murill, maitake, and reishi) contain lectin, a protein which fights cancerous cells and help prevent them from multiplying.
- Seaweed - contains fatty acids that may help fight breast cancer.
- Sweet Potatoes - contains beta-carotene which may help protect the DNA in the cell nucleus form cancer causing chemicals.
Chicken Breasts with Garlic Sauce
2 tbsp olive oil
4 boneless skinless chicken breasts halves
8 tsp pre-minced garlic
1/4 cup balsamic vinegar (white)
1 3/4 cups chicken broth
Heat olive oil in a large frying pan over medium heat.
Add chicken and cook until browned on both sides.
Remove chicken from pan.
Add garlic to oil and sauté until it begins to brown.
Add balsamic vinegar and simmer for 3 minutes, stirring.
Add chicken broth and chicken breasts and simmer until chicken is cooked through, between 5 to 10 minutes.
1/4 cup balsamic vinegar
2 tbsp spicy brown mustard
2 tbsp clover honey
1/2 tsp crazy mixed up salt
2 tbsp flaxseed oil
2 tbsp extra-virgin olice oil
2 heads broccoli
1 small red onion, cut into thin slices
1 red or yellow sweet pepper, cut into thin slices
1/2 cup toasted almonds, chopped
1/2 cup dried cranberries
4 oz crumbled feta cheese
Whisk together vinegar, mustard, honey, crazy mixed-up salt, flaxseed oil, and olive oil until weel blended and set aside.
Cut broccoli florerts from broccoli bunch stems and place in vinaigrette.
Trim, peel and shred stalks, either by hand or food processor.
Add onion, pepper, almonds and cranberries and toss to coat with vinaigrette.
Top with crumbled feat cheese.
Berry Cream Cups
1 (4 serving size) pkg sugar free fruit flavored gelatin
1 cup boiling water
2 tsp lemon or lime juice
Grated orange rind from small orange
3/4 cup frozen mixed berries, partially thawed
1 cup heavy cream
1/2 tsp vanilla extract
1 tsp Splenda or equavilent of other sugar substitute
Blend gelatin, boiling water, lemon juice, and orange rind for 14 to 15 seconds.
Add berries and blend just long enough to blend berries.
Place blender container and contents into refrigerator until mixtures begins to thicken.
Add 3/4 cup cream and blend for about 15 seconds.
Pour into dessert cups and place in refrigerator.
Whip together remaining 1/4 cup cream, vanilla yogurt, and splenda.
Top berry mixture with yogurt mixture and serve.
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