Health for Body Mind and Soul

According to the National Cancer Institute, poor diet, lack of physical activity, or being overweight are some of  of the risk factors associated with certain cancers. The food we eat is responsible for about 35-60% of cancers. Sites affected by cancer includes: stomach, colon, liver, prostate, breast, uterus, and ovary, in addition to other sites. By learning about cancer fighting foods, and incorporating them  into your diet you can reduce your risk of cancer, or increase your survival if you have been diagnosed with cancer.

While a large number of people are aware that chemicals found in some foods are carcinogens, there are other ways in which foods influence your cancer risk. Foods primarily affect the concentration of sex hormones in the blood, this in turn effect the risk of cancer of the prostate, breast, uterus, and ovary. Secondly, certain foods increase the development of carcinogens in the digestive tract, and some have the opposite effect. This is very important, especially for cancers of the colon and rectum. Finally, foods have the ability to alter the immune system to recognize and eliminate cancer cells (PCRM).

Cancer Fighting Foods

Cancer fighting foods are foods that contain vitamins A and C, and antioxidants phytochemicals. Vegetables are excellent sources of these substances. Research demonstrate their anticarcinogenic properties.  Phytochemicals found in cruciferous foods (broccoli, cauliflower, cabbage and radishes) slow or halt the growth of cancerous cells. Beets also contain phytochemicals (Pamplona-Roger).

Carrots are rich in beta-carotene and other carotenoids and are good cancer fighting foods. Tomatoes, sweet peppers and eggplants also contain potent antioxidants such as beta-carotene, carotenoids and vitamin C that prevent cancer. Squash is a tremendous anticarcinogen. It contains contains three very effective cancer fighting elements – vegetable fiber, beta-carotene and vitamin C.

Onions, garlic and members of the botanical family Liliaceae contain flavonoids and sulfurated essences which neutralize carcinogenic substances and inhibit the formation of tumor cells.

Legumes – beans, lentils, peanuts and peas – are great sources of cancer preventing fiber, phytochemicals (phytic acid and phytates). Soy products provide contain isoflavones (vegetable hormones) which protect against breast and prostate cancer (Pamplona-Roger).

Consumption of  large quantities of  fruits protect against a number of cancers. Fresh fruits are an excellent source of phytochemicals and antioxidant containing vitamins. Antioxidants and phytochemicals are found in cancer fighting foods which have the ability to neutralize carcinogens entering the body.

The most effective cancer fighting foods in the fruit category are citrus fruits – lemons, oranges, and grapefruits. These fruits contain vitamin C, flavonoids,and pectin. Appless and plums both contain pectin which protect against colon cancer. Pineapple prevents the formation of the cancer forming substances nitrosamines which causes stomach cancer. Resveratrol found in grape skins is also a cancer preventing agent.

Other antioxidant rich fruits which neutralize the cancer forming effects of free radicals include acerolas, guavas and kiwis. Blackberries, strawberries, currants and blueberries contain anthocynanins are great cancer preventing fruits.

Whole grains contain fiber and phytates all of which are anticarcinogens. Rye is especially effective in preventing colon cancer, and wheat germ is an antioxidant which also protects against cancer.