Flavonoids--Free radicals are unstable particles that careen around the body, causing damage by stealing electrons from healthy cells. A cell that loses an electron to a free radical becomes a new free radical, and it heads out to steal an electron from another cell, creating an ongoing cycle of destruction. Flavonoids are "anti-oxidants"--they neutralize free radicals and are a group of 6,000 substances that give plants their red, yellow, and orange coloration. Nearly all fruits, vegetables, and herbs/spices contain flavonoids, but especially good sources are berries, apples, onions, pears, tomatoes, black beans, and cabbage.
Folate--One of the B vitamins, folate greatly reduces the risk of DNA mutation, and it is easy to find. Peanuts, most cereals, orange juice, asparagus and Brussels sprouts, spinach and romaine, and beans/peas--all have nice amounts of folate.
Vitamin D—The American Cancer Society indicates that vitamin D curbs the growth of cancer, and increased intake reduces the risk of breast cancer by up to fifty percent. The best way to get some D is by standing outside in the sun--10 minutes of bright sunlight can provide as much as 5,000 IU of vitamin D. Food-wise, milk and eggs are the most common source, as well as seafoods such as salmon, cod, and shrimp.
The Spice Cabinet--While searching for cancer fighting foods, it can be easy to overlook herbs and spices, but this would be a tragedy. As mentioned, most herbs and spices contain flavonoids, but they do plenty more, and some are quite powerful. Black pepper, mint, turmeric, thyme, basil, oregano, parsley, cinnamon, and marjoram are all cancer fighting/cancer preventing herbs, and each has plenty of other beneficial qualities, in addition to a myriad of vitamins and minerals.
Garlic--The heavyweight of the healthy kitchen and often considered a miracle food, garlic can be applied as an antiseptic, it fights/prevents infections internally and cranks up the immune system, and it actually helps to destroy cancer cells. It lowers both cholesterol and blood pressure, reducing the risk of stroke/heart attack, and it lowers blood sugar. Garlic kills herpes on contact, along with internal parasites, viruses, mold, fungus, bacteria, and viruses. Other members of the Allium family--onions, shallots, chives, and leeks--have the same properties, though generally to a lesser extent.
Ginger--Related to turmeric, ginger kills bacteria, is anti-inflammatory, and it inhibits the growth of cancer cells. It is also a terrific anti-oxidant, and it reduces queasiness associated with chemotherapy.
|Garlic- the destroyer of cancer cells|