A Diet That Helps Avoid Cancer
There is somewhat of a common theme passed around medical professionals that the way to avoid cancer is to consume more vegetables. Beyond the urging of health professionals to eat more veggies there seems to be very little written in the media in any detail at all. In addition to this, or perhaps because of the simplistic message
that is out there, many physicians do not yet recognize the importance of diet in relation both to reducing the chances of the disease occurring but also in the care of patients who have already got cancer. They do not recognize that good nutrition is a cancer therapy that is natural.
Many doctors are married to the fast effects of antibiotics. They want any and every drug to be as effective when they were employed as antibiotics were. And if foods cannot give that sort of effect with most individuals then a large number of them will dismiss the impact of food as being “not important.” However, there are lots of drugs that
are not effective. For example, chemotherapy increases survival overall by only just over 2% for people being treated with the carcinogenic application. Chemo has shown to be ineffective despite its use, in several cancers. With this in mind,
any “natural” action without negative side effects should be embraced with open arms.
There are various foods which have been shown in epidemiological studies to decrease the chances of getting cancer by 25%, 50 percent, 75 percent and sometimes, even more, when you compare consumer groups that are large in participants. Some foods seem to prevent cells from mutating into cancer cells. There are foods which encourage cells to
die off. There are foods which prevent the cancer cells from growing or lower the speed of growth and foods which prevent the cancer cells from moving around the body. Quite simply, foods can be apoptosis, cytotoxic, with anti-metastatic effects. They have enough to be helpful, although of course not all fruit and vegetables have these effects.
It is important to dial in which are the most vital vegetables and fruits? Go for variety and dont get hung up on two or one thinking that is going to be enough. They work better when you eat a number of them together. Its the synergistic effect! The onion family is reported to have some of the strongest impacts in blocking cancer. Medical records show there
was an enormous interest in berries and the cruciferous vegetables, but when I compared the results of the research, it seemed that garlic, onions, and others in the allium family (such as leeks and chives) had the greatest effectiveness.
Tomatoes are great, and so are the cruciferous vegetables – beet greens, cabbage, red cabbage, broccoli, cauliflower, bok choy, brussels sprouts, arugula, collard greens, horseradish, kale, kohlrabi, radishes, garden cress, Swiss chard, rutabaga, and turnips. Lettuce, summer and winter squash, carrots, oranges, blueberries, dark raspberries, lemons, grapes,
cucurmin (of curry notoriety) and herbs (such as oregano, rosemary, and thyme) have all been shown to improve immune function and are associated with reduced numbers of cases of cancer in epidemiological studies.
So what exactly does this mean in practice? Ideally, vegetables and fresh fruit should be a part of every meal. If you can’t make it three meals a day settle for fruit and veggies taking up three-quarters of your plate with two meals each day. It is vital to choose foods that you enjoy. Begin by eating vegetables and fruits you like and eat a variety at each sitting. If you
are married to fried chips, packaged foods and hamburgers it may take a little getting used to have three-quarters of your plate with fresh vegetables (raw and cooked) with fruit for dessert, but give it a go. It may require a few weeks for your body to develop the enzymes required to digest your new diet, but once that has occurred your body will love you for this shift.