Cancer-fighting foods 1-5
Could eating more chocolate lower your risk of cancer? Including cancer-fighting foods into your daily meals is easy with delicious options like flax seeds, citrus fruit and yogurt.
Read the following excerpt from Cooking with Foods That Fight Cancer (McClelland & Stewart, 2007) to find out how you can improve your diet and lower your cancer risk with these cancer-fighting foods:
1. Certain mushrooms, such as those of Asian origin (shiitake, enokiatke, and maitake) as well as boletes (oyster mushrooms) are especially rich in anti-cancer molecules that slow tumour growth and the progress of cancer.
2. Seaweed is the prototype of an ideal health food. It is very rich in essential minerals, especially iodine potassium, iron, and calcium (some algae contain up to ten times the calcium in cow's milk, and five times the iron found in spinach), and rich in proteins, all of the essential amino acids, vitamins, and fibre.
3. Flax seeds must be ground to increase the absorption of omega-3 fatty acids and to favour the transformation of lignans into active phytoestrogens.
Since omega-3s are extremely unstable and prone to chemical degradation, purchase whole grains that you can then grind.
4. A recent study shows that some individuals are more susceptible to developing lung cancer because their immune system falters when confronted with carcinogenic substances. A diet rich in cruciferous vegetables (broccoli, cauliflower, kale, and Brussels sprouts), however, was able to reverse this tendency to develop cancer.
5. Many studies have suggested that the regular consumption of soy-based foods, such as the beans themselves (edamame), the bean curd, or tofu, roasted beans, and miso soup, significantly lowers the risk of being affected by breast cancer, and this preventative effect is amplified if regular soy consumption begins at a young age, before the jump in hormones that accompanies the onset of puberty.
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