Cancer-fighting foods 6-10
6. Citrus fruits exhibit some of the strongest anti-cancer activity on record. Numerous studies have shown that the consumption of citrus reduces by half the risk of developing certain kinds of cancers, in particular those of the digestive system (esophagus, mouth, and stomach).
7. Two squares of 70 per cent dark chocolate provide an adequate amount of beneficial polyphenols.
8. Drink green tea brewed from real tea leaves in an attractive teapot; avoid stainless steel tea infusers that do not allow tea leaves to fully absorb water and thus express their full flavour. Choose Japanese green teas, richer in catechins, over Chinese teas; and brew the tea for eight to ten minutes, to extract the maximum quantity of these molecules.
9. It is important to eat cooked tomatoes. They should ideally be prepared in olive oil, as sauce. Cooking tomatoes in oil increases lycopene content and allows the lycopene to be more easily assimilated in to cells.
10. To have a beneficial effect on the intestine, yogurt must be fortified with lactic bacteria, usually bifidobacteria and lactobacilli.
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Richard Beliveau is a leading authority in the field of cancer research. He holds the Chair in the Prevention and Treatment of Cancer at the University of Quebec at Montreal, where he is a professor of biochemistry. He is the director of the Molecular Medicine Laboratory of UQAM-Sainte-Justine Hospital (Centre de cancerologie Charles-Bruneau) and is also a professor of surgery at the Faculty of Medicine at the University of Montreal. He is the author of the bestselling Foods that Fight Cancer, and the new companion cookbook, Cooking with Foods that Fight Cancer.
 | Excerpted from Cooking with Foods That Fight Cancer by Richard Béliveau, Ph.D., and Denis Gingras, Ph.D. Copyright © 2007 by Richard Béliveau, Ph.D., and Denis Gingras, Ph.D.. Excerpted by permission of McClelland & Stewart. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.. |
