The possibility of using food to influence our health and halt cancer has intrigued patients and researchers for years.
New, science-based studies are revealing remarkable links between nutrition and the chemistry of cancer. If you’re interested in lowering your body’s risk of reocurrence by strengthening your immune system with food, here are some notes from my research that may help.
Fundamentally, anti-cancer diets are plant based and include a huge variety of fruits and vegetables, legumes, whole grains and nuts. Organic foods are preferable because of the conventional use of cancer-linked pesticides or antibiotics. And, natural, non-preserved foods offer the most nutritional value with the lowest chemical risk.
We’ve all known about fiber’s role in flushing the body‘s digestive system, making it critical to the prevention of colon cancer. But in addition, fiber binds to toxins to expedite their elimination.
As irritating as this may be to meat lovers, plants are less fat, loaded with fiber (which meat totally lacks), and are bursting with cancer-fighting nutrients (also not found in meat products.) The animal may have been raised on hormones or antibiotics, which can pass to the consumer, but meat also contains high amounts of saturated fat which is linked to higher cancer rates. And, some preparations of meat can create carcinogenic conditions.
To cut to the core: research shows that vegetarians are 50% less likely to develop cancer than meat eaters. Anti-cancer diets recommend 12 ounces of organic grass-fed red meat per week.
Better sources of protein are fish/shellfish (especially wild salmon, mackerel, anchovies, sardines, eel and albacore), omega-3 enriched eggs, vegetable proteins (beans, peas, lentils, mung beans), and soy (unless you have estrogen-related cancer).
“Good” oils are olive oil, flaxseed oil, omega-3 butter or margarine, cod-liver oil, and canola. To get the health benefits, cook oils at a low heat because high turns oils or fats carcinogenic. Bake, boil, steam or broil foods for higher value and less danger.
Foods to avoid because they have carcinogens: preserved, cured, dried, smoked, burned or charred.