Cancer Fighting Foods

A Guide To The Ultimate Cancer Fighting Foods

We all know that regular exercise, not smoking, avoiding excessive alcohol, and eating a balanced diet is good advice if you want to live a long and healthy life. What we have also been told is that chronic diseases like heart disease, diabetes, and cancer are genetic and there is nothing you can do to prevent the inevitable.

Did you know that there is a completely natural way you can avoid getting cancer? Nature has provided us with a way to combat cancer or to avoid it altogether, with natural cancer-fighting foods.

What Are Cancer Fighting Foods?

There are numerous natural foods, rich in color and flavor and packed with antioxidants and enzymes at our disposal, that can help us fight cancer. Knowing what these foods are and incorporating them in your daily eating plan, could radically change your life. Let us have a look at some of these power foods in more detail:

Strawberries

This bright red fruit is not only pretty to look at, but also full of natural ingredients that protect our healthy cells and help to destroy unhealthy cells. Some cancer-fighting elements found in strawberries are:

  • Ellagic acid – a natural chemical and antioxidant that deactivates carcinogens and slows the reproduction of cancer cells.
  • Flavonoids – a natural chemical compound that reduces inflammation, slows down the reproduction of cancer cells and slows down the formation of new blood cells that allow tumors to grow.
  • Vitamin C – strawberries are rich in vitamin C.

Studies show that strawberries are known to protect against skin, bladder, lung, and breast cancer.

Blueberries

Rich in the antioxidant anthocyanin (responsible for the blue color), these berries have the advantage of being heat stable. This means that whether the fruit is frozen or heated, the nutrient content stays intact. Blueberries contain:

  • Phytochemicals, vitamin C, fiber and
  • Ellagic acid and the urolithins that form from it

The antioxidants in blueberries not only decrease the radical DNA damage that can lead to the formation of cancer cells but also stunt the growth and stimulate self-destruction of mouth, breast, colon, and prostate cancer cells.

Broccoli

A member of the Cruciferous vegetable family, broccoli contains sulforaphane, a very potent compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals.

A study conducted at the University of Michigan has shown that sulforaphane targets cancer stem cells that aid tumor growth.

The enzymes in broccoli have been known to have positive effects against various form of cancer.

Asparagus

Asparagus is very rich in Folate, Vitamin C and Beta Carotene, all known for their cancer-fighting properties. Asparagus also contains high quantities of Glutathione, an antioxidant that assists in breaking down carcinogens and helping the liver to remove toxins from the body, and Vitamin E that strengthens the immune system.

Turmeric

A member of the Ginger family, Turmeric’s main active ingredient is Curcumin (Diferuloyal Methane). Laboratory studies show that Curcumin kills and prevents cancer cell growth in predominantly breast, bowel, stomach, and skin cancers. An internal laboratory study in 2013 found that combined with chemotherapy, produced better results than chemotherapy alone.

Turmeric can be consumed as a powder, paste, extract, or oil, but is known to not be easily absorbed. Research is currently underway on more effective ways this wonder-food can be absorbed.

Pineapples

Pineapples contain many healthy antioxidants like Flavonoids and Phenolic Acid that combat oxidative stress (free radicals that interact with body cells causing inflammation and a low immune system.) The antioxidants are bound, so they can survive harsher conditions and have longer-lasting effects.

Bromelain, a compound found in pineapple stems, kills off cancer cells while keeping other cells healthy (selective cytotoxicity.)

Olives

Olives contain Hydroxytyrosol, one of the most powerful natural antioxidants. Studies published in the European Journal Of Nutrition conclude that Hydroxytyrosol acts directly on breast cancer stem cells decreasing their number and inhibiting their ability to multiply, especially in the very aggressive Triple-Negative breast cancer.

Grapefruit

A very good source of Vitamin C and several other antioxidant phytochemicals like Naringenin, grapefruit has been shown to slow down the growth of breast and other cancer cells. The bitter Limonoids, found in the white pith, have been found to inhibit tumor formation by boosting the body’s production of Glutathione.

Bitter Melon

Laboratory studies have concluded that bitter melon contains certain cancer-fighting properties that kill cancer cells of the stomach, colon, lung, and nasopharynx. Other test-tube studies conclude that bitter melon extract blocks the growth and spread of cancer cells and promotes the death of certain cancer cells.

Raspberries and Blackberries

These berries contain the highest source of Ellagic Acid, the top molecule known to reverse and prevent cancer. The strong antioxidants help to prevent cell damage that precedes cancer and to inhibit the tumor activity in ovarian, and colon cancer.

Cucumber

A member of the Curcurbitaceae family, cucumbers contain large amounts of the nutrient cucurbitacins. Studies are showing promising results that cucumbers help prevent cancer cells from multiplying and surviving.

Brussels Sprouts, Cabbage, and Cauliflower

All members of the Cruciferous family, these vegetables each contain nutrients with cancer-fighting properties.

  • Brussels Sprouts

    Rich in antioxidants and phytochemicals that fight chronic diseases including cancer, they also cause pre-cancerous cells to die off and impede cancer at a molecular level.

  • Cabbage

    Containing the cancer-fighting compound Sulforaphane, studies done over 30 years consistently show that you decrease the risk of getting cancer if you eat cabbage. Recent studies even show that like Brussels sprouts, cancer is impeded at a molecular level.

  • Cauliflower

    Chewing cauliflower releases the compounds isothiocyanates (ITC’s) that not only inhibit cancer growth but also decrease the risk of developing cancer. Sulforaphane in cauliflower ensures enzymes involved in the development and growth of cancer cells are inhibited.

Conquer ANY Disease With Jeff Primack & Supreme Science Qigong Center

Want to know more? The Conquering Any Disease 2020 Edition is full of healthful and helpful information. Contact Supreme Science Qigong Center today find out more about natural antioxidants and combat disease the way nature intended.


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