Foods that control and prevents cancer

Diet is now considered a major factor in prevention and treatment of cancer. According to the American National Cancer Institute, about one-third of all types of cancers are linked to diet. Thus, right choice of foods can help prevent a majority of new cancer cases and deaths from cancer. Cancer usually develops over a long period. Latest researches show that what one eats may interfere with cancer development process at a various stages, from conception of growth and spread of the cancer. Foods can block the chemical activation, which normally initiates cancer. Antioxidants including vitamins can eradicate carcinogens and can ever repair some of the cellular damage caused by them. Cancer that is in the process of growth can also be prevented from further spreading by judicial selection of foods. Even in advanced cases, the right foods can prolong the patient’s life.

Beet Juice, Cabbage and Other Cruciferous Vegetables, Carrot, Citrus Fruits, Curd, Fiber-Rich Foods, Fruits and vegetables, Indian Gooseberry, Liquorice, Margosa, Milk, Olive Oil, Papaya Leaves, Raw Foods, Soyabeans, Tomato, Vitamin C and A-rich Foods, Wheat Bran and Wheat Grass juice.

Beet Juice

The juice of red beet possesses anticancer property and is thus considered beneficial in the prevention and treatment of cancer. It is one of the best vegetable juices and rich source of natural sugar. It contains sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine, iron, copper, vitamin B1, B2, niacin, B6, C and P. This juice stimulates the liver and its detoxifying activity is of great value in treating cancer.
Half a glass of this juice can be taken three times daily. Lactic acid fermented and a well balance beet juice will markedly increase the oxygenation of the body cells. It would be advisable to extract juice both from roots and tops.

Cabbage and Other Cruciferous Vegetables

Cabbage and other cruciferous vegetables like broccoli, cauliflower and Brussels sprouts are some of the most important foods, which may help immunize against breast cancer by managing oestrogen, a known promoter of this type of cancer. These vegetables hasten the removal of oestrogen from the body. It also speeds up the metabolism of oestrogen that is, burning up the hormone so that less of it is available to fee cancer. This has been revealed by the research studies conducted by Dr. Jon Michnovicz and colleagues at the Institute of Hormone Research in New York City.

These studies indicate that specific indoles in these cruciferous vegetables accelerate a process in which the body deactivates or disposes off the type of oestrogen that can promote breast cancer. In tests on women and men, the cabbage compound “turned up” the oesterogen –deactivation process by about 50 per cent, says Dr. Michnovica. The test dose, as usual, exceeded what people would ordinarily eat a daily 500 mg of indole 3 carbinol, the amount in about 400 gm of raw cabbage, but eating less would also burn up oestrogen to a lesser degree. It is known that women with elevated oestrogen metabolism have lower risks of hormone dependent cancers, such as breast, uterine and endometrial cancer says Dr. Michnovicz.

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