15 Foods That Force Cancer Cell Death, Remove Toxins And Relentlessly Hunt Free Radicals

What you eat has a very big effect on your health, and this has been proven in many studies. Anti-cancer diets are not that different from the healthy foods that should be eaten every day – they consist of lean meat, fish, fruit and vegetables.

Fruits, vegetables, protein and herbs are some of the most efficient cancer fighting foods. Some will fight the inflammation which is often the source of cancer, while others will force cell death, remove toxins from the body and protect against free radical damage. Whatever you pick, healthy organic foods will attack the disease surely.

Cancer fighting foods

Almost anything not on the list of the standard American diet is a cancer fighting food. This includes organic fruit and vegetables, healthy fats, garlic, herbs, spices and lean proteins. Here are some of the best cancer fighting foods:

Beans are rich in fiber and phytochemicals such as saponins, which can inhibit cancer cell proliferation. The protease inhibitors can slow down the division of cancer cells while the phytic acid in beans can slow down the progression of tumors. Beans also contain folate, a vitamin which reduces the risk of pancreatic cancer.

The black cumin oil is an amazing cancer fighting food which is currently the subject of over 600 studies. It can also strengthen your immune system. Dr. Hwyda Arafar, MD, Ph.D. used black cumin oil for treatment of pancreatic cancer in some of his patients and got great results, with 80% of cell death in the cases involved.

Carrots are rich in beta-carotene, a powerful antioxidant that can protect cell membranes from toxic damage and slow down the growth of cancer cells. They can also be a powerful tool against leukemia.

This type of vegetables include broccoli, cabbage, kale, bok choy, collards and cauliflower. They contain sulforaphane and indole-3-carbinols, powerful anti-cancer agents which can detoxify the body and prevent precancerous cells from turning malignant. According to studies conducted by the World Cancer Research Fund and the American Institute for Cancer, cruciferous vegetables are most effective against oral, esophagus and stomach cancer.

The health benefits of garlic have been well-known for a long time, with the vegetable being a staple of alternative medicine. Garlic contains Sulphur, a compound that is responsible for its unpleasant smell which can also stop cancer causing substances from forming in your body. It can also repair DNA and kill cancer cells. Onions, leeks, shallots and chives, vegetables similar to garlic, can kill prostate, colon, breast and lung cancer cells.

Ginger has been praised for its anti-inflammatory effects and the ability to stop cancer growth. The spicy root can relieve nausea, headaches, sore muscles as well as arthritis. It has been proven as a great chemo substitute against ovarian cancer cells in test tube studies conducted at the University of Michigan Comprehensive Cancer Center.

According to research, resveratrol can reduce inflammation and prevent the oxidation of LDL cholesterol. It can also stop the spread of cancer cells and trigger cancer cell death. In order to increase your resveratrol intake, eat more grapes, blueberries, cranberries and pomegranate which are rich in antioxidants.

Green tea is rich in polyphenols and catechins such as EGCG, a powerful anti-cancer agent. This antioxidant can detoxify your liver and stop cancer growth, and according to lab studies, the catechins in green tea can shrink tumors and reduce tumor cell growth.

This fruit has antioxidant and anti-inflammatory properties which can inhibit the growth of prostate cancer cells. However, if you’re buying bottled pomegranate juice, make sure it doesn’t contain high amounts of sugar.

Kelp, Kombu, Hijiki, Nori and Arame are seaweeds rich in minerals and vitamins that can be added to soups, salads, rice or noodle dishes. These sea vegetables have numerous healing benefits. Kelp can remove radioactive particles and heavy metals from the body; Kombu can lower blood pressure and contains iodine, carotenes as well as vitamins B, C, D and E, calcium, magnesium, potassium, silica, iron and zinc. Hijiki boosts the natural killer T-cells which can offer improved protection against diseases, while Nori contains carotenes, calcium, iron, iodine and phosphorus. Arame is also rich in iodine, and it has been used by herbalists to reduce breast and uterine fibroids. Dried sea weeds can be powdered and used in detox baths.

Spinach is a vegetable rich in lutein and zeaxanthin, carotenoids which have the ability to eliminate unstable molecules and free radicals in the body. According to a NIH/AARP study, more than 490 000 in the USA people who eat spinach regularly have considerably lower risk of esophageal cancer. Some studies suggest that carotenoids in spinach and other foods can reduce the risk of ovarian, endometrial, lung and colorectal cancer as well.

Strawberries contain antioxidants such as vitamin C and ellagic acid which has anti-cancer properties that can supercharge enzymes and slow down tumor growth. All berries are rich in antioxidants which can protect your body against free radical damage and can be considered a protective food. Fruit and berries can reduce the risk of lung, mouth, stomach and esophagus cancer.

Tomatoes contain lycopene, a powerful antioxidant that is associated with lower risk of prostate cancer. Lab tests have shown that lycopene can stop different types of cancer cells from growing. And while lycopene-rich foods are powerful anti-cancer agents, they also contain solanine, a toxic compound which can increase inflammation in the body.

Curcumin, the active ingredient in turmeric has numerous health benefits which include elimination of numerous cancer cell lines. It is currently the subject of more than 700 studies.

Vitamin D isn’t actually a food, but many studies show that it is crucial for lowering the risk of breast and colon cancer, as well as improving the survival rate of lung cancer.

Source: www.healthtipsportal.com