What are the Cancer-fighting foods that are scientifically proven?
The diet should contain a variety of ingredients to deal with the entire cancer process. It aims to provide the body with the full spectrum of minerals and vitamins, reduce inflammation and stimulate the immune system to oxidize and fight tumor cells. Without right diet and nutrition, metastases start to grow which is not a good thing. If you want to know what are metastases then you can Google it to get described information.
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They constitute the most important group of products in all anti-cancer diets. Choosing colorful vegetables and fruits optimizes your ability to overcome cancer thanks to a wide range of nutrients and phytonutrients. Plants face a constant biological challenge in the form of direct all-day exposure to sunlight and ultraviolet radiation. To protect themselves, they produced free radical scavenging polyphenols.
A diet rich in vegetables and fruits uses the power of these phytonutrients. Their content in plants varies depending on the species, soil conditions and many other environmental factors. However, studies show that the organic ones have more of them than the others.
Phytonutrients strongly protect against and fight cancer. They contain antioxidants that inhibit the formation of free radicals, nutrients with anti-proliferative properties that inhibit tumor growth, and factors that stimulate the immune system.
Dark green leafy vegetables
The best products in this group are kale and nettles. The former has the highest content of healthy nutrients among leafy greens in terms of calories as a unit of energy. In addition to vitamins and minerals, researchers found 45 antioxidant, anti-inflammatory and anti-cancer nutrients in kale.
Nettles have a strong alkalizing effect and are rich in minerals. They can also cleanse the blood. Not only are they powerful antioxidants, but they also have immunostimulating, anti-inflammatory and antifungal properties. Other important green vegetables include watercress, parsley, dandelion, barley stalks, couch grass, spinach, arugula, Chinese cabbage and beet leaves.
You should plan your diet to have as many different types of cancer fighting vegetables as possible in stock, depending on the season. The best choices are asparagus, celery, Brussels sprouts, cauliflower, cucumber, fennel, green and red cabbage, peppers (red, green, yellow and hot), zucchini, tomatoes, parsley, kohlrabi, lettuce, leek, turnips, avocado (actually fruit) , carrots and beets.
They are all good sources of minerals and vitamins. Brown seaweed has anti-estrogenic properties and may help inhibit the growth of breast cancer. Contained in the algae kombu and wakame fucoidan supports the acceleration of cancer cell death and stimulates the immune system. Alginic acid, found in marine vegetables such as nori, kombu, wakame, arame and dulse seaweed, is a natural absorber of radioactive elements, heavy metals and free radicals.
It accelerates blood circulation and the growth of normal intestinal flora, as well as removes unwanted bacteria, yeasts and toxins from the body. It should be eaten daily as an addition to juices, soups and salad dressings. Try slowly roasting the whole head, then squeeze the sweet, soft flesh and mix it with the steamed vegetables.
Meat, fish, eggs and milk
When deciding to include meat and fish in your diet, there are 2 key issues to consider: quality and quantity. The former depends on the animal’s life before slaughter. There is a huge difference between consuming wild deer meat and inorganic chicken, raised in an intensive farming system, which was supposed to be slaughtered quickly and spent his entire life indoors, constantly receiving antibiotics.
In addition to drugs, pesticides, herbicides and other toxic compounds are also used in the production of feed. Therefore, if the inclusion of small amounts of meat in the diet improves the patient’s well-being, organic meat should be selected to minimize the risk of its toxicity. The most nutritious are wild, small and fatty fish such as sardines and herring. You can also eat wild Alaskan salmon. It is a better choice than a farm that is susceptible to parasites, bacteria and viruses.
Organic eggs contain high-quality protein, fats, vitamins, minerals and antioxidants. They are extremely easy to digest and provide a great boost to the immune system. Raw eggs are more nutritious than cooked eggs, and if consistency is a problem you can add them to smoothies.
Modern methods of milk production – pasteurization, partial skimming and homogenization – have a negative impact on health. It is generally wise to avoid all dairy products. However, from time to time, you may find it beneficial to eat small amounts of organic, unprocessed, unpasteurized kefir and cottage cheese.
These include: olive oil, all oils rich in omega-3 fatty acids such as fish, hemp, linseed, coconut, avocado fats and oily fish.