Eat anti cancer

Many experts on diet and nutrition firmly believe that we are killing ourselves with the food we eat.

Almost every week seems to bring a new food-related health scare. We’ve had eggs, chicken, beef and salmon to name just four of the recent ones. Pesticides and additives are a constant cause for concern.

“Don’t eat this”, “cut back on that”, we are told by official sources. And it is not unusual for supermarkets to fly into a panic and recall products suddenly discovered to contain undesirable or potentially dangerous ingredients.

So, what food can we eat to help combat illness, in particular cancer?

Experts believe the most powerful anti-cancer food of all is a daily helping of seafood, which gives the complete range of the 72-plus natural trace elements.

This is the reason why among the fish-loving people of Sri Lanka the breast cancer rate is 21 times lower, the lung cancer rate is 36 times lower, the prostate cancer rate 137 times lower and the colon cancer rate 187 times lower than some other parts of the world.

The rest of the top 10 anti-cancer foods are:

Tomatoes  
Besides loads of vitamin C, tomatoes are one of the richest sources of the flavonoid lycopene, which gives them their red colour. In study after study, it has been shown to defend against cancers of the lungs, cervix, prostate and mouth.

Blueberries  
In addition to plenty of flavenoids, studies have repeatedly proven that blueberries protect against several cancers, as well as possibly holding the so-called secret of youth. In a study published in Journal of Neuroscience, investigators found that elderly rats fed the human equivalent of at least half a cup of blueberries per day, improved in balance, coordination and short-term memory.

Red cabbage and red beet  
All cabbages, including their relations broccoli, cauliflower, kale, Brussels sprouts and bok choy, are not only rich in calcium, but recent research has shown that they are also extremely rich in anti-cancer flavenoids, the source of the purple colour of the red cabbages. But the red cabbage tops them all. It is the richest source of flavenoids among all vegetables. Red beet have so much of these flavenoids that it can alarm people who are not used to them because they turn urine red.

Spinach  
Spinach is also a rich source of vitamin C, beta-carotene – both are potent antioxidants – as well as folic acid. In several studies it has been found that people who include two or more servings of spinach a week in their nutrition have considerably lower lung and breast cancer rates.

Garlic  
Studies have repeatedly shown that this pungent member of the onion family lives up to its age-old reputation of being a powerful all-around health promoting food. In a recent American study, investigators found that women who eat garlic at least once a week have a 32 per cent lower incidence of breast cancer.

Whole wheat
In a recent study at the University of Iowa, scientists found that the more whole grain there is in a woman’s diet, the lower her risk of breast cancer as well as heart disease. In this study, as well as an analysis of 40 other studies on 20 kinds of cancer, investigators established that consumers of wholewheat products such as bread, pasta and cereals have a 33 per cent lower risk of these diseases than those who do not eat wholewheat products.

Oranges  
Already well known for their high vitamin C content, much recent research in the food sciences has shown that oranges are rich in many other potent anti-cancer compounds. Regular consumption of oranges is associated with significantly lower rates of lung and stomach cancer.

Strawberries
In a study tracking the diet and health of 1,271 people, researchers at the Harvard School of Health found that people who love strawberries have a 70 per cent lower incidence of cancer. But the same holds true for all other colourful and deeply coloured berries such as cranberries, raspberries, blackberries, blueberries, red and purple grapes.

Beans
Much recent research has established that all kinds of beans are loaded with protease inhibitors – compounds that make it hard for cancer cells to invade adjacent tissue. Fava beans, soya beans and lentils are all tasty and easy to prepare.

Also strongly believed to help keep you healthy and fight cancer are avocados, chilli peppers, figs, grapefruit, mushrooms, nuts sweet potatoes and papaya.
Green tea is known to be a health-wise drink and even red wine in moderation is beneficial.

The deeper the colour of all these veggies the better. And if you can get them organically grown so much the better.

Eating these foods won’t guarantee you won’t ever develop some kind of cancer, but experts agree they will certainly give you a healthy headstart.

MyVillage, 18th October