10 Foods that Help Prevent Cancer
Most cancers don’t develop overnight or out of nowhere. Cancer is largely predictable, the end result of a decades-long process, but just a few healthy changes in your daily life can significantly reduce your risk. Here are 10 foods that can help you prevent cancer.
2. Steamed Broccoli
Broccoli is a cancer-preventing superfood, one you should eat frequently. But take note: A Spanish study found that microwaving broccoli destroys 97 percent of the vegetable‘s cancer-protective flavonoids. So steam it, eat it raw as a snack, or add it to soups and salads.
3. Brazil Nuts
They’re a rich form of selenium, a trace mineral that convinces cancer cells to commit suicide and helps cells repair their DNA, A Harvard study of more than 1,000 men with prostate cancer found those with the highest blood levels of selenium were 48 percent less likely to develop advanced disease over 13 years than men with the lowest levels. And a dramatic five-year study conducted at Cornell University and the University of Arizona showed that 200 micrograms of selenium daily – the amount in two unshelled Brazilian nuts – resulted in 63 percent fewer prostate tumors, 58 percent fewer colorectal cancers, 46 percent fewer lung malignancies, and a 39 percent overall decrease in cancer deaths
Garlic contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer, and may have the potential to reduce tumor growth. Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12!
Every week, buy a cantaloupe at the grocery store and cut it up after you put away your groceries. Store it in a container and eat several pieces every morning. Cantaloupe is a great source of carotenoids, plant chemicals shown to significantly reduce the risk of lung cancer.
Blueberries rank number one in terms of their antioxidant power. Antioxidants neutralize free radicals, which are unstable compounds that can damage cells and lead to diseases including cancer.
Artichokes are a great source of silymarin, an antioxidant that may help prevent skin cancer. To eat these delicious veggies, peel off the tough outer leaves on the bottom, slice the bottom, and cut off the spiky top. Then boil or steam until tender, about 30-45 minutes. Drain. Dip each leaf in a vinaigrette or garlic mayonnaise, then gently tear the fibrous covering off with your front teeth, working your way inward to the tender heart. Once there, gently scoop the bristles from the middle of the heart, dip in a little butter or lemon juice, and enjoy!
Beer protects against the bacterium Helicobacter pylori, known to cause ulcers and possibly linked to stomach cancer. But don’t overdo it. Drinking more than one or two alcoholic drinks a day may increase your risk of mouth, throat, esophageal, liver and breast cancer.
Throw some salmon on the grill tonight. Australian researchers studying Canadians (go figure) found those who ate four or more servings of fish per week were nearly one-third less likely to develop the blood cancers leukemia, myeloma and non-Hodgkin’s lymphoma. Other studies show a link between eating fatty fish (salmon, mackerel, halibut, sardines, and tuna, as well as shrimp and scallops) with a reduced risk of endometrial cancer in women. Ah, those amazing omega-3s at it again!