Cancer Fighting Foods : How To Reduce The Risk of Cancer, How To Prevent Cancer

With many types of medication and alternative therapies on the market, people are forgetting the most important medicine of all – a healthy diet. A particular group of foods that contain phytochemicals, antioxidants and omega 3 may help reduce the risk of cancer.

1. Avocados

These are an antioxidant that is not only helpful for reducing the risk of cancer but is beneficial for cataracts and glaucoma due to its ability to block certain fats in the body. It can also regulate high blood pressure.

2. Broccoli

Including cabbage, and cauliflower have phytochemicals which combat some types of cancer. They are also low in calories and high in fibre.

3. Carrots

A powerful antioxidant that is also high in beta carotene. It can help reduce the risk of cancer with its secret ingredient falcarinol.

4. Figs

These can kill bacteria and assist in weight loss programs. They contain an important ingredient called benzaldehyde which studies have shown can decrease the size of tumors.

5. Garlic

Boosts the immune system and can reduce development of some tumors. Eaten in its raw state it is said to reduce the risk of many types of stomach cancers.

6. Grapes

The red grapes contain natural antioxidants that may slow down the development of cancer cells and tumor growth. If eaten as part of the 5 a day regime, a portion of grapes can be effective.

7. Mushrooms

Shitake mushrooms help boost the immune system as it acts as an antibacterial agent. It is good for influenza, diabetes, headaches and reducing the risk of cancer. Maitake and Reishi are also known for their anti-cancer abilities.

8. Green tea

Polyphenols are found in green tea which can slow down the development of cancer cells. Black tea can also provide some benefit although herbal teas have yet to be proven effective.

9. Tomatoes

These contain lycopene which can decrease the amount of free radicals from entering our body. The level of lycopene is found to be higher when the tomatoes are concentrated such as in a puree or in ketchup. Studies have also shown that lycopene is absorbed into the body at a greater rate if it is accompanied by oil.