In this video, you're going to learn the four best cancer fighting foods that you should eat.
Find out why eating these four foods kill cancer cells quicker than anything else. Watch this video and start fighting cancer now!
In this video, I’m going to talk about four types of food everyone should eat if they want to avoid cancer.
If you eat these healthy foods, you have a better chance of fighting cancer.
Let’s start with the first thing that should be part of everyone's diet.
Allium vegetables include onions, garlic, scallions, leeks, chives and more. They are best known for their pungent aromas but have powerful effects on your health.
These vegetables and herbs contain sulfur compounds that make them great against cancer.
Garlic is often used for flavoring food and is unique because of its high sulfur content.
Several population studies show a link between increased garlic intake and reduced cancer risk.
It is great against stomach, colon, esophagus, pancreas, and breast cancer.
In 2009 researchers examined the cancer-stopping effects of 34 vegetable extracts. They published the study in the Food Chemistry Journal.
The researchers used the plant extracts on eight different tumor cells. They ran vegetables through a juicer.
After that, they dripped the extracted juice on various cancer cells to see what would happen. The most powerful anti-cancer food was garlic.
Garlic stopped cancer growth in: Breast, brain , lung pancreatic, prostate, childhood brain cancer, and stomach cancer.
Leeks were best against kidney cancer, and garlic was in the second place. So make sure to add these foods to your cooking.
The cruciferous vegetables have potent anti-cancer effects. Cruciferous vegetable's petals resemble a cross and where it got its name.
These vegetables include broccoli, cabbage, cauliflower, bok choy, kale, brussels sprouts and more.
These foods are rich in nutrients, vitamins, minerals, and fiber. Cruciferous vegetables are rich in sulfur-containing compounds called glucosinolates.
Glucosinolates reduce the risk of breast, colon and lung cancer. These plants rank as some of the most nutrient-dense foods on the planet.
Broccoli is one cruciferous vegetable that inhibits cancers and supports the digestive system. It's beneficial for the cardiovascular system, skin, metabolism, and immune system.
It helps the detoxification processes in the body, is anti-inflammatory and provide antioxidants.
Observational studies show that women who eat lots of cruciferous vegetables have less breast cancer.
In a Chinese study, women who ate one serving per day of cruciferous vegetables had a 50% reduced risk of breast cancer.
Breast cancer survivors who eat cruciferous vegetables have a lower risk of cancer recurrence.
Cruciferous vegetables provide us with a profound protection against tumors. To produce the best anti-cancer effect either: chop, chew, blend, or juice cruciferous vegetables.
Leafy greens are any vegetable that has leaves you can eat. They include dark greens, like kale and collard. But also the entire lettuce family and a variety of herbs, like parsley and cilantro.
They're full of vitamin A, C, K, folate and trace minerals. Moreover, they contain sulfur, potassium, calcium, and iron.
Leafy greens are alkalizing and nutrient dense. Dark leafy greens have high amounts of minerals and are one of the best protein sources in plants.
They are also known for their high amount of chlorophyll. Chlorophyll is the pigment which gives plants their green color.
It aids the transporting of oxygen and increases red blood cell production.
Kale is a leafy green that has excellent cancer-fighting abilities. Containing four glucosinolates which are great against cancer.
It's high in vitamin k, a and c, cholesterol-lowering and antioxidant-rich. And it’s also useful in detoxifying the body.
Spinach is a leafy green that is alkalising and rich in chlorophyll, and a good blood builder. It is high in vitamin K, A, C, b2, manganese, folate, magnesium, iron, calcium and more.
Add a handful of leafy greens to your lunch and dinner to increase your nutrient intake. Try to juice leafy greens or add them to your smoothies.
Sprouts are seeds that you grow and then eat. Sprouting has been a common practice in places like Eastern Asian and Europe.
Most cultures have used different soaking, sprouting or fermentation methods. There are a lot of different types sprouts, almost as many as there are edible plants.
Every plant-based food started with a sprout and grew from there. You can sprout grains, seeds, and legumes such as wheat and barley.
The main reason for eating sprouts is about nutrition and digestion. It's about getting the most benefit out of a plant in the most concentrated form.
Sprouting grains, beans, legumes, nuts, and seeds decrease the presence of anti-nutrients. Anti-nutrients are compounds that plant use against predators.
Phytates interfere with our ability to digest vitamins and minerals within the plants. So by sprouting plants, you can reduce anti-nutrients and make the food more digestible.
Sprouts as young as three days old help to protect against chemicals that cause cancer. Eating sprouted foods boosts the antioxidant vitamin C content. But it also increases the chlorophyll content.
Broccoli sprouts are an excellent alternative if you don't like eating broccoli. You can grow broccoli sprouts at home for cheap. Another major benefit is that you don't have to cook them. Eat them raw as an addition to salad or juice.
Broccoli sprouts have 20 times the cancer-fighting power than regular full-grown broccoli. You only need to eat a handful to receive the same amount as you would get from eating an entire pound of broccoli.
The vitamin E content in a cup of broccoli sprouts can be as high as 7.5 mg. Raw or cooked broccoli only contain 1.5 mg. The selenium content can go from 28 mg versus 1.5 on the same scale.
The next time you’re in the produce section of your market, take a look at organic broccoli sprouts.
Wheatgrass is another health food. This grass is either juiced into a “wheatgrass shot,” or milled down into a fine green powder.
You can consume wheatgrass on its own, or use it in combination with other juices or supplements. Wheatgrass is available as juice, capsules powder pills and tablets.
The best way to consume all foods is as close to their natural state as possible. For wheatgrass, this means drinking it in juice form rather than eating tablets or powder.
You can either visit stores that sell them fresh or try to make it yourself.
Wheatgrass is rich in:
Vitamin a, c, e
So today you learned that:
Allium vegetables such as garlic have excellent anti-cancer properties.
They are one of the most nutrient-dense foods on the planet and good at fighting cancer. Leafy greens have amazing cancer-fighting abilities.
Cruciferous vegetables include broccoli, cabbage, cauliflower, bok choy, kale, brussels sprouts and more.
They are full of vitamins, chlorophyll and essential minerals. Sprouting grains, beans, legumes, nuts, and seeds increases the nutrient content of the food.
Broccoli sprouts have 20 times the cancer-fighting power than regular full-grown broccoli. So if you eat these healthy foods, you have a better chance of fighting cancer.
1. Start eating the four anti-cancer foods
2. Join our free Cancer Meal plan
Right now start to eat the four best cancer fighting foods that I talked about in this video. Cook them and add them to your juices or smoothies.
If you want to learn how to eat a healthy diet for cancer, then please join our 12-day challenge.
In this email course, you learn how to eat a healthy vegan diet for cancer. Learn step by step how to be healthier now!
Simon Persson is a holistic cancer blogger with a passion for natural health cures. When he is not blogging, he enjoys nature, cooking and learning about the latest gadgets on the market.
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