3 Anti-Cancer Foods for Lower Cancer Risk

Eating these foods 7/24 will never guarantee 100% cancer protection.


However, research associates the development of cancer with what you eat.


If you wanna

  • improve your health

  • lower the risk of developing cancer

  • feel great

Then, keep reading!



1. Turmeric



If you are a true curry fan, you must know that turmeric is everything to curry powder.


This gingerish spice has the main chemical called curcumin.


Research shows us that curcumin can be effective to inhibit the growth of several types of cancer such as colon, prostate, liver, stomach, breast, ovarian, brain, and leukemia.


A study on bowel cancer cells revealed the power of turmeric on cancer in 2013.


It showed us how well and even better curcumin could work with chemotherapy than chemotherapy alone.


Some researchers find turmeric highly efficient at slowing the spread of bowel cancer cells and lowering the cancer risk.


But the evidence is not found enough to make a straight recommendation by scientific cancer organizations.


As curcumin is fat-soluble, it would be better to consume it with fat for absorption.



2. Legumes


Legumes are healthy and rich sources of fiber.


Studies on legumes assert that fiber intake could stop the development of colon cancer by 75%.


Some components of legumes such as resistant starch are thought to be protective against colorectal cancer.


Studies have shown that enlarging the part of legumes in our diet could reduce the risk of specific cancers and tumors. For instance, high soy intakes are able to lower the risk of breast cancer up to 25%.


Grains & Legumes Nutrition Council’s suggestion is to consume legumes 2 – 3 times a week to live healthier and with lower cancer risk.


Dry beans, peas, and lentils are the most famed ones when it comes to healthy eating.



3. Broccoli


Cruciferous veggies are linked to lower cancer risk.


The anticancer features of cruciferous vegetables make fingers point out sulforaphane which is a compound fighting against cancer.



Naturally, broccoli does not have sulforaphane but two chemicals: glucosinolates and myrosinase are responsible for sulforaphane formation.


Sulforaphane is known to kill cancerous cells and shrink the size of tumors. A lab study showed us that sulforaphane can affect the body with 75% fewer numbers breast cancer cells.


To keep glucosinolates and myrosinase for sulforaphane formation, the cooking method matters. And the healthiest way is found to be steaming broccoli for 5 minutes.



Final


Today, we are aware of the fact that our diet shapes our health.


Most of the studies we have mentioned above are done on animals or in test-tubes nonspecifically.


Thus, it is usually not strong enough to justify recommendations to reduce the risk of cancer.

More research and studies are needed to get the relation between cancer and these foods.


Instead of waiting for the professionals to put an end to the topic, I will go my way and be one of those who stick to a plant-based diet.


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