Now you can boost your chances of fighting or preventing breast cancer naturally. Reach for any of these foods and stay ahead of cancer by improving your diet;
Sulphur present in Garlic that causes stinky breath has been found to also stop cancer-causing substances from forming in your body, speed DNA repair, and kill cancer cells.
Peel and chop the cloves and let them sit 15 to 20 minutes before cooking. That activates enzymes and releases the sulfur-containing compounds that have the most protective effect. Garlic is the powerhouse of the allium family, but onions, leeks, chives, and scallions might also protect against stomach cancer, some research suggests.
Don’t go for the dietary supplement but go for the real deal, Garlic cloves. “There is no solid evidence that dietary supplements are going to reduce your cancer risk,” Schatzkin says.
Cabbage contains cancer-fighting compounds known as indole-3-carbinol which is thought to deactivate oestrogen which would then reduce breast cancer risk. Broccoli, brussel sprouts, cauliflower and kale – all members of the cabbage family are said to be highly toxic towards cancerous cells.
The sulphurophanes found in broccoli, which are responsible for its bitter taste, have been shown to improve the performance of enzymes in the liver which help detoxify our body. Levels of this vital enzyme are found to be low in women with breast cancer. Radishes, swede and turnips are also believed to be effective cancer fighting vegetables.
Five portions a day (80 grammes per portion) to help protect against breast cancer. Between seven and ten portions a day if breast cancer has already developed.
Pumpkins, yellow peppers and cantaloupe melons:
Orange or yellow coloured fruit and vegetables are a rich source of betacarotene – which is the precursor of vitamin A and a potent antioxidant which helps fight off highly-reactive molecules that can harm our body and lead to severe diseases such as breast cancer.
Cooked carrots supply more antioxidants than raw, according to a report in the Journal of Agriculture and Food Chemistry. If you’re cooking carrots, leave them whole while steaming or boiling, and cut them after they’re done. That reduces the loss of nutrients, including falcarinol, and gives them a sweeter taste as well.
One of the easiest vegetables to love, carrots are packed with disease-fighting nutrients. They contain beta-carotene, an antioxidant scientists believe may protect cell membranes from toxin damage and slow the growth of cancer cells. And carrots deliver other vitamins and phytochemicals that might guard against cancers of the mouth, esophagus, and stomach.
Pulses, wholemeal bread and rice:
Pulses and wholemeal foods have fibre that help excrete oestrogens out of our bodies. Too many oestrogens from our own hormones and hormone-like substances found in plastics and chemicals can trigger cell division in our breast tissue. Evidence shows that too much cell division can lead to breast cancer. Fibre can help keep breast cancer at bay because it helps eliminate excess oestrogens from our body and prevents reabsorption of oestrogens in our intenstines.
Fibre also maintains regular bowel movement. This is because the fibre’s texture helps move food through the digestive system more quickly than some other foods. It is thought higher stool weights in women indicates lower levels of circulating oestrogens – which helps protect against cell changes in our body, and in turn, from breast cancer.
A high fibre diet also helps maintain a healthy gut. This is because soluble fibres create ‘friendly bacteria’ needed to fight off bad bacteria – meaning that your body is less exposed to harmful toxins that could cause cancer.
Evidence shows that eskimos who have a high intake of oily fish have no incidence of breast cancer. This is thanks to the presence of omega-3 fats.
Recent findings have revealed that Omega-3 oils prevent or slow down the growth of cancerous tumours and also boost our immune system. Oily fish such as mackarel, sardines, trout and salmon contain Omega-3 and have been linked to a lower incidence of breast cancer.
Omega-3 oils compete with omega-6 fats (found in cooking oils which can encourage cell division) and keep cell growth under control. They also appear to have the ability to switch off growth mechanism of cells and prevent them from dividing, and turning into cancerous tumours.
Spinach aka Tete:
Spinach is rich in lutein and zeaxanthin, carotenoids that remove unstable molecules- free radicals- from your body before they damage it. They’re found in spinach and other dark green leafy vegetables, and some studies show they could protect against various kinds of cancers.
It is also rich in folate and fiber, which researchers think might trim the risk of certain cancers. Folate helps your body produce new cells and repair DNA, and is especially important for women of childbearing age because it can prevent neural tube defects in a developing fetus. You’ll get the most lutein from raw or lightly cooked spinach. Enjoy it in a salad, steamed, or sautéed with garlic and olive oil, or stirred into soups. For a change, make a smoothie from Spinach and add some lettuce. sweeten with yoghurt and Bam! Healthier you in no time.
Other foods you can indulge in that have anti-cancer properties include; strawberries, Olive oil, Tomatoes,