Many people truly believe that health conditions or illnesses start with symptoms. However, I’m a strong advocate for preventative medicines and strongly disagree with this approach.
Illness is an outcome of the long-lasting processes in your body imposed by mostly lifestyle choices and a tiny bit of DNA traits. Some people have such poor lifestyles that DNA participation isn’t even required to form a deadly health condition.
The same way that lifestyle choices and food can cause certain conditions to emerge, they also can help to prevent conditions and dramatically lower risks of certain illnesses – even for people with DNA-related traits.
It’s not as difficult as it may sound, either. All you need is to change your approach when shopping or eating out. By adding certain ingredients to your diet, you can lower the risk of cancer if certain types of cancer are prevalent in your family history and, in some cases, even reverse cancer cell development.
Let’s run through some of these beneficial ingredients.
Selenium is a major participant in cancer prevention. Various research studies have shown that selenium lowers the incidence of cancer. Things such as Brazil nuts, brown rice, broccoli, spinach, white button and shiitake mushrooms, and different seeds – such as sunflower, sesame, flaxseed and chia seeds – are great sources of selenium. There’s also plenty of selenium in lean beef, lamb, fish and seafood in case you don’t maintain a vegetarian or vegan diet.
Vitamin C is another amazing vitamin with anti-cancerous qualities. It’s a very widespread myth that vitamin C in great amounts can only be found in citrus fruits. Despite a reputation as a Vitamin-C monster one orange, for instance, has only 69.7mg of this vitamin, whereas a cup of sliced red bell pepper has 190mg, broccoli 132 mg, Brussels sprouts 75mg and cauliflower 128mg. On top of that, all these guys have much less sugar in them compared to so-called vitamin-C fruits and won’t spike your insulin levels.
Although coenzyme Q10 is contained in higher proportions in fatty fish – such as herring, tuna and salmon – and meat such as beef* – vegetarians and vegans can still find coenzyme Q10 in plant-based sources.
If you’re vegan or vegetarian, nuts, seeds and nut-based oils are the best sources of coenzyme Q-10 for you. The largest amount can be found in peanuts, sesames, walnuts and rapeseed oil.
Some more good news for non-meat eaters – spinach and broccoli have some of this magic coenzyme, too.
So what’s all the fuss about coenzyme Q-10? Co-Q10 is widely used, not only for cancer prevention, but also as a cancer cure. It’s said to lower the risk of metastasis, reduce inflammatory markers and reduce tumor growth. Prevention-wise, Co-Q10 helps your body to resist certain types of cancer by protecting cells from damage that could lead to cancer.
Obviously, all these ingredients must be organic. Food loaded with a variety of chemicals that have carcinogenic properties can cause more bad than good.
*Since we’re trying to create a cancer-preventive diet here, reduction of meat, dairy and egg yolks is highly recommended. Excessive consumption of these ingredients is associated with inflammation processes in your body. Although acute inflammation is the body’s main mechanism to deal with infection, chronic inflammation is a silent type of inflammation that can be unnoticed for years and then cause cancer, diabetes, heart disease and other serious and deadly illnesses.
Well, carrot is the obvious king of beta-carotene. But let’s see what else is in this cancer-preventing orange field. Mangoes, persimmons, apricots, sweet potatoes and pumpkin – all these guys are high in beta-carotene.
Shall we add some green here as well? All right, here comes broccoli again. I know this baby has everything you can think of. Parsley, coriander, romaine lettuce, watercress, collard greens, chard, kale, spinach and beet greens are also very high in beta-carotene. The main rule you have to remember when you buy greens is to ‘buy organic or buy nothing’. Since greens have no pulp, they work almost like a sponge in conventional farming.
What does beta-carotene do? Beta-carotene is an antioxidant – a chemical that neutralizes free radicals. Free radicals are unstable molecules that can build up in the cells and cause damage to DNA, lipids, proteins and other molecules, which then can cause cancer and other diseases.
Here again we face a little trouble when it comes to vegans and vegetarians since the best sources of vitamin D are fish, beef, egg yolks, whole milk and cheese.
But don’t panic if you don’t eat animals and diary. Portabella and chanterelle mushrooms can do the trick here.
The majority of studies show that sufficient vitamin D status lowers risk of cancer.
Curcumin is a hidden chemical compound found in the spice turmeric, which is widely used in Indian and Chinese medicine and cuisines. Multiple studies of curcumin show that this chemical has many chemopreventive properties. It’s proven to suppress colon cancer, breast cancer, urinary tumors and bladder tumors in mice and rats.
Researches also has shown that there are very low rates of certain cancers in the countries where people consume curcumin at higher levels.
Using this short list of anti-cancerous ingredients, you can create your own dishes that will be packed with beneficial nutrients, vitamins and chemicals.
Let me show you an example of a simple cancer-preventative recipe.
Rainbow salad with nutty sauce
One medium organic carrot, pilled and gated
One small broccoli flowerhead, cut into small florets, stalk disposed
4 white button mushrooms, sliced
½ of a medium red bell pepper, sliced thin
Salt and pepper
2 tablespoons of organic peanut butter
1 tablespoon of organic sesame oil
2 teaspoons of toasted organic sesames
4 tablespoons of water
2 tablespoons of organic tamari sauce
Mix all the ingredients in the blender until mixture is smooth.
Simply mix all your veggies together in the large salad bowl.
Add your nutty sauce, and thoroughly mix it again.
Add salt and pepper to taste.
It’s as simple as that!