After cardiovascular diseases, cancer is today one of the most common causes of death in the Western world. Therefore, it is time to actively oppose this evil visitor. Proper diet for cancer inhibition is one of the most important measures in the prevention, but also in the treatment of cancer.
- Raku je potrebno posebno okruženje da bi preživeo
- Pazi na creva
- Dijeta protiv raka
- Hrana sa anti-kancerogenim dejstvom
Cancer needs a special environment to survive
Cancer occurs from a variety of causes. In addition to psychological factors, various environmental pollutants and countless chemical substances that enter the body through the skin in the form of products for cleaning, washing or skin care, toxins in our food (sprays and fertilizers) are also given importance to harmful additives in finished products.
The mentioned pollutants first create a toxic environment in the intestines in which not only pathogenic bacteria, fungi and other intestinal parasites feel extremely comfortable, but cancer cells also find an ideal living space.
At the same time, these pollutants contribute to the increased release of so-called free radicals *, which are able to cause massive cell damage. In the worst case, DNA can be damaged, resulting in uncontrolled cell division. This is the genesis of cancer.
* Free radicals are dangerously unstable oxygen atoms that trigger oxidative processes that damage cells in the body. They are released in small amounts during certain bodily processes, e.g. during cell respiration. However, much higher amounts of free radicals are formed in the body as a result of external factors such as stress, smoking, toxins, chemicals and other pollutants.
Watch your guts
The most important measure to be taken for cancer patients is to restore a healthy intestinal environment. This usually requires a constant change in diet. Ready meals, fast food, microwave food, animal feed, sugar and white flour products should be a taboo topic for these people from now on, because change is impossible with this diet.
In order to create a healthy intestinal environment as quickly as possible, it makes sense to carry out colon cleansing in parallel with a change in diet. In this way, the number of free radicals in the intestine is free of toxins. This protects the cells and noticeably relieves the burden on the immune system.
Diet against cancer
To ensure that the body is supplied with food that is rich in vital substances, instead of food that is rich in harmful substances, we recommend that you prepare meals fresh every day, using only organic food. In addition, it is necessary to strictly avoid strong acid builders such as coffee, black tea, alcohol and nicotine, because they interfere with positive changes in the intestinal environment.
It is necessary to ensure that sufficient amounts of anticancer foods are consumed daily, because these foods definitely inhibit the growth and spread of cancer cells – this has been proven by numerous scientific studies.
This is indeed a very strict guideline, but if cancer already exists, a slight change in eating habits is unfortunately not enough.
Food with anti-cancer effect
Below are seven foods that may prove useful in both cancer prevention and cancer therapy because of their anticancer effects.
Broccoli, cabbage and other vegetables
The crusader family includes broccoli, Brussels sprouts, kale, white cabbage, Chinese cabbage, kohlrabi, as well as beets, white beets, radishes, mustard and watercress. All these plants are rich in valuable mustard oils (glucosinolates), whose ingredients contain sulfur and antioxidants * and have proven their anticancer effect in many scientific studies.
* Antioxidants are endogenous substances that prevent harmful oxidative processes of free radicals. In this way, they protect the body from cell damage (eg cancer).
Detailed studies conducted at the Linus Pauling Institute (LPI) in Oregon and elsewhere in the United States also show that cruciferous plants are full of unique, biologically active ingredients that in their synergistic mode of action can remove carcinogens from the body before they even have a chance to cause damage. cell.
The unique metabolic processes that trigger mustard oils even prevent the development of some hormone-dependent cancers. LPI stated that the vast majority of the 87 controlled studies published before 1996. showed that increased consumption of cruciferous vegetables is associated with a relatively lower overall risk of cancer. This is especially true of lung cancer and cancer of the digestive tract.
Green leafy vegetables against cancer
Be it lettuce, rocket, dandelion, spinach, kale, savoy cabbage, chard or broccoli – each of these leafy vegetables contains many nutrients and vital substances, as well as valuable bitter substances and chlorophyll. Both bitter substances and chlorophyll have a strong antioxidant effect and detoxify the body. In that way, they automatically bring about positive changes in the body environment and at the same time strengthen the immune system. Both present effects that protect against cancer and make it much more difficult for cells that have already developed to survive.
There are many ways to prepare green leafy vegetables. In raw form, which is enjoyed as a salad or smoothie , all valuable ingredients are retained. To benefit from a variety of vital substances, even on steam, you should not heat vegetables for more than one minute. The longer you expose vegetables to heat, the more vital substances are lost.
If you are not a fan of green cuisine with leafy vegetables, you should definitely take products such as broccoli sprouts *, barley grass juice or wheat grass juice as a dietary supplement. That way, you can get the necessary nutrients and vital substances without consuming large amounts of vegetables.
* Broccoli sprouts contain a particularly high proportion sulforaphane – substances from the mustard oil family. The anticancer effect of sulforaphane has been scientifically proven on University of Heidelberg . For that reason, broccoli sprouts are already successfully used by some naturopathic therapists for both cancer prophylaxis and cancer therapy.
Berries against cancer
The berries are generally a great fruit that is extremely popular not only because of its uniquely tempting appearance and great taste. In addition to these benefits, the berries show a special health value, because they have a very high proportion of protective bioflavonoids (secondary plant substances). In our body, these protective substances serve our metabolism in different ways.
The berries are extremely rich in antioxidants, which effectively help the body destroy harmful free radicals. This of course contributes to positive changes in the body environment and strengthens the immune system. You have known for a long time what effects a strong immune system has in prevention and on cells that have already degenerated. The so-called anthocyanins (plant pigments), which are found in large quantities in blue and purple berries, have a particularly strong antioxidant effect.
Raspberries, blackberries and strawberries contain large amounts of another powerful antioxidant, ellagic acid. This substance is able to make carcinogenic substances in the body harmless, to inhibit the development of new cancer cells, and even to accelerate the cell death of cancer cells. It also serves to protect healthy cells throughout chemotherapy .
German researchers Prof. Leitzmann and Dr. Watzl discovered that ellagic acid has antimicrobial and antibacterial effects and also makes cellular toxins such as aflatoxins or acrylamides harmless.
Studies at the Hollings Cancer Center at the University of South Carolina also studied ellagic acid. Researchers have confirmed a preventive effect against colon cancer, as well as against HPV , the initiator of cervical cancer.
We recommend the book “Cancer cells do not like raspberries – food against cancer” authors prof. med. Richard Beliveau and Dr. med. Denis Gingras *
Garlic against cancer
Fresh, raw garlic contains a substance called allicin – a sulfur-containing compound made from the amino acid aliin. Not only does it give garlic an intense taste and smell, but it is mainly responsible for the antibacterial, antiviral, antifungal and antifungal effects of garlic.
As if this isn’t impressive enough already, Allicin also shows another remarkable property: it’s anticancer. Allicin binds exclusively to cancer cells, penetrates them and destroys them, while leaving healthy cells intact. This means that allicin from fresh garlic can prevent the formation of cancer cells and inhibit the formation of new cancer cells, which has been confirmed in numerous scientific studies.
Researchers from the Weizmann Institute of Science in New York discovered in 2003. year that the injection of allicin into the bloodstream of cancer patients effectively fights cancer cells without causing negative side effects.
Other studies have shown that eating half a clove of garlic significantly reduces the risk of developing cancer in general.
Turmeric I cancer
Turmeric , also known as curcumin, is one of the most powerful anticancer spices. Numerous studies show that curcumin – the active ingredient in turmeric – inhibits the proliferation of cancer cells in the body and can even kill cancer cells that are already there.
A team of scientists from the Institute of Laboratory Medicine at LMU Munich, led by Dr. rer. buzz. biol. Beatrice Bachmeier has proven that curcumin inhibits metastases in both breast and prostate cancer.
Furthermore, curcumin prevents tumor cells from entering the bloodstream and thus creates metastases anywhere in the body.
Indian study from 2008 showed that even daily consumption of a teaspoon of turmeric can be considered a preventive measure against the development of cancer.
Dr. Merina Anthony, Ph.D., from the Indian University Center:
Exposure to strong pesticides is one of the most common causes of hormone-related cancers. Turmeric suppresses the effects of estrogen-like pesticide residues in fruits, vegetables, conventional milk, water and other foods.
Tomatoes contain lycopene
The lycopene found in tomatoes is responsible for its anti-cancer properties.
A long-term clinical study from Harvard University, led by Dr. Edward Giovannucci showed that the risk of prostate cancer is reduced by almost 30 percent if men eat tomato dishes or products that contain tomatoes at least once a day.
Dr. Omer Kucuk, a professor of medicine and oncology at the Cancer Research Institute in Detroit, found in a study that lycopene supplementation in men with prostate cancer inhibits tumor development.
Lycopene is one of the carotenoids and is mainly found in the shell. It provides, among other things, a strong red color to tomatoes. Young tomatoes ripened in the sun have the largest share of lycopene. Since lycopene is a fat-soluble substance, it can be optimally absorbed only when high-quality fats are consumed at the same time. When cooked, tomatoes contain the highest levels of lycopene. U raw state the bioavailability of lycopene is quite poor. Therefore, tomato sauces, tomato paste, tomato puree, homemade ketchup and tomato juice are very good sources of lycopene. However, attention should be paid to the organic quality of tomato products.
Green tea as an anticancer drink
The richness of cancer-fighting polyphenols makes green tea an excellent anti-cancer beverage. One of the polyphenols it contains is ellagic acid. You are already familiar with the extraordinary health effects of berries.
Epigallocatechin gallate (abbreviated EGCG) is another polyphenol that is contained in large quantities in green tea. Again, it is a highly effective antioxidant that has been the focus of almost all clinical studies on green tea. EGCG has anti-inflammatory properties, strengthens the immune and anticancer effect.
EGCG binds to certain cellular receptors of the cancer cell and attacks an important enzyme (dihydrofolate reductase) in this cell. This prevents tumor growth as well as cell division.
A research team from Kiushu University in Fukuoka, led by Hirofumi Tachiban, was able to demonstrate in a study that the effect of EGCG, which inhibits growth in certain cancer cells, is at concentrations that can be easily reached when drinking tea.
When choosing green teas, only the best properties should be taken into account, because they also determine the share of substances that improve health. Japanese steamed varieties Sencha, Matcha, Benifuuki, Bancha, Genmaicha with Matcha are recommended. However, as each variety contains a different unique composition of anticancer ingredients, seek expert advice from a reliable specialized tea store or from our phytotherapists.
In addition to the food already mentioned, we would like to introduce you to two other measures that have proven to be just as successful in cancer prevention as in cancer therapy. They are on the one hand medicinal mushrooms and on the other hand the sun hormone vitamin D.
Medicinal mushrooms from Chinese medicine
Medicinal mushrooms have been used in traditional Chinese medicine for thousands of years and are also increasingly used in holistic therapies. This is not surprising, because these medicinal mushrooms have unique properties. They show antiviral, antimicrobial, anti-inflammatory and anticancer effects. As a result, they are able to positively affect the body environment and at the same time strengthen the immune system.
In both cases, these are factors that – along with proper nutrition – prevent cancer cells from continuing to multiply uncontrollably over time. Scientific studies also show that certain fungi even trigger the suicidal program of cancer cells – the so-called apoptosis.
Shiitake mushroom, Cordyceps mushroom, Reishi mushroom, Maitake mushroom and Coriolus mushroom are among the most famous representatives of their species.
Vitamin D reduces the risk of cancer
The positive effects of vitamin D on human health are so diverse that we cannot even enumerate them. But we would like to point out a very special feature at this time. It is about the function of vitamin D in the prevention and treatment of cancer. In recent years, many studies have been conducted on the role of vitamin D in cancer. Scientists have finally been able to prove that vitamin D has a positive effect on cancer in about 20 different types of cancer.
The result of the 2007 study. The study, conducted at the University of Creighton Omaha / Nebraska under the direction of Professor Joan Lappe, was particularly significant because it was a study that met all the criteria of a classical drug study. She found that subjects who took 1,100 IU of vitamin D in combination with 1,450 mg of calcium as a dietary supplement per day showed a 77 percent lower risk of cancer for all types of cancer.
In a long-term study (1998 to 2008), Canadian scientists found that breast cancer patients who had already had surgery increased low levels of vitamin D by 94 percent, increasing the chance of premature death by 73 percent.
Other studies on vitamin D supplementation in aggressive colon cancer have shown similar results. Here, too, the death rate from colon cancer has been reduced by almost half.