General Anti Cancer Diet
by Kathleen Cole ND
This diet is a way of eating to provide a continuous presence of anti-angiogenic molecules to
support your body’s natural defense mechanisms and creating a hostile environment against cancergrowth and metastasis. Good nutrition may be likened to a non-toxic chemotherapy offering an integrative approach to cancer prevention. You must avoid certain foods that are damaging to cellular health and promote cancerous growth. Generally the diet must be alkaline, low glycemic, anti-inflammatory using whole foods and organic if possible.
More than 200 epidemiological studies have shown that people who consume abundant quantities of plant based foods- fruits, vegetables, herbs& spices are at least 2X less likely to develop cancer.
Phytochemicals are anti-cancer nutrients, derived from plants and other natural sources, that are able to block many of the processes that accelerate tumour growth, protect from carcinogens, and stop angiogenesis or blood supply to the tumour.
-Those that block carcinogenic action ( protecting cells from damage from carcinogens) are:
Sulforaphane ( broccoli), indole-3 carbinol (cabbage family), ellagic acid (strawberries, raspberries), diallyl sulphide (garlic).
•Those that block the promotion and progression of cancer cells are : curcumin (turmeric), EGCG (green tea), genistein (soy beans), resveratrol ( red grapes), lycopene (tomatoes), limonene(citrus), ellagic acid (strawberries, raspberries), proanthocyanidins ( berries, cocoa
powder), omega 3 fatty acids flaxseed, cold water fish)
lemons, cherries,pineapple,red grapes ,bok choy, soybeans ,kale, ginseng, maitake mushroom, licorice, turmeric, nutmeg, artichoke, pumpkin, sea cucumber, tuna, parsley, garlic, tomato, virgin olive
oil, grape seed oil, dark chocolate, pomegranate, green tea
See our charts: 80/20 alkaline/acid, Glycemic Index and Anti-inflammatory- keep in the kitchen for cooking to help prevent cancer and other chronic disease