Recent estimates tell us that 41 percent of the population in the United States alone will be diagnosed with cancer in their lifetime, and 21 percent of the population will lose their lives to this devastating disease. A new report published by the World Health Organization (WHO) predicts that by 2035, an incredible 24 million people will be diagnosed with cancer worldwide. These figures reflect the need for a complete review of our approach to cancer.
Despite being overlooked for decades, volumes of scientific evidence show that diet and nutrition play a major role in the development of cancer.
It is only in recent years that mainstream physicians and health groups have begun to recognize the importance of our lifestyle in preventing and reversing cancer.
Even a WHO report recommends a diet rich in fruits, vegetables and whole grains, as a powerful way to help avoid this disease.
Preventing cancer with superfoods is one of the main steps that must be taken to prepare our body to achieve alkalinity, which is essential to forge an environment free of the possibility of contracting this disease.
Preventing cancer naturally with the right diet
The vast majority of Americans consume an excess of acid-forming foods. Research has shown that it increases tumor growth in an acidic environment. Blood is kept in the body at a slightly alkaline level between 7.2 and 7.4.
Consuming alkaline foods keeps the pH of the blood in its ideal range, which is important for the prevention and treatment of cancer. Ideally, your diet should consist of 80 percent alkaline-forming foods, such as lots of raw fruits and vegetables, as well as nuts, seeds, grains, and legumes.
The following is a list of alkaline-forming foods recommended for cancer prevention.
Berries, apples, apricots, avocados, bananas, raisins, dates, figs, grapefruit, grapes, kiwis, lemons, limes, mangoes, melons, nectarines, olives, oranges, papayas, peaches, pears, persimmons, pineapple, quince, raisins, raspberries, strawberries, tangerines and watermelon. (The most alkaline foods are lemons and melons.)
Artichokes, asparagus, cabbages, beets, bell peppers, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cabbage, corn, cucumber, eggplant, escarole, ginger, radish, kale, seaweed, seaweed, leaves mustard, okra, onions, parsley, potatoes, radishes, spinach, pumpkin, tomato, watercress, and yams.
Amaranth, barley, oats, quinoa and brown rice.
Berries / Beans / Legumes
Almonds, chestnuts, chickpeas, green beans, lima beans, peas.
Alfalfa, chia, coconut, radish and sesame.
Vegetables in the cruciferous family include kale, kale, broccoli, cauliflower, arugula, watercress, turnips, mustard plant, Brussels sprouts, and bok choy. Cruciferous vegetables contain detoxifying compounds called indoles and isothiocyanates, which have been shown to help prevent and reverse cancer.
Recent research has identified sulforaphane, a compound found in broccoli, cabbage, and other cruciferous vegetables as a potent anticancer agent.
Wheat grass, barley grass, alfalfa, blue-green algae, arugula, spinach, chlorella and spirulina and other green foods are rich in blood-purifying chlorophyll and other important phytonutrients for detoxifying the system and rejuvenating the organs.
Laboratory tests have shown that chlorophyll inhibits the activity of carcinogens at the molecular level.
Studies have shown the ability of foods rich in chlorophyll to reduce tumor growth. Green powders are packed with phytonutrients that have been shown to be very beneficial in preventing and curing cancer.
Research confirms that red foods like strawberries, tomatoes, raspberries, tart cherries, blueberries, and goji berries are rich in nutrients like lycopene and carotene that support the immune system and fight cancer.
Many of the red foods are also high in antioxidants, making them an integral part of any cancer diet. The antioxidant power of raspberries, strawberries, pomegranate, and dozens of other nutrient-dense fruits makes these foods superfoods.
Although not a meal per se, fiber is an important component of fruits, vegetables, and whole grains. The typical American diet includes about 14 g of fiber a day, which is on par with what is necessary for cancer prevention.
Studies have indicated that 30 g of dietary fiber daily lowers the risk of colorectal cancer. Research has also suggested that high fiber intake may reduce the risk of breast, colorectal, uterine, and prostate cancers.
Olive oil has been shown to have anticancer properties. Studies have shown that the monounsaturated fatty acids contained in olive oil have a protective effect against the growth of cancer.
Research has also shown that the abundant phytochemicals in olive oil inhibit cancer growth in vitro.
But remember, more is not always better. Olive oil still has 120 calories per tablespoon, so don't go overboard. For maximum benefit, olive oil should be used in moderation. Choose a good quality, extra virgin, cold-pressed variety.
Freshly squeezed fruit and vegetable juices provide valuable antioxidant nutrients and enzymes that are easily digestible. Compounds in cabbage juice have been observed to have favorable effects on stomach and colorectal cancer.
Rich in beta-carotene and vitamin A, carrot juice is beneficial, but it must be diluted as it is also high in sugar, and can potentially raise blood sugar levels. Adding a teaspoon of vitamin C to juices creates an even more powerful preventative tonic.
High in antioxidants known as polyphenolic catechins, green tea has been shown to help prevent skin, lung, oesophagus, stomach, pancreas, and bladder cancer in animals.
Studies have shown that green tea extract could stop the spread of chronic lymphocytic leukemia. Recent research also indicates that green tea contains compounds that significantly slow the growth of cancer cells.
Several varieties of mushrooms have powerful healing properties. The maitake mushroom could kill cancer cells by enhancing the activity of helper T cells. Research has shown that the Maitake mushroom has a favorable effect on various types of cancer, including breast, colon, and prostate cancer.
Both shiitake and reishi mushrooms have also been observed to have strong antitumor properties in animals. Research has revealed that the cordyceps fungus inhibits the division and proliferation of cancer cells.
And surprisingly, the common white button mushroom has been shown to suppress aromatase activity and estrogen biosynthesis, making it an excellent breast cancer chemopreventive agent.
Chinese medicine has long recognized the value of seaweed in treating cancer, as it softens hardened tumours.
More recently, research has shed light on the powerful blend of micronutrients, including vitamin C and vitamin E, as well as minerals, iodine, fiber, and polysaccharides from seaweed, making it a powerful nutritional tool in the fight against cancer.
Considered one of the healthiest populations in the world, the Japanese consume more seaweed than any other nation.
Spices offer numerous health-promoting benefits, and certain spices have been found to aid in the prevention and treatment of cancer. Research has associated the intake of black pepper and black cumin seed with a lower incidence of colon cancer.
Rosemary is known to help prevent DNA damage from carcinogens and suppress the proliferation of cancer cells. Capsaicin, an ingredient found in chili peppers, may help kill prostate cancer cells. Evidence suggests that parsley fights lung and breast cancer.
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