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Foods that PREVENT CANCER!
1. Strawberries stop trouble in its tracks
"They're packed with polyphenols, compounds that appear to inhibit tumor growth," confirms Donna Weihofen, R.D., M.S. senior nutritionist at the University of Wisconsin Hospital and Clinics. In fact, brand new research reveals that two specific polyphenols in strawberries -- anthocyanidins and proanthocyanidins -- jumpstart a process that causes cancer cells to self-destruct!
2. Bok choy clears away carcinogens
This cruciferous vegetable -- which is in the same family as Brussels sprouts, broccoli and cabbage -- is packed with cancer fighting sulforaphane and indole-3-carbinols, molecules that detoxify certain cancer-causing substances. "These molecules help prevent precancerous cells from turning into full-blown malignant tumors," says Weihofen.
TO COOK: Cut bok choy into thin strips and steam or saute in olive oil with a little chopped garlic and/or ginger.
3. Shallots target breast-cancer cells
Adults who eat the most onions are the least likely to get cancer, studies show, and pungent shallots, a member of the onion family, have six times more anticancer compounds, plus sulfur compounds -- thought to help kill colon-, breast-, lung- and prostate-cancer cells -- than sweeter onion, according to a recent Cornell University study.
Carrots cut your cancer risk by 30%
A recent joint study by British and Danish researchers found that taking in falcarinol, a compound abundant in carrots, could cut colon-cancer risk by nearly a third. Plus, carrots are filled with fiber---just four baby carrots contain 2 g.---and Harvard researchers found that all fiber contains enzymes that enhance your protection against colon cancer.
BONUS: A high-fiber diet can also reduce blood cholesterol, help maintain regularity and fend off gastrointestinal conditions like diverticulities.
A nutritionist's secret to easy protection
Don't bother counting, weighing or measuring. "Make it a point to have at least one fruit or vegetable at every meal and snack, including breakfast," says Weihofen. "If you end up eating more than you are now, you will be reducing your cancer risk!"
"They're packed with polyphenols, compounds that appear to inhibit tumor growth," confirms Donna Weihofen, R.D., M.S. senior nutritionist at the University of Wisconsin Hospital and Clinics. In fact, brand new research reveals that two specific polyphenols in strawberries -- anthocyanidins and proanthocyanidins -- jumpstart a process that causes cancer cells to self-destruct!
2. Bok choy clears away carcinogens
This cruciferous vegetable -- which is in the same family as Brussels sprouts, broccoli and cabbage -- is packed with cancer fighting sulforaphane and indole-3-carbinols, molecules that detoxify certain cancer-causing substances. "These molecules help prevent precancerous cells from turning into full-blown malignant tumors," says Weihofen.
TO COOK: Cut bok choy into thin strips and steam or saute in olive oil with a little chopped garlic and/or ginger.
3. Shallots target breast-cancer cells
Adults who eat the most onions are the least likely to get cancer, studies show, and pungent shallots, a member of the onion family, have six times more anticancer compounds, plus sulfur compounds -- thought to help kill colon-, breast-, lung- and prostate-cancer cells -- than sweeter onion, according to a recent Cornell University study.
Carrots cut your cancer risk by 30%
A recent joint study by British and Danish researchers found that taking in falcarinol, a compound abundant in carrots, could cut colon-cancer risk by nearly a third. Plus, carrots are filled with fiber---just four baby carrots contain 2 g.---and Harvard researchers found that all fiber contains enzymes that enhance your protection against colon cancer.
BONUS: A high-fiber diet can also reduce blood cholesterol, help maintain regularity and fend off gastrointestinal conditions like diverticulities.
A nutritionist's secret to easy protection
Don't bother counting, weighing or measuring. "Make it a point to have at least one fruit or vegetable at every meal and snack, including breakfast," says Weihofen. "If you end up eating more than you are now, you will be reducing your cancer risk!"
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