Foods That Fight Cancer
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foods that fight cancer
Foods that fight cancer





Foods that fight cancer

Raw vegetables and vegetable juices, fruit (fresh and dried but use rehydrated—avoid sulphurated), whole grains, lightly cooked vegetables, sweet potatoes, white potatoes, beans, yogurt and kefir, small amounts of organically raised meat, small amounts of poached fish, nuts and/or nut milks, herb teas, vegetable soup, and cruciferous vegetables. Cancer experts recommend a 70% raw food diet (uncooked), however, others seem to feel that 50% is recommended. Check with your own nutritionist.

Another reason for eating organic foods is of special interest to women wanting to prevent or fight breast cancer. Pesticides mimic the action of estrogen in your body in that they can lock onto receptors in your breasts and stimulate cell division. Even small amounts of pesticides can be dangerous to women, because they tend to concentrate to high levels in fat cells, and breasts are comprised mostly of fat cells.

Cancer fighting foods
Though most of the foods we will talk about are known to prevent cancer, you can assume that once your diet has begun to boost your immune system, these foods will help to fight the spread of cancer and contribute to your overall defense against any existing tumors.

Garlic and onions should be consumed daily, with a minimum of 4 cloves of garlic, if sensitive to it, 7 if not. Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. It contains a safe form of germanium, which helps the blood and tissues hold more oxygen. It has been suggested that cancer hates oxygen, although this theory has been disputed.

Studies also show that the phytochemicals (plant chemicals) in garlic and onions have been shown to increase T-cell activity and, interestingly enough, aged garlic seems to work even better. See MedicineNet for more information on T-cells. However, many preparations of garlic are devoid of the volatile oils, and there has been much controversy on why you would want to avoid these volatile oils. Dr Block, in his article "Chemistry of Garlic and Onions" published in the March 1985 edition of Scientific American, recommends that fresh garlic be used.

Additionally it was discovered that lab animals implanted with tumors and fed garlic and a low protein diet showed no tumor growth, while the control animals came down with full blown cancer. And apparently the substance Allium, found in onions and garlic, inhibits stomach cancer in groups at high risk.  

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A high fiber/low fat diet is a cancer preventer and fighter. Fiber cleans your colon and combines with "stuck" fats to pass them on. It helps to lower cholesterol and tones your entire digestive track. The connection between low fiber intake and colon cancer has long been established, however, a study (1999) showed no connection between a high fiber diet and lowered colon cancer risks.
In breast cancer, there are two types of estrogen, good and bad estrogen. A high fiber diet lowers blood levels of estradiol, the bad estrogen.

From the British Journal of Cancer, June 1994, we’ve learned of the largest international study on links between colon cancer and consumption of starch. "After analyzing diet and cancer rates from 12 countries, they found a strong association between starch consumption and cancer of the large bowel, colon and rectum. On the average, the more starch consumed in a population, the lower the incidence of the diseases." Green bananas and cold boiled potatoes were cited as sources of virtually indigestible starches that might provide particularly strong protection against these cancers.

Cruciferous Vegetables
Cauliflower, broccoli, Brussels sprouts, cabbage, kale and Chinese vegetables. They contain indole-3-carbinol that stimulates liver enzymes to reduce levels of hormones and immuno-suppressive agents. They also contain sulfur, which is an overlooked nutritional supplement. However if the gas from cruciferous veggies is too much, try Bok Choy with only 2 percent sulfur.

Beta carotene (found in the yellow veggies such as yams, pumpkins, and carrots) is a powerful antioxidant that has been shown to inhibit the growth of tumors (and is used in Russia to fight infant leukemia), but few know about alpha carotene that has been demonstrated to be ten times more powerful in its inhibitory effect on tumors. This includes
carrots, winter squash, tomatoes, green beans, cilantro and Swiss chard.

Spinach and collard greens contain the carotenoids lutein and zeaxanthin which are powerful antioxidants that cannot be bought in a health food store. Spinach and collard greens are highest in these two carotenoids, followed by kale, mustard greens and turnip greens.

A study in Northern Italy consisting of nearly 3,000 people showed that eating seven or more servings of tomatoes per week had a 50% to 60% lower risk of developing cancers of the mouth, esophagus, stomach, colon and rectum. It is believed that the cancer fighting substance in tomatoes is lycopene, an antioxidant and member of the carotenoid family. Lycopene remains stable when tomatoes are cooked or canned. [International Journal of Cancer, October 15, 1994]

Omega oils protect you from cancer (especially breast cancers because breasts are made of fat) and have reversed cancers. Flax oil daily is a must for a cancer patient. Also good are fish oils.

Some centers recommend avoiding soy products because they claim that they inhibit enzymatic action, however, the benefits of fermented soy products in fighting cancer and many other benefits must be mentioned.

Firstly, foods made from soy lower blood cholesterol and reduce the risk of heart disease. All the plant chemicals found in the soy plant — phytate, phytosterols, phenolic acids, lecithin, omega-3 fatty acids, isoflavones, and protease inhibitors — protect against cancer. Proteases are chemicals (enzymes) that tumors give off to break down surrounding tissues to facilitate the growth of the tumor. Protease inhibitors (found in soybeans, lima beans, seeds and sprouts) can block the spread of cancer. ["Protease Inhibitors May Block Tumor Spread." Cancer Reporter, 1987;2]

According to Morton Walker, a professional medical journalist ["Phytochemicals in Soybeans," Health Foods Business, March 1995]:
The Japanese, Taiwanese, Koreans, and Indonesians eat a daily average of 40 grams of [fermented] soy foods per person, and experience 90 percent less [Sic] . . . cancers (and half the amount of colon cancer) than do Americans.

Here is where a controversy exists: the Gerson institute says soy brings back breast cancers while others state that soy fights breast cancers. We know that soy products, between 35 and 60 grams per day, will help to reduce a woman's chances of breast cancer. The phytoestrogen in soy is a "good" estrogen. It also helps to extend the menstrual cycle, as we've seen in Oriental women who have, on the average, a 33 day menstrual cycle (exercising daily can help extend the menstrual cycle too). With fewer menstrual periods in your life, you have less contact with estrogen.

Another isoflavone component, genistein, inhibits prostate cancer by normalizing cancerous cells. Death by prostate cancer is nearly nonexistent in the Orient. In breast cancer, genistein stops the proliferative growth of cells that can differentiate into cancer. Furthermore, Walker states that the anti-angiogenetic (stopping the growth of new blood vessels) properties of genistein works by neutralizing the vascular endothelial growth factor (IGF) put out by tumors to encourage new blood vessel growth. The main source of genistein are soybeans. Other legumes, such as chickpeas, contain small amounts of genistein.

From Earl Mindell’s Soy Miracle, we find that soy foods contain antioxidants, boost the immune system, are easier on the kidneys than animal protein, might slow down or prevent kidney damage, and can protect against osteoporosis. 

Other Beans
Red, navy, pinto, etc. Studies have shown beans to be anti-carcinogenic. Also they are fiber filled which helps to keep the colon clear of fats and in a fit condition. Again, we must mention preparation and caution you against indigestion which leads to colon problems and to degenerative diseases: soak the beans overnight as needed (see below), and pour off the water. Add digestive enzymes to your meal to help with the flatulence.

Sea Vegetables
Sea veggies are high in iodine. According to Gerson, cancer is caused by a sodium/potassium imbalance, an acid/alkaline imbalance, and a lack of iodine. Sea veggies are an excellent source of Omega-3 fatty acids, contain a fiber that binds with steroids and carcinogens, and are great detoxicators and liver cleansers.

According to J. Chilton in his article "Medicinal Mushroom Use on the Rise" in Vitamin Retailer, April 1994:

Mushrooms . . . may have been one of the first "neutraceuticals," or foods that also function as medicines. . . . Mushroom polysaccharides act by enhancing host defenses, rather than directly killing tumor cells. For this reason they are called host defense potentiators (HPD). The specific effect of these polysaccharides is the activation of macrophages and T-lymphocytes, stimulation of interferon, and the overall enhancement of cell-mediated immune response."

In addition to the Reishi mushroom having anti-aging and immunorestorative powers, studies from Japan, Korea, and Russia all showed reduction in tumors (98% in the Japan study with 80% complete remission). The phytochemical in the Shitake mushroom that scientists are now studying is called Lentinan, which has shown to stimulate macrophages, increase T-cell production, enhance helper T-cell activity, and increase interferon production. But the real cancer killer seems to be the Maitake mushroom which has been available wild but is now being cultivated. The National Cancer Institute began testing the Maitake in 1991 on both anti-HIV and anti-tumor activities and their results supported the findings of studies in Japan. Laboratory studies have shown that 97% of 300,000 HIV infected T-cells remained alive with a minimal amount (1/1000,000 gram) of maitake compound. The anti-cancer activity of the Maitake was even greater than that of the Shitake and Reishi, showing that both oral administration or injection inhibited cancer growth up to 86.3%. (Duke, James. "Mushrooms Mushrooming." Immune Perspectives, Winter, 1995]

Most naturopaths claim that you cannot get as much medicinal "punch" from the actual mushroom as you can get from extracts sold in health food stores, but this depends on how much you eat. Including them with every meal, in salads, soups, and teas should allow you to get much of their benefit.

Lutein is another cancer battler and is found in watercress, spinach, dark green veggies and eggs.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer. 

Asparagus seems to be linked to the remission of more than a few disorders, including cancer. According to Karl Lutz, this is because of the high folic acid, nucleic acid, and histone (basic protein) levels found in asparagus. In Beating the Odds, Dr Machetti points to a study that discovered that methyl mercaptan, which is secreted into the urine following a meal with asparagus, has distinct anticancer qualities.

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Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The products and information contained herein are not intended to diagnose, treat, cure or prevent any diseases or medical problems. This is not intended to replace your doctor's recommendations. The information is provided for educational purposes only. Nutritional benefits may vary from one person to another.

















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