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Diet plays a vital role in reducing cancer risks and there are also foods that can alleviate the symptoms if cancer is already present in individuals. These food sources are rich in nutrients and other agents that inhibit abnormal cell growth and reproduction. These should be maintained regularly in the diet to stay protected and enhance the system and organ function. Phytochemicals Phytochemicals are widely known for reducing the risk of developing cancer. These healthy agents directly act on carcinogens and harmful chemicals. Phytochemicals inhibit abnormal cell growth and mutation and destroy the harmful agents. Several plant products are rich in phytochemicals such as broccoli, garlic, onions, turnips and soy beans. Stack your fridge with Garlic, onions and other herbs: They help excrete carcinogens. Cruciferous vegetables (like cabbage, cauliflower, radishes, turnips, mustard greens, etc): They protect the cell?s DNA from damage and mutation. Whole Pulses: They help stop tumors from spreading. Whole grain products: They protect the cell from damage. Fruits: Help in the excretion and elimination process. Raw, cooked, canned and juiced products all contain phytochemicals effective in preventing cancer. Did you know that the darker the color of the fruit, the more cancer fighting properties it has? Vitamin D Vitamin D Vitamin D is a fat-soluble vitamin and aids in calcium absorption. Its cancer-fighting abilities are also widely popular since it has been shown to affect the growth of cancer cells. Studies show that vitamin D lowered the risk of breast cancer development by as much as 50%. Lung cancer patients have also benefited from the vitamin, increasing their chances of survival. Vitamin D can naturally be acquired through sun exposure (of short durations). Food sources include seafood and milk. Tea Tea Tea together with other plant-based foods has flavonoids that are effective in ridding the body of harmful chemicals and toxins. Kaempferol is one flavonoid that particularly fights cancer; a small amount taken daily protects women from ovarian and breast cancer. Other sources of kaempferol include broccoli, brussel sprouts and grape fruit. Green Tea is gaining popularity for it's anti-cancer properties and it's role in increasing the longevity of human beings. Ginger Ginger This is one of the most common ingredients of Indian food and is added as a flavor to tea during the winter season. Ginger directly acts on cancer cells and kills them by triggering the cells to self-destruct or by purposely eating themselves. Incidences of ovarian cancer were shown to be reduced by the intake of ginger. Another advantage was that human beings do not develop resistance towards ginger unlike other anti-cancer drugs. Patients can then incorporate the herb regularly in their diet to control cell growth and damage. Turmeric Turmeric This is a common herb with anti-inflammatory properties used profoundly in Indian curries as a spice. Turmeric interferes with cancer cell communication, inhibiting growth and invasion. Bladder, rectal and colorectal cancers have shown promising changes since the herb manages inflammation that is a major mediator of several cancers. Researchers are also investigating cumin, chilies, kalakhar, Amrita Bindu, and various other plant seeds for their apparent cancer preventive properties. Know about Cancer Causing Food For more information on diet, nutrition, health, weight loss or fitness contact DesiDieter Health and Diet Experts. DIET AS A CONTRIBUTOR TO CANCERS It is vital to know that risk for developing cancer can be increased by certain foods. While there are foods that promote good health, there are also others that promote abnormal cell growth and proliferation. Most of these contain carcinogens or agents that promote the abnormal activity. 35% of cancer deaths are actually related to dietary factors. Gaining more insight about the dangers can help a lot in prevention of the disease. Article Cholesterol There is no direct link that associates cholesterol to be a highly causative agent of cancer but certain studies have shown that chronic and excessive intake of high-fat foods predispose individuals to a variety of health conditions. As far as fat is concerned, high-fat diets do not directly cause cancer but can lead to obesity which predisposes individuals to a variety of cancers. Saturated fats do increase the estrogen levels of women, which in turn increase the risk in developing breast cancer. The amount of calories does not necessarily equate to high cancer risk but individuals should know that excess calories will be stored as fat by the body. Caffeine There is no direct evidence that caffeine can cause cancer even in high amounts. However, symptoms of breast cancer and breast lumps that may be benign are somewhat intensified upon intake of the substance. There have also been associations made between coffee and pancreatic cancer in the past without specific and direct outcome. Alcohol Alcohol can cause cancer particularly of the throat, larynx, liver, esophagus, colon, breast and mouth. Drinking should be limited to one or two drinks a day and gradually decreased to moderate intake a few times a week or month. Food Preparation: A lot of people are concerned that food that undergoes heating by microwaves and radiation may be carcinogenic in nature. Though this has not been scientifically proven, radiation is done on food to kill dangerous organisms and increase shelf life. No radiation remains on food after irradiation and everything is relatively safe to eat. Processed foods and meats seem to increase the risk of developing colorectal and stomach cancer. Nitrites are the main substances added to meat products like hotdogs to maintain color and protect these from bacteria and other microorganisms. Salted or smoked products should be avoided as much as possible since the methods of preparation increase exposure to carcinogens. Frying, grilling and broiling foods and meats at high temperatures create chemicals that have carcinogenic characteristics. Pesticides Pesticides and other carcinogenic chemicals may be present in foods like harvested fruits, vegetables and herbs. The pesticides are added to protect crops from being contaminated by bacteria and fungi. Despite regulatory control to ensure safe pesticide levels, it is always safer and advisable to consume all-natural and organic foods free of harmful chemicals. Peeling and washing food thoroughly can help reduce significant amounts of pesticides and other harmful additives.
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