Anti Cancer Foods

There is no doubt in the importance of fruits and vegetables in the prevention and fight against cancer. Fruits and vegetables contain large amounts of anticancer molecules, including antioxidants. The association between consumption of fruits and vegetables (separately) and prevention of cancer is scientifically proven. Fruits and vegetables are powerful tools to reduce the majority of cancers, including cancers of the lung, mouth, pharynx, esophagus, stomach, breast, colon and rectum.

During your cancer treatment or whatever food program you use for cancer prevention, it is important to increase your intake of fruits and vegetables. However, there are some that have more curative and preventive effects against cancer: berries, citrus fruits, cruciferous, alliaceous (onion, garlic, and others) and tomato. Refer to this table below; it classifies them in descending order:

Fruits

Cruciferous Vegetables

All Others

wild blueberry
cranberry
blackberry
raspberry
strawberry
cherry
apple
pear
plum(or gage)
orange
red grapes
grapefruit (some chemotherapy drugs are not recommended to be taken with grapefruit; talk to your doctor for more info)
mango
peach
apricot
tangerine
pineapple
banana
nectarine
kiwi
cantaloupe
honeydew
watermelon

horseradish
land cress
ethiopian mustard
kale
collard greens
chinese broccoli (also known as Gai Lan, or Chinese kale)
cabbage
brussels sprout
kohlrabi
broccoli
broccoflower
broccoli romanesco
cauliflower
wild broccoli
bok choy
komatsuna
mizuna
flowering cabbage
chinese cabbage
mustard seeds
garden cress
watercress
radish

yogourt
tofu
soya (products of)
garlic
onions
leeks
shallot
chives
tomato
oats
cocoa
ginger
turmeric
pepper
whole grains (bulgur, brown rice, wild rice, quinoa, barley, buckwheat or millet)

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