All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds,” says Richard Béliveau, PhD, chair in the prevention and treatment of cancer at the University of Québec at Montreal and author of Foods to Fight Cancer.
Broccoli: Known as a cruciferous vegetable, broccoli is high in phytochemicals and the antioxidants glucoraphanin and indole-3-carbinol, which have been proven to reduce the risk of cervical, breast, gastric, and prostate cancers. broccoli is a great addition to a healthy eating plan. Since phytochemicals are heat-sensitive enzymes, the benefits of broccoli are best raw or blanched.
Spinach: This leafy green offers incredible health benefits with vitamins, minerals, and omega-3 fatty acids that your body needs to stay strong. It contains bio-chemicals called flavonoids that can soak up damaging free radicals and flushes them out. Particularly rich in folate and fiber two elements that doctors believe are essential to cancer prevention.
Carrots: This vegetable is a wonderful source of beta-carotene, an antioxidant that aids in preventing cell damage and may slow the growth of cancer cells. Of course, they’re good for your vision, skin, and as a natural detoxifier as well.
Would you like to learn more about other nutritious cancer fighting foods? We have wonderful nutritionists on staff to suggest great foods, recipes and more.
