Top 5 Cancer-Fighting Vegetables
Cancer is the second leading cause of death in the United States and is responsible for nearly 600,000 deaths in 2017. And while there are several ways to treat cancer naturally, the best way to fight cancer is to prevent development in the first place.
There are several ways to fight against cancer, including exercises, avoiding toxins, and getting proper nutrition. But maybe the main diet is among them. True food against cancer and nutrients can fight cancer by strengthening the immune system, detoxifying the organism, reducing inflammation and preventing the replication of cancer cells.
I’ve made five stunning anti-carcinogenic vegetables that you can add to your diet against cancer that will dramatically increase your chances of stopping cancer. And not only that, but this food serves in countless ways to help keep a healthy body. With proper nutrition, you can provide a happy, healthy lifestyle.
Modern medicine relies heavily on drugs and other invasive disease-fighting interventions, but these treatments mainly deal with symptoms rather than causes. These are reactive measures instead of proactive measures. We are blessed to find everything we need in nature.
So, here are the first five vegetables that fight cancer and that will help you stay vital and healthy.
1 | Garlic
Garlic is one of my favorite foods for cooking. It is a delicious supplement that is great in almost every meal. But more importantly, there are many health benefits. Packed with vitamins C and B6, selenium and fiber, garlic is an excellent source of nutrients. It can also help in the treatment of hypertension by lowering blood pressure, possessing antioxidant properties and a powerful detoxifying agent.
But perhaps most importantly, garlic has powerful anti-cancer capabilities. A study in 2009, published in the Food Chemistry magazine, showed that garlic managed to completely stop cancer growth for certain types of cancer. Lung, brain, breast, prostate and pancreatic cancer have been effectively stopped. According to the authors of the study:
“All members of the Allium family tested in this study were strong inhibitors of tumor cell proliferation. In fact, among all the vegetables tested in this study, garlic extract was by far the strongest inhibitor of tumor cell proliferation, with total inhibition of the growth of all tested cell lines. “
2 | Broccoli
Broccoli is a member of the family of cruciferous vegetable family and a powerful antioxidant. Antioxidants protect against damage to cells caused by free radicals. These cells are thought to be the main cause of cancer proliferation. It also contains a strong nutrient known as sulforaphane.
3 | Brussels sprout
Brussels sprout contains nutrients, including vitamins C, potassium, and vitamins B, plus antioxidant properties. Brussels sprout is rich in sulfur compounds called glucosinolates, which support detoxification, and indole-3-carbinol, which reduces the risk of breast, colon and lung cancer. Glucosinolates also help in the suppression of carcinogens and induce apoptosis.
They have anti-inflammatory, which is important. Chronic inflammation is at the root of most chronic diseases, so all you can do to is to reduce it.
4 | Kale
Another veggie for growing (noticing the trend?), Kale is an excellent source of antioxidants, calcium, vitamin C and chlorophyll.
Chlorophyll helps prevent the absorption of the organism from the carcinogen. Kale also showed that he is fighting diabetes and heart disease.
Kale is also a major source of organosulfur compounds, which have been shown in studies to reduce the risk of cancer.
Kale is a source of sulforaphane, a type of glucosinolate. Sulforaphane also improves your immune system, which is the natural defense system and your best bet on preventing illness.
5 | Artichokes
Artichokes are actually a perennial thistle, but they are absolutely filled with nutrients. Vitamins C, K and B9, calcium, iron and potassium are just some of the health benefits you will get from artichoke. They can help prevent coronary disease and have antioxidant properties to help fight free radicals.