The air we breathe, the water we drink and the food that we eat have a major impact on our health. A cumulative impact of toxins on our systems leads to degenerative diseases like cancer, heart diseases, diabetes, etc. Although it is one of the many factors, diet may affect your chances of getting cancer or coronary heart disease. About 50% of all cancers have been linked to diet and lifestyle factors.
The diet typical of industrialised nations has virtually eliminated diseases caused by nutritional deficiencies but the high saturated fat content of that diet is known to have detrimental effects on health. While eating a varied, balanced diet does not guarantee that you will never develop cancer or heart disease, it may well cut your risk. Certain categories of food cruciferous vegetables and food rich in beta-carotene have an especially strong protective effect. Onion and garlic have more than 30 different compounds that have anti-cancer properties. Research continues on the possible benefits of other nutrients and foods in preventing disease.
Soya beans: contain phytosterols and saponins, which stimulate immunity, slow down the growth of cancerous cells. The phytostrogens contained in soybeans may help thwart the development of hormone related cancers. Soya bean compounds also help neutralise nitrosamines, which are implicated in liver cancer.
Garlic: can help reduce blood cholesterol and triglycerides levels and maybe anti-carcinogenic. The compounds in garlic help to neutralise dangerous nitrosamines and aflatoxins which are cancer causing.
Onions: contain substances that prevent blood clots and raise HDL – cholesterol levels.
Selenium: a trace mineral may reduce cancer incidence, possibly by acting as an anti-oxidant. Seafood is a good source of selenium. Until recently, this mineral was thought to be essential for animals but harmful to humans, it is only recently that its powerful immune boosting activity has been discovered. It is a strong defence against free radicals and works best along with beta-carotene and vitamin E. Selenium helps prevent breast cancer and prostate cancer. It helps prevent strokes and hardening of arteries. Selenium is found in small quantities in whole grains, sunflower seeds, garlic, Brazil nuts, etc.
Shiitake mushrooms: these are brown or tan in colour, available, both, in fresh and dried form. They are extensively used in Chinese cooking. They contain ‘Lentinan’, which helps to build up immunity and reduces the side effects of chemotherapy. They also contain interferon which helps fight cancer. These mushrooms are blood thinners, they help reduce cholesterol and improve blood circulation. They are rich in immune building minerals, selenium and germanium, both of which are beneficial to prevent and fight cancer.
Green Juices: the juices extracted from wheat grass, barley grass, mint, coriander, spinach, etc., are very rich in chlorophyll, which helps to purify and cleanse the blood of toxins. Chlorophyll has powerful anti-oxidants, which help to thwart the progress of cancer. Green juices also help to balance the pH of the blood. Ideal pH range of the blood is 7.2 to 7.4. Consuming foods like maida, sugar, fried food and non-vegetarian food makes the blood more acidic and prone to diseases. Green juices keep the blood slightly alkaline, which is important for the treatment and prevention of cancer.
Sprouts: sprouted pulses like moong, moth, chana, alfa-alfa are dense in nutrients and help in keeping the blood alkaline. Brown rice and millets are alkaline cereals and beneficial in the prevention of cancer.
Vitamin E: may cut cancer and heart attack risk by acting as an anti-oxidant. Wheat germ and whole grains are good food sources.
Green vegetables and fruits: people who eat at least 6-8 servings of fruits and vegetables are less likely to get cancer. If you are genetically prone to cancer, your diet should consist of 80% alkaline forming foods such as apples, bananas, dates, figs, berries, sweet lime, watermelon, mangoes, papaya, peaches, cherries, whole grains, nuts and seeds. Freshly squeezed vegetable juices as well as fruit juices proved valuable enzymes that aid digestion. Eating these foods provides the body with the much-needed fibre, which facilitates the transit of foods through our system. The toxins therefore, do not come in contact with our GI tract for very long. This significantly reduces the risk of colorectal cancer.
Cruciferous vegetables are known to be more potent in their anti-cancer activities. This is because these are rich in ‘indoles’, which help in removing cancer-causing substances from the body. Vegetables like mustard, cabbage, cauliflower and broccoli fall under this category.
Omegas 3 fatty acids: from fish have an anti-inflammatory effect and may help control blood pressure and cholesterol levels.
Phytochemicals: found in fruits and vegetables may protect against cancer and heart disease.
