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Any vitamin-E -rich food will protect you from cancer of the stomach, colon, lung and liver, as well as other cancers. Add vitamin E–rich foods like almonds, cooked spinach and sunflower seeds to your diet; they'll help keep your cell-defense system strong.

Beta-carotene is a powerful antioxidant. A diet high in beta-carotene (found in orange-colored foods and leafy greens) implies a reduced risk of cancer, particularly of the stomach, lung and colon.

Low vitamin D levels have been linked to several types of cancer, including breast and colon. Scientists say that vitamin D may help block the growth of blood vessels that feed growing tumors and help stop the growth and spread of cancerous and precancerous cells. Eat plenty of vitamin-D-rich foods, such as wild salmon, and choose vitamin-D-fortified dairy products, such as yogurt, for example.

The only supplement I take is Vitamin D, all other vitamin and mineral needs are provided by the Superfoods diet. There is just not enough vitamin D in food and that is the only supplement I recommend. Some people want to boost their antioxidants intake and therefore take some additional supplements (such as Acai berry supplements), which is fine.

Omega-3 fatty acids may prevent cancer by inhibiting cancer cell propagation and disrupt steps that are critical to cancer growth. Omega-3 fatty acids also help decrease inflammations and cellular mutations. But even if Omega-3s don't directly reduce the risk of cancer, they surely keep our bodies strong and healthy. In addition to fatty fish, mixing ground flaxseed into yogurt and/or smoothies (or about just anything) is a great way to include more Omega-3s in your diet. I always add flax meal to any stew I make – to cooked brown rice or quinoa or buckwheat.

Turmeric is a yellow-colored spice found in curry powder. Curcumin, the active ingredient in turmeric, functions as both as an antioxidant and anti-inflammatory, and it helps prevent liver, breast, colon, stomach and lung cancer. Using curry powder to spice up dishes is an easy way to include it into your diet – and it has the additional bonus of adding flavor to your meals, almost without any calories. Black pepper enhances the absorption of curcumin by 2000%, so always add some black pepper to turmeric dishes. I love turmeric as a spice and I love curries. But I can’t eat curry every day. So I settled for a turmeric supplement.

Cruciferous vegetables. All plant foods contain small amounts of phytonutrients, which are natural chemical compounds that are just as significant as vitamins and minerals for maintaining good health. There are thousands of known phytonutrients (and probably thousands of those unknown), many of which have demonstrated the potential to protect us against cancer. Cruciferous vegetables such as broccoli, cauliflower , and cabbage contain phytonutrients, which may help inhibition of the metabolism of certain carcinogens and stimulate the body's production of detoxification enzymes.

Green Tea contains compounds that scientists say may help in stopping the growth of cancer cells and stop cellular mutations that contribute to cancer development. Green tea drinkers have also been shown to be at reduced risk for ovarian, colon, breast, prostate, and lung cancers. All types of tea (green, black, oolong, and white) seem to have value as cancer-preventive agents, so regularly drink tea and enjoy all the benefits!

Pomegranates are full of ellagic acid , which is also found in berries, and nuts. Ellagic acid hinders cancer cell growth and deactivates carcinogenic compounds.

Cyanide-containing vitamin B 17 arrests, encloses, and even prevents cancer. A lack of intestinal enzymes was the main pathogen for the onset of cancer. Vitamin B17 is a natural cyanide-containing composite that provides its cyanide content only in the occurrence of a particular enzyme group called beta glycosidase. This enzyme group is found almost exclusively in cancer tissue , which results in the cancer's failure to survive the cyanide. There are no recognized harmful side effects of B17 (if taken in small amounts, not more than 15 seeds per day for adults), and the cyanide in B17 does not affect non-cancerous cells.

Fruits are very high in B17. Some fruits are higher than others. The apricot seed is the richest source of Vitamin B17. Wild varieties of fruits are higher in nutrients than hybridized varieties. For example, wild cranberries are much higher in B17 than their hybrid counterparts. The list of foods containing B17:

Certain herbs and spices contain a wide variety of antioxidants. Some spices such as cloves, turmeric, and cinnamon have 10 times more antioxidants compared to berries. Besides the antioxidants, herbs and spices can also aid with fat-burning and metabolism-boosting, as well as the stabilization of blood sugar levels. They also have anti-bacterial, anti-viral, anti-fungal, and anti-inflammatory properties.

• Turmeric, ginger, rosemary, and basil are powerful anti-inflammatories.
• Turmeric, cumin, and sage help fight dementia.
• Cumin, coriander, cayenne, and cinnamon help to regulate insulin and blood sugar.
• Nutmeg, bay leaves, and saffron have a calming effect.
• Garlic, mustard seed, and chicory are excellent for the heart.
• Basil and thyme help your skin become smoother.
• Cinnamon, thyme, saffron, turmeric, garlic, basil, garlic, and ginger boost the immune system.
• Allspice, coriander, rosemary, cayenne, and black pepper can help banish depression .

Buckwheat was a food I tried only once or twice, and I did not like it. The flavor was unusual, and the kitchen smelled bad after I cooked it. A colleague from Ukraine used it every day, but it looked completely different from the buckwheat I used. She consumed it as a snack and as a principal starch in her lunch box. The Buckwheat I tried was brown and had an intense taste; hers was pale and tasted awesome – it had a very simple nutty taste. She explained that I had used toasted buckwheat, also known as kasha, and that she uses all-natural raw buckwheat, which is pale green. She showed me an awesome way to cook it, too.

She would put 4-5 tbsp. of raw buckwheat in a medium-sized thermos bottle, then add boiling water to it. She’d promptly shut the bottle and wait. After one-and-a-half or two hours, she would have an awesome batch of cooked buckwheat.

I decided to purchase a thermos bottle and use this method to try buckwheat again. When I did, I discovered I liked it, and since then, my regular, mid-morning office snack has been 1 cup of cooked buckwheat, totaling only 155 calories!

•Buckwheat is a great source of alpha-linolenic acid (ALA), one of the two essential fatty acid that is crucial for good health.