How To Fight Cancer With Food
08 Jul 2006
Imagine that every day of the year four fully loaded Boeing 747s crashed, killing everyone. This is the number of people who die every year from cancer. Two Montreal reseachers, Drs Richard Beliveau and Denis Gingras, say in their book "Foods That Fight Cancer" that 30 percent of these deaths are caused by poor dietary habits. But that if you’re cancer smart with food you can have a safer flight through life.
Most people believe that cancer is an acute disease that kills within weeks or months. The doctors claim this is a misconception. Rather, cancer must be considered a chronic disease that normally poses no dangers.
For instance, people who die from other causes are often found at autopsy to have undetected microscopic-sized malignant tumours. In one study 98 percent had microtumours in the thyroid, 40 percent prostate and 33 percent in the breast. And that these microscopic tumour cells are kept from developing into major cancers by anti-cancer molecules in certain foods.
Beliveau and Gingras say that there are a variety of foods that contain cancer-fighting molecules. In particular, phytochemicals in fruits and vegetables have powerful anti-cancer activity. But not all fruits and vegetables are created equal.
For instance, turnips, tomatoes, grapes, broccoli and cranberries contain anti-cancer molecules, but garlic tops them all. A medulloblastoma is an aggressive brain cancer. But when cancer cells were removed from this tumour, studies showed that extracts of garlic prevented the growth of these cells, a most significant finding.
Garlic also plays an important role in preventing cancers of the digestive tract, especially esophageal, stomach and large bowel malignancies. And French scientists report that eating garlic and onions resulted in a decreased incidence of breast cancer in women living in northeastern France.
Two thousand years ago spices were considered as precious as gold. Saffron was thrown in the path of Nero as he entered Rome. Another spice, turmeric, has been a staple of the Indian diet for years. It’s believed that this may be responsible for the decreased rate of certain cancers in India.
Beliveau and Gingras suggest adding a teaspoon of turmeric to soups, salad dressings or pasta dishes as a simple way to prevent the development of cancer. Another spice, ginger contains large molecules that decrease the risk of chronic disease. And it’s prudent to use olive oil as a source of dietary fat that has cancer-fighting molecules.
The ancient Greeks and Romans used cruciferous vegetables such as cabbage, cauliflower, kale and brussel sprouts as medicine. Now studies show that those who consume five or more servings of these vegetables a week have half the risk of developing bladder and breast cancer and polyps of the large bowel. These vegetables should be lightly cooked and thoroughly chewed when eaten to fully benefit from their anti-cancer potential. Chewing releases the active molecules.
Green tea contains large numbers of catechins, compounds that have many anti-cancer properties. Beliveau and Gingras suggest that to maximize the preventive effects of tea, select Japanese green teas, allow for 10 minute brewing and always drink freshly brewed tea.
There’s good news for chocolate lovers. Dark chocolate contains 70 percent cocoa and provides the body with polyphenols that fight cancer. And for wine drinkers the resveratrol in red wine possesses powerful anti-cancer activity. Grape and cranberry juice also contains resveratrol but 10 X less than red wine.
Beliveau and Gringas’ book, "Foods That Fight Cancer", is published by McClelland and Stewart and it captivated me for one entire weekend. It’s loaded with advice for both the public and doctors.
Keep in mind a bucket full of water when fighting cancer. Cancer cells can exploit many different pathways in order to grow. It’s therefore foolish to try and prevent cancer by focussing on anti-cancer molecules that interfere with a single process. It would be just as futile if you were carrying water with a bucket full of holes. Plugging up one hole doesn’t work. The secret is to use a diversity of anti-cancer molecules in a variety of foods to plug as many holes as possible. This is the best way to protect our bodies from cancer.
