“Cancer is, by and large, a man-made disease, the result of veering too far away from a normal healthy lifestyle including avoiding stress and other metal influences. Avoiding health-sustaining diets and activities, while embracing a highly unnatural lifestyle and continually dousing your insides and outsides with excess chemicals is what causes many cancers to develop, which is why what you eat, and don’t eat, is so important to avoiding this top killer.
“The easiest, least-expensive way to reduce your risk for cancer is just by eating a healthy diet,” says Rachael Stolzenberg-Solomon, PhD, MPH, RD, a researcher at the National Cancer Institute. So let’s take a look at the top super-foods to eat:
Broccoli: Cruciferous veggies (think cauliflower, cabbage, kale) contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals, says Jed Fahey, ScD. Broccoli contains fibre which helps eliminate toxins. Moreover, the fibre is rich in galactose, which binds to damaging agents in the intestine, and is one of the favourite foods of good, helpful gut bacteria (as are carrots, apples, chicory and onions). Broccoli also contains indoles which modifies and diminishes aggressive oestrogen action, can modify cellular oestrogen receptor sites, and aids in fighting oestrogen-driven cancers like some breast, prostate, brain and colorectal cancers. This category of cancer preventing foods is a must.
Oily Fish – e.g. Salmon: Fish oil will provide long chain omega-3, a powerful anti-inflammatory in the body that minimizes COX-2 and its abilities to drive localized negative hormones which inflame and irritate. Omega-3 has been shown to re-lengthen telomeres, which shorten when you have cancer putting the DNA structure at risk, and reducing longevity. Oily fish also contain vitamin A, an important vitamin in the fight against cancer (herring, mackerel and salmon are top of the list). Research shows they help prevent cachexia when having chemotherapy.
Chickpeas: Selenium is a mineral that is not present in most fruits and vegetables, but can be found in chickpeas. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumour growth rates. Chickpeas also contain folate, which plays a role in DNA synthesis and repair, thus preventing the formation of cancer cells from mutations in the DNA. Saponins, which are phytochemicals present in chickpeas, prevent cancer cells from multiplying and spreading throughout the body.
Lentils & Beans: “Lentil-loving hippies have the right idea when it comes to beating cancer,” according to the Daily Express. The newspaper says that a diet rich in beans, pulses and brown rice cuts the risk of developing bowel cancer by up to 40%. With their abundance of phytochemicals, vitamins, minerals, and dietary fibre, it’s hardly surprising that numerous studies have reported a strong connection between greater intakes of lentils and a lowered risk of various cancers. In a study published in the International Journal of Cancer, researchers assessed the relationship between dietary flavounol intake and breast cancer risk in more than 90,000 premenopausal women, between the ages of 26 and 46, over an 8-year period. Consuming at least two servings of lentils per week was associated with a 24% reduced risk of breast cancer compared with those who ate lentils less than once a month.
Beetroot: Including cherries, aubergines, plums, red grapes – indeed any purple coloured fruits and vegetables. They contain anthocyanins which have been shown to kill cancer cells.
Turmeric; Turmeric contains a substance known as Curcumin, which is the source of its many health benefits. Curcumin is a powerful anti-inflammatory, antioxidant, antiseptic and antibacterial spice. The cells in the colon are known to replicate very quickly, and because of this, mutations can proliferate, leading to the formation of cancerous cells. Curcumin can help to destroy these cancerous cells, stopping them from spreading through the body and causing tumours.
Walnuts: Walnut’s phytosterols have been shown to block oestrogen receptors in breast cancer cells, possibly slowing the cells’ growth, says Elaine Hardman, PhD, associate professor at Marshall University School of Medicine in Huntington, West Virginia.
Garlic: Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach and in the intestines when you consume common food preservative, Béliveau says. In fact, the Iowa Women’s Health Study found that women with the highest amounts of garlic in their diets had a 50 percent lower risk of certain cancers than women who ate the least.
Avocados: Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados are useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.
Other excellent foods: Grapefruits, red grapes, mushrooms, lemons, papaya, Raspberries, rosemary, seaweed, sweet potatoes, Green tea, tomatoes and turnips,
Regardless what good foods you eat for whatever good reasons, you need to start with a strong, balanced and intelligent Immune System first and foremost.
A strong Immune System is the key to improving your health – your strong, balanced Immune System is the one system that can heal you totally of all viral, bacterial and autoimmune diseases including cancer – this system is the true built-in doctor we all have.”
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