Top 3 Food Groups That Reduce The Risk of Breast Cancer

the main causes of cancer are lack of sunlight to help your body produce vitamin D and a low immune system due to the lack of phytochemicals, minerals and vitamins in your diet or your body not extracting them properly from food. Women also need to be careful of foods that promote excessive estrogen development as this can increase their risk of breast cancer.

  1. The best breast cancer inhibitors are vegetables that reduce estrogen levels. Cruciferous vegetables like broccoli, cabbage, cauliflower, bok choy and spinach contain indole-3-carbinol that effectively blocks estogen.

  2. Red or orange fruit and vegetables like tomato, carrot, capsicum, pumpkin, sweet potato, plum, red grapes, watermelon and guava contain lycopene, a powerful phytochemical that fights cancerous bacteria. Red or purple cabbage is excellent as it fits into category 1 above as well as like category.
  3. Omega-3 rich foods like salmon, tuna, mackerel, sardines, rainbow trout and flaxseeds decease tissue growth that cause tumours. Studies are also suggesting that omega-3 may protect against estrogen dependent cancers.

          Kelp and other sea vegetables common to the Japanese diet, has pytoestrogenic properties and fatty acids that help prevent cancer. It contains fucoidian that prevents cancer cells from multiplying. In appropriate doses fucoidian extract can cause apoptosis or the death of cancer cells.Sea vegetable are rich in essential minerals like potassium, iodine, magnesium, calcium and iron. When your body’s mineral levels are in balance your body functions at optimum efficiency to absorb the vitamins it needs from different food to fight disease.

          Technically, sunlight isn’t a food, but it is a substance that reduces breast cancer risk. Sunlight causes your body to produce vitamin D or calcitriol in your tissues. This powerful hormone is able to destroy cancer cells and tumors by regulating the level of calcium, phosphorous and other minerals in your body.

Some people claim that tofu and other soyabean products contain isoflavones that are potent anti-cancer agents. People in South-east Asia consume a lot of soya products. They say that this is a major contributor to the reduced risk of breast cancer for women in this part of the world. However, the lower risk could be due to the lower consumption of dairy products and more reliance on soy protein rather than animal protein. Conflicting evidence has emerged.

Two Indian spices are also very powerful anti-cancer agents. As mentioned earlier the lycopene in red food and vegetables are beneficial to reducing the risk of cancer. Paprika is made of dried capsicum crushed to a fine power. Tumeric is a root vegetable similar to ginger. It is boiled then dried and ground into a yellow-orange powder. Both of these have potent anti-bacterial and anti-septic properties that naturally detoxify the body and destroy possible cancerous cells.

A healthy diet consisting of a range of colourful vegetables, more white meat instead of red meat and regular exercise in sparkling sunshine is the best way to reduce your risk of breast cancer and other diseases. Statistics show that people from countries with lower socio-economic conditions like African and Asian nations have lower incidence of cancer. Is this mainly because they eat more vegetables, they cannot afford meat? North Americans and Western Europeans, who eat the most red meat, have the highest incidence of cancer according to statistics. So consider your cancer risk before you eat anything.

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