Summary:
A detailed article about fighting cancer using food, herbs and interesting plants. Some of these prevent cancer and some treat it, but it is all important information if you are concerned about cancer or know someone who suffers from it.

Details or Sample:
Nature has produced many foods, herbs and plants that have been shown to help prevent, reduce and possibly even cure the effects of many types of cancer. Some of these foods already exist in most households, and the lesser known plants can often be obtained over the counter in a variety of medicinal forms (please consult your pharmacist first though).

Antioxidants and flavonoids are vital chemicals found in many foods we eat. Antioxidants are a major defense against cancer because they reduce cell damage and can stop the free radicals that create cancer cells. Flavonoids have anti-carcinogenic properties by preventing cancer-promoting oestrogen from entering cells and suppressing an enzyme (COX-2) that helps cancer grow and spread.

The best sources of antioxidants and flavonoids are any brightly colored fruit and vegetables, uncooked if possible. The best of these are:

Fruits: prunes, raisins and red grapes, berries, plums, oranges, cherries, tomatoes and kiwifruit

Vegetables: spinach, brussel sprouts, alfalfa sprouts, broccoli, beetroot and red peppers.

Alternative sources of antioxidants: pulses, grains, tea, red wine, olive oil and dark chocolate.

Helpful over the counter remedies include:

Huang qi (Astragalus membranaceus) – A traditional Chinese herbal tonic thought to be a cancer preventative because it stimulates the immune system. Sometimes used in chemotherapy patients for the same reason.

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Written by: L. Bayer
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