Cancer Fighting Food | The Top 10 Anti-Cancer Vegetables

The Top 10 Anti-Cancer Vegetables

by Chris Wark of chrisbeatcancer.com

There are literally thousands of published peer-reviewed studies demonstrating that the 100,000+ phytonutrients in plants have the ability to prevent and reverse cancer. But because the pharmaceutical industry can’t figure out how to extract these compounds, synthesize them, and patent them for profit, they are ignored.

Doctors can’t even use this published information or they risk losing their license.

But you can!

One of my favorite studies was published in Food Chemistry, January 2009 called, “The antiproliferative and antioxidant activities of common vegetables: A comparative study”

The title is so boring I almost fell asleep typing it, but hold on, because the results are awesome.

Researchers studied the inhibitory (cancer-stopping) effects of 34 vegetable extracts on 8 different tumor cell lines.

They basically just ran vegetables through a juicer and then dripped the extracted juice on different cancer cells to see what would happen. Here’s what they found…

The #1 most powerful anti-cancer food was Garlic.

Garlic stopped cancer growth COMPLETELY against these tumor cell lines:

Breast cancer, brain cancer, lung cancer, pancreatic cancer, prostate cancer, childhood brain cancer, and stomach cancer.

Leeks were #1 against kidney cancer. Garlic was #2.

But not just garlic and leeks, almost all vegetables from the Allium and Cruciferous families completely stopped growth in the various cancers tested.

Here they are:

Allium vegetables: Garlic, Leeks, Yellow and Green Onions

Cruciferous vegetables: Broccoli, Brussels Sprouts, Cauliflower, Kale, Red cabbage and Curly Cabbage

Spinach and Beet Root also scored in the top ten against many of the cancers tested.

Honorable mentions: Asparagus, fiddlehead, green beans, radishes and rutabaga.

Poor Performers: Acorn Squash, Bok Choy, Boston Lettuce, Carrot, Endive, English Cucumber, Fennel Bulb, Jalapeño, Orange Sweet Pepper, Potato, Radicchio, Romaine lettuce, and Tomatoes.

Here is an excerpt from the paper’s abstract:

“The extracts from cruciferous vegetables as well as those from vegetables of the genus Allium inhibited the proliferation of all tested cancer cell lines whereas extracts from vegetables most commonly consumed in Western countries were much less effective. The antiproliferative effect of vegetables was specific to cells of cancerous origin and was found to be largely independent of their antioxidant properties. These results thus indicate that vegetables have very different inhibitory activities towards cancer cells and that the inclusion of cruciferous and Allium vegetables in the diet is essential for effective dietary-based chemopreventive strategies.”

Translation:

  • Allium and cruciferous veggies stopped cancer growth.
  • Commonly consumed vegetables did not work as well.
  • The antioxidant content of veggies was not a key anti-cancer factor.
  • Different vegetables work for different cancers.
  • Allium and cruciferous veggies should be eaten to prevent cancer.

So the most commonly consumed vegetables in Western countries had very little effect on cancer cell growth. The top three (potatoes, lettuce and carrots) account for 60% of the vegetables we Westerners are eating. 32% of our vegetable intake is potatoes, and half of that is actually french fries. Nice.

Dark greens, cruciferous veggies and garlic account for less than 1% of our Western diet! Hello?

An interesting note:  Radishes were shown to stop tumor growth by 95-100% for breast and stomach cancer, but had no effect and may have even increased tumor growth by 20-25% in pancreatic, brain, lung and kidney cancer. Definitely something to keep in mind.

You really need to look at the charts in the study to see which veggies worked best against which cancer.

Read the full study here The charts are on page 3.

Now if you are familiar with my story you may be thinking, “Wait a minute Chris, didn’t you drink tons of carrot juice every day?”

Yes I did.  (More about that here)

Before you write off the “poor performers”
It’s important to keep in mind that this is a laboratory study showing only what a vegetable extract did to when applied directly to cancer cells. The study does not take into account the vitamins, minerals and phytonutrients that indirectly support your body’s ability to detoxify and heal. For example, carrots are a great source of Vitamin A. Vitamin A supports your liver. Your liver is a critical component of your immune system because it detoxes your body. Cancer is a product of a toxic body, so detoxing your body is critical in healing cancer, and so on.

Having said all that, it makes sense to focus on eating tons of the veggies that were actually killing cancer in the lab.

Also this study confirms why what I did in 2004 worked.

I ate copious amounts of these cancer-fighting vegetables every day in my Giant Cancer-Fighting Salad, specifically spinach, kale, broccoli, cauliflower, onions, red cabbage, and garlic powder. I had no idea about leeks or else they would have been in there too.

And according to Dr. Richard Schulze’s recommendation, I ate several cloves of garlic per day. If garlic kills cancer, then I wanted to saturate my body with garlic. So I would just crush up the cloves and swallow them with a mouthful of water.

I also took Kyolic Garlic Extract.

And yes I reeked, but I lived to tell the tale.

http://www.chrisbeatcancer.com/top-10-anti-cancer-vegetables/

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s