Research shows that many fruits, vegetables and spices are natural sources of the same molecules studied in connection with anti-cancer drugs. Incorporating them into your daily diet may help reduce your risk of getting cancer.
Papaya contains the same cancer-fighting properties found in tomatoes as well as an additional one, the cartenoid beta-cyrptoxanthin. Carotenoids protect cells and membranes against damage and disease. Studies show that eating 1 or more papayas a week may help lower the risk of getting cervical cancer.
Shrimps are rich in omega-3 fatty acids, which starve tumor cells and help fight cancer. Studies show that eating up to 9 shrimps a day, or any seafood high in omega-3 fatty acids such as salmon, haddock, flounder or sardines, may reduce the risk of getting breast cancer.
Cashews contain proanthocyanidins, a class of flavanols that starve tumors and prevent cancer cells from dividing. Studies show that eating 12 cashews a day may reduce the risk of getting colon cancer.
Beets obtain their rich red color from betalains, a cancer-fighting antioxidant that starves tumors and hinders cell division. Studies show that adding a quarter cup of beets to your daily diet, about 3 or 4 slices, may reduce the risk of getting kidney cancer.
Bok Choy contains brassinin, a powerful cancer-fighter common to broccoli, cauliflower and brussel sprouts. To obtain its full benefits, bok choy should be eaten 3 times a week, in 1/2 cup servings.
Bluberries contain antioxidants which may be used to fight cancers. For full benefits, eat 1 cup a day, including the juice.
Artichokes contain 3 different cancer-fighting molecules. Try to include ¼ cup of hearts per day in your diet.
Recommended Reading: 7 Essential Ways That Can Help You Live A Life Without Cancer