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 reduces 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 can 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, can 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 can 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, can 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 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.