Antitumor Foods: From Cabbages To

Olive Oil
There are foods that, due to their chemical properties, better combat the environmental damage that
cells can suffer and, therefore, the risk of cancer. They are rich, fundamentally, in vitamins A, C and E
and belong to the groups of vegetables, fruits, dairy products, cereals and healthy fats.

The oncologist Subhash Verma says: "Eating does not cure cancer" when it has already made an
appearance in our body. But it can help prevent its appearance with the practice of a healthy lifestyle
such as nourishing with antitumor foods.

The doctor warns against those messages that offer magical nutritional remedies against tumors and
that the only thing they pursue is to market with the health of cancer patients.

"The aggressiveness of cancer is such that only with food cannot win the battle," he says, so it should
never become an alternative to oncological treatments, but it can help cope with them by strengthening
the immune system and preventing malnutrition.

In a seminar, in Indore, He addresses healthy lifestyle habits to prevent cancer, tips for preparing and
preserving food and details antitumor foods, compared to other clearly harmful.

Antitumor food groups, from 1 to 10

Antitumor foods are rich in vitamins. Vitamin A prevails in the reddish ones (tomato, pepper, carrot,
pumpkin ...); C in citrus fruits and E in olive oil and nuts. "Foods of very bright colors and strong flavors
because of their chemical properties", explains the oncologist.

Coles: cabbage, broccoli, cauliflower, red cabbage, radishes, turnips ... They are at the top of the list as
their phytochemical compounds stimulate the production of enzymes blocking the damage caused by
carcinogens. It is advisable to consume them once or twice a week, better in the food than in the dinner
and, the less cooked; the better they preserve their properties.

Garlic and onion: "A couple of healthy foods for all kinds of diseases" for its anti-cancer, anti-
inflammatory, antiseptic, diuretic ... Consume them several times a day the cruder the better.

Reddish vegetables such as tomato, carrot, pumpkin, beet ...: They have their color to carotene, a
substance that favors the formation of vitamin A and are rich in antioxidants that prevent cell aging, one
of the causes of cancer. It is advisable to eat them every day but taking into account their sugar level, so
it is convenient to mix them with green vegetables if you cook them in puree or take them raw.
Citrus: orange, tangerine, lemon, grapefruit, and kiwi, pineapple ...: Rich in vitamin C and antioxidants
fight infections and protect blood vessels. Ideal fruits to start the day. "Water with lemon helps us to
purify toxins, but it does not cure cancer," says the oncologist before one of the most widespread
hoaxes on the Internet.

Green vegetables: lettuce, spinach, leeks, cabbage ... They owe their color to chlorophyll, a protective
substance against cancer, and are rich in water, fiber, vitamins and minerals, so it is advisable to
consume them at least once a day. Better raw although also cooked or steamed. Being very sensitive to
heat is recommended, to maintain their properties, cook them in little water, with a few drops of lemon
and keep the container closed.

Reddish fruits: strawberry, raspberry, pomegranate, cherry, blackberry, watermelon ... with powerful
anticancer and antioxidant properties. Eat daily

Mushrooms: Plants with a greater number of medicinal properties such as immunomodulators, anti-
inflammatory and anti-tumor. They provide very few calories and lots of water and fiber.

Blue fish: Salmon, tuna, sardine, anchovy, swordfish ... They contain between 7 and 15% healthy fat,
polyunsaturated, which elevates good cholesterol helping to protect against cancer and cardiovascular
diseases. Consume preferably fresh, at least three times a week, baked, flat or boiled avoiding adding
oil, for its richness in fat, but lemon that favors the absorption of these healthy fats.

Natural yogurt and whole wheat bread: Yogurt has been shown to be an active protector of the
intestinal flora and therefore an ally against cancer. He recommends taking it whole or semi-skimmed to
better absorb vitamin D and calcium. You should consume 2 or 3 units of dairy a day, better at breakfast
and snack. Regarding the bread, it should be eaten tender and integral by the fiber contribution that
favors the intestinal transit. It should be taken in small quantities at all meals or replaced by cereals.

Olive oil: It should be consumed better crude, 3 to 5 tablespoons a day. Beware of the oil fried and
reused several times, it can be carcinogenic.

Habits that we should avoid

A bad diet maintained over time is related, according to scientific evidence, to cancers of the stomach,
colon, kidney and pancreas, but also to hormone-dependent ones such as breast and uterus in women
and prostate in men.

In addition to avoiding the consumption of tobacco and alcohol and practicing physical activity,
protecting you from the sun and eating a balanced diet with most anti-tumor food groups, Dr. Subhash
also explains the existence of other foods and habits that we should avoid since they are potentially
carcinogenic:
Additives: Substances that are added to packaged foods in order to preserve them and improve their
organoleptic qualities such as flavor, aroma, color and texture. That is why it is better to focus our diet
on fresh foods, although additives in small quantities do not have to cause health damage.

Diets rich in fat and fried foods: Fat intake should be limited to less than 30% of the daily energy intake.
It is recommended to eliminate foods with Trans fatty acids, such as margarines and packaged fried
foods, from the diet.

Refined sugars: Bakery and pastry products have high concentrations of sugars and fats, so you should
rule out their usual consumption.

Salt: Do not abuse salt since many foods already contain it. You can add other condiments such as garlic,
onion, parsley, laurel ... It can cause hypertension, fluid retention and transform in the stomach into
substances with carcinogenic power.

Meat: The consumption of red meat (beef, pork, beef, lamb ...) should not exceed once or twice a week
since there is a risk of colon cancer, while the intake of white meat (chicken, rabbit ...) It can be three or
four times a week.

Smoked and salted: The method used to prepare smoked foods has been revealed as a carcinogen, so
there have been changes in the process avoiding direct contact with the smoke. It is recommended the
sporadic use of these foods, as well as those preserved in salting and sausages.

Food plays an important role in maintaining good health and protection against cancer, to the point that
up to 30% of tumors are associated with an inadequate diet, obesity and sedentary lifestyle and in
another 25% food, although it is not the direct cause, it is included among the inducing agents.