Cancer Fighting Foods

Written By: Chef Marian - Mar• 01•15

Whole Grains

Whole Grains

Here’s the story ~ about what you are eating. Cancer Fighting Foods: How they work in your body and what people (and studies) are saying:

Whole Grains

According to the American Institute for Cancer Research, whole grains contain many components that might lower your risk of cancer, including fiber and antioxidants. A large study including nearly half a million people found that eating more wholes grains might lower the risk of colorectal cancer, making them a top item in the category of foods to fight cancer. Oatmeal, barley, brown rice, and whole-wheat bread and pasta are all examples of whole grains.

Turmeric

This orange-colored spice, a staple in Indian curries, contains an ingredient called curcumin (not the same as cumin) that might be useful in reducing cancer risk. According to the American Cancer Society, curcumin can inhibit some kinds of cancer cells in laboratory studies and slow the spread of cancer or shrink tumors in some animals.

Kale

Leafy green vegetables like spinach and lettuce are good sources of the antioxidants beta-carotene and lutein. You’ll also find these nutrients in vegetables that are more traditionally eaten cooked, like collard greens, mustard greens, and kale. According to the American Institute for Cancer Research, some lab studies have found that chemicals in these foods may limit the growth of some kinds of cancer cells.

Beans

Certain fruits and vegetables and other plant foods get plenty of recognition for being good sources of antioxidants, but beans often are unfairly left out of the picture. Some beans, particularly pinto and red kidney beans, are outstanding sources of antioxidants and should be included in your anti-cancer diet. Beans also contain fiber, and eating a high-fiber diet may also help reduce your risk of cancer, according to the American Cancer Society.

I was reading an article on Coconut in the Huffington Post, by a woman named Shannon Kadlovski and quite frankly she is one of those people who is promoting Coconut in cooking. Here’s what she has to say:

Coconut

Coconut is in fact a nutritious superfood that is rich in fiber, vitamins and minerals. It’s incredibly healthy, nourishing and versatile. Coconut is rich in antioxidants, which help to slow down the aging process and protect the body from free-radical damage. They help to nourish the skin and prevent/treat skin conditions, as well as help to boost metabolism.

But here’s why Dr. Andrew Weil and Chef Marian don’t agree with this article …. Neither of us wants to ingest it, because the jury is still out on the oil. There just hasn’t been enough time to do conclusive studies. So both of us recommend you slather it on your skin for smoothing, instead of putting it into your frying pan!

Happy Eating,

Chef Marian

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