If you’re at risk of developing cancer, eating cancer fighting foods is just another way to heal your body. According to the most recent and in-depth data, it is estimated that less than one-third of all cancers have a genetic component (1).
The rest are caused by a combination of lifestyle factors such as environment, diet, and behavior. If you stay active, avoid toxins as much as reasonably possible, and eat right, you will drastically reduce your chances of developing cancer. On that note, here are 24 cancer fighting foods you can easily incorporate into your diet to help keep you healthy.
24 Cancer Fighting Foods Everyone Should Eat
Whether you’re a cancer patient or not, these foods are hard to resist.
1. Green Tea
EGCG stands for epigallocatechin-3-gallate, which is a type of polyphenol antioxidant with an impressive clinical resume. In scientific and clinical studies, EGCG was found to not only interrupt cancer cell signals but induce cancer cell death (known as apoptosis). It also reduces inflammation, which is a very important part of cancer prevention.
Quercetin another well-known antioxidant is available in supplement form in most natural food stores. Nothing beats getting these compounds through whole food methods, however. Quercetin helps to reverse cell oxidation (a type of cell damage) and also induces apoptosis and inhibits cancer cell growth in clinical studies.
Green tea can (and should) be consumed daily. Just be sure you don’t steep in water at too high of a temperature or you’ll destroy some of its beneficial components. Allow boiling water a few minutes to cool before adding your tea.
Blackberries contain a very high amount of anthocyanins, which protect against skin cell damage from UV rays (4). Drinking blackberry juice alone will kill damaged skin cells, helping prevent skin cancer. That being said, the whole fruit version is always better than a fruit juice to ensure you get the all-important fiber from the plant.
Bonus: consuming richly-colored fruits (like blackberries) and vegetables during/after an illness or injury will help you heal faster due to plant phenols (5). These compounds help prevent cardiovascular disease, neurodegenerative disease, osteoporosis, diabetes, and cancers (6). To enjoy the full benefits of any berry, do not cook them – heat will degrade the anthocyanins they contain.