Cancer Foods. What to eat to slow down cancer.

 Oncologists believe that one third of all cancers among adults is related to foods. But food can significantly reduce the risk of the disease.
Since the majority of tumors develop slowly, it means you can slow down this process. Food may affect the growth of tumors at different stages. There are products that block the chemicals that cause cancer. And wheat bran reduce the number of cells in a state of malignant transformation.

Books that help people to fight cancer:

>>> The Danel’s Fast Cook Book 

>>> Foods to Fight Cancer: Essential foods to help prevent cancer 

>>>Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment 

Food that  can help to prevent the development of cancer:
Tomatoes.
 - tomato sauce, paste

They contain the pigment lycopene which makes them red reduces the risk of cancer. This antioxidant also can be found in melons and apricots. It neutralizes oxygen free radicals that cause cancer. Low content of lycopene in the blood indicates an increased risk of pancreatic cancer. Lycopene is found in all products made from tomato, including sauces, tomato paste and ketchup.
Greens:
– spinach
– broccoli
– kale
– dark green varieties of lettuce 
– dill and parsley
They reduce the risk of developing cancer because they contain beta-carotene, folic acid and salt lutein. Moreover, the darker the vegetable, the richer they are in antioxidants.
Onions and garlic
Contain substances that block the carcinogens that cause cancer of the colon, stomach, lungs and liver. For those people who eat a lot of onions and garlic are less likely to develop cancer of the gastrointestinal tract. Garlic also stimulates the immune system.
Citrus contain all classes of natural compounds that neutralize carcinogens. Citrus are especially effective against pancreatic cancer.
Cruciferous vegetables:
- white cabbage 
– cauliflower and
– Brussels sprouts
– broccoli,
– turnip
– mustard

They can reduce the risk of breast cancer. Eat cabbage raw or lightly boiled. Long cooking destroys compounds that protect against cancer.

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