Avocadoes are an excellent source of beta-carotene and supply more potassium than bananas. It is also believed by scientists that avocados may be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Avocados are a rich source of antioxidant glutathione (GSH). This powerful antioxidant attacks free radicals in the body by blocking intestinal absorption of certain fats and also prevents damage to important cellular components.


Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol. This compound is capable of combatting breast cancer by converting a cancer-promoting estrogen into a more protective variety. 
Broccoli, especially sprouts,
 also have the phytochemical sulforaphane, a product of glucoraphanin. This product is believed to assist in preventing certain types of cancer such as that of the colon and rectum. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens.Although enzymes have been shown to inhibit the growth of tumors in laboratory animals, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. Results have shown that the more bitter the broccoli is, the more glucoraphanin it has.

Broccoli sprouts which have been developed under the trade name ‘Brocco Sprouts’ have a consistent level of sulforaphane. It contains levels as much as 20 times higher than that found in mature heads of regular broccoli.


Carrots contain a lot of beta-carotene, which helps reduce a wide variety of cancers which includes the lung, mouth, throat, stomach, intestine, bladder, prostate and breast.

Although some research has indicated that beta-carotene may actually cause cancer, this does not mean to say that eating carrots daily can cause cancer, unless a very large quantity such as 2 – 3 kilograms a day are consumed.

A substance called falcarinol present in carrots has been found to reduce the risk of cancer.Researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells were observed to develop at a slower rate when exposed to falcarinol. This substance is a polyacethylen, therefore it is important not to cook the carrots.


Figs apparently have a derivative of benzaldehyde. According to researchers at the Institute of Physical and Chemical Research in Tokyo, benzaldehyde is highly effective at reducing the size of tumors, though I haven’t seen this report.

In addition, the U.S. Department of Agriculture states that figs, which are a rich source of vitamins A & C & minerals calcium, magnesium & potassium, may actually curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer as seen in test-tube studies.


Turmeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice. Turnips are said to contain glucose molaes which is a cancer fighting compound. I haven’t confirmed this.


Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes.

Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.


Garlic has dialyl sultides, an immune-enhancing allium compound that appears to elevate the activity of immune cells that combat cancer. It has also be shown to indirectly assist in the break down of cancer causing substances by assisting in blocking carcinogens from entering cells as well as retard the progression of tumors.

Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic, as well as onions, leeks, and chives, to lower the risk of stomach and colon cancer.
Dr. Lenore Arab, professor of epidemiology and nutrition at the UNCCH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. Based on the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn’t show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer therein.


Grapefruits, like oranges and other citrus fruits, contain monoterpenes which are believed to assist in cancer prevention by sweeping carcinogens out of the body.
Some studies show that citrus fruits especially the grapefruit may inhibit the proliferation of breast-cancer cells in vitro.
Grapefruits are a rich source of vitamin C, beta-carotene, and folic acid.


Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues.
In addition to indoles, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.


Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.

Grapes, Purple or red with seeds  contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks the enzymes that are necessary for cancer cells thereby assisting in slowing the growth of tumors.


Licorice root has a chemical called glycyrrhizin. This chemical essentially blocks a component of testosterone which may have the effect of preventing the growth of prostate cancer.
This should be an essential component of every man’s diet, especially men in their 40s and above.
Taken in excessive amounts however, can lead to elevated blood pressure.


Mushrooms – There are a number of mushrooms that appear to help the body fight cancer and build the immune system. These include: Shiitake, maitake, reishi, Agaricus blazei Murill, & Coriolus Versicolor.  These mushrooms contain polysaccharides, especially  Lentinan, powerful compounds that help in building immunity. They are also a good source of Beta Glucan.
Mushrooms also contain a protein called lectin, which attacks cancerous cells and prevents them from multiplying. Thioproline is another protein found in mushrooms. These mushrooms can stimulate the production of interferon in the body.
Extracts from mushrooms have been successfully tested in recent years in Japan as an alternative to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.


Nuts contain the antioxidants quercetin and campferol which may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those withprostate cancer.

Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Instead, consider taking a selenium supplement or work with someone on how to eliminate this allergy.

Nuts contain the antioxidants quercetin and campferol which may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those withprostate cancer.

Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Instead, consider taking a selenium supplement or work with someone on how to eliminate this allergy.


Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances


Papayas contain vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods.
Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.


Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer.

According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries.
Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.


Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven’t found any studies done on humans.
Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.


Seaweed and other sea vegetables contain beta-carotene, proteins, vitamin B12, fiber, and chlorophyll, as well as chlorophylones, important fatty acids that may help in the fight against breast cancer.
Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.


Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.


Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing.
Green tea is best, followed by our more common black tea (herbal teas do not show this benefit).
According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.
Note: Do Not Use Ready-Available Soursop Juice (Can’s, Bottles & tetra packs) As Some Manufacturers are mixing    harmful Preservatives Which Is Very Harmful To Cancer Patients
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