Cancer- Making Food Medicine

The American Association for Cancer Research held a cancer prevention meeting in Baltimore, where several studies discussed supported the “you are what you eat” adage.  Check your grocery lists for the following cancer preventing-- and halting—foods:

• Broccoli Sprouts – The chemical properties of these sprouts (not to be confused with alfalfa sprouts) are one of the best food-related cancer prevention allies out there.  The extract of this vegetable was found to protect against skin cancer when used topically and other research shows encouraging results with oral testing on mice.  A diet rich in broccoli sprouts was also shown to significantly decreased H. pylori infection, which is known to cause stomach cancer.  Scientists are focusing on the anti-cancer properties of the chemical derivative of broccoli sprouts, sulphoraphane, that fight against the cancer-causing oxidants that damage DNA and kill good cells.
• Cabbage – This vegetable isn’t always a crowd favorite, but if you want to lower your chance of having breast cancer, you may start dishing out seconds!  In one study, the lowest rate of breast cancer incidence was seen in women who ate large amounts of raw or short-cooked cabbage during adolescence and adulthood.  Cabbage cooked for long periods of time had no effect on breast cancer risk.  Cabbage is a family member of broccoli, kale, collard greens and cauliflower—all of which have properties that have been shown to be anti-carcinogenic.
• Garlic – Known for its power to ward off evil (and to keep others from getting too close), researchers also believe it wards off the carcinogens produced with consuming burnt meats (see also my previous column about this topic! Stay away from blackened, charred meat).  Plans are underway to develop medication with the use of garlic.
• Ginkgo Biloba – New evidence demonstrated- for the first time- that ovarian cancer risks were lowered by Ginkgo Biloba supplements.  This was the only supplement that lowered the risk even when compared to Echinacea, St. John’s Wort, ginseng, and chondroitin.  

So, along with these veggies’ rich nutrients that your body needs, they may also be protecting you from developing cancer.  Eat up.  Either way, you can’t lose!

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