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Cancer foods

When people think cancer, they seem to automatically think chemotherapy, radiotherapy or immunotherapy. This is not logical thinking, this is conditioning. Food alone can cure cancer and I can vouch for this. Food really is medicine.

Leafy greens: eating a variety of greens daily is one of the best things you can do for your health. They are rich in antioxidants known to combat cancer, including vitamin C and an essential type of vitamin A known as beta-carotene, folate, antibacterial and antiviral properties, inactivate carcinogens, help reprogram cancer cells to die off, and prevent tumour formation and metastasis. Leafy greens detox the body on a cellular level making them a food worth consuming daily. Luckily, there are so many varieties of leafy greens and ways you can flavour them that your palette won't get bored. Beet and radish tops are also nutrient packed and should be eaten and not discarded.

Cruciferous vegetables in the mustard or cabbage family that includes broccoli, bok choy, cauliflower, Brussels sprouts, cabbage, arugula and collards. These vegetables, in varying degrees, are rich in anti-cancer properties such as diindolylmethane, sulforaphane and the element selenium. The better you chew these, same goes for leafy greens, the more these chemicals are released. It is also important not to over cook them, just a few minute sautee or steam will do perfectly.

Ginger truly is a powerhouse anti-inflammatory spice that is my favourite food. A bold claim, ginger has been considered 10,000 times more powerful than chemotherapy thanks to compounds 6-gingerol and 6-shogaol. Ginger powder or extract made from dehydrated ginger is even more powerful than fresh ginger. High levels of shogaols from the extract of dry ginger may have stronger cancer preventive effects than ginger with high concentrations of gingerols such as extract from fresh ginger. In one study, results showed that shogaols had much stronger growth inhibitory effects than gingerols on human lung cancer cells and human colon cancer cells.

Berries contain antioxidants like ellagic acid that inhibit tumour growth. They also contain many vitamins, minerals, and essential dietary fibre’s. Focus on seasonal types of berries and organic, as they soak up pesticides more than other fruits because of their soft skin and small size. Don't forget pomegranates, mulberries and schisandra for a powerful pack of nutrients.

Astragalus root (Huang Qi) is a widely used herb in TICM that is said can prolong life. This herb has been used for thousands of years due to its anti-inflammatory, anti-aging, and immune-boosting nature. For cancer research, astragalus has promoted apoptosis, or programmed cell death, in various types of cancer cells in test tube studies. Why not consume this herb daily.

More essentials are walnuts, fatty wild fish, lemon peels, apples, garlic, leeks, onions, turmeric, carrots, magnesium, and vitamin D.

Soursop tea: in 1 litre of boiling water add 15 chopped pieces soursop dry leaves and small stem. Let it simmer on medium heat for 30 minutes or until the water had reduced to 500ml. Take it off the cooker and pour yourself a hot cup of healing tea. Consume this 3 times a day. If the taste is too strong, you can drizzle some lime juice to freshen it up or add some honey or cinnamon.

When you drink the tea you may feel hot all over but do not worry as this is normal. You can drink 3 cups of watermelon juice to cool off after the tea. After 2 weeks you will start feeling much better and in one month as good as new all going well.

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