5 Pantry Staples that Protect from Cancer

Photo by: Bigstockphoto
Photo by: Bigstockphoto

According to the World Health Organization or WHO, cancer is one of the most common causes of deaths in the world. Statistics show that over 12.7 million people are afflicted with cancer and that 7.6 die from the disease. Although cancer is one hard disease to get rid of, certain types of foods can reduce your risk of developing cancer. And you don’t have to purchase expensive and exotic health foods to prevent cancer. Some of the most common items in your kitchen are proven effective in curbing the risk of cancer.

1. Onions

Most types of foods with pungent aroma contain cancer-killing sulfur. Various studies confirmed that eating onions, particularly fresh onions, is a great way to reduce the risk of cancer. An Italian study noted that even moderate consumption of onions reduces the risk of various cancers, including mouth, larynx, esophagus, colon, breast, ovary, and kidney cancer.

Onions are teeming with sulfurs and phytonutrients that target malignant cells. These chemicals include flavonoid quercetin. Studies show that quercetin reduces the number of polyps that exhibit characteristics of the disease.

2. Garlic

Throughout human history, garlic has been used to treat a wide range of diseases, ranging from typhus to cholera. This kitchen staple is a potent remedy for cancer too. Garlic is loaded with antioxidants and anti-inflammatory compounds that reduce internal inflammation and targets cancer cells. These nutrients also lower blood pressure and reduce cholesterol in the blood.

A study by San Francisco researchers found that patients that consumed fresh garlic exhibited reduced risk of pancreatic cancer by up to 54% compared to patients that did not consume garlic at all.  Other studies link the consumption of garlic to reduced risk of stomach and colorectal cancer.

3. Tomato Ketchup

Tomatoes are naturally rich in antioxidant lycopene. Lycopene is a pigment that gives tomatoes its juicy red color. However, lycopene is not released in fresh tomatoes. To maximize the cancer-fighting benefits of this antioxidant, you have to consume processed tomato products, such as tomato sauce, ketchup, and pasteurized tomato soup.

Studies show that lycopene reduces the risk of cancer by directly disrupting the secretion of enzymes that cause cell tissue growth. This nutrient slows down the spreading of cancer cells while shrinking down tumors. According to scientists, lycopene helps reduce the risk of prostate, lung, and stomach cancer. It also protects from colorectal, breast, and cervical cancer.

4. Cabbage

Cabbage below to a special group of nutrient-dense cruciferous vegetables called superfoods. This green, leafy vegetable is packed with antioxidants that protect from free radical stress, the precursor to cancer development.

Cabbage can be taken in many ways and still, you can maximize its cancer-fighting properties. You can take cabbage pickled like sauerkraut, boiled in stews, or fresh as a salad. When fermented, cabbage contains beneficial bacteria that promote better gut health. This vegetable is a great source of vitamin C, a nutrient that protects from cancer, heart disease, and other chronic ailments.

5. Olive Oil

Olive oil is packed with beneficial fats and antioxidants that protect from cancer. A study published in the in the journal Molecular & Cellular Oncology found that the oleocanthal in olive oil triggers apoptosis amongst malignant cells.

Apoptosis is a process wherein cells kill themselves, which reduces the spreading of malignant cells in the body. According to Rutgers University and Hunter College scientists, all forms of cancer cells were wiped out in 30 minutes to an hour after the introduction of oleocanthal in lab tests.

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