Everything you eat should be as fresh as possible. Spoiled, moldy, or rancid foods (especially if they contain rancid fats or oils) are high in carcinogens. Throw out perishables that are more than 3 days old or that are clearly past their prime. (Put them on the compost pile unless they are meat, bones, or foods high in grease or oil). Reduce your consumption of preserved foods unless they are fermented.Choose fresh, raw foods over canned or even frozen foods. Just picked is even better. Growing your own vegetables and fruits would be the best.
FRIED FOODS, MEATS, FISH
Reduce your consumption of deep-fat fried foods, especially French Fries, which are often made in old, rancid oil. Reduce your consumption of beef and pork (high in fat, much of which is polyunsaturated, which becomes rancid more quickly). Eat more fresh fish, lamb, fowl, and wild game.
Increase your consumption of foods high in vitamin C: oranges, limes, lemons, green peppers, ripe tomatoes, etc. Use natural vitamin C powder mixed into freshly-squeezed orange juice to increase your vitamin C intake. Also, add some lemon juice from fresh lemons into your orange juice to provide a more complete intake of vitamin C and the synergistically-acting bioflavonoids (sometimes called vitamin P). Vitamin C is vital in keeping the immune system functioning properly.
FAT & SUGAR
Avoid fat and sugar. Especially reduce your consumption of ice cream, which has high levels of both fat and sugar, plus usually artificial coloring and flavoring. Avoid margarine completely, which is high in polyunsaturated, hydrogenated fat (a totally artificial form of fat) and usually has artificial coloring and flavoring. (Butter, used sparingly, is better). Reduce your intake of processed oils, mayonnaise, salad dressings, etc. Mono- unsaturated oils like olive oil are preferable to polyunsaturated and/or hydrogenated oils.
SODIUM & POTASSIUM
Reduce your consumption of salt (except in miso soup, see #6 below), because cancerous cells are high in sodium, low in potassium, which is the exact opposite of normal cells. Vegetables, fruits, and cereals are high in potassium. Eat organic produce that is unsprayed with pesticides so that you don’t have to wash them very much; potassium is very water soluble and is easily lost by soaking or washing the fruits and vegetables in water. Avoid water softeners which add sodium and remove vital minerals such as calcium and magnesium in the water. Drink hard water which contains these minerals (use bottled spring water, if local water is soft or polluted).
Eat more fermented foods, especially miso soup and low-fat yogurt (without sugar, fructose, honey, etc.). These foods have lactobacillus and other bacteria which have ant tumor (and cholesterol-reducing) properties.
Increase your consumption of yellow, orange, and dark green vegetables and fruits, which are high in beta-carotene (pre-vitamin A), a potent anti-carcinogen, such as:
- Seaweeds (as in sushi)-“nori,” “kombu,” “hijiki,” “wakame,” in Japanese
- Butternut squash, Golden Acorn squash, Spaghetti squash, etc.
- Carrots, parsnips, etc.
- Spinach, beet greens, dandelion greens, amaranth greens, turnip greens, kale, etc.
- Sweet potatoes, yams, etc.
- Peaches, apricots, and nectarines
- Cantaloupe, papaya, mango, etc.
CHLOROPHYLL & FOLIC ACID
Increase your consumption of chlorophyll and folic acid, i.e., green vegetables: alfalfa sprouts, other sprouts, lettuce (dark green kinds), spinach, cabbage, broccoli, peas, etc. Chlorophyll has free radical-reducing properties. Free radicals are extremely reactive molecules thought to cause mutations in DNA resulting in cancer. Folic acid, one of the B-vitamins, is necessary for many of the metabolic processes in the body, including the synthesis of DNA and RNA; thus, folic acid is vital for proper cell growth and division. Folic acid deficiency is one of the most common vitamin deficiencies and may be partly responsible for the high rates of cancer in this country.
Increase your fiber intake: oat bran (or oatmeal), rice bran (or brown rice), wheat bran (or whole wheat products), beans, lentils, cucumbers, broccoli, barley, etc. Fiber reduces stool transit time by providing bulk, which helps speed up the elimination of carcinogens from the intestinal tract. Fiber may therefore help prevent colon cancer. (Fiber also reduces blood cholesterol levels.)
Increase your intake of cruciferous vegetables: broccoli, cauliflower, cabbage, and brussel sprouts. These vegetables contain chemicals which have ant tumor properties.
GARLIC & ONIONS
Increase your intake of foods in the garlic and onion family. These foods contain a chemical called “diallyl disulfide,” which has been found to prevent cancer.
Reduce your alcohol consumption if you drink. Eliminate any drugs you don’t need to take. Alcohol, nicotine, and other drugs may be a promoter of cancer by altering hormone levels in the body. Some cancers, such as breast and prostate cancer, are thought to be related to elevated levels of certain hormones in the body.
CALORIES & WEIGHT
Reduce your caloric intake. Reduce your body weight if you are overweight. Studies on laboratory animals show that caloric restriction extends their lifespan significantly and reduces the incidence of tumors. Also, breast cancer mortality rates seem to be directly proportional to fat and sugar intake and body mass (height and weight). So eat small portions of highly nutritious, but low in fat foods that are as fresh and unprocessed as possible.