Supermarket Cancer Fighters

Load up on these four cancer-fighting foods next time you visit your supermarket.

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Dr. Oz wants you to take the promise of food as medicine seriously. Solid research backs up the fact that nutrient-dense foods, especially fresh fruits and vegetables, help slow the growth of some cancers and can also prevent their onset at the beginning. Plus, eating right is one of the easiest, least expensive ways you can stay healthy overall. Next time you’re headed to the grocery store, stock up on these four cancer-fighting superfoods.

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Collard Greens
Members of the cruciferous family, which also includes broccoli, cauliflower, cabbage and Brussels sprouts, collards help detoxify the body. They also work to help starve cancer cells by cutting off the blood supply that tumors need to grow. Collards are also an excellent source of vitamins K, A and C and also fight inflammation, which is often linked to chronic disease.

Cruciferous vegetables such as collards have been shown to help protect women against ovarian cancer and increase the survival rate in women diagnosed with this silent killer.  Researchers believe that the cancer-fighting protection of crucifers is tied to compounds called isothiacyanates that help the body to eliminate key carcinogens tied not only to ovarian but also breast and other cancers.

To unlock the cancer-fighting power of collards and other crucifers, clean and slice them about 5-10 minutes cooking. By tearing the leaves of the collards first, you’ll release their cancer-fighting enzymes. Steam or microwave rather than boil these veggies to also help retain the compounds that ward off cancer.

At least twice a week, enjoy a cup of cooked collards, which adds up to only 50 calories. In addition, eat other cruciferous vegetables, such as broccoli, at least once a day.

White Beans
White beans (cannellini, kidney and navy) are loaded with even more cancer-fighting dietary fiber than healthy red beans. By eating these fiber-rich superfoods, you can reduce the risk of many cancers and other potential killers, including brain aneurysms. These legumes are also loaded with flavonoids and other phytochemical that slow cancer cell growth and decrease chronic inflammation.