Studies of more than 62,000 women in the Netherlands have found those who ate endive had a 75% reduction in the risk of ovarian cancer. What’s responsible for this? Endive contains a naturally occurring cancer fighter called kaempferol (also found in spinach, kale and broccoli). Researchers have discovered that when ovarian cancer cells are exposed to kaempferol, they die. This cancer fighter also has another trick. Kaempferol is anti-angiogenic. This means it stops cancers from being able to grow the vital blood vessels that feed them, a process called angiogenesis. So, in essence, it starves cancers by cutting off their blood supply. To learn more about angiogenesis, click here.
Protective Prescription: Research shows you should eat a half-cup of endives, twice per week.
Eating onions has been shown to reduce the risk of many types of cancer, including ovarian cancer. On the show, I said that onions are the underdog of superfoods. Why? Because, although they can be strong on the breath, they are packed with natural cancer fighters, like apigenin, anthocyanin, myricetin and quercetin.
Red onions are about 60% more potent than yellow or white onions, in terms of the amounts of cancer fighters. They also have more flavor. But don’t boil onions; boiling them reduces their cancer-fighting properties by about 30%. The best way to eat them is raw or sautéed with a little oil in a pan.
Protective Prescription: To protect against ovarian cancer, you should eat a half-cup of onions – cooked or raw – every day. That may sound like a lot, but onions are a versatile food. Think about having some in a salad for lunch, and having some sautéed with your meal for dinner. Before you know it, you’ll have eaten your daily dose.