Cancer progresses slowly. It starts with the “Initiation” of a single cell by cancer-causing substances. According to John D. Poter, M.D., of the University of Minnesota, foods and food compounds can interfere with this cancer process at about ten stages of development. Food compounds can prevent activation of cancer-causing agents. They can block the mutation of a cell’s genetic material. They can stimulate enzymes in the body, which remove cancer-causing chemicals out of the body.
These compounds can prevent cancer-causing oncogens from becoming active. They can combat bacteria which cause stomach cancer. They can manipulate hormones and neutralize toxic agents that promote cancer. These compounds can reduce the ability of cancerous cells to proliferate and form tumours. They can even help prevent cancer cells from spreading to establish new cancers. Fruits and vegetables have high concentration of anticancer compounds.
There are certain foods, which can serve the purpose of chemotherapy after the development of cancer. The chemicals contained in these foods have chemotherapeutic powers to fight cancer by retarding tumour growth, spread and recurrence. They can even attack malignancy by destroying cancer cells. Foods with such chemical compounds can be used as supportive therapy to modern medical cancer treatments. Foods which possess major anti-cancer activities are beet, cabbage and other cruciferous vegetables, carrot, citrus fruits (grapefruit, lemon, lime and orange), curd, garlic, green vegetables, liquorice, milk, olive-oil, rice (brown), soya beans, tomato, watermelon, wheat bran and some other foods.
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