As I was researching the top anti-cancer foods, I noticed some really strong common themes among the foods that I found.
And I want to share those with you, so you can apply these general principles in your life, to the foods you already have access to, so you don’t have to feel limited by a prescribed list of “25 foods that you should eat”.
Watch my video to discover the six things that the top anti-cancer foods had in common:
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When I was researching the top anti-cancer foods I noticed some common threads amongst the foods I came across and I want to share those with you so that you can see the principles and apply them to the foods that you do have access to, so that you don’t feel limited by a prescribed list of 25 foods that you should eat.
Hi. I’m Nikki, The Truth Fairy, from ChoosingDifferently.com and I’m here to help you find your way to heal cancer.
The common themes with anti-cancer foods
So as I looked through these foods I was amazed to find these really strong threads.
And when you understand the principles behind something, it allows you to generalise to the other foods that you do have in your life and to say, “Well maybe these foods might also help me to heal cancer.”
1. They’re almost all from plants
So the first thing that I noticed about these anti-cancer foods was that they’re almost all from plants.
Just over and over, it was leafy greens and berries and all sorts of plant-based foods.
And there were only two foods that I came across – salmon and egg yolks – that weren’t from plants.
And the reason they was so good for you for cancer was their Omega-3 levels, the Vitamin D levels, and the colors of the foods, that had their anti-cancer effects.
And these are things that we can get in other ways so if you don’t want to it’s not even necessary to include animal foods in your anti-cancer diet.
Plants are just an amazing source of anti-cancer effects.
2. They work best when they’re as unprocessed as possible
The second thing I noticed was that these foods seem to work best unprocessed.
Whether it’s basically eating it as it comes straight off the plant or doing as little as possible.
Maybe lightly steaming it, simmering it very gently for not very long, crushing it in the case of garlic.
Very little needed to be done and in fact the more that you did to the foods the less effective they were against cancer.
And there were only a couple of exceptions to this.
One is tomatoes, where the lycopene is more available once the tomatoes are cooked, and carrots, which some of the compounds might be more available when the carrots are lightly steamed.
But even still what is done to those foods is still pretty minimal and so most of those compounds that work against cancer work best when you do almost nothing to those foods.
3. They’re all really colourful
The next thing I noticed was how colorful all of the foods were.
Whether it’s beetroot and carrots or cherries or berries or the bright leafy greens or broccoli and Brussels sprouts.
Bright vibrant colors and in fact it’s the same compounds that give these foods their bright colors that have the anti-cancer effects.
So the brighter the food the more anti-cancer properties it tends to have.
4. They have strong, bold tastes
And then related to that was that I noticed that a lot of these foods have pretty strong tastes.
So whether it’s the distinctive flavour of asparagus, the earthy flavor of beetroot, the sulphur-like flavour of broccoli, even the strong flavours of berries for some people are too strong a flavor for their palates.
But a lot of these foods do have really strong flavors. They’re not insipid or watery.
They’re bold, strong flavors and again a lot of the time the same compounds that give these foods their strong flavors are the same ones that had the anti-cancer effects.
So that was another common thread than I noticed.
5. They all seem to do the same three things to cancer
The next thing I noticed as I was reading the research on all of these foods was the same three effects that these foods have coming up over and over again:
- They stop cancer cells from growing or proliferating as it’s called.
- They tell cancer cells to die, they encourage programmed cell death or apoptosis as it’s called.
- And they stop blood vessels from growing or angiogenesis as it’s called.
And these three effects just came up over and over.
And the blood vessels are important because cancer needs lots of food to thrive and so they encourage blood vessels to grow and these foods stop that from happening as quickly.
There were other things that the foods did like:
- reducing inflammation,
- stopping cancer spreading to other parts of the body,
- shrinking tumors,
- enhancing the body’s ability to remove toxins,
- reducing the side effects of conventional treatment and
- increasing survival times
But the three things that came up over and over were stopping proliferation, enhancing apoptosis and inhibiting angiogenesis.
6. They all work in different ways
And then these effects that these foods seemed to have was the next thing I discovered, was that they all seem to do it in different ways.
So they might be having the same end result but the way they do it, and the level that they do it, and the point in the process they do it seems to be different.
So each food is a cocktail of plant chemicals that work against cancer in different ways.
Whether it’s affecting the DNA directly, whether it’s blocking enzyme pathways, whether it’s sending signals to cells, all these different chemicals do their effects on cancer in different ways.
So the more foods you have in your diet the more different ways you’re actually working against cancer.
So I found that really interesting.
Those were the six things that I noticed that were common to most of those anti-cancer foods that I found:
- they’re from plants,
- they work best unprocessed,
- they’re very colorful,
- they have strong tastes and flavours,
- they all seem to have the same three main effects
- but they have their effects in lots of different ways
So I hope you found that video useful and now I’d love to hear from you.
What did you learn from those three things that cancer cells seem to do?
What did you learn from all the different common threads that were through all of those foods?
How can you apply those principles to the foods that you see in your life every day and that you have access to?
Let me know in the comments.
Catch my next video to continue activating your body’s natural ability to heal.
Nikki H Stokes, The Truth Fairy
BSc (Hons) [Genetics], Grad Cert Comp, Prof Cert Astrology, Reiki Prac III, Six Sensory I, Matrix Energetics II