Cancer patients have to make sure that they eat what empowers them and totally avoid what weakens them. So every morsel that goes past their lips must be a friend instead of a foe.
Some of the best food items for them are:
Grapes: Both grapes and grape juice are rich sources of resveratrol, a type of natural phytochemical. In laboratory studies, resveratrol prevents the kind of damage known to trigger the cancer process in cell, tissue and animal models.
Resveratrol also slows the growth of cancer cells and inhibits the formation of tumors in lymph, liver, stomach and breast cells. It triggers the death of leukemic and colon cancer tumours and blocks the development of skin, breast and leukemia cancers. Black grapes are particularly good. Make sure that the grapes are pesticide-free. Sorry but wine doesn’t qualify.
Apples: Apple peels have potent antioxidant and antiproliferative effects on human cancer cells in a petri dish. They work best against estrogen receptor negative breast cancer, which is much harder to treat than estrogen receptor positive breast cancer.
Ginger: It forces cancer cells to commit suicide in a process called apoptosis. The beauty is that it leaves the healthy cells around them unharmed. Trials on ovarian cells in lab animals have been very encouraging.
Garlic: Its pungent cloves too have a similar impact, particularly in gastrointestinal cancers.
Turmeric (haldi): Curcumin in the spice interferes with the cell-signalling pathways, making it impossible for cancer cells to grow and spread.
Leafy greens and cruciferous vegetables: When chewed, these release antioxidant sulforaphane that not only prevents but also fights colon and prostate cancers. However, guard against overcooking.