I don’t know anyone who hasn’t been touched deeply and irreversibly by cancer. The disease – in all its many forms – is not kind, patient, or forgiving. It is surprising, frightening, and debilitating – yet so many of those diagnosed are the strongest, fiercest, bravest and most compassionate among us. Whether you have been directly or indirectly effected by some form of cancer, you can help protect and heal your body through food. Below is a quick list of what to eat and cook with and what to avoid when it comes to prevention and holistic treatment.
EAT/COOK WITH:
- Ginger root
- Turmeric root
- Curry
- Green tea
- White tea
- Spinach, kale, swiss chard, beet greens and collard greens (and all dark, leafy greens)
- Salmon/fish in general
- Lean meat – unprocessed chicken, turkey and pork (not the fatty cuts though like bacon or belly)
- Brown rice, quinoa, buckwheat, amaranth, millet and teff (or any whole, gluten-free grain)
- Organic veggies (and if this is crushing your bank account just buy the ones on the EWG’s “Dirty Dozen” list organic and the rest conventional)
- Fruit in limited quantities (no more that 3 servings per day, follow the Dirty Dozen list as well, stick to low glycemic fruits like barely ripe bananas, berries, and tart apples)
- 2% plain yogurt
- Folate, calcium and vitamin D supplements (but talk to your doctor about this first)
AVOID:
- Processed foods
- Red meat and processed meat (like most sausages/hot dogs)
- Desserts
- Added sugar of any kind (I’m going to lump maple syrup, honey and agave in here)
- Fried foods
- Refined grains (like white bread)
- Alcohol – it’s basically sugar
When cooking to fight and fend off cancer, keep your recipes simple. Try seasoning with warming spices (cumin, turmeric, curry, cayenne, chili, cardamom, coriander, red pepper flakes), citrus (fresh lemon or lime), olive oil, and salt and pepper. Strip away the the excess and eat whole, healthy, real foods. We should all eat this way as often as possible, cancer or not.