GOINDIS NATUROPATHY TRUST(INDIA)
Charity Registration No.845/4 dated 03.09.2003
BENEFICIAL ANTI-CANCER FOODS
SANTOKH SINGH PARMAR
FOUNDER TRUSTEES:
Satyendra Singh Goindi, MSc, LLB, ND
Gurkirpal Kaur Goindi, BA, BEd, DPE, ND
Santokh Singh Parmar, B Arch, Dip TP, Dip LA, MRTPI, AITP, AIIA
Devinder Singh Saroya, PCS
Gurmukh Singh Girn, MSc, MCRP, AITP
Cruciferous Vegetables (Brassicas) – Including organic broccoli, cabbage, cauliflower, Brussel sprouts, kale, mustard greens, collard greens, watercress, turnips, radishes, kohlrabi (gath gobhi).
Dark Green Leafy Vegetables – Including organic spinach, fenugreek (methi), amarnath (chulai), bathu, turnip/beet/radish leaves, romaine lettuce, watercress, kale, parsley.
Other Vegetables – Including organic carrots, tomatoes (cooked to get more lycopene), beetroot, squash, cucumber, asparagus, potatoes and sweet potatoes with skin, pumpkins, certain mushrooms like shitake, maitake, enoki, crimini, portabello, oyster mushrooms, thistle oyster mushrooms and trametes (coriolus). Barley and wheatgrass juice. Brightly coloured vegetables, seaweeds.
Carminative and Digestive Herbs and Spices – Including turmeric, cinnamon, black pepper, garlic, ginger, onions, shallots, lemons/limes, Indian gooseberry (amla), triphla powder, olives, aloevera, fennel (saunf), green chillies in moderation, mint, basil (tulsi), karhi patta, liquorice (mulathi), leeks, chives, parsley, celery, rosemary, oregano, marjoran, thyme, alfalfa, honey. Notes: (i) To be assimilated in the body, turmeric must be mixed with freshly ground black pepper. Ideally it must also be dissolved in olive or canola oil. (ii) Peeled, chopped or crushed garlic should be left for 10 minutes before eating to release the healthy compounds.
Berries – Blueberries, blackberries, blackcurrents, strawberries, cranberries, raspberries, cherries. Note : Berries can be frozen as they retain the nutrients.
Citrus Fruits – Including oranges, grapefruits, tangerines, lemons, sweet limes (mausamies), pineapples.
Other Fruits – Including apples, apricots, pears, avocados, guava, plums, kiwi, figs, grapes especially red, fresh dates, peaches, jamun, mulberry (shahtoot), papaya, watermelon, bananas, pomegranate.
Nuts and Seeds – Including almonds, walnuts, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, (alsi), fenugreek seeds (methi), mustard seeds.
Wholegrain Sprouts – Wheat, corn, millets, pulses especially moong, beans especially soya, peas, oats, barley, brown rice. Make chapaties with sourdough (fermented) whole wheat flour.
Oil/Fats – Saturated animal fats such as purified butter (ghee); monounsaturated fats such as olive and canola oils; and polyunsaturated fats such as rice bran and groundnut oils should be consumed in moderation only in the ratio of 1:1:1. Olive oil and canola oil containing more of beneficial Omega-3 essentially fattty acids (EFAs) should be preferred over polyunsaturated oils (like sunflower and corn oils) which have more of inflammation promoting Omega-6 EFAs.
Probiotics – Yoghurt, cheese, whey, butter milk, soya yoghurt and other fermented foods like idli, dhokla, chapaties made from fermented dough, vadas and uttpam.
Seafood – Oily, preferably, fresh water fish, salmon, shellfish, mackerels, sardines including tinned sardines in olive oil, cod liver oil.
Animal Food – Lean meat, skimmed milk and whey from animals fed on organic grass, free-range eggs and poultry. All in moderation only.
Water – Consume 2-2½ litres of water (more if you are overweight, do exercise and in hot weather) inbetween (not with) meals.
Fibre/Bran – Consume fruits, vegetables and wholegrains with skin as far as possible as minerals and vitamins are attached to the bran (skin).
Raw Food – Consume more of raw vegetables and salads as enzymes are destroyed with overcooking. Vegetables may be lightly sauted, steamed or stir-fried if desirable. Use only home-made dressing made with crushed garlic, fruit vinegar (not synthetic), fresh lemon juice, olive oil and a bit of sea salt.
Other Foods – Green tea with antioxidant properties in moderation, red wine in moderation, dark chocolate containing more than 70% cocoa in moderation.
HARMFUL JUNK FOODS TO AVOID
Fat/oil-rich, fried, refined and processed junk foods; foods made with hydrogenated or partially hydrogenated oils (transfats); margarine which is made from harmful Omega-6-rich oils like sunflower; sugar, salt and starch (maida) – the so called “Three White Poisons”; polished rice; alcohol; coffee; smoking; all tinned and ready packed foods, beverages and fruit juices with harmful chemical additives. Avoid meat and other products from animals which are reared on inorganic farms using insecticides, pesticides and fed hormones and other chemical substances. Notes : (i) Avoid frying, roasting, grilling, microwaving and barbequing; (ii) Meat cooked at high temperatures produces chemicals called heterocyclic amines (HCA) that induce carcinogens. Remember to trim the burnt parts of meat and other foods and avoid smoked fish; (iii) Avoid using deodorants, antiperspirants, cosmetics, shampoos, hair dyes, nail polish, sunscreens, perfumes; household chemical cleaners; (iv) Air out dry cleaned clothes in fresh air for several hours before wearing; (v) Don’t use plastic containers for grain and food storage, use glass or ceramic ware; (vi) Don’t use teflon coated pans, instead use stainless steel or cast iron pans for cooking. Cast iron pans will greatly enhance absorption of iron from food.
Santokh Singh Parmar
Naturo-Food Therapist & Lifestyle Consultant
Mobile: +91(0) 9815922330
Websites: www.naturofoodtherapy.org & www.foodtherapy.org
April, 2011
Note: The above information and advice and indicative remedies are not a substitute for the advice, your doctor or naturo-food therapist may give you based on his/her knowledge of yourself.