Cancer Fighting Foods

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Green Tea

— Green tea (also white tea) is rich in polyphenols including catechins (and particularly epigallocatechin gallate-3 or EGCG) which greatly reduces the growth of new blood vessels needed for malignant tumour growth and metastasis (secondary tumours which develop at a distance from the primary site of the cancer). Green tea is also a powerful antioxidant and detoxifier (activating enzymes in the liver that eliminate toxins from the body) and it facilitates the death of cancer cells by apoptosis.

After 2 or 3 cups of green tea, EGCG is plentiful in the blood. These polyphenols surround and feed every cell and blocks the switch (the receptors), the function of which is to set off the signal that allows the penetration of neighbouring tissues by foreign cells such as cancer cells. Once the receptors are blocked by EGCG molecules, they no longer respond to the orders that cancer cells send through inflammation factors to invade tissue and to make the new vessels for tumour growth.

It has been shown that EGCG substantially protects against and slows the growth of leukaemia, breast, lung, prostate, kidney, skin, stomach, colon, oesophageal, gastrointestinal, liver, pancreatic and mouth cancers. Notes: (i) The combination of soya and green tea taken together enhances the protective effects, especially for breast cancer. (ii) Green tea must be steeped in boiled water for at least 5-8 minutes (ideally 10 minutes) to release its catechins and drank hot or cold within an hour. (iii) The fermentation process used for making black tea destroys a large proportion of its polyphenols. (iv) Decaffeinated green tea still contains all its polyphenols.

Cruciferous Vegetables (Brassicas)

— This star group of vegetables (brocolli, Brussel sprouts, cabbage, cauliflower, kale, watercress, mustard greens, turnips, collard greens, kohlrabi (gath gobhi), radishes) contain powerful phytonutrients like isothiocyanates, sulphoraphan, and indole 3-carbinols (IC3- which lowers breast cancer promoting form of oestrogen) which are powerful anti-cancer molecules capable of detoxifying certain carcinogenic substances. They prevent precancerous cells from developing into malignant tumours. They also promote suicide (apoptosis) of cancer cells and block angiogenesis (development of blood vessels in the embryo). Overcooking or boiling destroys the beneficial anti-cancer compounds of cruciferous and other vegetables. They are best eaten raw or lightly steamed or stir-fried with a little olive oil.

Green Leafy Vegetables

— The dark green, leafy vegetables (organic if possible) like spinach, fenugreek (methi), amarnath (chulai), bathu, turnip, beet and raddish leaves, romaine lettuce, watercress, kale and parsley are abundant in vitamins, minerals and carotenes (pro-vitamin A). Of particular interest are folic acid, vitamin K, calcium, iron and potassium and antioxidants lutein and zeaxanthin and chlorophyll, the great detoxifier and haemoglobin booster. The green pigment chlorophyll in plants binds to cancer causing chemicals in the intestines and prevents their absorption in the body.