A Cancer Resisting Diet

Some foods have been associated with the causation of cancer. They do not directly cause cancer, but when various cancers are discovered, these foods are often in the diet of the cancer victim. Your life could be in your mouth and taste buds!
Here are items to limit or severely limit:
• Avoid or at least limit your intake of red meat to a maximum of 80 grams a day. Begin to think of red meat as something you add to your dish rather than the main dish.
• Skin of fowls. Search for range chickens that are not fed with antibiotics
or growth hormones.
• Organ meats like liver, kidney, brains as such.
• High fat dairy products.
• Foods high in saturated fats. Saturated animal fats promote ovaries and breast cancer.
• Ease or avoid grilled, fried, barbecued, smoked meat and fish. Do not eat greasy or charred food. Oven roasting and baking are relatively safer.
• Foods containing flavoring, coloring and preservatives like salted fish, cincaluk, belacan (prawn paste), pickles, salted fruits, cured foods and all processed and can foods.
• Reduce intake of salt, soya sauce and MSG. Watch for hidden salt in
food. Use herbs and spices to season food instead.
• Chemical sweeteners like saccharin and cyclamates.
• Don’t eat food that has been contaminated with fungi.
• Stop eating sugar. Cancer is a sugar feeder. By lowering the amount of fuel available to cancer cells, you can slow cancer growth. “Trying

At this point, some of you are groaning and saying, “Good grief, what is left to eat?”
The following is a suggested food plan that we all should be eating for good health, cancer prevention and maximum energy:
• Fowls with skin removed.
• Eat plenty of cruciferous vegetables like broccoli, cauliflower, bok choy, turnips, cabbage and Brussels sprouts. Steam or eat them raw to preserve their cancer fighting nutrients.
• Eat at least three servings of cold-water fish such as salmon, tuna, mackerel, halibut and cod. They contain omega-3 fatty acid.
• Get plenty of fiber from vegetables, fruits, beans and whole grains.
• Include in your diet soy products like tofu, miso, and tempeh regularly.
• Shop for organic food whenever possible.
• Regularly include in your diet mushrooms of the Japanese variety like maitake and shiitake.
• Eat a large variety of fresh vegetables and fruits, grains, seeds, nuts and legumes instead of processed and refined carbohydrates. Eat foods as close to their natural state as possible. They contain phytochemicals that act as antioxidants like carotenoids and flavonoids that protect against cellular damage and inhibit cancer growth.
• Consume plenty of allium vegetables like garlic, onions, leeks and shallots.
• Lots of good clean water. “Tap water these days is more like a soup, a chemical soup,” says Harvey and Marilyn Diamond in their book, Living Health. I suggest a good quality reverse osmosis unit for drinking water.

Eat small frequent meals. Nibbling helps to stabilize blood sugar levels and minimize insulin rushes.
Don’t eat a food that will not rot or sprout. Foods with long shelf life are not going to nourish the body.
Take spirulina, a whole food. Some scientists have called it “a food of the future.” It contains 65% vegetable protein and a whole spectrum of vitamins (except C), minerals, phytonutrients, antioxidants and chlorophyll which help boost the immune function against cancer. Scientists at the Osaka Center for Cancer and Cardiovascular Disease have confirmed in humans that taking an extract of spirulina can have a positive effect on the production of cancer fighting immune cells in the body (The Journal of International Immunopharmaco/ogy vol. 2, number 4).
Ease up on sugary beverages. A lot of beverages at kopitiam and stalls contain excessive amounts of sugar.
Snack wisely. Snacks like chips, kuih, cakes and other tid-bits are laden with fat, sugar and sodium.
When eating out, choose your food wisely. Preferably choose food cooked in clear soup, steamed, braised or roasted.