Eating to beat cancer vegetables that cheat the beast
1. Embrace alliums (onions, garlic, leeks), crucifers (broccoli, Brusselssprouts and other members of the cabbage family) and dark, leafygreens. Studies show they top the list of cancer, assuming they’re notovercooked. Both groups contain smelly sulfur compounds thatprotect against carcinogens and lead cancer cells down the path tosuicide. Crucifers also seem to protect against estrogen, one of manyhormones that signal cancer cells to grow.2. Get your blood sugar under control. That means watching your intakeof simple sugars (including fruits) and the more complex ones calledcarbs — potatoes, breads, pastas and grains, even whole ones. Allincrease your blood sugar; in response, your pancreas pours outinsulin — another hormone that can spur cancer growth. By focusingon non-starchy veggies, fiber, good proteins and a small portion ofhealthy fats, you’ll help regulate your blood sugar.3. Cook with spices, herbs and verve. “It’s well known that herbs andspices have a variety of anti-cancer benefits,” says Dr. Gary G.Meadows, who did the study identifying the plant elements that affectmetastasis-suppressing genes. Because they work in different ways,“it’s important to eat a variety of spices and herbs, both fresh anddried, to maximize the anti-cancer activities that they have,”Meadows says.Turn your kitchen into a shrine to Earth’s diversity. Make Indian, Thai,Italian feasts. Liven up your meals with basil, rosemary, parsley, mint,cinnamon, cardamom, ginger, turmeric (which you should mix with blackpepper and heat in a dab of olive oil to ensure absorption.) While it’s notalways the easiest option, cooking at home is the best way to control yourdestiny.