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Rainbow Colored Foods that Fight Cancer
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It seems as if every day we are hearing more studies confirming what we already knew; eating from a wide variety of Mother Nature’s produce will prevent certain forms of cancer. In fact, research shows that eating foods which are colorful are those which are the highest in phytochemicals, which are known for improving the immune system and are natural cancer fighters.
Take a look at the rainbow foods that fight cancer and that we should be taking advantage of, and adding to our meals, every single day.
Orange
Vegetables and spices that are orange in color, such as carrots, squash, and turmeric, have proven that their phytochemicals can treat cancer in the colon and digestive tract. Yams, how been proven to reduce the development of breast cancer cells. It has been suggested that orange colored fruits and vegetables be eaten about 3 times per week. Turmeric, according to the American Cancer Society, can stop certain types of cancer cells and thereby slow the spread of cancer as well as shrink tumors. Use turmeric in your cooking as often as possible.
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Red
For a delicious taste, strawberries are hard to beat. They also happen to be one of best cancer fighters around. Strawberries and raspberries are full of powerful antioxidants and other compounds that can keep cancers from spreading. Another well-known red food, tomatoes, is also connected to a lower risk of ovarian cancer. In one study that involved 15,000 women, those who ate just a half a cup of tomatoes four times per week had much lower risks of developing tumors on the ovaries by an almost unbelievable 50 percent. Another study also showed eating tomatoes were found to fight pancreatic cancer. It’s thought that this was due to its lycopene, which is found in tomatoes, red peppers, raspberries, and strawberries. Read more about tomatoes benefits.
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White
White fruits and vegetables, such as mushrooms, onions, garlic, and cauliflower, all have the ability to ward off cancer. Members of the allium family include garlic and onions and contain a powerful antioxidant called alllicin. Onions have high levels of a phytochemical that has been linked to much lower risks of colon cancer (Find out what’s new and beneficial about onions). Garlic and cauliflower are linked to lower risks of stomach cancer. If you want more foods that lower your risk of that silent killer, ovarian cancer, eat more mushrooms. These are a good source of vitamin D, also. Try eating mushrooms twice per day for the best protection.
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Green
Numerous research studies have linked the consumption of green cruciferous veggies such as kale, cabbage, bok choy, endive, and broccoli, lead to a lower risk of stomach cancer, ovarian cancer, as well as colon cancer. Researchers and scientists believe that this is most likely due to the glucosinolates in green colored foods. Glucosinolates are compounds with vitamin K and strong anti-cancer properties that are very effective in reducing the risk of pancreatic cancer. To get the maximum benefits by eating one green fruit or vegetable every day. Also, drink more green tea. It’s also full of cancer fighting compounds called catechins. Studies show that green tea can actually shrink cancerous tumors as well as slow their growth.
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Yellow
Foods that are high in vitamin C, such as grapefruits, mangos, lemons, papayas, tangerines, and other yellow fruits are a great way to stop the formation of tumors. All foods that are high in vitamin C have been shown to be super effective at fighting cancers of the digestive system, such as colon cancer, and oral cancers of the mouth and throat. Also, the phyto-compounds in yellow foods are known to slow the development of cancerous tumors as well as encourage complete body healing through detoxification.
Try to eat a wide variety of all of Mother Nature’s colorful fruits and vegetables. Not only do they add interest and beautiful color to your plate, they help to fight cancer and the development of tumors as well.
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