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Please find general guidelines below listing a wide variety of cancer fighting compounds inherent in different foods, and how to utilize them for best absorption into the body.



"Food is your best medicine and the best foods are the best medicines."

                                         Hippocrates (ca. 460 BC – ca 370 BC)
   Compound   Cancer Fighting Benefits             Compound   Cancer Fighting Benefits       
Chlorophyll   Is the compound that makes vegetables/plants green. It's a great blood purifier.   Fiber   High fiber diets (>30 grams/day) is ideal. Combining the insoluble (indigestible) an soluble parts of grains, fruits, legumes (beans) and vegetables; reduces cancer risks especially colon cancer.
Cruciferous Vegetables   As seen in the Cancer Fighting Food Chart below, also contains the compound indole-3 carbinol, which regulates hormone levels and protect DNA from carcinogens, like tobacco smoke.   Sea Vegetables   Dark-green seaweeds like KOMBU and WAKAME contain trace elements and chelating agents that remove toxins from the body.
Tumeric   This spice, found in curries, contains a powerful antioxidant called curcumin , which is linked to lower rates of colon cancer.   Folic Acid   Alcohol raises risks of colon cancer with as little as 2 drinks/day. Although a common B-vitamin, folic acid or folate can neutralize this danger.
Calcium & Vitamin D   Research has shown that the presence of sunlight on the skin reacts with cholesterol to form Vitamin D. Calcium is more readily absorbed into the body with the presence of Vitamin D and magnesium. Coral Calcium is absorbed more easily than any other calcium and can decrease ALL forms of cancer.   Garlic & Onions   Hippocrates used garlic and onions to suppress cancerous tumors. They contain anti-bacterial, anti-viral, anti-fungal, and anti-thrombotic agents. The natural antibiotics they contain can kill viruses and bacteria, and were used EXTENSIVELY for surgery during WWI. The unnatural man-made antibiotics kill the weak virus first, making you feel good enough to stop taking the antibiotics. This allows the strong virus to live and grow stronger and eventually become resistant to the antibiotics. This does not happen with garlic and onions, as they are consumed daily, eventually killing the strong strain of virus.
Alkaline & Oxygenated Blood   In 1932 Otto Warburg won the Nobel Prize in medicine for his discovery that cancer was anaerobic: Cancer occurs in the absence of free oxygen. Alkali (Alkaline) solutions (pH over 7.0) tend to absorb oxygen, while acids (pH under 7.0) tend to expel oxygen.

A mild Alkali can absorb over 100x more oxygen as a mild Acid. Therefore, when the body becomes acidic, dropping below pH 7.0 (all body fluids are supposed to be mildly alkaline at 7.36 pH, except stomach and urine), oxygen is driven out of the body thereby, according to Warburg, inducing cancer.




Anti-Oxidants (Substances that block or inhibit destructive oxidation reactions)

Beta-Carotene   More than 200 studies show this anti-oxidant is key to preventing cancer. It's found in carrots, broccoli, and brightly colored fruits and vegetables.   Vitamin E   Daily doses of 400-800 IU help destroy "free radicals" and can prevent stomach, lung, esophagus cancers, along with cataracts and other eye diseases. Wheat germ , vegetable oils, and nuts are good sources.
Selenium   Research showed approx. 250-500 mcg / day may reduce colon, prostate, lung, and rectal cancers. It's found in chicken, meat, seafood, grains, egg yolks, mushrooms, onions, and garlic.   Vitamin C   Research varies as far as dosage , although a 1 to 1 ratio of vitamin C with a Citrus Bioflavanoid is highly effective against lung, colon, and gastrointestinal cancers. Some studies suggest 500mg-1000mg of each up to 2-3x day is effective. Vitamin C is also strong diuretic.

Anti-Inflammatories
(Contain compounds that decrease joint
pain and increase nutrient absorption)




Anti-Virals
(Contain compounds that act as natural
antibiotics and immune boosters)




Cayenne Pepper
Tumeric
Ginger
Celery
Alfalfa
Billberry
Echinacea
Goldenseal
Pau D'Arco
Red Clover
Yucca
Mustard
Herbal Teas
Protease
Lipase
  Garlic
Zinc
Kelp
˝ fresh Pineapple/day
Silica
Flaxseed
Fenucreek
Slippery Elm
Olive Oil
Bromelain
Papaya
Amylase
Papain
Pepsin
  Garlic
Onions
Black Tea
Shellfish
Olive Oil
Zinc
L-lysine
Vitamin A & C
  Goldenseal
Shiitake Mushroom
Shark Cartilage
Selenium
Echinacea
Maitake Mushoom
L-cysteine
Coenzyme Q10


Cancer Fighting Food Chart
Food          Key Component          Potential Health Benefits          Tips       
Garlic, onions, leeks, chives, shallots   Sulfur compounds   May make carcinogens easier to excrete. High intake associated with decreased risk of stomach & colon cancer.   Incorporate into cooking with a variety of foods.
Black and green tea   Catechins (polyphenols)   Increases antioxidant enzymes and protects cells from oxidative stress.   Drink hot or cold with or between meals.
Cruciferous vegetables: Broccoli, brussels sprouts, cauliflower, kale, turnips, etc.   Sulforaphane, indoles, isothiocyanates   Raises levels of certain cancer-fighting enzymes that defend the body from carcinogens.   Can also suppress tumor growth and block cancer-causing substances from reaching their targets.

Requires quick cooking (blanching or steaming) to preserve its nutrients
Soy (soy beans, tofu, soymilk)   Isoflavones (phytoestrogens)   May help prevent cancerous tumors from developing.   Incorporate tofu in stirfries or smoothies, soymilk with cereal or smoothies, and soybeans as a healthy snack.
Citrus fruits   Flavonoids, hisperidin, limonoids   May help dispose of potential carcinogens; protective against a variety of human cancers.   Include oranges, grapefruit, tangerines, kumquats and orange marmalade as part of a healthy diet.
Blueberries, raspberries, strawberries   Anthocyanins (flavonoids)   Powerful antioxidants.   Use with breakfast cereals, to replace other high fat/sugar toppings or as a snack/dessert.
Red grapes   Resveratrol, ellagic acid, quercitin (polyphenols)   Inhibits enzymes that can stimulate cancercell growth and suppress immune response.   In a fruit salad or as a snack, grapes can also be eaten as raisins.
Whole grains   Soluble and insoluble fibers   Associated with reduced risk of breast and colon cancer.   Choose brown rice, bulgar and wild rice; use whole-grain cereals and breads.
Tomatoes and tomato products   Lycopene (carotenoid)   Antioxidant protection, cancer prevention.   Tomato juice, tomato sauce, tomato soup.
More information on nutrition:


    

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