FOODS THAT KILL CANCER

Foods That Kill Cancer And Help The Body Destroy Tumours Without Any Drugs.

FOODS THAT INHIBIT TUMORS

1. Turmeric

Curcumin, possibly the most powerful antioxidant known from the popular Indian spice Turmeric, has countless health benefits. A recent study led by a research team in Munich showed that it can also inhibit formation of metastases.

Curcumin exerts anti-inflammatory and anti-oxidative effects by inhibiting tumor necrosis factor-alpha (TNF-alpha), suggesting that its effect on endothelial function may be mediated by the suppression of inflammation and/or oxidative stress via down-regulation of TNF-alpha.

One of the most comprehensive summaries of a review of 700 turmeric studies to date was published by the respected ethnobotanist James A. Duke, Phd. He showed that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects.

2. Grapes and Resveratrol

Resveratrol is a phenolic compound that contributes to the antioxidant potential of red grapes.

Resveratrol is not only an antioxidant and antimutagen, but also reduces oxidant-caused cell death. Resveratrol has been shown to inhibit production of nitric oxide and tumor necrosis factor alpha (TNF-A) by lipopolysaccharide-stimulated Kuppfer cells. Kuppfer cells are macrophages fixed in place in the liver. Their chronic overproduction of nitric oxide and TNF-A due to chronic infection can cause severe liver damage.

Perhaps Resveratrol's most important property is its ability to inhibit cyclooxygenase-2 (CoX-2). CoX-2 is related to cancers and abnormal growths in the intestinal tract. Natural CoX-2 inhibitors such as resveratrol have been shown to reduce the occurrence of cancers and pre-cancerous growths. So while pharmaceutical companies race to find complex agents that inhibit CoX-2, the ingredient is already present in red grapes which if consumed daily (or via organic grape juice) will protect against tumors naturally.

3. Green Tea

The health benefits of green tea are due to the presence of a group of plant flavonoids called catechins. Of particular interest to researchers is epigallocatechin-3-O-gallate (EGCG), the primary catechin in green tea. For example, South Korean researchers have found that EGCG blocks TNF naturally by interfering with the ability of certain pro-inflammatory chemicals to bind to cells of smooth muscle tissue of the vascular system. In a 2009 study conducted by the Chonbuk National University Medical School, it was noted that the specific mechanism of action of EGCG in terms of blocking TNF is the suppression of fractalkine, an inflammatory agent specifically involved in the development of arteriosclerosis, or hardening of the arteries.

4. Tomatoes

Regular consumption of tomato and its products is being consistently associated with lower risk of several types of cancer and, to a lesser extent, coronary heart disease. Among the many tomato components credited with healthful properties, carotenoids and particularly lycopene are being actively investigated.

Modest effects of the regular intake of a tomato juice provides small amounts of carotenoids which were found on the production of inflammatory mediators, such as TNF-alpha. TNF-alpha production by whole blood was found to be more than 30% lower after almost a month of consuming raw tomato juice.

5. Raw Fruits and Veggies

There is sufficient evidence to indicate that a diet consisting of foods high in natural antioxidants such as raw fruits and vegetables provide anti-inflammatory benefits. The higher the intake the more they are associated with significant reductions in levels of markers of inflammation, including C-reactive protein (CRP), interleukin-6 (IL-6) and tumour necrosis factor-alpha (TNF-alpha).

Any fruits or vegetables (preferably dark colored) which are a good source of indole-3-carbinol, a chemical that boosts DNA repair in cells, blocks the growth of cancer cells. A team of researchers at Ohio State University announced that anthocyanins, the compounds that give cabbage its purple color are capable of cutting the growth of colon cancer cellsboth in vitro and in rats by 50%-100%, with certain extracts even destroying up to 20% of the cancer cells while leaving healthy surrounding cells intact.

Sources:
Sources:
[live.psu.edu]
[dailymail.co.uk]
[sciencemag.org]