New research suggests the majority of cancers may be triggered by diet and environmental causes, not genes. Be proactive about protecting yourself with these powerful herbs and supplements.
Garlic: Regular consumption of garlic has a significant effect on lowering the risk of a variety of different cancers, particularly stomach cancer.
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Antioxidants: Cancer development is related to damaging, destructive molecules called free radicals. Certain antioxidant nutrients — notably beta-carotene, vitamins A, C, and E and zinc and selenium — have the ability to stop these free radicals. Studies also suggest that higher dietary intakes of antioxidants help prevent cancer, with one study showing that people taking high doses of vitamins A, C, E, and zinc had a lower risk of bladder cancer. Curcumin, the active ingredient in the spice turmeric, is also a potent antioxidant and has been shown to boost production of tumour suppressor genes, kill off cancer cells and stop them from spreading.
Bromelain: This enzyme is found in the fruit and stems of pineapples, and — in a test tube study, at least — a concentrated extract of it has been shown to be capable of blocking a variety of cancer cells, including breast and colon. It also has a powerful anti-inflammatory effect in the body, and ongoing inflammation is another risk factor.
Polysaccharides: Polysaccharides in mushrooms used in traditional Chinese medicine (TCM), such as ganoderma (Ganoderma lucidum), also known as reishi or ling zhi, and shiitake (Lentinus edodes), as well as supplements made from polysaccharide extract (PSK and PSP) obtained from the mushroom Coriolus versicolor, all have remarkable immuno-stimulating properties. Beta-glucans found in turkey tail mushrooms (Trametes versicolor) increase your body’s immune response. Polysaccharides are also an active constituent of Siberian ginseng (Eleutherococcus senticosus) and astragalus (Astragalus membranaceus), two herbs widely used in both TCM and Ayurveda, India’s traditional medical system.
Green tea: Green tea, and in particular its polyphenolic compound ECGC, has demonstrated anti-mutagenic activity and can inhibit tumour growth. One study has shown that drinking green tea regularly reduces breast cancer risk, while another has found that men with early-stage prostate cancer who took green tea supplements were less likely to develop the disease, and another has linked green tea consumption with improvement in survival rates of women with ovarian cancer. Green tea also appears to increase the efficacy of chemotherapy drugs.
Phytoestrogens: These plant oestrogens, found in soy foods and flaxseed products, may help protect against breast cancer. Flaxseed is also an important source of inflammation-fighting omega-3 fatty acids; other good sources include olive oil, salmon, grapeseed oil, walnuts and walnut oil.
Sulphoraphane: Broccoli, cabbage, and other members of the cruciferous family are rich in this compound, which is especially beneficial in countering hormone-driven cancers, such as those of the breast and prostate, because it triggers processes that break down toxins and speed the excretion of excess hormones from the body.
Anthocyanins: Found in berries, these act as free radical scavengers in the body. Berries also supply ellagic acid, which inhibits budding cancer cells.
Related: Ten amazing uses for lavender
Vitamin D: Much evidence links inadequate levels of ‘the sunshine vitamin’ with diseases, including cancer. Vitamin D is thought to trigger apoptosis, or cancer cell death. Optimal levels have also been shown to slow the spread of cancer. Even in sunny Australia, deficiency can be a problem, so get your blood levels checked.
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