7 Cancer-Fighting Foods You’ve Been Missing Out On

4. Green vegetables

Because they’re high in vitamins, minerals, antioxidants, and enzymes while also being low in calories, fats, salt, and other pollutants, leafy greens are the foundation of every healthy diet. They are also quite versatile, so introducing them into your diet shouldn’t be too hard.

Leafy greens of many kinds, such as spinach, kale, lettuce, arugula salad, endives and others, are high in antioxidants that have been linked to cancer prevention, such as vitamin C and beta-carotene (a kind of vitamin A). As natural sources of glucosinolates, they also have antibacterial and antiviral effects, aid in cancer cell death, and prevent tumor growth and spread, to name a few.

These powerful molecules, known as indoles and thiocyanates, are proved to break down throughout the chewing and digestive process into physiologically active compounds that inhibit cancer cell proliferation. Isothiocyanates (ITCs), which are formed from glucosinolates and found in leafy greens, have been shown to help your body cleanse at the cellular level.

To boost your vitamin intake, include a handful of leafy greens in your lunch, dinner or even breakfast. To make it easier, try juicing vegetables, adding them to your meals or using them as a side. Vegetable juices are simple to prepare at home and you can have fun with it by adding your favorite ingredients. Cancer patients are even advised to drink 13 glasses of freshly produced juice each day on the Gerson diet meal plan, but I think that’s a bit unrealistic.

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