How to Beat Cancer: 6 Foods That Kill Cancer Cells

Cancer is not a death sentence. Today, with proper and timely treatment, cancer patients have every chance of entering stable remission and leading normal lives. You can also help the body defeat an insidious enemy by regularly including a few fairly simple and long-familiar products in your diet. Here is a list of 6 such saviors who fear malignant cells like fire.

Olive oil is rich in oleocanthal. It is this substance that causes the processes of transient self-destruction inside the cells of a malignant formation. Recent experiments have shown that the death of “bad” cells occurs literally in 30-60 minutes, and the period of active action is 16-24 hours a day.

Garlic and other members of the onion family not only increase immunity, but also stop the action of carcinogens, thereby increasing the rate of DNA repair in genes. Thus, garlic has a deadly effect on cancer cells. It works more effectively in colon and stomach cancer.

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Broccoli and other cruciferous vegetables are high in glucosinolates, which also destroy cancer cells. However, the production of these substances ends at the time of heat treatment. Therefore, to achieve a positive effect, these foods should be eaten raw. They will also be useful for the stomach, esophagus and oral cavity.

They contain a lot of lycopene, a naturally occurring red dye. It acts as a powerful antioxidant and inhibits the growth of neoplasms in the chest and lungs. By the way, the effect is not stained, even if you use tomatoes in the form of juice or natural tomato sauce. There is also a lot of lycopene in red peppers, grapefruits and watermelons.

Raspberries, strawberries, cranberries, blueberries and blackberries… All of these berries contain high amounts of antioxidants, vitamin C and ellagic acid, which contains flavonoids. It is thanks to the latter that the berries suppress the enzymes that destroy the DNA of a healthy cell.

Due to the high content of beta-carotene, carrots are able to protect cell membranes from the harmful effects of toxins and thus reduce the growth rate of cancer cells. Carrots, unlike cabbage, are best eaten in a heat-treated form: they contain more antioxidants than fresh carrots.

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