Lung cancer claimed the life of my aunt in February 2011 at the age of 60. She smoked continuously. But at the age of 40, she also underwent uterus removal owing to womb cancer. Her eating habits were horrible; she only consumed meat, potatoes, baked goods, and sweets, never any vegetables or fruits. many sweets her entire life. She had diabetes, and it was in 2010 that I discovered cinnamon's ability to reduce blood sugar. She managed her diabetes by taking a cup of yogurt with a teaspoon of cinnamon once a day. Her lung capacity began to decline at a rate of 25% and eventually dropped to 16% at the time of her death. With her poor habits, she utterly ruined her life. This chapter is dedicated to her memory in the hopes that it would serve as a wake-up call for someone to modify their eating habits and realize the many benefits of consuming foods high in antioxidants.
Any food high in antioxidants will guard against developing cancer. Leading antioxidant foods include:
• Beans (Small Red Bean, Pinto, Red Kidney)
• Strawberries, Blueberries, Raspberries, and (in that order)
• Artichoke
• Cherry and cranberry
• Plums and pears
• Apples
• Pecan
Any food high in vitamin E will guard you against malignancies of the stomach, colon, lungs, liver, and other organs. Almonds, cooked spinach, and sunflower seeds are foods high in vitamin E that you should include in your diet as they will support the health of your cell defense system.
The antioxidant beta-carotene is quite effective. A diet rich in beta-carotene, which is found in leafy greens and foods with an orange tint, suggests a lower risk of cancer in general and stomach, lung, and colon cancer in particular.
Breast and colon cancers are just two of the many types of cancer that have been linked to low vitamin D levels. According to researchers, vitamin D may aid in preventing the formation of blood vessels that feed expanding tumors as well as the spread of malignant and precancerous cells. Consume a lot of vitamin D-rich meals, such as wild salmon, and pick dairy products, like yogurt, that are fortified with the vitamin. I just take Vitamin D supplements; I get all of my other vitamins and minerals from food.
are offered by a superfoods-based diet. The only supplement I suggest is vitamin D because there is simply not enough of it in food. Some people take supplementary supplements (Acai berry) to increase their consumption of antioxidants, which is acceptable.
Omega-3 fatty acids may prevent cancer by obstructing the growth of cancer cells and the processes that are essential to their development. Omega-3 fatty acids also lessen cellular mutations and inflammation. However, omega-3 fatty acids undoubtedly keep our bodies strong and healthy, even if they don't directly lower the chance of cancer. Along with fatty fish, adding ground flaxseed to yogurt, smoothies, and just about anything else is a fantastic method to increase your intake of omega-3 fatty acids. I always add flax meal to cooked brown rice, quinoa, or buckwheat when I make a stew.
Curry powder contains the yellow spice known as turmeric. The primary component of turmeric, curcumin, has anti-inflammatory and antioxidant properties and may reduce the risk of cancer. Lung, liver, breast, colon, and other cancers are all prevented by curcumin. Curry powder has the added benefit of bringing flavor to your meals nearly without any calories, making it a simple method to incorporate it into your diet. The absorption of curcumin is 2000% increased by black pepper, thus always include black pepper in recipes that contain turmeric. I adore curries and the spice turmeric. I can't, however, eat curry every day. I ultimately decided on a turmeric supplement.
Cruciferous plants Phytonutrients are present in trace concentrations in all plant diets. They are natural chemicals that are just as important for preserving health as vitamins and minerals. Numerous phytonutrients have shown the ability to shield humans from cancer, and there are undoubtedly thousands more that are still undiscovered. Phytonutrients found in cruciferous vegetables like broccoli, cauliflower, and cabbage may aid in inhibiting the metabolism of some carcinogens and promoting the body's synthesis of detoxifying enzymes.
Green tea includes substances that, according to scientists, may aid in halting the development of cancer cells and genetic alterations that promote their growth. Additionally, it has been demonstrated that green tea drinkers had a lower chance of developing ovarian, colon, breast, prostate, and lung cancers. Drink tea frequently to reap the rewards! Green, black, oolong, and white teas all appear to be effective cancer preventatives.
In addition to berries, nuts, and pomegranates, ellagic acid is abundant in pomegranates. Ellagic acid prevents and deactivates the proliferation of cancer cells.
cancer-causing substances.
As you can see, every single food item in this diet is a superfood.
Cancer is stopped, contained, and even prevented by vitamin B17 that contains cyanide. The primary pathogen for the onset of cancer was a deficiency in intestinal enzymes. Vitamin B17 is a naturally occurring compound that contains cyanide and only releases its cyanide when beta glycosidase enzymes are present. The cancer is unable to tolerate the cyanide because this enzyme group is nearly solely present in cancer tissue. If consumed in moderation—not more than 15 seeds per day for adults—B17 has no known negative side effects, and its cyanide content has no effect on non-cancerous cells.
Fruits have a fairly high B17 content; Some fruits have a higher level than others. The best source of vitamin B17 is an apricot seed. Nutrient content of wild variety is higher than that of hybridized kinds. For instance, compared to hybrid cranberries, wild cranberries contain significantly more B17. foods containing B17 in the list:
• Choke Cherry, BlackBerry
• currants and cranberries
A few apple seeds
• apricot seed (I consume 8 seeds daily)
• buckwheat
• flax
Nectarines, seeds
• Plum kernel
Pruning seeds
The fava bean
• lenses
• Almond
• spinach
Antioxidants come in a vast variety and are found in several herbs and spices. Compared to berries, some spices, like cinnamon, turmeric, and cloves, have ten times more antioxidants. In addition to having antioxidant characteristics, herbs and spices can also help with boosting metabolism, stabilizing blood sugar levels, and fighting off germs, viruses, fungi, and inflammation.
Basil, rosemary, ginger, turmeric, and other potent anti-inflammatory herbs.
Sage, cumin, and turmeric all work to ward off dementia.
Cinnamon, cayenne, coriander, and cumin all aid in blood sugar and insulin regulation.
• Bay leaves, saffron, and nutmeg all have a relaxing effect.
• Chicory, mustard seed, and garlic are all beneficial to the heart.
• Thyme and basil make your skin smoother.
• The immune system is strengthened by cinnamon, thyme, saffron, turmeric, garlic, basil, and ginger.
• Black pepper, cayenne, rosemary, coriander, and allspice can all help fight depression.
Buckwheat
Only once or twice in my life have I ever used buckwheat as a food, and both times I found the flavor to be overpowering and strange, and the cooking process left the kitchen smelling foul. Daily use by a Ukrainian coworker who had a very different appearance from the buckwheat I used. She ate it as a snack and as the main carbohydrate in her lunch. Her buckwheat was light and tasted amazing; it had a very straightforward nutty flavor. The buckwheat I sampled was brown and had a powerful flavor. She then explained that while she used all-natural, raw buckwheat, which was a light green color, I used toasted buckwheat, commonly known as kasha. And she demonstrated to me how to cook it in an incredible style while working. She bought a medium-sized thermos bottle, put 4-5 tablespoons of raw buckwheat inside, filled the thermos with boiling water, and quickly sealed the bottle. There you have it. She would have a fantastic batch of cooked buckwheat after 1.5 or 2 hours. So I did the same and bought myself a thermos bottle. Ever since then, my go-to excellent mid-morning office snack has been 1 cup of cooked buckwheat, which has 155 calories.
•Buckwheat is a gluten-free grain that is also high in protein, fiber, and nutrients like magnesium and iron.
•Buckwheat is a good source of phosphorus, iron, magnesium, folate, copper, zinc, and manganese in addition to B vitamins.
•Buckwheat contains a significant amount of protein, which includes all eight essential amino acids.
Buckwheat contains a lot of fiber. Buckwheat is a cooked grain that has 155 calories per cup and more than 4 grams of nutritional fiber.
•Alpha-Linolenic Acid, one of the two essential fatty acids necessary for optimal health, is abundant in buckwheat.
•Buckwheat lowers blood sugar levels and aids with diabetes management.
Buckwheat has been shown to lower cholesterol and blood pressure.
Satiety Index and Glycemic Index
The Glycemic Index (GI) is a measurement of foods that contain carbohydrates and their unique impact on our blood sugar levels. In the past, the majority of diets designed to lower blood sugar measured the total amount of carbohydrates (including sugars and starches) in the foods. GI looks at how foods affect our blood sugar outside of this method. GI measures the true impact of these foods on blood sugar levels as opposed to assessing the overall amount of carbs in foods in their unconsumed state. Reduced risk of stroke, cardiovascular illness, depression, type 2 diabetes, neural tube abnormalities, chronic kidney disease, metabolic syndrome, gallstone formation, uterine fibroid formation, and prostate, colon, breast, and pancreatic cancer has been linked to low-GI diets.
The glycemic index is often lower in fruits and vegetables. Low GI foods include meat, nuts, seeds, dairy, vegetables, and spices. Low GI grains like brown rice, buckwheat, quinoa, and oats are recommended in the Superfoods diet.
Low GI, or less than 55:
• Tiny seeds (flax, pumpkin, sunflower, poppy, sesame)
• Legumes and nuts (kidney, black, white, pink, almond, peanut, lentil, walnut, chickpea)
• The majority of whole grains (oat, millet, rye, rice)
• Most vegetables
• The sweetest fruits (mangos, strawberries, peaches)
GI Medium 56-69:
• basmati rice; not whole wheat or enriched wheat in tact
• Flatbread
1. Grape juice
•grapes
•Plums; Unpeeled cooked potatoes
• Cherry juice
Pumpernickle bread
• Plain Ice Cream
•Banana
• sucrose
High GI 70 or higher: • Wheat bread
• a lot of white rice
• breakfast cereals that are extruded; glucose
• Cereal flakes
•maltose
•Potato
• Pretzels
• maltodextrins
•Bagels
Hunger Index
Dr. Susanna Holt, an Australian scientist, studied how long specific foods may satisfy cravings, and the findings confirmed what I had already observed: bakery goods ARE addictive. White bread had a score of 100, and bakery goods including croissants (47), donuts (68), and cakes were even worse than white bread (65). This is more evidence that wheat is addictive and that eating bakery goods will make you want more. Snacks, chocolate bars, and other processed foods all had lower satiety indices than white bread. Oatmeal, eggs, meats, boiled potatoes, fish, fruits, and vegetables had the highest satiety score.