Food supplements including multivitamins and minerals are popularly sold online. Believing the claims of these supplements, unsuspecting cancer patients consume them like magic pills only to end up frustrated when their expectations aren’t fulfilled.

When it comes to cancer prevention, the best is still a diet rich in fruits and vegetables. As I have discussed in an earlier blog, vegetables eaten along with anti-cancer medications proved to be very beneficial in the fight against cancer. But, Vitamin B12, folic acid, even Vitamin A, carotene and Vitamin E proved to be harmful for cancer patients when taken in concentrated and capsule form. more…

In my quest for foods that fight cancer, I was able to discover two unlikely plant foods, though worlds apart but highly effective against prostate cancer, namely, the pomegranate and the soy based tofu.

Pomegranate is a native of Iran and found in the Mediterranean while tofu is an Asian delicacy common to Chinese, Korean and Japanese cuisine.

Pomegranate

Numerous studies and researches conducted on the anti-carcinogenic properties of the pomegranate have convinced me that there is a wealth of knowledge here that would highly benefit prostate cancer patients. In one study, cancer cells were exposed to pomegranate extract and these cells failed to thrive but were killed. The more concentrated the pomegranate extract was, the more potent it was in killing the cancer cells. more…

It is proven that fruits and vegetables have anti-cancer properties and are beneficial in preventing certain cancers.

Increase plant phytochemical

I came across a cancer research study that cites that there are about 20,000 to 30,000 phytochemicals – the cancer fighting compounds found in plants. Ironically, phytochemicals are produced as a defense mechanisms of plants when they are cut up, destroyed, bruised or are exposed to adverse temperatures, or are lacking in essential nutrients to thrive. When plants are exposed to Ultraviolet light and high temperatures anthocyanins, flavones, sinap esters, isoflavonoids and psoralens are activated and produced as a defense mechanism for the survival of the plant. At low temperatures anthocyanins are produces or when attacked by pathogens such as bacteria, fungi and viruses a number of pytochemicals such as pterecarpans, isoflavans, prenylated isopflavones, coumarins and a lot more are produced as defense against these pathogens. The same is true when nutrients in the soil are lacking. Low nitrogen soil content makes the plant produce flavonoids, isoflavones, a low phosphate soil content produces anthocyanins while a low iron causes pheolic acids to be produced. Like wise when plants are wounded numerous chemicals are produced. more…