Cancer fighting diets
As published in HealthDay today - there’s a list of cancer fighting foods that have been proven to actually prevent the onset of a variety of cancers. These foods include the much touted gingko biloba, garlic, cabbage and also would you believe brocolli sprouts (so grandma was right in advising you to eat your sprouts! 
Brocolli sprouts - the stomach protector and stomach cancer fighting food
Studies conducted in the University of Tsukuba Japen found that in 20 people who ate a diet rich in brocolli sprouts had significantly reduced numbers of Helicobacter pylori (the stomach ulcer forming bug). This bug has been found to be a major factor in the formation of stomach ulcers and stomach cancer. Whilst the diet rich in brocolli sprouts did not eliminate the bacteria totally, it’s certainly a good (and safe) way to encourage people already with the condition that with a simple change in their dietary intake of brocolli sprouts they can significantly reduce the likelihood of more peptic ulcers and stomach cancer formation. The active ingredient in brocolli sprouts that have the cancer fighting properties is sulforaphane - a highly effective anti-oxidant. On another note, another study (this time in skin cancer) found that an extract of brocolli sprouts when smeared on the skin of hairless mice reduced the chances of skin cancer formation by 1/2.
Cabbage and sauerkraut - breast cancer fighting food
A Polish women’s health study has shown an association between eating cabbage and sauerkraut the and lowering of the risk of breast cancer. Before you head out to buy more cabbage, note that the study showed that the effect seemed to be the highest among women who eat high amount from adolescence and keep on keeping on till adulthood. The best protective effects were found in people who ate raw or mildly cooked cabbage.
Gingko biloba - ovarian cancer fighting food
Gingko biloba has been found by Boston researchers to lower the risk of women developing ovarian cancer. This wonder ingredient has been used in herbal supplements (especially in Chinese medicine) for ages in the treatment of cancer but as yet there had been little scientific evidence to support its use. It was discovered that 2 primary compounds in gingko biloba- ginkgolide A and B were the most active components contributing to this cancer protective effect. The good news is that the proliferation rates in certain types of cancer cells was inhibited by 80 percent with these compounds.
Garlic - the condiment with class and protective effects
In the final study, researchers found that garlic may help ward off carcinogens produced by meat cooked at high temperatures. Cooking meats and eggs at high temperatures releases a chemical called PhIP, which may be a carcinogen. Garlic contains diallyl sulfide (DAS) and appears to inhibit the effects of PhIP that can cause DNA damage or transform substances in the body into carcinogens. Using human breast epithelial cells, equal amounts of PhIP and DAS were added to the cells separately, and the two together, for periods ranging from three to 24 hours. The study showed that whilst PhIP induced expression of the cancer-causing enzyme at every stage, up to 40-fold, DAS (found in garlic) actually completely inhibited the PhIP enzyme from becoming carcinogen - a cancer forming agent.
So where does this leave us? Increasing your daily consumption of vegetables and fruit is a must if you are serious about reducing your chances of getting cancer.
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