NUTS.

Nuts, especially Brazil nuts, contain high levels of antioxidants such as quercetin and kampferol and the mineral selenium - all helping suppress cancer activity.

SPICY VEGETABLES.

Spicy vegetables such as chili peppers and jalapenos contain capsaican that helps neutralize cancer - causing nitosamines.

SPICES.

Spices , especially tumeric and rosemary, contain powerful anti-inflammatory nutrients that help neutralize cancer risk.

GARLIC.

Garlic contains allyl sulphur compounds documented in studies to be effective inhibitors of the cancer process.

BERRIES.

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Berries, especially blueberries, strawberries, and raspberries contain powerful antioxidants called anthocyanins that may protect against cancer.

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...from, ALIVE, April, 2007.

CRUCIFEROUS VEGETABLES.

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Cruciferous vegetables contain glucoinolates that help boost the body's immunity and help it detoxify endrocine disrupters. These vegeatbles include broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy and Chinese cabbage.

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...from, ALIVE, April, 2007.

Five Top Green Tea Health Benefits

What can green tea do for you? It might be easier to list what it can’t do. A fascinating analysis published in the November/December 2006 issue of Explore found numerous ways that studies have demonstrated that green tea (or compounds in it) promote human health, including:

Fighting viruses, including influenza.
Lowering levels of LDL, the “bad” cholesterol.
Battling cancer. Tea compounds have been shown to help prevent or alleviate cancers of the lymph nodes, bladder, breast, cervix, colon, esophagus, lung, bones, pancreas, prostate, skin and stomach.
Aiding endurance.
Promoting weight loss in animal and human studies.

In short, drinking green tea is one of the best health moves you can make. And if you want to avoid caffeine, drink decaffeinated versions or remove the caffeine yourself.

...from Dr. Weil website

EATING VEGETARIAN.

Studies show that eating more vegetables and less meat significantly reduces your risk of cancer. The December, 2006 issue of the American Journal of Clinical Nutrition reported that a maximum of 0.73 grams of protein per kilogram of body weight daily may reduce markers of cancer risk. Try to eat at least five servings of vegetables daily, especially cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, and cauliflower, which support liver detoxification enzymes and deactivate carcinogen toxins.

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Avoid sugar and refined carbohydrates - a cancer cell's best fuel. Instead choose lignans, the soluble fibre in flaxseed, and other soluble fibres from psyllium, nuts, and seeds. They help normalize estrogen metabolism, eliminating excesses that can lead to breast and prostate cancers. Nuts and seeds also contain omega - 3 fatty acids, which are associated with reduced cancer risk.

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...from, ALIVE, April, 2007.

TUMERIC.

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Tumeric is a member of the ginger family, grown and commercially harvested in India, Asia, and other tropical countries. The thick, cured rhizomes contain protein, vitamins, minerals, carbohydrates, and yellowish orange volatile oils called curcuminoids that are responsible for the biological activity of tumeric.

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Tumeric shows real promise as an anticancer agent due in part to its antioxidant activity. Several recent studies demonstrate that the frequent use of tumeric has been linked to lower rates of breast, colon, lung, and prostate cancer.

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...from, ALIVE, April, 2007.