Minimize Cancer risk Fight cancer


Minimize Cancer risk Fight cancer

Fruits that helps to fight cancer:

Do you know what really sweetens the deal when it comes to eating fruit? Most fruits do wonders for your health. They’re chock-full of fiber, antioxidants and vitamins, which means they’re not only delicious, they’re nutritious too. But the absolute best part about eating fruit is that something so scrumptious can help ward off one of the deadliest diseases in the world — cancer. In fact, certain fruits are highly revered — and highly researched — for their cancer-fighting abilities. Your best bet is to try four of the most powerful cancer-fighting fruits around:


BERRIES- are the king of cancer-fighting fruits. That’s because they contain more antioxidants than nearly any other food. But which berry is a cut above the rest when it comes to cancer prevention? Well, in a 2002 study, researchers found that cranberries were the most effective fruit at stopping the spread of liver cancer cells. Powdered cranberry was also found to fight colon cancer in mice in a 2015 study. Indian gooseberry is considered a wonder berry that slays breast, lung, colon and liver cancers.  But blackberries, blueberries, strawberries have also been scientifically proven to fight cancer too.


  • CITRUS FRUITS- like lemons, oranges and grapefruits contain high amounts vitamin C — and vitamin kills cancer cells.  Citrus fruits are also full of flavonoids, which squelch inflammation — the root of most disease. One 2015 study found that women who ate more citrus fruits had a significantly lower risk of ovarian cancer. There is one caveat though… a 2015 study found that eating citrus fruit before spending time in the sun may increase you risk of melanoma. So you may want to avoid citrus fruits if you’ll be spending a day at the beach.


  • POMEGRANATES-are by far one of the most powerful cancer-fighting fruits. They’ve been scientifically shown to prevent prostate cancer, lung cancer, breast cancer, ovarian cancer, colon cancer, skin cancer and bladder cancer, just to name a few. They may also reduce risk of metastasis.   But that’s no surprise when you consider pomegranates are one of the most antioxidant-rich foods in the world. They also contain a healthy dose of vitamin C and vitamin E.


  • APPLES- I know you’ve heard this old adage a million times but… an apple a day really does keep the doctor way. It can help keep the chemo away too. A 2016 review of scientific studies on the anti-cancer properties of apples found that people who ate more apples had a reduced risk of lung cancer, breast cancer, colorectal and stomach cancer. Phenolics, flavonoids and other chemicals found naturally in apple peels can help fight breast cancer and kill other tumor cells.

How much should you consume? Most experts recommend 5-9 servings of fruits and vegetables daily.

Mineral that reduce cancer risks 10 times

There’s one mineral that’s crucial to cutting your cancer risk. If you’re not getting enough of it, your risk of getting cancer goes up 33 percent. And your risk of dying from cancer goes up 45 percent. Being deficient in this mineral makes you more susceptible to colorectal, prostate, lung, bladder, skin, esophageal and gastric cancers… just to name a few.

Now, you’re probably wondering what single  mineral could be such a cancer prevention powerhouse… This cancer-crushing mineral Is selenium . And it’s such a powerful cancer-fighter because it’s a potent antioxidant that helps repair your DNA, maintains healthy cells and keeps your endocrine and immune systems running like well-oiled machines.

If you get enough selenium, it will protect you from thyroid disease, cardiovascular disease and cognitive decline too. The latest research published in the American journal of clinical nutrition found that high levels of selenium in your blood can decrease your risk of liver cancer. A team of researchers from the Charité Hospital in Berlin followed a cohort of 477,000 study participants, specifically picking out participants who developed liver cancer after 10 years. They compared the blood work of people in the cohort who developed liver cancer to those who didn’t.

And they made one shocking discovery… People with the lowest levels of selenium were five to 10 times more likely to develop liver cancer. Study results that dramatic leave you speechless. And they also send you running to the store for the first bottle of selenium you can find. But there are a few things you should know before you start supplementing.

First off, you want to avoid manmade forms of selenium like selenium selenite — these can be toxic and may even cause cancer. Of course, it’s always better to get your vitamins and minerals from your diet when possible… and the same holds true for selenium. The FDA recommends 55 micrograms of selenium per day.  But you can safely take up to 200 mcg. Just don’t take any more than that. Vitamin E can help increase the absorption of selenium.

According to information at the Linus Pauling Institute, the best dietary sources of selenium are:

FoodServingSelenium (μg)
Brazil nuts (from selenium-rich soil)1 ounce (6 kernels)543.5*
Tuna (yellow fin, cooked, dry heat)3 ounces92.0
Oysters (Pacific, raw)3 ounces65.4
Clams (mixed, cooked, steamed)3 ounces54.4
Halibut (Atlantic and Pacific, cooked, dry heat)3 ounces47.1
Shrimp (cooked, steamed)3 ounces42.1
Salmon (Chinook, cooked, dry heat)3 ounces39.8
Noodles (egg, cooked, enriched)1 cup38.2
Crab (queen, cooked, steamed)3 ounces37.7
Pork (lean, tenderloin, cooked, roasted)3 ounces32.5
Beef (lean, plate steak, cooked, grilled)3 ounces30.6
Chicken (light-meat, cooked, roasted)3 ounces25.8
Rice (brown, long-grain, cooked)1 cup19.1
Sunflowers seed kernels (dried)¼ cup18.6
Whole-wheat bread2 slices16.4
Milk (fat free or skim)8 fluid ounces (1 cup)7.6
*Above the tolerable upper intake level (UL) of 400 μg/day.


One in five people who die of lung cancer never smoked a day in their lives… They never bought a pack… and never developed the deadly addiction to the cancer sticks exclusively tied for years to the very disease that killed them. But research into lung cancer most often centers on smokers. Does that mean non-smokers should just sit around and hope for the best? Not at all.

Smokers and non-smokers alike need to take steps to prevent this deadly scourge, just like you would breast cancer or prostate cancer. And the best way to get started? Start seeing red… on your plate. Researchers from Tufts University have discovered that the red pigment found in red, orange and yellow fruits and vegetables — cancer-fighting foods like peppers and papayas — can reduce the risk of lung cancer in smokers. The pigment is beta-cryptoxanthin (BCX). And in several studies, BCX has effected lung cells in an interesting way…

It seems to have the exact opposite effect of nicotine. Instead of causing lung cells to grow at an unhealthy rate like nicotine does, BCX blocks this growth. In their latest study, Tufts researchers tested the effect of BCX on mice injected with a carcinogen derived from nicotine. And, as it turned out, mice who received BCX had fewer lung tumors than mice who didn’t. Researchers also found that BCX seems to prevent lung cancer cells from moving… which can prevent cancer from spreading. And in previous studies, they found that it can reduce lung inflammation caused by cigarette smoke too.

So, it seems, this pigment could help smokers, former smokers, people who vape, people exposed to secondhand smoke or anyone else at-risk for nicotine-related lung cancer — in a major way.

 The red, orange and yellow cancer-fighting foods that contain BCX also contain other proven cancer-fighters, like zeaxanthin, flavonoids, lycopene found to be effective against lung cancer and vitamin C.  It’s certainly a good idea to pump your body full of reddish fruits and vegetables containing BCX and all those other cancer-fighting nutrients. You can start by eating these cancer-fighting foods: 

  • Red peppers
  • Butternut squash
  • Persimmons
  • Tangerines
  • Papaya
  • Peaches
  • Oranges
  • Pumpkin
  • Carrots
  • Yellow corn
  • Red chili peppers

 Eating more of these red, orange and yellow-colored foods is sure to keep your overall cancer risk down.  But to head off non-nicotine related-lung cancers at the pass, it’s also important to avoid the contributing risk factors, including: 

  • Exposure to radon gas
  • Exposure to carcinogens like asbestos and diesel exhaust
  • Air pollution
  • Genetic mutations
  • Relieve air pollution-related lung inflammation with essential oils.
  • Maintain a balanced blood sugar by eating foods with a low glycemic index.

Other health tips links:

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