Lycopene is a nutrient that can protect us against lung, breast and prostate cancer and it is found in all forms of tomatoes: Tinned tomatoes, fresh tomatoes, tomato soup, ketchup and tomato juice. It is what gives tomatoes their red color.
We need not concern ourselves with only eating raw tomatoes as cooked tomatoes in fact release more lycopene than uncooked ones.
Onions and other vegetables in the onion, or allium, family have excellent cancer-fighting properties. As well as onions these vegetables include spring onions, shallots, chives, garlic and leeks.
They all have compounds in them that can stop or slow down the progress of some cancers, in particular bowel, stomach, esophagus and laryngeal cancer. Quercetin and diallyl sulphide are some of such compounds. We are advised to chop onions or similar vegetables very finely as this yields more cancer-fighting compounds.
In addition to the compounds, Garlic also has antiviral, anti-inflammatory, antifungal and antibacterial properties which can facilitate the self-destruction of cancer cells and stop tumors growing new blood vessels. It is best eaten raw, as with onions and the other vegetables.
The best kind of fish to eat is oily fish like salmon, mackerel, trout, sardines, herring, anchovies and pilchards. They contain two forms of omega 3 fatty acids, docosahexaenoic acid (DPA) and eicosapentaenoic acid (EPA).
Fatty acids like these have anti-cancer properties and are very important for our general health. We are recommended to eat oily fish two to three times per week.
Diet plays a huge part in the program at Angeles hospital in Mexico. Every patient is individually assessed and given a course of treatment that fits their needs and preferences. Cellular nutrition is an important component of this Functional Oncology method and complements other alternative therapies as well as some more traditional ones. To learn more please contact us using the form to your right.