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Standing in the home of 3 vegetables family can prevent cancer

Updated: Wednesday, Sep 07,2016, 2:28:42 PM
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In Japan's National Cancer Institute published the list of anti-cancer vegetables, broccoli is among the best. The anticancer effect of broccoli is mainly due to its containing glucosinolates, long-term consumption can reduce the risk of breast cancer, colorectal cancer and gastric cancer.

Anti-cancer vegetables include cabbage, cauliflower, cabbage, Chinese cabbage, rape, cabbage, mustard, turnip etc.. Broccoli is rich in glucosinolates, an enzyme decomposition of this chemical will be transformed into a broccoli, sulforaphane, and sulforaphane has the ability to kill cancer cells. In cooking, excessive heating will cause damage to this enzyme, unable to give birth to sulforaphane, anti-cancer effect will be greatly reduced.


In recent years, medical research found in China, such as white radish mustard oil containing ingredients, can interact with a variety of enzymes, the formation of anticancer ingredients with spicy flavor. White radish is hot, the more components, more strong anti-cancer effect. In addition, the white radish contains crude fiber can stimulate the gastrointestinal motility, prevention of colon cancer and rectal cancer. Radish vegetables include: green radish, carrot, radish, XinLiMei etc.. Whether it is raw or cooked radish can play a good anti-cancer effect.


Mustard is mustard seeds, according to Japanese food and Nutrition Research Institute data show that mustard can inhibit the cancer causing substances activities. In addition, the University of Illinois study found that broccoli or horseradish mustard dip to eat, can enhance its anti-cancer effect. Mustard with a relatively strong pungent odor, can be put into the dumpling vinegar or sushi sauce in the consumption.

Dietary guidelines for patients with various types of cancer

1, lung cancer patients: should eat fungus, tomato, carrot, letinous edodes, peanut, almond, jellyfish, lily, lotus seeds, pear, water chestnuts, bananas, milk, beans, animal liver. Eat beef, mutton, fish, pepper, leek, garlic etc..

2, gastric cancer patients: should eat lotus root starch, sesame, beans, asparagus, kelp, mushrooms, eggplant, onions, mushrooms, freshwater fish, milk, animal liver and kidney. Eat fried, smoked and salted food.

3, patients with colorectal cancer: should eat black fungus, garlic, gourd, carrots, sweet potatoes, taro, figs, apples, pears, strawberries, bananas, honey and green vegetables. Eat chili, pepper and fried food.

4, patients with hepatocellular carcinoma: should eat white fungus, spinach, carrots, letinous edodes, cabbage, melon, watermelon, mung bean, barley, turtle, milk etc.. Not eat greasy, fried and spicy foods.

5 patients with esophagus cancer: should eat fresh fruits and vegetables, beans, lettuce, water chestnut, milk etc.. Not eat greasy, fried and spicy foods.

6, breast cancer patients: should eat fresh fruits and vegetables, beans, lettuce, water chestnut, meat, dairy products etc.. Eat less or do not eat sausage, ham and salted products.

In order to make cancer patients get better adaptation, clinical representation, in addition to surgery, a reasonable diet is the cancer patients have to do a good job. Because a reasonable diet can help cancer patients to digest, most of the early and mid term cancer patients commonly used to pay attention to food cooking methods and reasonable collocation. If you have any questions, you can leave a message.

Tags: Prevent-cancer

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