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When we sit down at the table, first of all, we want to satisfy our hunger. Meanwhile, food can make a difference to he alth and even life. Properly selected foods not only prevent cancer, but can also aid in the treatment of cancer. Get to know the anti-cancer diet.

Professor Richard Beliveau, a biochemist at the University of Montreal, has been researching the biology of cancer for over 20 years. He collaborated with the largest pharmaceutical companies looking for anti-cancer drugs. He also often had contact with sick people who hopefully asked what else could be done to save them. The professor had no good advice for them. However, he continued his search for a substance capable of blocking the development of new blood vessels that nourish the cancerous tumors. When two scientists from the Carolingian Institute in Stockholm decided that green tea had such properties, the professor had a revelation. He decided that help for patients withcancershould be sought in the kingdom of food products.

Nutraceuticals in the fight against cancer

After an in-depth study of all the scientific papers that have been published on this topic in the world, the professor came to the conclusion that there was a food with anti-cancer properties that he callednutraceuticals . Unfortunately, no one wanted to finance the professor's new research, because food cannot be patented. Beliveau stopped doing it. However, when he found out that his friend Lenny had malignant pancreatic cancer and that he had only a few months to live, he decided to put his thoughts into practice. Lenny knew it was an underdeveloped theory, not confirmed by clinical trials, but decided to follow all the recommendations. The professor did not leave the library until he created the first list of foods to help fight cancer. It includes two types of cabbage, broccoli, garlic, soybeans, green tea, Indian saffron, raspberries, blueberries and dark chocolate. Instead of the few months he was given, Lenny lived 4.5 years. He felt well enough that he could travel and pursue his passions. The professor continues his research, and when asked about what promotes the development of cancer, he perversely replies: "I will not come up with anything better than our daily diet."

What to eat to avoid cancer? Check! [TOWIDEO]


The most important principles of the anti-cancer diet

The anti-cancer diet is composed primarily of fresh vegetables and fruits. In the off-season, you can eat frozen or dried. It's best to add olive oil, linseed oil or organic butter to your vegetables. Garlic, herbs and other spices are also essential. Add them not only to cooking or baking, but also to sauces, cottage cheese, vegetable and fish jellies. In an anti-cancer diet, meat acts as a flavor additive.

Diet to fight cancer - compounds of great power

Modern medicine is proud that it can use the so-called targeted treatment. This means that drugs go into action at some point in the body's processes. Foods that have anti-cancer properties act on many factors. Products combined during meals enhance their power. Then they work much more effectively than each of them separately. In simplified terms, it can be said that one anti-cancer product reduces the risk by 50%, but a combination of four can protect as much as 90%.

Professor Richard Beliveau still wonders if it was the diet that allowed Lenny to live so long with one of the most malignant cancers. Perhaps, but there is still no strong evidence for this. The scientist is convinced that if Lenny had always eaten as he did in the last years of his life, he would significantly reduce the chances of developing cancer. By eating the right foods, we protect ourselves in different ways:

  • we neutralize carcinogens in the body
  • we support the entire immune system
  • we block the formation of new blood vessels to nourish the tumor
  • we prevent inflammation that fosters rapid changes in neoplastic changes
  • we block the mechanisms that allow cancer cells to penetrate into the surrounding tissues
  • we force cancer cells to self-destruct.

And Dr. Colin Campbell of Cornell University even claims that all foods have healing properties. Even when artificial fertilizers were used for the production of plants.

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