Tantalise your taste buds
Nourishing foods provide crucial ammunition in the fight against cancer. However, fuelling up with antioxidant-rich fruits and vegetables doesn't mean having to forgo delectable dinners. If cancer treatment has left you feeling more 'weary' than 'warrior', cancer-fighting foods can be combined into healthy, colourful meals that pack a punch of flavour and nutrition.
Adding nourishing foods full of healthy antioxidants is likely one of the easiest things you can do for yourself, if not the best. An anti-inflammatory diet rich in fruits and vegetables is key to keeping your body strong. Our sidebar below lists some of the most important cancer-fighting foods. There’s often a supposition that for a dish to be healthy and good for you it will be boring or lack flavour. But nothing is further from the truth. When developing a healthy cancer-fighting recipe, as we’ve shown here with our selection, we use three benchmarks:
If it’s pleasing to the eye and nose, it will definitely make bells ring on the palate. In our collection of recipes, we’ve incorporated as many top ingredients on the cancer-fighting list as possible. And we enhanced their flavours with various herbs and spices to bring it up a notch. Some of the recommended spices can be adjusted depending on your sensitivities—for example, when the taste buds have taken a beating in treatment.
Scientific research recommends a number of key ingredients in your diet to help maintain a disease-free body. We’ve used a few in our cancer-fighting recipes. All of these foods have anti-inflammatory benefits, while many have an additional anticancer punch.
|almonds (brown-skinned)||fibre, vitamin E|
|apples (skin especially)||polyphenols, fibre, vitamin C|
|avocado||oleic acid and omega-3s, carotenoids, phytosterols, flavonoids|
|beans and lentils||phytochemicals, fibre|
|berries (blueberries, raspberries, blackberries, strawberries)||ellagic acid (richest in strawberries and raspberries), anthocyanosides (richest in blueberries)|
|chocolate (at least 70 per cent dark)||catechins (significantly higher than in tea)|
|cruciferous vegetables (cabbage, collards, kale, cauliflower, broccoli, bok choy)||carotenoids; vitamins C, E and K; folate; fibre; glucosinolates|
|dark green leafy vegetables (romaine and leaf lettuce, spinach, beetroot greens, kale)||carotenoids; vitamins A, C, E, and K; saponins; flavonoids; folate; fibre|
|flaxseeds||lignans, omega-3 fatty acids, isoflavones|
|garlic (including onions, shallot, leeks and chives)||allicin, arginine, oligosaccharides, flavonoids, selenium|
|green tea||catechins (black tea has catechins in lower concentrations)|
|salmon||omega-3 fatty acids, selenium|
|soy beans and soy products (edamame beans, tofu, tempeh)||isoflavones|
|tomatoes||lycopene (more available in tomato products such as tomato paste)|