My Diet to Help Prevent Cancer

Cancer scares all of us. For sure, it is a dreaded word and disease. Regular medicine has some successes with treatment but often hope of success turns to a long and costly downhill process.  I’ll write about what I would do to nutritionally support myself day-to-day with or without a diagnosis of cancer. Many, good food choices help reduce cancer risk, some more than others. Remember, this is only my opinion, but if you know me then you know the suggestions I’ll make about food selection are based upon good science. Also, the food has to be tasty and available or I wouldn’t eat it regularly.

I’ll call this a synergistic whole food choice for cancer as what follows can be done along with regular medical treatments without any risk, what-so-ever. Likely, an enhancement in health will occur so this is what I would do:
1.  Use the glycemic index food plan choosing foods 65 or lower (get this from the South Beach Diet book).
2.  Add coconut oil to improve energy.
3.  Eliminate red meat consumption. Be careful in your fish selection, emphasizing “wild caught”. All meat should be free of additives, hormones and antibiotics.

I’d emphasize the following fresh foods and eat as much as I wanted;

• artichokes
• asparagus (fresh or canned)
• broccoli
• brussels sprouts
• garlic – fresh
• mushrooms (any type)
• onions – yellow
• pomegranate fruit (not juice)
• red cabbage is best but green is OK
• stabilized rice bran and whole grains

I’d stop all fruit juice as the most up-to-date science clearly shows that while regular table sugar fuels the growth of many cancers, fruit sugar (fructose) super charges it. I’d replace juice with whole fruit as nature has balanced the fruit sugar with the goodness of the entire edible.

I’d avoid fructose, table sugar, corn sugar and high fructose corn syrup. I’d be sure to have enough iodine in my diet either from shrimp or iodized salt.
There are many powerful supplements that are beneficial to promote optimal health and defend your body against cancer, which I will be writing about soon.

In good health,

Dr. Fain