One of the best-kept secrets in the field of health is that the National Institutes of Health and the National Cancer Institute have been conducting studies with vegetable and fruit extracts for years, discovering their remarkable cancer-inhibiting effects. Even so, most oncologists know very little about this and many have, in fact, told their patients not to eat vegetables, thinking it might interfere with their treatments.
Their advice is based on the erroneous belief that chemotherapy and radiation treatments depend on free radical destruction of cancer cells. In fact, this is only partially true. Most treatments inhibit cancer through many different mechanisms.
Nutrients from fruits and vegetables — especially the flavonoids — have remarkable powers that have been confirmed by a number of researchers and documented in most major oncology journals. The nutrients enhance the ability of most chemotherapy agents and radiation to kill cancer cells, while at the same time, they protect normal cells from the treatments’ harmful effects. Unfortunately, most oncologists ignore these studies. Instead, they concentrate on new chemotherapy protocols and radiation methods.
Antioxidants, which are found in fruits and vegetables, are powerful cancer fighters. One of the most important antioxidants is a substance called glutathione. It is present in every cell in the body, and low levels are associated with higher rates of several types of cancer. Conversely, when glutathione levels are high, cancer rates are low. Nutritionally, there are several ways to increase glutathione levels, including flavonoids.
The following are powerful natural cancer-fighters:
Vitamin C in the form of buffered ascorbate should be taken twice a day. Take it on an empty stomach because vitamin C greatly enhances iron absorption from all foods — and iron is a cancer-growth stimulant. I discuss vitamins and their benefits in detail in my special report “Key Vitamins that Save Your Heart, Prevent Cancer, and Keep You Living Long. Go here for more information.
N-acetyl-L cysteine (NAC):
This chemical supplies one of the chief building blocks of glutathione-cysteine. A number of studies have shown that it is a safe and efficient way to bolster glutathione levels in cells.
Research indicates that eating a wide variety of fruits and vegetables can raise levels of glutathione in cells. Such foods include Brussels sprouts, broccoli, cauliflower, cilantro, parsley, celery, kale, greens (turnip, collard, and mustard), spinach, tomatoes, blueberries, cranberries, raspberries, and carrots. Reduced glutathione is also available as a supplement, but generally it’s poorly absorbed.
Melatonin — which most people think of as a sleep supplement — is also a powerful antioxidant. A growing number of studies are providing evidence that this substance fights cancer, as it has been proven to increase levels of several antioxidant enzymes in the brain and possibly other parts of the body.
...courtesy from Newsmax.com Health Alerts..