4 Bad tasting food that cancer patient should eat
1. Fresh Wheatgrass
Fresh wheatgrass seem tedious to grow and make, it’s like eating grass and many people find it hard to appreciate the color, look, and taste of it. Although alternative capsule and sachet are available, freshly juiced grass will always be better.
Wheatgrass is a microgreen that tops the most unpopular but growing trend in fighting cancer with food. The cancer-fighting compounds in Wheatgrass can also be found in Spirulina. These are young plants harvested between 1 and 2 weeks. They can be grown inside your home beside the window or backyard.
These microgreens are rich in Vitamins A, B, C, E, and K and are a great reservoir of Calcium, chlorophyll, iron, lecithin, magnesium, pantothenic acid and a host of amino acids that can neutralize the cancer-causing chemicals or reactants.
2. Raw garlic
Most households dislike the smell of sauteeing garlic. In Asia, garlic is an indispensable ingredient that alters the taste of any Asian dish, making it delectable. Raw chopped garlic is has a nice spicy twist when added to dishes. You can also put it in a vegetable capsule and make your own garlic-capsule.
Garlic helps in reducing the risk of a variety of cancers related to the colon, stomach, and breast. The World Health Organization (WHO) recommends adding a clove to your food daily. However, too much raw garlic can cause upset stomach and burnt sensation, also don’t burp after eating it. If you have acid reflux or heartburn, avoid raw garlic.
→ Everyday foods that aid acid reflux
3. Guyabano tea leaves
The Guyabano tree, its fruit, leaves, stem, bark has been known for years to fight cancer and even lower sugar levels. It has a distinct sour taste that is not easily appreciated by everyone.
A scientific research published in the Journal of Natural Products in 1996 reported that the extracts can kill malignant cancer cells, including colon, breast, prostate, lung and pancreatic cancer. Dr. Jerry W Shay, Cell Biology Professor at UT Southwestern said that they observed broad efficacy against a range of cancer cell (NCBI).
Most Asians love the Guyabano fruit and believe it can fight cancer and diabetes. The leaves are boiled and cooled made into a nice sweet tea.
4. Bitter Green tea
The most common bitter green vegetable that can be made into tea are Ampalaya (Bitter Gourd) and Japanese Green leaves tea. Natural green tea contains substances called polyphenols, which scientists think contribute to its anti-cancer activity. One of its powerful compounds is called EGCG (Epigallocatechin Gallate).
Fibroblast Growth Factor and Polyphenols
It has been reported that basic Fibroblast growth factor (FGF) protein was quickly degraded in the presence of EGCG. A diet mixture of amino acids, ascorbic acid, and green tea extract inhibited growth and reduced the size of tumors in mice according to a study in discovering the effects of this compound in breast, prostate, colon, liver, kidney, and gastrointestinal cancer.
→ The role of FGF in signalling cancer cells.
Memorial Sloan Kettering Cancer Center
In another study, laboratory studies of polyphenol (EGCG), show that it may interfere with several of the processes involved in cell replication, causing tumor cell death known as apoptosis. Consequently, there is strong evidence that bitter green tea does help stop cancer cells from proliferation. Taking it regularly just might prevent cancer.
Bitter tea takes time to develop, but like coffee, it’s actually enjoyable on a cold day.
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