4 Bad-tasting foods that cancer patients should eat
1. Fresh Wheatgrass
Fresh Wheatgrass seems tedious to grow and make; it’s like eating grass, and many people find it hard to appreciate its color, look, and taste. Although alternative capsules 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. They 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 has a nice spicy twist when added to dishes. You can also put it in a vegetable capsule and make your garlic capsule.
Garlic helps reduce the risk of various 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 an upset stomach and a burning sensation; 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, and bark have been known to fight cancer and even lower sugar levels for years. It has a distinct sour taste that everyone does not readily appreciate.
Scientific research published in the Journal of Natural Products in 1996 reported that the extracts could kill cancer cells, including colon, breast, prostate, lung, and pancreatic cancer. Dr. Jerry W. Shay, a Cell Biology Professor at UT Southwestern, said they observed broad efficacy against various cancer cells (NCBI).
Most Asians love the Guyabano fruit and believe it can fight cancer and diabetes. The leaves are boiled and cooled, made into a lovely sweet tea.
4. Bitter Green tea
The most common bitter green vegetables that can be made into tea are Ampalaya (Bitter Gourd) and Japanese Green leaves tea. Natural green tea contains polyphenols, which scientists think contribute to its anti-cancer activity. One of its potent compounds is called EGCG (Epigallocatechin Gallate).
Fibroblast Growth Factor and Polyphenols
It has been reported that essential 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.
It reduced the size of tumors in mice according to a study discovering the benefits of this compound in breast, prostate, colon, liver, kidney, and gastrointestinal cancer. You can also take Laminine, which contains edible-based FGF2.
→ The role of FGF in signaling 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 might prevent cancer.
Bitter tea takes time to develop, but it’s enjoyable on a cold day like coffee.
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