Charlene’s Cancer-Fighting Cuisine | Episode 2

The absolute best way to prevent, treat, and beat cancer is through nutrition. Unfortunately, finding the right information can be hard. The agricultural industry is doing its best to confuse us with tricky labels and misleading science.

Did you know that over 50% of cancer deaths are preventable? With the right diet, you can drastically reduce your cancer risk – and even help your body heal from most diseases. The medical mafia wants you to believe that drugs are the only way to fight disease and illness. The truth is that there’s very little money to be made in natural treatments. The standard American diet (SAD) is loaded with sugar, toxins, and processed, fake foods.

Each month, I’ll be sharing some of my favorite anti-cancer recipes. These dishes aren’t just good; They’re good FOR you!

This crisp and satiating salad utilizes the first seasonally available produce that comes with early Spring. It is topped with chopped walnuts to help keep the salad satisfying and to increase its cancer-fighting properties. 

The base for this salad is spinach and kale. Spinach is an excellent source of vitamin K, vitamin C, vitamin A, and folate. A 2016 article from Food and Function Journal stated that there is overwhelming evidence that diets rich in fruits and vegetables, including spinach, are protective against chronic diseases and cancer. However, despite the valuable nutrition value of spinach, it is still consumed at a very low rate compared to other leafy green vegetables. 

Walnuts are known for their antioxidants and omega-3s. A 2014 study in The Journal of Nutrition found that walnuts provide benefits against breast and other cancers in mice. They have also been shown to slow growth in colon and renal cancers. 

This recipe is a deliciously tangy alternative to the traditional ultra sweet coleslaw recipes. It utilizes vegetables that are in season in the Spring and enhances their natural flavor instead of hiding it behind processed sugar and mayonnaise. 

Cabbage is a member of the brassica family that thrives in cooler weather. It is packed with vitamin C, vitamin K, and anti-inflammatory properties. A 2020 article in Nutrients Journal stated that consumption of Brassicaceae vegetables, including cabbage, is associated with a lower risk of cancer. It also mentions, recently, it has been linked to low breast cancer risk for Chinese women. 

A 2018 article in Evidence-Based Complementary Alternative Medicines found that their study provides evidence that cabbage extract protects against oxidative stress. Oxidative stress can cause direct damage to DNA and even lead to developing cancer. They also found that cabbage is a potentially important antioxidant agent. 

These frozen berry yogurt bars are an excellent way to boost your antioxidant intake in a delicious way. They can be enjoyed as a cancer-fighting breakfast, snack, or even as a kid-approved dessert. No matter how you serve it, it’s bound to be a hit.

Blueberries, strawberries, blackberries, and raspberries contain natural fiber, essential vitamins and minerals, are anti-inflammatory, and packed full of antioxidants. A 2018 study in Critical Reviews in Food Science and Nutrition stated that there is increasing evidence that suggests that ingestion of berries gives antioxidant and anticancer protection to humans, as well as animals. It helps with free radical scavenging, DNA damage protection, and inhibition of proliferation and growth of cancer cells.

A different study from 2008 in The Journal of Agricultural and Food Chemistry noted that the anticancer effects of berries is partially through their ability to reduce, counteract, and repair damage from oxidative stress and inflammation. The study also noted that berry phytochemicals potentially provide protection from therapy-associated toxicities.