The National Academy of Sciences estimates that 60 percent of women s cancers and 40 percent of men s cancers are nutritionally related. Laboratory research is quickly identifying these compounds and confirming their health benefits. Cancer is the second leading cause of death in North America and expected to be the leading killer by the year 2001. Based on sound research, most nutritionally oriented physicians are recommending a diet rich in plant foods. The typical diet is low in cancer preventing phytochemicals and vitamins.
Intensive studies reveal a diet lacking in nutritional value.
Foods with high anticancer activity include soybeans, garlic, ginger, cabbage, carrots, celery, cilantro, parsley, parsnips, and licorice. Those rated as having moderate levels of anticancer activity include citrus fruits, onions, flax, broccoli, Brussel sprouts, cauliflower, tomatoes, peppers, turmeric, brown rice, and whole wheat. And measurable anticancer activity was found in oats, barley, rosemary, mint, thyme, oregano, sage, basil, cucumber, cantaloupe, and berries. Phytonutrients appear to have an anticancer effect on estrogen dependent cancers such as certain types of breast and uterine cancers. This substance appears to shift the metabolic pathway so estrogen can no longer be activated, thus decreasing cancer risk.