6 Superfoods for Cancer Patients

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2 Strength Builders


This potent plant is loaded with allicin, an allyl sulfide, which has been shown to destroy cancer cells, reduce the rate of cell division, and support the immune system. Ironically, these sulfides are also what give garlic its trademark smell. Allicin is activated by exposure to air, so let raw garlic sit after chopping for 10 minutes. Then sprinkle garlic into soups or stir-fries or over salads. You can also mix cloves in with the almond butter you eat on whole wheat toast.

Recommended serving size: 3 cloves a day -- studies suggest that the more you eat the better


This dark green is rich in folates, which helps your body build healthy cells. It's also a great source of lutein, an antioxidant that is believed to help significantly reduce incidences of cancer. Eat it raw with sliced mushrooms, slivers of red onion, crumbled hard-boiled egg and your favorite dressing; or simply saute it with a little olive oil, chopped garlic, and a squeeze of lemon juice.

Recommended serving size: 1 cup raw, 10 calories; or 1/2 cup cooked, 21 calories

Kate Hanley is a freelance writer who specializes in wellness. Visit her at msmindbody.com.

Originally published on LHJ.com, August 2006.


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