Juicing to Prevent Cancer

by Melissa West on August 1, 2013

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I have 2 clients that have cancer and I’m wondering if you have any juicing recipes for them?


Juicing-to-Prevent-CancerThis week I have another question from my friend Terri at perfectform.ca

There are so many reasons to juice to prevent cancer. Carrots, green veggies, tomatoes and cruciferous vegetables are superheroes when it comes to protecting you from cancer. The isoflavones, vitamins, lutein, folic acid, beta-carotene, lycopene, selenium, vitamin E, flavonoids, and fiber in fruits and vegetables help to prevent cancer. Commercially grown produce with pesticides have suspected carcinogens so whenever possible choose organic produce.

According to the National Cancer institute the most cancer preventing nutrients are: vitamin A, beta carotene, B2 (riboflavin), 6, folic acid, pantothenic acid, vitamin C, vitamin E, selenium, iron, zinc, magnesium, antioxidants and phytonutrients. The top three super foods that prevent cancer according to the National Institute for Cancer are cruciferous vegetables (broccoli, cauliflower, kale, chard, bok choy), legumes and berries. These foods may reduce the growth of cancer by regulating enzymes that help to prevent cancer.

Dark leafy greens such as spinach, romaine, kale, mustard greens and collards have high antioxidant levels that fight free radicals. The carotenoids in leafy greens may help to prevent breast, skin, lung and stomach cancers.

Turmeric has an active ingredient called curcumin that helps to reduce colon, breast, liver, oral skin and stomach tumors. Curcumin is also found in ginger.

Antioxidants may slow or prevent the development of cancer according to the American institute for Cancer. Antioxidants neutralize the free radicals that we come into contact with in our environment from second hand smoke to pollution.

Limonene found in citrus stimulates enzymes that break down carcinogens.

Cancer preventing Juice Recipe

2 apples (vitamin C)
2 carrots (vitamin A, beta carotene, Vitamin E, zinc)
nub of ginger (curcumin)
1 -2 cups kale (vitamin A, beta carotene, B2, folic acid, vitamin C, magnesium, phytonutrients, cruciferous, dark leafy,)
1/2 lemon (vitamin C, and limonene)
1/2 cup parsley (beta carotene, B2, iron, dark leafy)
1/4 tsp turmeric (curcumin)

 

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