Crystal Nelson
How you can significantly reduce the risk of cancer with the right mixture and preparation – from artichoke to chocolate.
Can the power of nature help beat cancer? The World Health Organization (WHO) assumes that 30 percent of all cancer cases can be traced back to an unhealthy diet and insufficient exercise. “Studies worldwide show that nutrition has a significant influence on the development of cancer risks,” says immunologist Dr. Peter Schleicher. According to experts, anyone who eats a healthy and balanced diet can reduce their risk of cancer by up to 40 percent. The immunologist has compiled the best anti-cancer foods on this page. Each has its own nutritional and protective profile; together, the ingredients should prevent the development of diseased cells. That is why they should be on the menu as often as possible.
Certain plant substances have an anti-cancer effect
Especially important: fruit and vegetables. Their plant substances have an anti-cancer effect. This applies, for example, to breast, stomach, or pancreatic cancer. Dietary fiber from cabbage varieties, in turn, reduces the risk of colon cancer. Fish should also be on the table often: its omega-3 fatty acids (especially in wild salmon) have an anti-inflammatory effect and thus protect against harmful cell growth.
With other foods, on the other hand, you need to be careful: for example, avoid convenience foods, hard alcohol, unhealthy fats (e.g. potato chips), and sweets. Excessive intake of vitamins and minerals such as selenium can also be harmful. Nutrition expert Sven-David Müller points this out in his current book “The 100 Best Cancer Killers”. On the other hand, additives in food are less dangerous. “It is scientifically proven, for example, that sweeteners such as aspartame cannot cause cancer. Stevia does not appear to be carcinogenic either,” says Sven-David Müller.
But not only the food but also its preparation plays a role. Grilling is considered harmful to health – but is that really the case? Prof. Hans Hauner, Director of the Else Kröner-Fresenius Center for Nutritional Medicine in Munich, answers the most important questions:
Vegetables stewed or raw: which is better?
This is purely a question of taste because the cancer-inhibiting plant compounds are not destroyed when heated. Vitamins, however, are sensitive to heat. Tip: Only cook vegetables gently in steam.
Baking and roasting: what should I pay attention to?
Acrylamide can form when baking and roasting in your own kitchen. A substance suspected of being carcinogenic. If you want to avoid the substance, then you should not sear meat too hot and set the oven to a maximum of 200 degrees, fan the oven only to 180 degrees.
Crickets: how harmful is it to your health?
Please make sure that you avoid black crusts and dripping fat when grilling. You should also not deglaze the meat with beer, which also produces dangerous substances. Anyone who pays attention to this and does not grill every day does not take any health risks.
Is the microwave actually harmful?
The claim that food cooked in a microwave can cause cancer has not been scientifically proven. However, if you cook poultry meat in it, it may be that fewer pathogens (such as salmonella) are killed. This is because the food is being heated unevenly.
What other foods should you avoid?
Anyone who eats a lot of red and processed meat (e.g. salami) has an increased risk of developing colon cancer. But you don’t have to do it entirely. 300 to 500 grams per week is perfectly fine.
