Foods That Lower Cancer Risks

Dr. Blaylock, Thursday, 06 December 2018

“Most cells in the body divide between 50 and 60 times and then die. This phenomenon is called the Hayflick limit.

But cancer cells can divide forever and are immortal, unless purposefully killed. Cancer cells are different from normal cells in other ways.

First, they have severely damaged chromosomes (a condition called aneuploidy), which results in the duplication or loss of thousands of genes.

Cancer cells have a different metabolism than normal cells. Unlike normal cells that can use a number of fuels, cancer cells are almost completely dependent on glucose for survival.

Cancer cells also secrete a number of inflammatory chemicals called cytokines, and many secrete an amino acid called glutamate.

We can improve our DNA repair ability through diet and a few supplements, including folic acid, vitamin B12, vitamin B6, and niacinamide, all found in a good multivitamin.

The most potent anticancer foods include:

  • Broccoli
  • Brussels sprouts
  • Cauliflower
  • Celery
  • Greens (mustard, collard, turnip)
  • Kale
  • Parsley
  • Spinach

The best way to maximize your absorption of nutrients from these anticancer vegetables is to blenderize them. In a blender, add water to the vegetables and blend until they turn into a liquid. Drink a glass each day.”

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