Adopting more of the following dietary habits may help reduce cancer risk:
Enjoy seven to 10 fresh vegetables per day. Aim to eat both raw and cooked vegetables of many different colors, especially crucifers.
Consume three to six fresh fruits or juices per day. Citrus and berry fruits are noted for reducing cancer and vascular disease risk.
Replace refined flour products with whole grains. Limit breads and pastas and replace with brown rice, millet or barley.
Don't skimp on spices. Incorporate garlic, onions, horseradish, cayenne, turmeric, curry and other spices as often as possible.
Become fungus friendly. Include gourmet shiitake, maitake and reishi mushrooms in your recipes.
Eat raw nuts and seeds. Fresh flax meal, sunflower and sesame seeds, and raw almonds contain beneficial essential fatty acids.
Drink more antioxidant rich green and red tea.
Avoiding these foods is also a protective measure: Meat, dairy, saturated fats, pesticides, white flour, sugar and synthetic colors, chemicals and preservatives.
