These Foods Will Help You Avoid Cancer!

  • 1) GREEN TEA.
    1 / 5 1) GREEN TEA.

    Caffeine and antioxidants help damaged cells die, lowering the chance they’ll turn cancerous, says Chung Yang, M.D., a cancer researcher at Rutgers University.

    TIP: Bottled green tea may have added sugar, while fresh tea has none (unless you add it). Pick up a box of plain caffeinated green tea bags and brew your own.

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  • 2) TROUT.
    2 / 5 2) TROUT.

    Omega-3 fatty acids in this cold-water fish may prevent cancer-promoting inflammation, says Neil Iyengar, M.D., medical oncologist at Memorial Sloan Kettering Cancer Center.

    TIP: Wrap a trout fillet in foil with a little oil, salt, pepper, and orange slices. Bake at 450°F until flaky, 15 to 20 minutes. Serve it with bulgur wheat. Read on!

    Related: WATCH: How Chris Pratt Is Getting Lean For Jurassic World 2

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    3 / 5 3) BULGUR WHEAT.

    As your whole grain intake goes up, your overall cancer risk may drop, a review in BMJ suggests. It could be the fiber. Bulgur has over 50 percent more of it than quinoa does.

    TIP: Swap your morning oatmeal for bulgur; toss it into salads at lunch; or prepare it with garlic, scallions, and ginger and top with trout or salmon for an easy dinner.

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  • 4) NAVY BEANS.
    4 / 5 4) NAVY BEANS.

    Every 10 grams of fibre (1/2 cup of navy beans) you eat daily may cut your colorectal cancer risk by 11 percent, according to the American Institute for Cancer Research.

    TIP: These beans are tender and mild, perfect for stews and soups. Drain a can, rinse the beans, and add them as you would meat to your favourite chili recipe.

    Related: 7 Foods Doctors Eat To Stay Healthy

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    5 / 5 5) PUMPKIN SEEDS.

    Don’t toss ’em in the trash! Pumpkin seeds have more of a type of potentially prostate-cancer-fighting vitamin E, called gammatocopherol, than other nuts and seeds.

    TIP: Toss a handful of shelled, unsalted pumpkin seeds into your trail mix, salad, or bulgur dish to add texture, or roast them for a crunchy, satisfying afternoon snack.

    By Micaela Young 

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