Eating The Rainbow Saves Your Ta-Ta’s

Okay, so that’s a little bit of an exaggeration.

Though certain foods DO show cancer-fighting properties, eating colorful fruits and vegetables will not guarantee elimination of the diagnosis of cancer completely.

However, many studies correlate that individuals who eat more meals rich in fruits and vegetables and less in animal-fats and highly processed foods have a LOWER RISK of cancer.

So who wouldn’t want to add natural cancer inhibitors to their diet anyways? I mean if they’re benefiting you in the long run, what’s there to lose?

Doctor T Colin Campbell explains that the most effective strategy for cancer prevention is not to eliminate or single out one particular nutrient in your diet, but to consume a diet packed with whole foods of plant-based origins. [1]

That’s right, VARIETY.

We don’t want to work on just cutting out fatty foods and processed sugars; we want to emphasize the addition of diverse superfoods into your diet.

That means eating ALL the shades of the rainbow; each unique color harvests an equally distinctive array of benefits.  Here are a few that are known to avert breast cancer cells and can be easily added into your diet in a smoothie, salad, or as a snack!

Shades of Red: Tomatoes, Watermelon, and Grapefruit

These amazing fruits and vegetables are packed with lycopene, an antioxidant that gives them their red pigment. Lycopene is a carotenoid that is known to have an inhibiting effect on breast cancer cells. [2]

Shades of Orange: Carrots, Apricot, Sweet Potatoes, and Pumpkin

Beta-Carotene is highly abundant in these nourishing foods, which studies show to have a protective effect against lobular breast cancer. [3]

Shades of Yellow: Turmeric

This magical spice boosts your body’s wellbeing with the power of three--acting as a known anti-inflammatory, antioxidant and antitumoral. [4]

Shades of Green: Broccoli, Cabbage, Kale, Arugula and Brussels Sprouts

These cruciferous greens have loads of potassium, folic acid, and Vitamin E. They also have one thing in common, benzyl isothiocyanate; a known suppressor of breast cancer cells. [5]

Shades of Blue: Blueberry, Plums, Eggplant, and Beans

These foods, rich in anthocyanin, are known repressors of mammary tumorigenesis and high in vitamin C and fiber. [6]

Go brighten up your plate and use colors against cancer!

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Sources

  1.      "Diet Matters: Link Between Breast Cancer & Eating Patterns." Center for Nutrition Studies. 29 Oct. 2012. Web.
  2.      "JNCI J Natl Cancer Inst." Tomatoes, Tomato-Based Products, Lycopene, and Cancer: Review of the Epidemiologic Literature.
  3.      FoodForBreastCancer RSS. European Journal of Cancer Prevention, 29 Aug. 2010. Web.
  4.      Liu, Dongwu, and Zhiwei Chen. "The Effect of Curcumin on Breast Cancer Cells." Journal of Breast Cancer J Breast Cancer 16.2 (2013): 133. Web.
  5.      Kim, S.-H., and S. V. Singh. "P53-Independent Apoptosis by Benzyl Isothiocyanate in Human Breast Cancer Cells Is Mediated by Suppression of XIAP Expression." Cancer Prevention Research 3.6 (2010): 718-26. Web.
  6.      Jeyabalan, Jeyaprakash, Farrukh Aqil, Radha Munagala, and Ramesh Gupta. "Abstract 3705: Chemopreventive and Therapeutic Activity of High Anthocyanin-content Blueberry against Estrogen-mediated Breast Cancer." Cancer Res Cancer Research 73.8 Supplement (2013): 3705. Web.