Top 15 Foods for Fighting Cancer

11) Kale


Kale is a better source of calcium and iron per calorie than milk. It is also rich in vegetable protein. Vitamins, micronutrients and minerals are abundant in kale. The tissues that are sensitive to oestrogen are let dormant and inactive by nitrogen compounds found in kale such as indoles. So the tissues seldom remain sensitive and provoked to abnormally react or adapt to the stimulus of carcinogens. Kale is such a wonderful gift that nature has given us. Indole compounds prevent cancer, mostly has its affinity to prevent breast cancer. Isothiocyanates, phytochemical in kale, inhibits the receptivity of carcinogens and enable the tissues to remain undisturbed by cancer-causing agents. Tumour growth and its spread is knocked down by regular intake of Kale. Kale is a good source of vitamin C, vitamin A, folate, fibre and carotenoids like zeaxanthin, lutein and flavonoids as well. Such precious compounds help your immune to be stronger and efficiently fight against cancer cell development and free radicals. Kale is equivalent leafy green. Kale juice is not advisable as nutrients like fibre are lost. You may add kale to smoothies.

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