20 Foods That Can Lower Your Risk Of Cancer

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Dark Green Leafy Vegetables

Leafy green vegetables like spinach and lettuce are good sources of the antioxidants beta-carotene (source of vitamin A) and lutein (pigment only synthesised by plants).

Research shows that the carotenoids found in dark green leafy vegetables such as kale or spinach can act as antioxidants and boost the body’s own antioxidant defenses which can help stopping free radicals (unstable molecules that can damage the cells in your body) from damaging DNA and lead to cancer. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.

Here is the list of Dark Green Leafy Vegetables to add to your anti-cancer diet. The easiest food to consume is perhaps lettuce, you can have it several times a week with different combos. Make sure to steam the other vegs like cabbage and spinach to keep all the nutrients.

Kale
Collard Greens
Spinach
Cabbage
Beet Green
Watercress
Romaine Lettuce
Swiss Chard
Arugula
Endive
Bok Choy
Turnip Greens

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Author: eloise
Date: 2 March 2019