Firstly, the sulphur compounds in garlic that cause your bad breath have been suggested to stop cancer-causing substances from forming in your body, speed DNA repair and kill cancer cells, though more research is needed. If you peel and chop the cloves and let them sit 15 to 20 minutes before cooking, the enzymes will become activated and release the sulphur-containing compounds that have the most protective effect. Some research suggests that other vegetables in the allium family, such as onions, leeks, chives and green onions might also protect against stomach cancer.
Next broccoli and other cruciferous vegetables such as cabbage, kale and cauliflower contain phyto-chemicals called glucosinolates, which produce protective enzymes that are released when you chew the raw veg, rupturing the cell walls. Broccoli is the best source of the sulphoraphane enzyme which might reduce cancer risk from detoxifying harmful substances in your body or act as an antimicrobial agent. The cruciferous cousins are most protective against cancers of the mouth, oesophagus and stomach.
The phyto-chemical called lycopene, a powerful antioxidant, provides the red colour in tomatoes, as well as pink grapefruit and watermelon, and may fight against prostate cancer, and can stop other types of cancer cells from growing, including breast, lung and endometrial (in the lining of the uterus). While we’re on red fruits, strawberries can protect against cancer by slowing the growth of cancer cells and strawberry and black raspberry extracts have the greatest impact on colon cancer cells as they are rich in antioxidants such as vitamin C and ellagic acid.
Cooking up some carrots helps you guard against cancers of the mouth, oesophagus and stomach, as they contain beta-carotene which may protect cell membranes from toxin damage and slow the growth of cancer cells. Carrots also supply antioxidants that could battle HPV (human papilloma virus), the major cause of cervical cancer, and cooked carrots carry more antioxidants than raw.
The final 2 are spinach and wholegrains. Spinach is rich in lutein and zeaxanthin, carotenoids which could protect against cancer of the mouth, oesophagus and stomach as well as ovarian, endometrial, lung and colorectal cancer, and the folate helps your body produce new cells and repair DNA. Finally, wholegrains contain plenty of fibre and other substances that studies suggest may fend off cancer, including lignans, which act as antioxidants, and saponins, which could keep cancer cells from multiplying.