#6 Cancer-Healing Food: Dark Leafy Greens
Darky leafy greens play a crucial role in overall health because they keep the body in a state in which cancer could never grow! Many compounds in dark leafy vegetables are praiseworthy: isothiocyanates (in this case, sulforaphane and erucin), for example, which help the body detox at the cellular level.[i] Dark leafy greens have antibacterial and antiviral properties, inactivate carcinogens, and help reprogram cancer cells to die off! This prevents tumor formation and metastasis. One research group isolated a compound from spinach, and after testing, concluded it has great potential for development as an effective clinical anticancer chemotherapy.[ii]
Greens are loaded with vitamins, minerals, flavonoids, and chlorophyll.[iii] Some people have even gone so far as to say that drinking a green juice made with dark leafy greens—especially mixed with coconut water—is the equivalent of a blood transfusion. This is why I drink green juice once per day and have for the past nine years! Dark leafy greens also contain antibacterial and antiviral properties, inactivate carcinogens, help reprogram cancer cells to die off! This prevents tumor formation and metastasis.
Make your new motto: A dark leafy green juice a day can keep cancer far, far away!
Dark leafy greens include:
Dark Leafy Greens Are Good for All Cancer, and Especially Useful For . . .
Doctrine of Signatures: Dark leafy greens resemble the lungs and nervous system; therefore, they are considered good for the lungs, heart and the air and blood in the body.
Cancer-Free with Food Recipes with Dark Leafy Greens
Other Ways of Incorporating Dark Leafy Greens in Your Cancer-Healing Kitchen
Nutrition tip: Dark leafy greens must be purchased organic, as they are highly absorbent to pesticides and herbicides.
Resources from Cancer-Free with Food book:
[i] O. Azarenko, M.A. Jordan, and L. Wilson. “Erucin, the Major Isothiocyanate in Arugula (Eruca Sativa), Inhibits Proliferation of MCF7 Tumor Cells by Suppressing Microtubule Dynamics,” PLoS One, vol. 9, no. 6 (June 2014), p. e100599, https://www.ncbi.nlm.nih.gov/pubmed/24950293.
[ii] H. Akasaka, R. Sasaki, K. Yoshida. “Monogalactosyl diacylglycerol, a replicative DNA polymerase inhibitor, from spinach enhances the anti-cell proliferation effect of gemcitabine in human pancreatic cancer cells,” Biochimica et Biophisica Acta, vol. 1830, no. 3 (March 2013), pp. 2517–25, https://www.ncbi.nlm.nih.gov/pubmed/23174220.
[iii] D.M. Jiménez-Aguilar and M.A. Grusak. “Evaluation of Minerals, Phytochemical Compounds and Antioxidant Activity of Mexican, Central American, and African Green Leafy Vegetables,” Plant Foods for Human Nutrition, vol. 70, no. 4 (December 2015), pp. 357–64, https://www.ncbi.nlm.nih.gov/pubmed/26490448.
[iv] N.I. Park, J.K. Kim, W.T. Park. “An Efficient Protocol for Genetic Transformation of Watercress (Nasturtium officinale) Using Agrobacterium Rhizogenes,” Molecular Biology Reports, vol. 38, no. 8 (November 2011), pp. 4947–53, https://www.ncbi.nlm.nih.gov/pubmed/21161399.
by liana werner-gray
Hi. I am a Health researcher bringing you honest information about cancer healing treatments and foods that kill (and cause) cancer! I love diving into the scientific studies that show this research.