A highly accessible, practical and up to date guide on adding cancer-fighting foods to your diet.
Foods That Fight Cancer was originally published in 2005 and sold over 200,000 copies in Quebec alone. It was translated into 25 languages, and sold an additional 450,000 copies worldwide. A decade has passed during which an enormous amount of conclusive scientific evidence has shown how some foods contain cancer-fighting elements. In fact, approximately one third of all cancers are directly related to diet.
Every week there is a news story about a food that prevents cancer -- and it often contradicts last week's news. Foods That Fight Cancer cuts through the noise. It explains the science behind each food recommendation and its statistical potential for disease prevention. It itemizes which foods are the most effective against specific cancers and explains how they work. By understanding the science behind the therapeutic benefits of these foods, we come to realize why it is so critical -- and easy -- to bolster our body's defenses against cancer just by adding cancer-fighting foods to our diet.
Here are examples of cancer-preventing foods:
- Curcumin may have the greatest positive impact in preventing colon cancer. Add one teaspoon of turmeric to soups, salad dressings, or pasta dishes every day.
- Freshly crushed garlic is by far the best source of anti-cancer compounds.
- Supplements have little or no effect in the fight against cancer. Fresh food is the only weapon.
Nothing can guarantee a cancer-free future but we can improve the odds by a great margin. Foods That Fight Cancer is a powerful tool in that battle.
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