- For those of us in the northern hemisphere, the summer time is in full swing, and spring is just around the corner. This means longer days, warmer temperatures ?? and a new crop of seasonal products.
Unlike winter hardy vegetables and starchy root vegetables, fruit and spring vegetables are on the lighter side, the more delicate the spectrum. Asparagus, peas, avocados and guavas are particularly abundant at this time of year. And while all fruits and vegetables contain essential nutrients that support recovery, some foods contain substances that inhibit the growth of cancer or help the body kill cancer cells. Below is our list of the five best foods fight against cancer that are coming this spring season:
Spring pea ?? Peas are full of resistant starch. Studies show that this starch can increase the number of cells with the anti-inflammatory protein IL-40. resistant starch also reduced the size of tumors in several studies on colorectal cancer. Researchers at Virginia Polytechnic and State University believe it could help protect against breast cancer, while other researchers believe it may also help protect against other malignancies
board Kitchen :. The resistant starch begins to decompose in the heat, so the less you cook the peas, the more benefits you will get. Try lightly steam the peas, then toss with a teaspoon of butter and a handful of torn mint leaves.
Leeks ?? Leeks contain many of the same allyl and diallyl sulphides fight against cancer that garlic contains. These substances are potent agents which can destroy cancer cells (especially in the case of colorectal cancer). Studies also suggest that they help to remove the carcinogenic process in which normal cells are transformed into cancer cells
board Kitchen :. Leeks are similar to onions, and you can substitute them in almost any recipe. For an easy way to add to your diet, Sautee the bottom (the white part) in olive oil and add to mashed potatoes or cooked brown rice.
Artichokes ?? one of the most popular spring vegetables, artichokes contain a number of substances that are active against cancer. One of these substances is the polyphenol called ferulic acid, which neutralizes free radicals in the body. Studies suggest that ferulic acid (and other control agents against cancer in artichokes) can help increase cell death in breast cancer. Eating fresh, dripping artichokes offers the highest levels of anti-cancer compounds
points Kitchen :. marinated artichoke hearts are ready to eat and a delicious addition to pasta dishes. Try adding ¼ cup of artichoke hearts, ¼ cup sauteed tomatoes and a handful of sautéed spinach in a serving of noodles, then top with olive oil and chopped garlic.
Mangoes ?? Mangoes are rich in lupeol, a compound that helps prevent cell mutations that occur when normal cells become cancerous. They are also the only product to contain mangerifin, a substance with antioxidant activity. When combined with chemotherapy regimens, mangiferin may increase the rate of cell death in some cancers
board Kitchen :. fresh mango is a refreshing add-in for cereals, oatmeal and yogurt. frozen mango is also ideal for smoothies. Try mixing ½ cup frozen mango chunks with milk, a banana and a handful of cabbage for a vitamin smoothie loaded laptop.
Rhubarb ?? Although it is usually covered with sugar and rolled in a pie crust, rhubarb is actually a healthy option for dinner too. The Memorial Sloan Kettering Cancer Center notes that rhubarb extract has a toxic effect on cancer cells. It is also able to reduce pulmonary toxicity induced by radiation and improve lung function in lung cancer patients
board Kitchen :. Place the rhubarb pie for a main course. This chicken cooked rhubarb dish requires only four ingredients: chicken, rhubarb, pepper and sugar. Serve with roasted potatoes and vegetables steamed and you have a full dinner!
Let us know if you try one of our cooking tips, or if you have another favorite of spring in the comments below or on Facebook.
