Disturbing new research suggests that microscopic cancer, small cancer cells that can only been seen under a microscope, is widely prevalent. A recent study of women in their 40s indicated that 40% of them had microscopic breast cancer. Even more shocking, almost 100% of people in their 70s will have microscopic cancer in their thyroid glands.
A microscopic tumor can grow up to 16,000 times its original size in as little as 2 weeks. But new groundbreaking research from The Angiogenesis Foundation proposes that you can stop cancer before it begins to grow. This new preventive approach is called anti-angiogenesis. To learn more about anti-angiogenesis and the groundbreaking research at The Angiogenesis Foundation, click here. Anti-angiogenesis encourages that, by changing the way you eat, you can change your “internal environment,” thereby depriving cancer cells the opportunity to grow and multiply.
Certain foods, eaten in the correct portions and frequency, can provide cancer-starving benefits. Below are 5 foods to eat that can prevent cancer growth:
- Bok Choy This type of Chinese cabbage contains brassinin; a powerful cancer-fighter, also found in broccoli, cauliflower and Brussels sprouts. Bok Choy should be eaten 3 times a week, in 1/2 cup servings to obtain its full benefits.
- Cooked Tomatoes have more cancer-fighting properties than raw tomatoes. Both contain the molecule lycopene, but heating the tomato changes its chemical structure and makes the benefits more readily available to your body. You should eat 2-3 (1/2 cup) servings of cooked tomatoes a week.
- Flounder This fish is rich in omega-3 fatty acids and low in mercury. Three 6-ounce servings a week is ideal.
- Strawberries The antioxidants in this berry help fight cancers. You should eat 1 cup a day, including the juice.
- Artichokes contain 3 different cancer-fighting molecules. Enjoy ¼ cup of hearts per day.
Last night, I made a dinner that included 2 of those foods. Can you guess which ones? Obviously tomatoes. And artichoke hearts! I love those babies right out of the jar-marinated of course. And of course pasta. If you're like me & planted your tomatoes way late, you probably still have some. I had a ton of cherry tomatoes from the neighbors too! I also still have a few on the vine & and on my window sill- although its much smaller now with the new windows, I balanced them on there.
I love roasted anything, but roasted cherry tomatoes are amazing! Rub with EVOO & S&P & granulated garlic powder. Its also a good exfoliant for your hands!
Let's pretend I was focusing on the spoon here.
Drain the artichoke hearts (mostly). I don't care for the oil they come in. I add my own to the dish.
Use a slotted spoon to get the tomatoes-that way there's still a little bit of liquid. Top with grated parmesan. The tomatoes should still be warm enough to melt the cheese & it should melt into the liquid to create a sauce.
Add more S&P and some garlic powder if nesccesary.
My poor basil plant-I really think this is it!
And the finished dish topped with more parmesan (of course).
Farfalle with roasted tomatoes & artichoke hearts.
Farfalle with roasted tomatoes & artichoke hearts.
The verdict-I loved it! The kids liked it except for the artichokes. Of course they may have tried to like them until Brian announced at the table that he doesn't like artichokes. Really??!!
