Good food lead to a healthy life style. These recipes are from respectable institutes that provide foods to cancer patients. There are also Cancer prevention foods that will help to prevent the formation of Cancer cells in your body. The advice is basically a change in your life style. I know it is not easy to do, the change to your life style, but is a requirement if you would like to live a healthy and productive life free from cancer. 

I can not promise that you will never get cancer, but the foods are proven to assist with the prevention of cancer. There are other factors that can activate the formation of cancer cells in your body, like environmental factors.

Feel free to research the Internet for more recipes that will assist with the fight against cancer. Follow the external links to the recipes that has been found on the Internet. 

Apricot Tea Loaf 
Comforting Cornbread
Creole Deviled Crab
Lemon Jelly Roll Cake
Salmon Cakes with Creamed Peas
Southwestern Black Bean Salad
Spicy Lime and Cilantro Turkey Fajitas
Strawberry Pretzel Squares
Cranberry Pumpkin Bread
Healthy Chili
Kasha Pilaf with Squash and Chicken
Fresh Berry Napoleon Wontons
Oven Roasted Spaghetti Squash
Ratatouille TartsApple-&-Fennel Roasted Pork Tenderloin
Bistro Flank Steak Sandwich
Chicken Fajita Wraps
Grandma Ginger’s Fish Casserole
Mushroom, Sausage & Spinach Lasagna
Roasted Winter Vegetables with Cheesy Polenta
Shrimp Cobb Salad
Spanish Tortilla
Tilapia & Summer Vegetable Packets
Warm Snow Pea & Chicken Salad
Bold Winter Greens Salad
Broccoli Salad with Creamy Feta Dressing
Brussels Sprouts with Bacon-Horseradish Cream
Orange-Scented Green Beans with Toasted Almonds
Raspberry, Avocado & Mango Salad
Wild Rice with Dried Apricots & Pistachios
Yukon Gold & Sweet Potato Mash
Grapefruit Brulee
Raspberries & Mangoes
Roasted Pineapple Shortcakes
Rustic Berry Tart
Spiced Orange Compote
Tropical Fruits with Pistachios & Coconut

Flax Seed  Bread


Simple Sorbet

Heather's Fresh Salsa

Salmon Stuffed Tomatoes

Baked Tilapia

Crowd Pleaser Salad

Pita Bread Sandwiches

Broccoli And Sesame Seeds

Blueberry And Raspberry Muffins

Sesame Kale

Spaghetti With Meatballs

Fruit And Herb Salad

Fruit Smoothie

Nine Bean Soup

Flax Seed Bread          

Cancer prevention diet tip. Bulk up on fiber

Another benefit of eating plant-based foods is that it will also increase your fiber intake. Fiber, also called roughage or bulk, is the part of plants (grains, fruits, and vegetables) that your body can’t digest. Fiber plays a key role in keeping your digestive system clean and healthy. It helps keep food moving through your digestive tract, and it also moves cancer-causing compounds out before they can create harm.

Fiber is found in fruits, vegetables, and whole grains. In general, the more natural and unprocessed the food, the higher it is in fiber. There is no fiber in meat, dairy, sugar, or “white” foods like white bread, white rice, and pastries.
Simple ways to add more fiber to your diet:
Use brown rice instead of white rice
Substitute whole-grain bread for white bread
Choose a bran muffin over a croissant or pastry
Snack on popcorn instead of potato chips
Eat fresh fruit such as a pear, a banana, or an apple (with the skin)
Have a baked potato, including the skin, instead of mashed potatoes
Enjoy fresh carrots, celery, or bell peppers with a hummus or salsa, instead of chips and a sour cream dip

Use beans instead of ground meat in chili, casseroles, tacos, and even burgers (bean burgers can taste great)

Cancer prevention diet tip: Cut down on meat

Research shows that vegetarians are about fifty percent less likely to develop cancer than those who eat meat. So what’s the link between meat and cancer risk? First, meat lacks fiber and other nutrients that have been shown to have cancer-protective properties. What it does have in abundance, however, is fat—often very high levels of saturated fat. High-fat diets have been linked to higher rates of cancer. And saturated fat is particularly dangerous. Finally, depending on how it is prepared, meat can develop carcinogenic compounds.
Making better meat and protein choices

You don’t need to cut out meat completely and become a vegetarian. But most people consume far more meat than is healthy. You can cut down your cancer risk substantially by reducing the amount of animal-based products you eat and by choosing healthier meats.
Keep meat to a minimum. Try to keep the total amount of meat in your diet to no more than fifteen percent of your total calories. Ten percent is even better.
Eat red meat only occasionally. Red meat is high in saturated fat, so eat it sparingly.
Reduce the portion size of meat in each meal. The portion should be able to fit in the palm of your hand.
Use meat as a flavoring or a side, not the entrée. You can use a little bit of meat to add flavor or texture to your food, rather than using it as the main element.
Add beans and other plant-based protein sources to your meals.
Choose leaner meats, such as fish, chicken, or turkey. If possible, buy organic.
Avoid processed meats such as hotdogs, sausage, deli meats, and salami.
Cancer prevention diet tip #4: Choose your fats wisely

A major benefit of cutting down on the amount of meat you eat is that you will automatically cut out a lot of unhealthy fat. Eating a diet high in fat increases your risk for many types of cancer. But cutting out fat entirely isn’t the answer, either. In fact, some types of fat may actually protect against cancer. The trick is to choose your fats wisely and eat them in moderation.
Fats that increase cancer risk – The two most damaging fats are saturated fats and trans fats. Saturated fats are found mainly in animal products such as red meat, whole milk dairy products, and eggs. Trans fats, also called partially hydrogenated oils, are created by adding hydrogen to liquid vegetable oils to make them more solid and less likely to spoil—which is very good for food manufacturers, and very bad for you.
Fats that decrease cancer risk – The best fats are unsaturated fats, which come from plant sources and are liquid at room temperature. Primary sources include olive oil, canola oil, nuts, and avocados. Also focus on omega-3 fatty acids, which fight inflammation and support brain and heart health. Good sources include salmon, tuna, and flaxseeds.
Tips for choosing cancer-fighting fats and avoiding the bad
Reduce your consumption of red meat, whole milk, butter, and eggs, as these are the primary source of saturated fats.
Cook with olive oil instead of regular vegetable oil. Canola oil is another good choice, especially for baking.
Check the ingredient list on food labels and avoid anything with hydrogenated or partially hydrogenated oils, which are usually found in stick margarines, shortenings, salad dressings, and other packaged foods.
Trim the fat off of meat when you do eat it, and avoid eating the skin of the chicken.
Choose nonfat dairy products and eggs that have been fortified with omega-3 fatty acids.
Add nuts and seeds to cereal, salads, soups, or other dishes. Good choices include walnuts, almonds, pumpkin seeds, hazelnuts, pecans, and sesame seeds.
Use flaxseed oil in smoothies, salad dressings, or mixed in snacks such as applesauce. But do not cook with flaxseed oil, as it loses its protective properties when heated.
Limit fast food, fried foods, and packaged foods, which tend to be high in trans fats. This includes foods like potato chips, cookies, crackers, French fries, and doughnuts.
Eat fish once or twice a week. Good choices include wild salmon, sardines, herring, and black cod. But be conscious of mercury, a contaminant found in many types of fish. 

For More Tips: Folow the link.

Cancer Fighting Foods/Spices

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

For more Cancer Fighting Foods

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