5 Foods that Outsmart Breast Cancer

Breast cancer is the most commonly diagnosed cancer in woman and the second leading cause of death for them. One in eight women will be diagnosed with breast cancer in their lifetime.

But it doesn't have to be that way.

An ounce of prevention is worth a pound of cure.

Sure, we all have certain genetic predispositions and environmental odds stacked against us.

We also have an infinite amount of power to create a body in which breast cancer can't thrive based upon what we eat, how we manage stress, and how we move and cleanse our bodies.

Today we talk about five everyday foods that help to do just that!

This is about blooming where you're planted and getting routine foods in your diet to use as your weapons on a daily basis.

1: Broccoli
Always purchase organic broccoli to cut down on the chemical pesticide load, which will prevent your liver from having to work overtime metabolizing those unnecessary chemicals.

Research shows broccoli blocks tumor growth because of the anticancer compounds it contains called carotenoids and sulforaphane. Studies also show it can assist the body in detoxifying excess estrogen – very important with breast cancer, which is an estrogen-fueled cancer.

Try our Broccolini and Spicy Sesame Vinaigrette (below)!

2: Chia and Flaxseeds
There are TWO main seeds that can help keep away cancer.

Chia seeds (especially when soaked in water overnight and drank the next morning) help pull excess estrogen and toxins out of the body.

Flaxseeds contain a high lignan content. Lignans work against estrogen-fueled cancers like breast cancer. Flaxseeds are especially supportive for premenopausal breast cancer.

Make sure to grind the flaxseeds in your coffee grinder to release their nutritive properties.

I’d suggest one tablespoon of each a day in a smoothie or on a salad or mixed into soup. Just don’t heat them up because their omega-3 fat is not stable and most of their beneficial properties are destroyed by heat.

3: Beets!
Beets are great because they have a high iron content to keep your cells full of oxygen so cancer can’t thrive. They also help cleanse the gallbladder to keep it strong so that you can digest healthy fat better, and then your body can use that fat to boost immunity.

Try grating them raw into a salad or having an entire beet salad of shredded beets with olive, lemon juice, and sea salt a few times a week.  Or you can try our beet salad with fennel and mint (below) which is alkalizing, easy to digest, and delicious.

4: Wild Salmon
Inflammation is the root of all disease. Wild salmon is a great source of omega-3 fatty acids, which help your body fight inflammation. Wild Alaskan, Sockeye, and Copper River are my favorites.

If you don’t live in a place where you have access to high-quality wild salmon, Vital Choice Seafood will ship it frozen right to your doorstep.

5: Artichokes!
Last but certainly not least, artichokes boost liver function and contain enzymes that ward off the replication of cancer cells.

And did you know that artichokes contain more antioxidants than any other vegetable, giving them the power to go in and neutralize cancer-causing free radicals or toxins in the body?

Broccolini and Spicy Sesame Vinegarette

Prep and cook time:  20 minutes       Serves 4

2      bunches broccolini (1 pound)
2      tablespoons plus 1 teaspoon toasted white sesame seeds
½     teaspoon crushed red pepper flakes plus more to taste
2      tablespoons plus 1 teaspoon avocado oil
1      tablespoon apple cider vinegar
2      teaspoons minced garlic
1      tablespoon toasted sesame oil
ground black pepper
sea salt

Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Cut broccolini in half, if desired. Place in a large bowl.

Finely chop 2 tablespoons sesame seeds and ½ teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in avocado oil, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and sesame oil.

Beet Salad with Fennel and Mint

2   beets, washed and ends trimmed
1   small fennel bulb
1   bunch mint leaves
2   oranges
¼  cup balsamic vinegar
3   tablespoons organic extra virgin olive oil or flaxseed oil
Place beets in a pot; cover over with 1-inch of water. Boil for 30-40 minutes, or until a fork pierces easily through the middle of each beet. While beets are cooking, wash fennel and slice very thin. Chiffonade mint (chop into thin ribbons). Zest oranges and juice them into a bowl. When beets are cooked, drain them in the sink and rinse under cold water. Peel the skin off beets with hands and chop beets into ¼-inch thick, quarter rounds. Add all ingredients into a large bowl and mix well. Refrigerate.

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This article is reprinted with permission from the author, Christa Orecchio, CN, HHC, and first appeared in The Whole Journey.