Like any disease or cancer, breast cancer is caused by two main things: toxicity and deficiency.
Toxicity occurs when we take in an overload of toxins whether through the food we eat, the air we breathe, anything we put on our skin as well as our toxic thoughts and stress.
Deficiency occurs when we aren’t taking in enough nutrients to keep our cells well-fed and thriving.
Each cell in your body does three things: it eats; excretes; and has a specific job (too many to mention here). These cells live and swim in blood that needs to be slightly alkaline in order to be able to perform these three functions.
When your cells are given foods that are too acidic, they eliminate acidic waste. The cells become miserable. They can’t perform their functions properly and they are very sluggish. Instead of operating at their normal speed of light they become slower and slower. The acidity causes them to mutate and these mutations are replicated.
Little by little, your body’s built in cleaning system can’t cope with the resulting acidic blood and acidity accumulates in your body creating disease.
How this disease manifests differs from person to person and depends on one’s genetic makeup. But the basic process is one.
So in addressing breast cancer (or any cancer or ailment), we need to look at alkalizing the blood as much as possible to minimize the acidity.
We need to remove the toxicity and replenish the deficiency so the cells can thrive again.
These are the top toxic foods to remove:
- Processed foods
And these are the top foods to add in:
Plenty of fruits and vegetables. but specifically:
Broccoli: and other cruciferous vegetables (cauliflower, cabbage, collard greens, Brussels sprouts) can safeguard against several forms of cancer, due in large part to an abundance of chemicals, such as glucosinolates, that help detoxify carcinogens.
Garlic: Garlic and other members of the allium family (onions, leeks, scallions, and chives) all contain a phytochemical that provides protection from cancer.
Pomogranates: full of antioxidants and an ingredient called ellagic acid, which is believed to inhibit an enzyme that may play a role in the development of breast cancer.
Orange fruits and vegetables: contain carotenoids and the higher the level of carotenoids in the bloodstream, the lower the risk for breast cancer.
Berries: Considered to have among the highest antioxidant capacity among other fruits and vegetables, these powerhouses are chock full of a variety of cancer-fighting phytochemicals.
Plums/Peaches: contain a high level of antioxidants that may help kill breast cancer cells
Spinach: Spinach, kale, romaine lettuce, leaf lettuce, and Swiss chard are excellent sources of carotenoids. Researchers believe that carotenoids seem to prevent cancer by acting as antioxidants, scouring potentially dangerous “free radicals” from the body before they can do harm.
Walnuts: contain omega 3s, plenty of antioxidants as well as phytosterols which may help slow down or even stop the growth of cancerous cells and tumors
Salmon: full of Vitamin D, which prevents cells from becoming cancerous
Flaxseed: contain a component called lignans that may actually decrease cancer growth.
Parsley: contains apigenin, a compound that boosts resistance to developing cancerous tumors.
Turmeric: an anti inflammatory that could help fight tumors
- Caro Doss