Bite This, Not That

Bite this, not that to reduce (or reduce your risk of developing) brain cancer

Brain cancer affects over 22,000 people in the US every year and is the cause of death in more than half (13,000). While it's unclear whether that cell phone tower next to your home is cause for concern, there are environmental culprits you DO have control over. Below is a list of foods that reduce the risk for brain cancer and those that increase your risk.

Bite this:
  1. Green tea. Researchers have found that the phytochemical EGCG (epigallocatechin gallate) reduces the growth of malignant brain tumors. Aim for 10 cups or more per day.

  2. Dark green and dark orange vegetables. Leafy greens such as kale, Brussels sprouts, broccoli, sweet potatoes and squash are loaded with beta-carotene- a powerful phytochemical found to reduce the risk of gliomas. Aim for 5-6 servings of vegetables daily.

  3. Filtered water. Water (from the tap or bottled) can contain levels of harmful contaminants. Use a charcoal-based filter (such as Pure) to reduce impurities and keep your water carcinogen-free.

  4. Pesticides: The following fruits and vegetables have the lowest pesticide content so you can save your money, no need to purchase organic onions, avocados, bananas, cabbage, broccoli, asparagus, tomatoes, kiwi, sweet potatoes, mango, pineapple, papaya, eggplant and sweet corn.

  5. High protein diet. The Atkin's diet has been around since the 1800's and has been found to reduce brain tumor growth. Tumors rely on sugar to grow and in the absence of sugar, brain tumors shrink in size. Research has been conducted on animals and continues in humans in Germany. Talk to your doctor before trying this diet.

Not that:
  1. Hot dogs and other processed meats. If the risk of heart disease and diabetes from these foods doesn't scare you, then the risk for brain cancer should. Hot dogs, brats, metts and other "extruded" meats are high in nitrosamines- a substance known to increase the risk of brain cancer.

  2. HCAs. Cooking meat at high temps such as frying or grilling increases the production of two known carcinogens: HCAs (heterocyclic amines) AND

  3. PHAs (polycyclic arotmatic hydrocarbons). Marinate meat for at least 15 minutes before grilling to reduce production of HCAs and PHAs. Limit fried food when possible.

  4. Pesticides. Some fruits and vegetables when traditionally grown can absorb a high level of pesticides. So when buying the "dirty dozen" buy organic. The dirty dozen include peaches, apples, bell peppers, cherries, raspberries, strawberries, celery, potatoes, greens, imported grapes, pears and nectarines.

  5. Alcohol. Nothing beats a cold beer on a hot summer day, but unfortunately, excess alcohol consumption is a risk factor for several types of cancer- including head and neck cancers. This summer, try a "mocktail". Mix regular or diet tonic water with the juice of 1 fresh lemon or lime and serve over lots of ice. No booze required!


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