Experience has taught me that the number one question to ask regarding inflammation, which can increase the risk for cancer, is
“Is what I am about to put in my mouth for nutrition or some other purpose?”
I don’t know about you, but living alone and dealing with COVID compelled me to eat and drink more for comfort than usual. As we distance ourselves from the crisis, let’s not only think about returning to normal, but also eating for nutrition again.
How Can Diet Reduce the Risk for Cancer?
Chapter 1 revealed that the environment is the number one cause of cancer, due in part to the abundance of industrial and agricultural chemicals in modern civilization. So while “Five Ways to Reduce Harmful Chemicals in Your Food and Water” reveals that eating organically can help reduce the risk of cancer, there are other important dietary concepts that may support inflammation and risk reduction, especially when employed together.
Eating for Nutrition Boosts the Immune System
When we eat healthy, nutritional foods, we may boost our immune system – an internal defense against cancer. But the chronic consumption of unhealthy, anti-nutritional foods may lead to:
- increased toxicity and inflammation,
- compromised immune system,
- susceptibility to disease, and
- vulnerability to cancer.
How to Eat for Nutrition
In this chapter, we will be addressing several key dietary concepts that, when employed together, can improve nourishment and immunity, reduce inflammation and cancer risk, and support vitality and longevity.
Over each of the next eight weeks, I’ll publish one sub-chapter/article:
- Anti-cancer diets are primarily organic
- Alkalizing and ketogenic diets fight cancer
- Common food sensitivities cause inflammation
- Water, minerals and supplementation are essential
- Consume whole food sourced vitamins
- Healthy sources of fats and essential fatty acids
- Glycemic index versus load and menopausal women
- Cooking methods for optimal nutrition