Eat less meat
Studies have shown that eating red meat ‘frequently’ increases the incidence of cancer. Eating red meat daily, and especially more than one serving per day, increases risk. Plant-based diets show the lowest risk.
Eat more garlic
According to the National Cancer Institute Fact Sheet on Garlic and Cancer Prevention, preliminary studies suggest that garlic consumption may reduce the risk of developing several types of cancer, especially cancers of the gastrointestinal tract.
Use olive oil for cooking
Olive oil contains plant chemicals that have anti-cancer properties. Olive oil reduces bile acid and increases enzymes that regulate cell turnover in the lining of the intestines promoting healthy tissue.
Include spices and herbs in food preparation
Studies have shown that garlic, ginger, tumeric, thyme, rosemary, sage, spearmint and peppermint all inhibit the growth of cancer cells.
Drink ginseng tea
Numerous studies have shown that several species of the prized longevity herb ginseng root decrease growth and proliferation of colon cancer cells, increase their demise (apoptosis), and act as a potent protective anti-cancer anti-oxidant.