4 Foods That Cancer Cells Fear Most
1. Cruciferous Vegetables
Crucculent vegetables, such as broccoli, cauliflower, kale, and Chinese cabbage, contain a variety of beneficial nutrients, including vitamin C, vitamin K, and manganese. Cruciferous vegetables in particular contain sulforaphane, a plant compound with anti-cancer properties.

A study found that sulforaphane can significantly inhibit the growth of cancer cells. Sulforaphane combined with genistein, a compound in soybeans, can significantly inhibit the growth and size of breast cancer tumors.

Sold everywhere in the market, these 9 dishes are both "medicines" that revive internal organs and have anti-aging effects. Taking advantage of them will definitely prolong life
Families should eat cruciferous vegetables 3-5 times a week for the best cancer prevention effect.

2. Garlic
Eating garlic may cause a bad smell, but you should still enjoy it every day. The sulfur compounds that cause the bad smell in garlic also prevent carcinogens from forming in your body, which can speed up DNA repair and kill cancer cells.

Garlic has also been shown to fight bacteria, including H. pylori (a bacteria linked to some ulcers and stomach cancers). Studies have shown that garlic reduces the risk of developing stomach, colon, esophageal, pancreatic, and breast cancers. The World Health Organization recommends that adults consume about one clove of garlic per day to promote good health.

To get the most benefits from eating garlic, peel, chop, and let it sit for 15-20 minutes before cooking. Colleen Doyle (American Cancer Society) said that allows garlic to activate enzymes, releasing sulfur-containing compounds, which have the best protective effect on the body.

3. Spinach
Spinach is rich in lutein and zeaxanthin, which are carotenoids that help remove free radicals from the body, playing a role in fighting cancer. A study by the US National Institutes of Health on 490,000 people showed that people who ate a lot of spinach 90,000 people showed that people who ate a lot of spinach had a lower risk of esophageal cancer.

Some studies show that carotenoids in spinach and other foods reduce the risk of ovarian cancer, endometrial cancer, lung cancer and colorectal cancer.

Enjoy spinach in salads, steamed or stir-fried with garlic, or cooked in soups to achieve the best anti-cancer effect.

4. Raisins
Raisins, in addition to beautifying the skin and preventing aging, also have the effect of fighting cancer cells if you eat a small handful every day. Raisins are rich in fiber and iron, which can promote blood circulation and prevent the formation of many cancers in the body.