WEEKLY TIP: Your Weapon Against Cancer: The Kitchen

Your kitchen is ground zero when it comes to fighting cancer. Choosing powerful cancer-fighting fruits and vegetables, combining them with potent, flavorful spices, and choosing a safe cooking method can all be a vital part of your cancer-fighting arsenal. For more information on fighting cancer, read my special report "Prevent Cancer Before It's Too Late ''

Certain vegetables contain very powerful health-promoting components, in particular the cruciferous vegetables. They include:

� Brussels sprouts

� Cauliflower

� Broccoli

� Cabbage

� Kale

These vegetables contain high concentrations of selenium and glucosinolates, the latter in the form of isothiocyanates, sulforaphanes, and glucoraphanin.

Sulforaphanes have been extensively studied, mostly for their ability to inhibit cancer growth and development. These chemicals have been shown to stimulate detoxification in cells, especially in the liver. Sulforaphanes also increase antioxidant protection and inhibit specific enzymes needed by cancer cells to grow and spread.

Antioxidants, which are found in fruits and vegetables, are powerful cancer fighters. One of the most important antioxidants is a substance called glutathione. It is present in every cell in the body, and low levels are associated with higher rates of several types of cancer. Conversely, when glutathione levels are high, cancer rates are low.

Not only do herbs and spices add flavor to fruits, vegetables, and meats, many have strong antibacterial properties and anti-cancer effects. Some of the healthiest and most flavorful spices are probably already in your kitchen. They include:

� Garlic

� Sage

� Thyme

� Cumin

� Turmeric

� Onion (fresh or powdered)

� Oregano

For more information on how to use spices to protect yourself against cancer, read my report "Cut Your Cancer Risk by Spicing Up Your Diet.''

Your cooking method also affects your cancer risk. Studies have demonstrated living viruses in meat not completely cooked. In addition, studies have shown that those who come in contact with carcasses, such as workers in slaughterhouses and meatpacking houses as well as butchers, have a higher incidence of leukemia and lymphosarcoma

than the general population. Don�t sear meat, and cook beef slowly until it is completely cooked. For more tips on buying and keeping food safe, read my special report "How to Avoid Poisonous Foods."

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