HELP CURE CANCER BY EATING RIGHT!

[kay_mulan]

[PHYTOCHEMICALS]
I. ALLIUM
A. Garlic
B. Leeks
C. Chives
D. Onions
II. APIGENIN
A. Chinese cabbage
B. bell pepper
C. garlic
D. guava
E. celery
III. CATECHINS
A. green tea
B. black tea
C. wine
D. coffee
E. apples
IV. COUMESTANS
A. Clover
B. alfalfa sprouts
V. ISOFLAVONES
A. Tofu
B. tempeh
C. soybeans
D. textured vegetable protein
VI. ISOTHIOCYANATES
A. Broccoli
B. cauliflower
C. kale
D. turnips
E. collards
F. Brussels sprouts
G. cabbage
H. Chinese cabbage
I. bok choy
J. horseradish
K. radish
L. watercress
VII. LIGNINS
A. Flaxseed
VIII. PHYTIC ACID
A. Wheat bran
IX. QUERCETIN
A. Apples
B. onions
C. tea
D. berries
E. brassica vegetables (i.e. broccoli, cauliflower, Brussel sprouts, bok choy), various seeds and nuts, some medical botanicals (including gingko biloba and St. John's wort)
X. RESERVATROL
A. Grapes
B. berries
C. peanuts
D. red wine
[CAROTENOIDS]
carrots, cantaloupe, sweet potato, kale, vegetables in yellow, orange, green, for betacarotene, lycopene (tomatoes), lutein

from my notes after reading the recommended
Awakening
the appetite:
SIMPLE AND ESSENTIAL RECIPES
FOR ASIAN CANCER PATIENTS
AND THEIR LOVED ONES

Author VIVIAN PEI
Dietician FAHMA SUNARIA.

:) <3!!!!!