Seeds
Research has shown that cultures that consume large amounts of seeds have a decreased risk of developing several forms of cancer. A high seed intake can decrease the risk of breast, colon and prostate cancer. Many seeds contain antioxidant and protective compounds including oligosaccharides, fatty acids, lithium and molybdenum. Fenugreek seeds and flaxseeds are believed to prevent colon cancer and many other forms of cancer.
Sesame seeds contain potent antioxidants, including sesaminol and laetrile. Sesame seeds and flaxseeds are rich in lignan, a phyto-oestroegen which prevents many forms of harmful oestrogen-induced cancers, including breast and colon cancer.
Pumpkin seeds are best known for their concentrations of zinc and their use in the treatment and prevention of male prostate problems.
Soy Products
Soy products are protein packed sources of energy that are widely incorporated into Asian diets, particularly the Japanese diet. The high intake of soy protein in the diet is believed to contribute to Japan’s low rate of breast cancer. In fact, societies with a high consumption of soybeans and soybean products, especially the fermented variety, exhibit only 25 per cent of the incidence of breast cancer, compared to populations in Western countries.
Soybeans are rich in phyto-oestrogens, particularly lignan. Lignan blocks oestrogen receptors within the body preventing the toxic effects of excessive oestrogens. The high content of lignans and isoflavonoids in soybeans and soy products are believed to be responsible for this cancer-inhibiting ability. Soybeans also contain genistein, an isoflavonoid that inhibits the growth of cancer cells by preventing the growth and formation of blood vessels that feed them.
Tofu, made from a combination of soybeans coagulated with a sea water extract called Nigari, is rich in bioflavonoids. Bioflavonoids help to lower cholesterol levels and protect against cancer.
Miso, a paste made from soybeans, is believed a valuable aid in reducing the incidence of stomach cancer. Stomach cancer in Japanese women has decreased by over 30 per cent perhaps due to a high intake of miso soup and other soy based products. Miso facilitates the chelation of the toxic chemical residues of tobacco smoking, including nicotine, from the body. Miso improves the function of the intestines and digestive system, and protects against the toxic effects of radiation. It is a useful addition to the diet during radiation treatment. Miso also contains anti-carcinogenic compounds, which neutralize Benzopyrone, a known cancer-causing agent.
Soymilk is made from soaking soybeans in water; grinding and draining the cream-coloured liquid out. Soymilk is rich in lignans, a phyto-oestrogen that prevents colon and breast cancer, and cancers caused by excessive oestrogen.
Tamari or shoyu, commonly referred to in Western countries as soy sauce, is believed to prevent stomach cancer and facilitate the elimination of toxic residues of tobacco smoking, including nicotine from the body. Perhaps this is the reason why Japanese people, who smoke so many cigarettes, have a much lower rate of lung cancer than Western societies.
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