You might not be able to control your family's history of breast cancer, but there are ways to prevent cancer or help during your cancer treatment depending on what food you put in your body. But be careful, some foods can actual harm more than they help.
What You Should Eat
Mushrooms: While a fungus, mushrooms are actually really good for you, especially if you are going through chemotherapy and they can help support your immune system.
Seeds: Flax seeds and pumpkin seeds can actually help ward off breast cancer. They contain lignans, which deter the production of estrogen and seeds may even stop the spread of breast cancer.
Vitamin D: Enjoy a class of milk because vitamin D can actually halt the growth of cancer cells. Salmon and mushrooms are also rich in vitamin D.
Green Veggies: Every breast cancer patient should fill up on green veggies such as broccoli, kale, Brussels sprouts, and collard greens. They contain indole-3 carbinol, which has been found to keep cancer cells from traveling to other parts of the body.
Colorful Fruits and Veggies: Enjoy colorful fruits and veggies such as yams, carrots, tomatoes, peppers, and citrus.
Eat In Moderation
Soy: Soy has been under scrutiny saying that breast cancer patients should not eat it while other studies suggest that eating soy lowers the chance of breast cancer recurrence.
Some Fats: Don’t go too crazy with eating fats but healthy fats from walnuts, olive oil, and avocados are okay to enjoy.
Sauerkraut: Eaten in moderation, sauerkraut actually feeds on bacteria in the gut and strengthens the immune system.
Red Meat: You don’t have to totally give up red meat but if you grill your meat, it creates compounds called heterocyclic amines, which drives cancers.
What You Shouldn't Eat
Grapefruit: While delicious, grapefruits can elevate estrogen in the body and can actually increase your chances in developing breast cancer, studies say. Switch to a different citrus fruit.
Vegetable Oil: Go easy on soybean, sunflower and corn oil. They are high in polyunsaturated fats, which increase cancer-promoting oxidation in the body.