The great Indian food

I went into the study of a cancer patient’s diet way back in 1999 as near and dear were detected with cancer. Over the years, I studied and treated cancer patients and comprehended that we are born with cancer cells the main goal is that they do not multiply and remain benign.

I understood that no solitary magic pill can boost immunity. And antioxidants and phytochemicals play an important role increasing resistance to cancer cells.

I was amazed to discover we did not need to look beyond the boundaries of our country to find immune boosting foods to triumph against cancer.

The plant kingdom is giving us the natural chemicals since the inception of Earth. Today it is known as phytochemicals (phyto: plant) and antioxidants.

Basically, they are the yellow, green, orange and red pigments providing the colour to our foods. The warriors in fighting free radicals are produced as we breathe in oxygen molecules that can become unstable by damaging chromosomes, which increase cancer cells.

Unfortunately free radicals have increased due to white sugar, white flour, tobacco, red meat, char-grilled foods, processed foods, cold cuts, foods cooked or fried beyond the smoking point, aerated drinks, alcohol, tobacco, artificial sweeteners, chemicals, pesticides, artificial colours, growth hormones in our food, pollution and stress to name a few.

A well-nourished body can nip cancer cells in the bud before they can spread. Phytochemicals antioxidants vitamins minerals fibre and organic foods help in three stages.

• First step: may stop cancerous cells from forming.
• Second step: may block the free radicals from reaching its target or reacting with the target.
• Third step: If cancer cells are produced, they help in doing a cleanup job acting as suppressing agents and immunity boosters.

As I went further into studies, I was pleasantly surprised to learn that a traditional Indian diet contained high levels of Beta-carotene, Lycopene, Vitamin E, Vitamin C, Selenium, Allium and a cruciferous group of vegetables all are powerful antioxidants and phytochemicals.

Beta-carotene: found in Carrot, Pumpkin, Yam, Mango, Spinach, Leafy greens, Apricots, Sweet Potato and Saffron

Lycopene: found in Tomato. Tomato Juice and cooked tomatoes have a higher per cent of lycopene followed by Pomelo and Watermelon.

Vitamin E and Selenium: found in Amaranth, Cooked Brown Rice, Pumpkin and Sunflower Seeds and Barley.

Vitamin C: Guava, Awala, Bell peppers, Lemon, Orange, Mango, Pineapple, Papaya a, drumstick and its leaves (moringa).

Cruciferous vegetables: like cabbage, cauliflower, mustard leaves seed and its oil helps to detoxify cancer-causing chemicals and antioxidants that protect cells from damaging oxidation.

Allium group: found in onion and garlic. It is good for liver, breast, stomach, colon, skin, nasal and cervical cancers.

Pomegranate: Has 3 times antioxidants than green tea, Mint leaf, Coriander and Fenugreek: helps fight cancer as well as its infections. They have the highest cancer-fighting properties and it is great for all cancers especially liver and breast cancer.

Turmeric: helps in fighting all cancers including colorectal, breast, pancreatic, bladder, oral, cervical and stomach.

Cloves, Cardamom and black pepper: have phytochemicals in it.

Tulsi: has the potential to block or suppress liver, stomach and lung cancer.

Sesame seeds: are packed with several antioxidants, phytochemicals and several phenolic compounds resisting infections caused by cancer and help fight breast and prostate cancer.

Cumin: fights liver cancer.

Ginger: fight cancer as well as its infections. Chickpeas and Lentils are high in fibre and foliate which help fight cancer.

Cows Ghee: is an integral part of the Indian diet is rich in Conjugated Linoleic Acid, and scientists from the National Dairy Research Institute found that ghee from cow’s milk enhances the availability of those enzymes that are responsible for detoxification of cancer-causing substances.

Coconut oil: DHEA and Pregnenolone present in coconut oil are required to prevent cancer.

Flaxseeds: lowers breast cancer risk. It decreases a woman’s chance of getting breast cancer by 82 per cent.

In short let’s plan an Indian diet, which helps to retard free radicals that increase cancer cells. Have salads in afternoon and evening meals.

A vegetable made from leafy greens, lentils cooked in cow’s ghee or mustard oil with any of the above spices plus mint chutney and rotis made from barley or amaranth.

Squeeze lemon juice on everything. Garnish food with coriander and grated coconut. Toss sesame seeds, pumpkin seeds and flax seeds together dry roast and add rock salt or toss it in your salads and fruits.