It was a typical treatment day for me. The morning started with an hour in the Hyperbaric Oxygen Chamber, and then getting my IV therapies of Vitamin C and K and Ozone IV. I received Coley’s Therapy IV. My reaction was similar to the night before; with a headache and some nausea. I am going to spend some time on this blog post talking about some important cancer fighting veggies and fruits. Veggies make up a huge portion of my diet, and there are specific veggies that all cancer patients should have in their diet. Cruciferous vegetables, named for their four-petal flowers resembling a cross or “crucifer,” are known for their many health benefits, including their cancer-fighting properties. Broccoli is the most well-known cruciferous vegetable, although there are many others. Brussels sprouts, cabbage, cauliflower, turnips, and dark leafy greens like kale and collard greens are also in the cruciferous family. Nearly all are excellent sources of vitamins C and K, folate (a B vitamin), potassium, fiber, and magnesium. The cancer-fighting properties are attributed to compounds called glucosinolates, which are found in all cruciferous vegetables. Upon ingestion, glucosinolates break down to isothiocyanates and indoles, which are associated with decreased inflammation, lowering the risk of cancer. Traditional population-based studies have found strong links between greater consumption of cruciferous vegetables and lowered risk of lung, colorectal, stomach, breast, prostate, and other cancers. More recent research suggests that the compounds found in cruciferous vegetables “turn on” genes that suppress tumors, slowing tumor growth, and stimulate self-destruction of cancer cells (apoptosis). In addition, glucosinolates may stimulate enzymes that deactivate carcinogens and decrease cancer cells’ ability to spread. For hormone-linked cancers like the cancer I have; which is estrogen postive, some research has shown that glucosinolates may shift active estrogen to a weaker form. Animal studies reinforce these findings, showing that diets high in cruciferous vegetables slow cancer growth in animals. Carrots contain several essential nutrients including vitamin K, vitamin A, and antioxidants. Carrots also contain high amounts of beta-carotene, which is responsible for the distinct orange color. Recent studies reveal that beta-carotene plays a vital role in supporting the immune system and may prevent certain types of cancer. I drink several carrot juices during the day. Berries are rich in vitamins, minerals, and dietary fibers. Scientists have shown a lot of interest in berries due to their antioxidant properties and potential health benefits. Studies have demonstrated that the anti-inflammatory effects of blueberries can prevent the growth of breast cancer tumors in mice. Another important fruit for cancer patients are apples. I’m sure everyone has heard the phrase “an apple a day keeps the doctor away”. Apples contain polyphenols that have promising anticancer properties. Polyphenols are plant-based compounds that may prevent inflammation, cardiovascular disease, and infections. Some research suggests that polyphenols possess anticancer and tumor-fighting properties. For example, the polyphenol phloretin inhibits a protein called glucose transporter 2 (GLUT2) plays a role in advanced-stage cell growth in certain types of cancer. One study from 2018 in the Journal of Food and Drug Analysis suggests that apple phloretin significantly inhibits the growth of breast cancer cells, while not affecting normal cells. Remember, when buying fruits and veggies, make sure they are organic! Once I am home from treatment, I will share my juice recipes, supplements; and I will discuss additional food items that can be helpful for cancer patients.