The Power of Berries for Cancer
I’m sure that you’ve always heard that all sorts of berries (strawberries, blueberries, raspberries, blackberries, cherries and cranberries) are great because they contain lots of antioxidants. This is certainly true, but what does this mean exactly?
Strawberries and raspberries contain ellagic acid, and blueberries contain anthocyanidins. These selectively block the activity of at least two proteins (PDGF and VEGF receptors) that are essential to the development of cancer. This is great news because PDFG and VEFG receptors promote the formation of new blood vessels (angiogenesis) into the area surrounding the tumour in order to help the tumour obtain more oxygen and essential nutrients to further its growth and spread. Ellagic acid and anthocyanidins prevent this from happening.
Blueberries and cranberries contain proanthocyanidins, which are great antioxidants that have the potential to interfere with the different phases of tumour development.
Berries taste wonderful as a smoothie, in a salad or even on their own. The anti-cancer benefits of berries is just another added reason to be eating more berries!
If you’d like to sit down with me to discuss how I can help support you during your cancer journey, CONTACT ME HERE to set up a complimentary 15 min discovery call/meeting and we can get started.
What’s a discovery call/meeting? It’s where we get to know each other better to ensure that I’m the right practitioner for you and that you have the opportunity to ask your questions about Naturopathic Medicine before we move forward with an initial Naturopathic consultation.
Here are a few more posts about cancer that you might also be interested in:
- IV Vitamin Therapy
- Breast Cancer and Weight Lifting
- How Does Vitamin C Help with Cancer?
- Baby Bok Choy with Sesame & Ginger Recipe
- One Third of Cancer Caused by Lifestyle Factors
- The Wonders of Green Tea for Cancer Prevention
- National Colon Cancer Month
- Are Red Heads Really at an Increased Risk for Developing Melanoma?
- Béliveau R & Gingras D. 2006. Cooking with Foods that Fight Cancer. McClelland & Stewart: Toronto, ON.
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