Gillian McKeith's Food Bible (121 page)

Meat. Eating a meat-free diet is believed to be beneficial. Female
vegetarians have lower estrogen levels than meat-eaters, so this could be one of the reasons for lower incidence of breast cancer. In addition, charred meat contains cancer-promoting compounds, as does nonorganic meat, which would have been treated with artificial hormones and growth factors. Good vegetarian sources of protein include tofu, beans, whole grains, quinoa, nuts, seeds, and plain live yogurt (with no added sugar).

Foods high in saturated fats such as fried foods and red meat.

Dairy products such as cow’s milk and cheese.

Foods that contain trans fats such as hard margarine, cookies, cakes, and chips.

HERBS

Milk thistle supports liver function and may reduce the growth of breast cancer cells.

Siberian ginseng may help the body to recover from chemotherapy and radiation therapy more quickly.

Echinacea, red clover, and astragalus all help to support the immune system.

Polyphenols (antioxidants) in green tea have been associated with a reduced risk of several types of cancers, including breast cancer.

SUPPLEMENTS

Beta-carotene, buffered vitamin C (look for vitamin C combined with a mineral like magnesium ascorbate or calcium ascorbate, as ascorbic acid is harsh on the digestive tract), vitamin E, and selenium are all antioxidant nutrients that help protect the body against cancer-forming agents.

Vitamin B complex. B vitamins help to boost energy levels.

Vitamin D. This may help to curb the development of breast cancer.

Coenzyme Q10. This is produced naturally in the body, helps cells to produce energy, and acts as an antioxidant. It also stimulates the immune system.

Calcium D-glucarate. Studies suggest that this compound lowers estrogen levels in the body, an effect that may reduce the risk of breast cancer.