Raw garlic shows great potential as a cancer-fighter, however cooked garlic has been shown to lose its cancer fighting properties. So, get in the habit of crushing/mincing/chopping your garlic first, then go about preparing the rest of your recipe. Allowing the crushed garlic even ten minutes to rest enables the garlic to hold on to its anti-cancer properties through cooking.
Cooking meats or fish on high heat produces carcinogenic compounds called HCAs (heterocyclic amines). HCAs have been proven in laboratories to cause cancer. This is true for red meats, chicken, and fish. It is not true for fruits and vegetables as they do not produce HCAs. However if you do grill meat or fish, do not place it directly on the grill. Rather place it on a piece of foil that has a few holes poked in it. Cook it slowly over a low heat and use smaller portions. Use a less fatty piece of meat or fish and never char or burn it.
Recent studies have shown that the longer you cook it the better. Longer cooking increases antioxidants and unleashes a phenolic compound called ferulic acid, which provides health benefits, such as battling cancer. Ferulic acid substantially increases after sweet corn is cooked at high temperatures and by cooking it at the same temperature over a longer time.
Dextrose, Fructose, Fruit juice concentrates, Glucose, Honey, Lactose, Maltose, Molasses, Sucrose, Sugar (both white and brown), Syrup (both corn and maple) are to be avoided or used in limited amounts. If you do indulge in these, try to have them with some protein, fat, or fiber. When eaten along with protein, fat, or fiber, simple sugars are processed in your body in a more healthful way and produce less insulin.
The Brassica vegetables, which are broccoli, Brussels sprouts, cauliflower and green cabbage, have been proven to help fight cancer, but new studies have found that boiling seriously depletes these vegetables of their cancer fighting properties. A better way of preparation would be steaming, stir frying, or microwaving them. Green beans, beets, and garlic have been found to keep their antioxidant levels after most cooking methods, and artichokes were found to be the only vegetable that retained its high antioxidant level during all the cooking methods.
Statistical research currently indicates that one in every two children born today will get cancer in their lifetimes. A significant amount of research now also shows that certain foods can help prevent cancer and certain other foods can help cause cancer. Only a small percentage of cancers are genetic in nature and many cancers can be prevented with a proper diet and exercise.