Cancer
Nutritional Therapy Recommendations - Part One

Herbal Tea
Red Clover, Burdock, Chaparral, and Pau D’ Arco
Simmer a handful of these herbs each morning in 3 cups of boiling water.
Have 1 cup three times daily.

Cruciferous Vegetables
Vegetables in the cabbage family (cruciferae) contain high amounts of anti-cancer constituents called indoles and isothiocyanates. They are also high in vitamins A, C, E, beta-carotene, anti-carcinogenic minerals and fiber. Best if they are cooked.

Dark Leafy Green Vegetables
Dark green leafy vegetables are high in chlorophyll and other anti-carcinogenic compounds and should be eaten daily, in both raw and cooked forms. This is a place to include herbs, such as dandelion, chicory, chickweed, malva, watercress, nettles, and mustard greens. In addition, romaine lettuce, arugula, and spinach are valuable.
Garlic and Vegetables in the Onion Family
In preparing dark leafy green vegetables, one can add chopped garlic, which is high in anti-carcinogenic sulfur compounds, including allicin. Other foods that contain similar compounds to a lesser extent include onions, leeks, chives, and shallots.

Fruits
Apples, grapes (with the seeds), apricots and especially apricot seeds, peaches, and berries all have powerful anti-cancer properties. They also tend to have a stronger cooling or anti-inflammatory effect, so they are best eaten in the season and climate in which they naturally occur. Frozen is the next best choice when in season, local is not available. Citrus peel contains D-limonene, which has powerful anti-cancer properties. It has been used in trial in England as a monotherapy for individuals with pancreatic and large-intestine cancer. Always use organic unsprayed citrus fruits, especially if you are going to use the peel. Orange, tangerine, or lemon rinds make a zesty condiment when grated into soups, salads, and sauces. They are also very beneficial for digestion and assimilation, which is very important especially during cancer therapy.