The Powerful Cancer-Fighter You Can Grow In Your Front Yard

The mainstream oncology informs that the second cancer killer in America is colon or colorectal cancer. However, numerous people who have suffered from this type of cancer have survived by using different alternative therapies.

One of those people and a living example is Chris Wark. He has shared his experience on his website Chris Beat Cancer, and encourages all cancer survivors who have used other therapies than chemo, radiation, and surgery to share their successful stories as well.

As with other things, in this case as well the best method against colorectal cancer is its prevention in the first place. To this end, people should exercise moderately, and avoid the standard US diet. Another important thing is to try and avoid the stress that the modern busy life poses.

Despite all of this, there is a food that is able to prevent this type of cancer. This is a food that has a number of positive impacts, which has also been proved in vivo and in vitro studies. We are talking about purple potatoes.

THE PURPLE COLOR

Purple potatoes are abundant in anthocyanins, which are also responsible for their color. These are also the compounds responsible for the destroying of the stem cells of colon cancer. That is the most important thing, taking in consideration the fact that these cells are in fact the mothers of other such cells.

Frequently, cancer stem cells become resistant to the traditional oncology treatments, which leave them free to produce other cancer cells. This is what causes reoccurrence of cancer that has been previously treated with chemo or radiation.

The Penn State University has conducted a study in which the researchers wanted to show and prove their belief that anthocyanins help in the fight against cancer stem cells, by using baked as oppose to raw purple potatoes. They have carried out in vivo and in vitro studies which included extracts from baked purple potatoes and these studies showed that the growth of the tumor was successfully reversed.

According to Jairam K.P.Vanamala from the Department of Food and Science in Penn State University, scientists should compare the cancer stem cells with the roots of weeds. In his words, one can cut the weed, but if they leave the roots, the weed will keep on growing and reoccurring. Very similarly to this, if one does not remove the cancer stem cells, they leave a chance for the cancer to grow and spread again.

The organic purple potatoes can be found in the majority health food stores. These potatoes originate from Peru, and what’s best about them is the fact that they have not been genetically modified by Monsanto or any other company of their branch. Purple potatoes are not recommended for baking, as they are too small, so you should prepare them by boiling and mashing them with sea salt and organic butter.

Take the purple potatoes and cut them into small pieces. Then, boil them and prepare a tasty potato salad using a homemade mayonnaise or a mayonnaise that does not contain soy or canola oil. Anthocyanins are also present in tart cherries and plums, which is not surprising taking in consideration their color. These fruits are best to be consumed raw, and you can even add the tart cherries into the potato salad.

RESISTANT STARCH

This starch is a kind of starch that is not being swiftly digested to produce sugar. This resistant starch disappears when cooked, but once it cools off, it returns. You can get this starch from white and purple potato salads, as well as from peas and pastas, but only after they have been refrigerated and then consumed at a room temperature.

Purple potatoes contain high amounts of resistant starch, thus contain the powerful antioxidant and tumor fighter – chlorogenic acid. This acid is mostly concentrated in raw or cooked starchy foods which have been refrigerated and then eaten at a room temperature.

A researcher and expert on food, Janine Higgins, from the University of Colorado, the School of Medicine, explains that resistant starch is found in green bananas, peas, beans, and other legumes, as well as in some cooked and cooled starchy foods including pasta salad or sushi rice. Once you heat these foods, the resistant starch will disappear; but, once you cool them, it returns, meaning that you should consume these foods at a room temperature or below. If you consume these foods in an adequate way, you can utilize this beneficial starch that is able to destroy pre-cancerous bowel cells.

This was one of the ways for one to reduce their risk of colon cancer development, but the salad with purple potatoes and tart cherries represents a double blow against colorectal (colon) cancer.

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