3. Beans
The next time someone tells you you’re full of beans, take it as a health compliment. A Michigan State University study found that black and navy beans greatly lowered the prevalence of colon cancer incidence in rats. This is mostly due to the fact that if you consume a lot of these legumes, your levels of the fatty acid butyrate increase. In high amounts, these fatty acids stop any cancer cells you have from growing and multiplying. In another study in the journal Crop Science, dried beans were found to be highly potent in preventing breast cancer in rats.
An overlooked aspect of eating beans and how they help prevent cancer is to be found in their low glycaemic index, and how they stop your blood-sugar levels from spiking. This insulin control is critical because spikes and dips cause you to reach for sugar, refined carbohydrates, and processed food. Sugar is a corrosive that causes damage to cells in the long term, which can be cancerous.