The SuperFoods Burger is designed to repair and rebalance body chemistry, enhance immune response, and give the body the tools it needs to defend itself from within against cancer and other diseases.
The SuperFoods Burger contains the top cancer fighting foods on the planet and a variety of nutrient dense and healing SuperFoods. Superfoods are natural, nutrient-rich compounds that contain high concentrations of essential nutrients with proven health benefits. The American Cancer Society and the American Institute for Cancer Research emphasize that getting cancer-fighting nutrients from foods like nuts, fruits, green leafy vegetables, and the SuperFoods is vastly superior to getting them from supplements or other sources. Food nutrients directly impact the mechanisms by which cancer cells grow and spread. The right nutrition can reverse a compromised immune system, which research shows is a major contributor to the development of cancer.
Black rice contains an abundance of antixoidants and phytonutients that effectively inhibit cancer cell growth. Black rice is also loaded with anthocyanins, the anxtioxidants that give certain foods their intense colors. Anthocyanin antioxidants deliver wound healing properties and multiple anti-cancer benefits, such as eliminating harmful free radicals and protecting against DNA damage that causes cancer. In one study, an anthocyanin-rich extract from black rice reduced the viability of several breast cancer cells and significantly suppressed tumor growth and angiogenesis. Other polyphenols in black rice include cyanidins and peonidins, which also have strong counter effects on cancer cell growth.
Quinoa is really a seed and a great source of complete protein, as it contains all eight essential amino acids. Quinoa is also rich in fiber, minerals, anxtioxidants and other bioactive compounds, including anti-inflammatory polyphenols, which studies have shown can reduce the risk of cancer, especially colon cancer. Researchers identified specific phenols in quinoa, particularly quercetin and kaempferol which have been shown to inhibit angiogenesis and cancer cell proliferation, as well as suppress inflammation. Quinoa saponins, also have anti-tumor activities and are sometimes used as an adjunct to chemotherapy to enhance its effectiveness.
Cruciferous vegetables — the group containing broccoli, cabbage, and cauliflower — may be particularly helpful in protecting you from cancer. Researchers have found that components in these veggies can protect you from the free radicals that can damage your cells' DNA. They may also shield you from cancer-causing chemicals, help slow the growth of tumors, and encourage cancer cells to die. They’re a tasty and healthy addition to your anti-cancer diet.
Cauliflower contains phytonutrients that cleanse the body of damaging free radicals, encourage production of enzymes that aid in detoxification, and even kill some cancer cells. Several dozen studies link cauliflower containing diets to cancer prevention, particularly with respect to bladder, breast, colon, prostate and ovarian cancer. Beta-carotene, quercetin, rutin, and kaempferol are among cauliflower’s key antioxidant compounds. This broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells.
Spinach is known as the "gold standard" of green leafy vegetables. Packed with lutein and vitamin E, both powerful antioxidants, spinach helps ward off cancer of the liver, ovaries, colon, and prostate. In addition to its vitamin and mineral content, spinach contains various carotenoids such as beta-carotene and lutein, as well as flavanoids such as kaempferol, and a variety of lignans, cholorphylls, and glycolipids with demonstrated cancer fighting properties. Spinach has also been shown to have anti-inflammatory, antioxidant, and anti-mutagenic properties. Japanese scientists found that certain glyconutrients in spinach inhibited normal cellular DNA destruction, cancer cell growth, and tumor growth. Several studies have also shown that dietary intake of spinach is associated with lower risks of various cancers.
Onions boost immunity and combat inflammation. Eating onions has been shown to reduce the risk of many types of cancer, including ovarian cancer. Onions are packed with natural cancer fighters, like apigenin, anthocyanin, myricetin and quercetin. Red onions are about 60 percent more potent than yellow or white, in terms of the amounts of cancer fighters. In research by Dr. Richard Beliveau, onions also scored in the 90 percent range for inhibiting growth of colon, brain, prostate, and breast cancer cells.
Garlic for centuries has been used to fight off the top two killers in America today: cancer and heart disease. Like a captain of an army, garlic has the power to kill dangerous viruses, bacteria, parasites, and cancer cells according to the University of Maryland Medical Center. Garlic is anti-bacterial, anti-microbial, anti-inflammatory, anti-coagulant, antiseptic and anti-fungal. Garlic also acts as a fuel for probiotics as well as supporting a strong immune system to ward off colds, flu and other more serious infections.
Garlic is a valuable source of antioxidants which protect cells from free radical damage, making it important in slowing down the aging process. Antioxidants protect against pollutants and fight off toxins that can harm our immune system.
Several large studies have found that those who eat more garlic are less likely to develop various kinds of cancer, especially in digestive organs such as the esophagus, stomach, and colon. Ingredients in the pungent bulbs may keep cancer-causing substances in your body from working and they may keep cancer cells from multiplying. Mince garlic 10 minutes before cooking to increase its cancer fighting potential.
Garlic cloves also contain diallyl sulfide, an anti-cancer component which exerts potent preventative effects against skin, colorectal and lung cancer. Components of garlic have also shown the ability to kill leukemia cells. Garlic’s main anti-cancer mechanism is that it dramatically increases Natural Killer (NK) cell activity.
Low in fat and calories, and high in vitamin C, pepperoncini peppers help promote weight loss and reduce your risk of developing high cholesterol and related problem like buildup of plaque in your arteries. Pepperoncini are also high in cancer-fighting Vitamin C, but hot peppers provide the real cancer fire power through their active ingredient, capsaicin. According to cancer researcher Dr. Michael Freeman, when capsaicin binds to a cancer cell membrane, the cell responds by killing itself. Capsaicin has been found to kill cancer cells without harming healthy cells. One study found that capsaicin killed laboratory-grown lung and pancreatic cancer cells by attacking the tumor cells’ source of energy and triggering apoptosis. Pepperoncini peppers are also rich in antioxidants which help to prevent chronic disease, contain anti-aging properties, promote development of new cells, and strengthen the immune system.
For years coconut has taken the blame for containing saturated fat. But, recent research is proving that certain types of saturated fat are actually good and can help your body burn fat and lose weight!
Coconut is rich in fiber and contains healthy fats called medium chain fatty acids (MCT’s). These types of fatty acids produce a whole host of cancer-related health benefits, including antioxidant protection, improved digestion, stablilized blood sugar levels, reducing cholesterol, healthy cell growth, hormone regulation, thyroid support, weight management, and immune protection.
Coconut also improves digestion as it helps the body absorb fat-soluble vitamins, calcium and magnesium. It’s a powerful aid to your immune system and can fight off bacteria, viruses and fungal overgrowth such as candida. When buying coconut oil, make sure to get “unrefined” and organic when possible.
CHIA AND FLAXSEEDS
Among the most powerful anti-cancer foods are flax and chia seeds, which are a rich source of lignans. Lignans have anti-estrogenic effects that inhibit cancer cell growth.
Originally grown in Mexico, Chia seeds were highly valued for their medicinal properties and nutritional value. Most health food doctors agree that Chia is one of nature’s true superfoods and richest source of antioxidants. Antioxidants speed up the skin’s repair systems and fight the production of free radicals that can damage molecules in cells and contribute to ageing and diseases like cancer. Chia seeds deliver maximum nutrients with minimum calories and promote digestion and detox of the body. Chia is also super high in fiber, providing nearly 11 grams per ounce. One serving can provide the recommended fiber intake for the day, which is great for the body’s ability to detoxify and cleanse itself. Chia seeds also rank among the top plant based sources of protein. This is another reason this superfood is great to consume for those trying to put on lean muscle, burn fat, and balance blood sugar levels.
Various studies suggest these super seeds have anti-cancer properties. The Memorial Sloan-Kettering Cancer Center found that chia seed oil appears to reduce tumor growth and metastasis by inhibiting mitosis, which is the replication of cancer cells. They have even been linked to prevention and healing of diabetes and can also prevent premature again.
Chia seeds are rich in alpha lineic acid (or ALA) which is an Omega-3 fatty acid. Recently the Journal of Molecular Biochemistry discovered that ALA was found to induce apoptosis in both breast cancer and cervical cancer cells, without damaging non-cancerous cells. Apoptosis is the body's natural way of getting rid of damaged or useless cells, but this mechanism is typically faulty in cancer cells, allowing them to grow uncontrolled.
Foods like flaxseeds, hempseeds, and soybeans supply a good amount of ALA, but chia seeds are the richest plant-based source of this essential fatty acid. Studies show that ALA and lignin-rich foods also reduce the risk of hormone-related cancers.
Flaxseed is a similar super food to chia and are rich in omega-3 and antioxidants. A study done at Duke University suggests that flaxseeds may stunt tumor growth and support the body in detoxification. It’s high in fiber and low in carbs, making it great for dieters who want to feel full for longer. High in B vitamins, magnesium and manganese, these tiny seeds counter inflammation, a key contributor to arthritis and other debilitating diseases. Flaxseeds are the richest source of plant lignans, having about three times the lignan content of chia seeds. Flaxseeds are clearly super foods and offer powerful protection against breast cancer. Another interesting study on flax followed women for up to 10 years and found a 71% reduced risk of breast cancer mortality.
Flaxseeds are also a major dietary source of the immune-boosting omega-3 fatty acid known as alpha-linolenic acid. Daily consumption has been shown to slow the growth of breast and prostate cancer, in part because flax helps to modify hormone levels which feed these hormone-dependent cancers.
Olives (Olive oil)
Recent studies have suggested that compounds found in olives could be useful as anti-cancer weapons. Olives and their oil contain particularly high concentrations of phenolic antioxidants and abundant anti-cancer agents like lignans. Numerous studies have shown that antioxidant compounds can activate DNA repair and hinder the transformation of normal cells into cancerous cells. Such compounds were also discovered to induce apoptosis in cancer cells. Cold-pressed extra virgin oil has the highest amounts of these biologically active components. Polyphenols in extra-virgin olive oil also work against breast cancer cells.
Turmeric is a true Superfood as it has been shown to have remarkable anti-inflammatory and healing properties. Inflammation sounds trivial, but it is a common cause of arthritis and other degenerative diseases. Turmeric comes out on top for reducing inflammation, oxidative stress, and aiding in muscle and joint recovery.
Tumeric is considered the king of spices when it comes to dealing with cancer as it contains a rich dose of a cancer fighting compound called curcumin, which has been found to help diabetes, cancer prevention, reduce Alzheimer’s risk, slow aging, boost immune system, fight infection, and reduce inflammation. According to the American Cancer Society, curcumin promotes apoptosis (programmed cancer cell suicide) and can inhibit many types of cancer cells. Curcumin also protects against prostate and colon cancer and has been clinically proven to retard and slow the growth of cancer cells causing melanoma, brain tumors, pancreatic cancer and leukemia.
Amazingly, turmeric has an ORAC score of 159,277. The Oxygen Radical Absorbance Capacity (ORAC) score measures the antioxidant and chemical levels of food. Those ingredients found to have high scores are best able to eliminate harmful free radicals which the body naturally produces daily just by breathing and living. Turmeric is also a key superfood for muscle building and has been shown to accelerate the healing process, improve blood flow, lower stress levels, and make the brain sharper, improving focus.
Oregano has one of the highest antioxidant activity ratings. A phytochemical in oregano, carnosol, has been evaluated for its anti-cancer property in prostate, breast, skin, leukemia, and colon cancer with promising results. Biologists at the United Arab Emirates found that oregano exhibits anti-cancer activity by encouraging cell cycle arrest and apoptosis (cancer cell suicide). Components in oregano may help slow down or prevent the progression of cancer in patients with breast cancer. In colon cancer cells, oregano extract has been shown to lead to growth arrest and cell death in a time-dependent manner.
Parsley has a variety of nutrients that protect against cancer. It is rich in antioxidants like Vitamin C, beta-carotene, and quercetin, but also contains less well known flavonoids like apigenin, luteolin, and chrysoeriol. Apigenin, abundant in parsley, has been shown to interfere with cancer cell proliferation, exhibiting strong anti-tumor properties. The flavonoid luteolin in parsley has a chemopreventative action by reducing the effects of carcinogenic compounds. Parsley’s volatile oils have been shown to inhibit tumor formation in animal studies and make it chemoprotective in neutralizing carcinogens.
Source: We Are Super Foods LLC