The conventional wisdom (?) of cancer researchers is that there is absolutely no connection between eating (or not eating) certain foods and taking (or not taking) dietary supplements. As a matter of fact, Dr. Daniel W. Nixon, the president of the Institute for Cancer Prevention in New York, said, "Vitamins and minerals are probably more or less worthless as far as cancer prevention is concerned." Horse feathers!

There is not nearly enough information available about the cause of OR the prevention of cancer for anybody to make that kind of sweeping (and dismissive) statement.

Most cancer researchers will tell you that cancer has everything to do with vitamins, minerals, foods, and nutrition, and they'll tell you that many of the cancers we see today are caused by cancer-causing food ingredients like sodium nitrate, hydrogenated oils, MSG, artificial food colors, and all kinds of chemical preservatives.

So the question is, if there are cancer-causing ingredients in the foods that we eat, might there not also be cancer risk-reducing substances as well? The answer is a qualified "yes." The fact is that you can increase the intake of foods, vitamins, minerals, and herbs that are known to reduce the risk of cancer, but if you don't eliminate or at least greatly reduce the intake of cancer-causing food additives and preservatives, there will be no benefit gained.

Some foods that reduce the risk of cancer and even help to cure cancer include garlic, onions, broccoli, cabbage, berries, cauliflower, any of the sprouts, green food concentrates like wheat grass, barley grass, and others, cereal grasses, super foods like chlorella and spirulina, unsaturated oils, and many medicinal herbs. These foods and supplements all fight and even prevent cancer by supporting a healthy functioning of our immune systems.