Fermented vegetable juice is recommended especially to balance the Microbiome and acid-alkaline ratio. Carrot, celery, red beet, potatoes, black radish, sauerkraut are some of the fermented juices I suggest for my patients.
In one of my books, “Health and Disease Begin in the Colon - Featuring Professor Serge Jurasunas Natural Medicine,” I have included 10 varieties of healthy soups for detox, but also an excellent dish for cancer patients.
Red beet is one of my favorites to mix with carrot juice. Red beet is probably one of the most powerful vegetables that help combat cancer. Not only is red beet rich in minerals with a high level of potassium and manganese, vitamin C, zinc, and selenium (both activate the immune system), phosphorus, and magnesium for the brain and nervous system.
Added in are important amino acids which especially contain a substance known as betanin, which has chemopreventive abilities against cancers, such as breast, colon, and prostate. Also, red beet is a strong detoxifier and supports the liver. Red beet combats anemia and can be used in juices for cancer patients that frequently suffer from anemia.
Among the variety of anticancer food studies by researchers, broccoli and watercress seem to have a top position. Broccoli and broccoli sprouts contain a large amount of sulphoraphane, a natural compound that has been proven to possess anticancer activity especially to destroy breast cancer stem cells (usually responsible for disease recurrence). More studies in vitro and in vivo have demonstrated this effect. However, broccoli sprouts contain up to one hundred times more sulforaphane than regular fully-grown broccoli. For instance, sulphoraphane has the ability to induce apoptosis and cell cycle arrest associated with the regulation of many molecules.
Figure 5: Food as Medicine