Lung cancer symptoms & prevention using Super food

What are some foods that reduce the risk of lung cancer? But wait, is it worth taking the time to check out these foods if you don’t smoke? After all, isn’t lung cancer a smoker’s disease? Hardly.

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In fact, the majority of people who will develop lung cancer in 2016 are non-current smokers, meaning they have either quit smoking (former smokers) or never smoked in the first place. There are more non-smoking women who die from lung cancer each year than non-smoking and smoking women combined from breast cancer. And even though you may have heard optimistic reports that lung cancer is declining, the news isn’t all so good. Lung cancer is increasing significantly for one group: young, never-smoking women. There are many risk factors for lung cancer, some of which are avoidable, but that doesn’t mean you have to hide in a bubble. There are actually some things you can add to your life to reduce your risk. Certainly, exercise has been shown to make a difference, but what you put in your mouth is important as well. A diet rich in fruits and vegetables appears to have a protective role against the development of lung cancer. If you have not had cancer, check out these foods and nutrients that may lower your risk of lung cancer. If you already have lung cancer, don't stop here. Nutrients that may help prevent lung cancer might still be important, and in fact, some of the treatments for lung cancer can increase the risk of developing a second cancer. But if you're really looking for foods that will help you today, check out these lung cancer-fighting foods which may help halt tumor growth or enhance the effects of cancer treatment.

Apples
A large study published in PLOS One found that the dietary intake of flavonoids – abundant in apples – was inversely proportional with lung cancer risk. In other words, more was better. The intake of total flavonoids, flavonols, flavones, and flavanones, as well as the flavonols quercetin and kaempferol was significantly associated with a decreased risk of smoking-related cancer. For those who have never smoked, one of these compounds, called flavanones, also lowered risk. While the entire apple is rich in these compounds, they are especially plentiful in the skins, so you may want to leave the peeler in the drawer. Since apple skins are included in making apple cider, this may be a better choice than apple juice if you wish to consume your apples in liquid form. Add an apple a day to try keeping the oncologist away.

Garlic
In the past, it was thought that garlic had anticancer effects based on what researchers found in animals and the lab. Recently, a study in China found that people who consumed raw garlic two or more times per week dropped their risk of lung cancer by 44 percent. The key may be eating garlic raw, as the compound diallyl sulphide, thought to be responsible for these effects, is greatly decreased by cooking or pickling. Garlic has been looked at for a possible role in health for treating high blood pressure, reducing cholesterol, and even warding off the common cold.

Broccoli
Cruciferous vegetables like broccoli pack a big punch in the cancer reduction armory.