Foods to Fight Cancer: Essential Foods to Help Prevent Cancer

Discover the facts behind reducing your risk of cancer with cancer-fighting foods in this informative and visual guide supported by the latest cancer research.

With more than 700,000 copies sold worldwide, Foods to Fight Cancer explores the link between diet and cancer with information backed by the scientific community. Written by internally recognized experts Richard Béliveau, Ph.D., and Dr. Denis Gingras, you will learn how to eat well to be well and reduce your risk. Updated and expanded to include the latest oncological research, this guide reveals how using simple dietary changes and preventative nutrition with everyday foods that are scientifically proven to contain anticancer properties work in your body to fight and prevent cancer.

With more than 100 charts, tables, and diagrams that clearly explain the facts and science behind nutrition and debunk popular myths surrounding certain foods, Foods to Fight Cancer is an essential book for anyone looking to improve their health, to have a healthy remission, to begin cancer prevention, or to support a loved one going through treatment.

Adhering to recommendations from the World Cancer Research fund, Foods to Fight Cancer is a vital read that details serious dietary and lifestyle changes for the good of your health.

Dr Richard Beliveau, PhD in Biochemistry, is a leading authority in cancer research. He is director of the Molecular Medicine Laboratory and holder of the Claude-Bertrant Chair in Neurosurgery at the University of Montreal Hospital Centre. He has authored over 240 peer-reviewed medical papers, as well as the best-selling Foods to Fight Cancer.Dr Denis Gingras, PhD in Psychology, has worked for years at the forefront of science and literature. He spent 15 years working as a cancer researcher in the Hematology-Oncology Department of Sainte-Justine Hospital in Montreal, during which time he and co-wrote Foods to Fight Cancer, inspired by research into the cancer-preventative potential of molecules found in certain vegetables.