A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone related cancers like breast, prostate, cervix, and ovarian cancers. Vitamin C is your body's first and most effective line of antioxidant protection. Vitamin C protects cell structures like DNA from damage and it helps the body deal with environmental pollution and toxic chemicals. Vitamin C enhances immune function, and it inhibits the formation of cancer causing compounds in the body (such as the nitrosamines, chemicals produced when the body digests processed meats containing nitrates).

Dr. Douglas Brodie states in the book, Alternative Medicine Definitive Guide to Cancer, "Each one of us produces several hundred thousand cancer cells every day of our lives. Whether we develop clinical cancer or not depends upon the ability of our immune systems to destroy these cancer cells. That's because cancer thrives in the presence of a deficient immune system."

Here is a list of foods high in vitamin C. Adding these foods to your daily diet will help boost your immune system which will aid you in fighting off many diseases as well as cancer.
Fruits and vegetables are both high in Vitamin C. The highest are papaya, raw red and green peppers, oranges, cantaloupe, broccoli, cauliflower, strawberries, Brussels sprouts, baked potato, cabbage, green peas, kiwi fruit, and kale.

There are a few good vitamin C supplements on the market but one that I particularly am using at present to super charge my immune system is Emergen-C Super Energy Booster which has 1,000mg of vitamin C along with vitamin B and 32 mineral complexes.

Many studies show that a regular diet of soy can reduce the risk of cancer and heart disease. Regular consumption of soy protein-containing foods and beverages may reduce the risk of breast cancer in women up to 22 percent. Soy also helps reduce cholesterol which is great for the heart. Studies also show that adolescent soy intake may be related to a lower risk of developing breast cancer later in life. So here is a fun recipe that even the children will love.

Vicki's Tofu & Veggie Tacos
3 Tbsp. olive oil
2 small zucchini, halved lengthwise and cut into 1/4" slices (about 2 cups)
1 cup sliced white button mushrooms
2 carrots, coarsely shredded
1 small chopped sweet onion
1/4 cup chopped sweet green pepper
1 tbsp. minced garlic
6-oz. can of tomato paste
3/4 cup water
1 tbsp. chili powder (or to taste)
1 tbsp. hot pepper sauce (I prefer Valentina hot Mexican sauce))
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. Extra Firm Tofu, cut into 1/2" cubes (let sit in strainer for 15 minutes so that water will drain out)
3 plum tomatoes, cut into 1/2" cubes
12 taco shells
1/2 cup fresh chopped cilantro
Shredded romaine lettuce for topping 

Heat olive oil in large, nonstick skillet over medium-high heat and add the onion, sweet green pepper, and garlic and saute for about 2 minutes stirring frequently. Add zucchini, mushrooms, and carrots and cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes. Meanwhile, combine tomato paste, water, chili powder, hot pepper sauce, cumin and pepper in a small bowl and add the mixture to the skillet. Gently stir in the tofu cubes and plum tomatoes and reduce heat to low and cover. Let it simmer for about 5 minutes.

Heat Taco shells in oven following package heating instructions.
Spoon about 1/2 cup of mixture into each of the taco shells and top with fresh chopped cilantro and shredded Romaine lettuce. You can add a small amount of shredded cheese to each taco for the children and the child at heart.