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.

Isothiocyanates, chemical compounds found in cruciferous vegetables such as broccoli, Brussels sprouts and watercress are able to kill cancer cells that have become resistant to chemotherapy drugs, according to the Free Radical Research Group research team from Christchurch School of Medicine and Health Sciences, University of Otago.

Basically, isothiocyanates drive cancer cells, and the protein Bcl-2 that seems to aid cancer cells in surviving, to apoptosis or in more descriptive terms -- a self-destructing suicide. The researchers are hoping this discovery might lead to the development of cancer-fighting drugs derived from isothiocyanates.

In the meantime, as they work on better cancer-fighting drugs based on beneficial chemical compounds found in foods, it won't hurt us to eat more veggies. Okay, except for the current recall of E. coli contaminated spinach. Right now, don't eat your spinach.

While the study suggests that not all cruciferous vegetable are equal in the ability to kill cancer cells, and specifically refers only to broccoli, Brussels sprouts and watercress -- other cruciferous vegetables include arugula, cauliflower, cabbage, Bok Choy, rutabaga, Chinese cabbage, Daikon, radishes, turnips, kohlrabi, kale, and turnip, mustard and collard greens.

Watercress is one of the richest sources of dietary phenylethyl isothiocyanate (PEITC). PEITC has been shown to inhibit phase 1 enzyme activation. Effectively it stops potential carcinogens becoming carcinogenic. Watercress is a member of the cruciferous vegetable family that includes broccoli, kale and mustard greens. Watercress leaves are tiny and glossy green with a peppery taste and pack a powerful punch of cancer fighting agents especially cancers related to smokers like lung and esophageal. This simple salad is packed full of nutrients and vitamins and is easy to prepare. As always remember to buy organic products when you can.

Vicki's Watercress and Orange Salad
1 Bag or bunch of watercress rinsed well and patted dry
1 bunch of fresh asparagus cut in 1" pieces
2 cups orange wedges peeled
1/2 cup craisins (dried cranberries)
1/4 cup sliced almonds

Vicki's Simple Citrus Dressing:
1/4 Cup orange juice
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
2 tablespoons honey

In a small bowl combine all the dressing ingredients and chill for 5 minutes. Blanch asparagus in boiling water for 3-5 minutes keeping it crisp but a little tender. Drain and rinse in cold water. In a large bowl mix the watercress orange wedges, craisins, and asparagus and toss with the dressing. Sprinkle the sliced almonds on top and serve immediately.