How many foods and herbs are known to kill cancer? – By Dr. Holly

Dr. Holly
Dr. Holly
Dr. Holly

This is certainly not an exhaustive list – but it gives you an idea of how many different kinds of treatments there are that are NOT toxic to the body.  Big Pharma cannot make patent or make money off of these treatments, so you do not hear about them.

Let’s start with a compound your body makes naturally:  PQQ

Journal of Clinical Oncology:  PQQ outperformed Tamoxifen (gold standard in chemotherapy) by 50%

Tamoxifen side effects:  cataracts, strokes, blood clots, skin lesions, depression, other cancers

PQQ works by:

-Cutting off the energy supply to cancer cells – by blocking the uptake of glucose

– The worse the cancer, the more the compound worked

– Also inhibits the PARP enzyme – which prevents cancer cells from repairing their own DNA

– It even boosts the immune system’s capacity to help kill off cancer cells

Good food sources of PQQ:  fights cancer, provokes new mitochondria, provokes NGF

  • Japanese Natto
  • Protein: Eggs
  • Herbs: Parsley
  • Vegetables: Green peppers
  • Fruit: Kiwi, papaya

Or what about polysaccride beta glycans: 

  • More than 80 lab and clinical studies show that beta glucans kills cancer cells and protect healthy cells
  • They are known to strengthen the immune system and fight cancers
  • Boosts the body’s immune T cells (200%)– that kill cancer cells
  • Boosts the body’s NK cells (900%) – that kill cancer cells
  • Boosts the body’s macrophages (100%) – that swallow cancer cells
  • International Journal of Immunotherapy : study claims complete remission of cancer in over half the patients

Good food sources of beta glucans are:

  • a variety of mushrooms, ie., Red Reishi, Shiitake, Cordyceps,
  • some grains like oats

Terpenes: Carotenoids:  over 600 known carotenoids with over 50 in our diets.  Divided into 2 groups:  carotenes (beta carotenes and lycopenes) and xanophylls (lutein, zeaxanthin and beta-cryptoxanthin, astaxanthin).

  • a) University of Utah Medical School found that leutein is inversely associated with colon cancer; found in kale, dandelion, turnip, swiss chard
  • b) an Indian study found that carotenoid levels were lower in females with breast cancer; found in red fruit and vegestables (found in carrots and apricots)
  • c) Lycopene protects against prostate, cervical, breast, lung and digestive cancers; found in: found in red fruit and vegestables (tomatoes, watermelon, red pepers, papaya)
  • d) John Hopkins research found that beta carotenes were associated with reduced risk of breast, stomach, esophageal and pancreatic cancer

Terpenes: Liminoids: found in citrus fruit peels inhibit the multiplication of cancer cells by interfering with their DNA

Terpenes: Tocotrienols (alpha, beta, delta and gamma) and tocopherols inhibit breast cancer cell growth; found in sunflower seeds, chili and paprika powders, almonds, herbs like basil and oregano, dried apricots, olives, spinach

Flavonoids: reduce the risk of estrogen induced cancers by interfering with the enzymes that produce estrogen;

  • a) Flavoinoids: Anthocyanidins:  turn on apoptosis; prevent angiogenesis; found in real whole chocolate, blueberries, blackberries, blackcurrants, potato, fennel, banana, asparagus, chick pea and red clover
  • b) Catechins: (EC), (ECG), EGC) and EGCG) block angiogenesis in cancer cells;p found in whole chocolate, peachs, vinegar, kola nut, fresh acai

Isoflavones: regulate estrogen and therefore can be of help in estrogen driven cancers; found in various legumes, alfalfa,

Lignans found to be significantly lower in cancer patients; found in flax seeds, sesame seeds, broccoli, cabbage, apricots, strawberries

Organosulfurs: provide the sulfurs required in the phase II detoxification compounds.  Also provide the gluosinolates were are converted into indole-3-carbinol, isothiocyanates and thiosulfonates that both reduce cancers and turn on T4 cells which destroy the cancer cells).

Organic Acids:

  • a) caffeic acid: burdock, hawthorn
  • b) cinnamic acid; aloe, cinnamon (nutmeg, cloves, cardamom)
  • c) coumaric acid; tumeric
  • d) ellagic acid: apples, cherries, currants, guava, raspberries, strawberries (University of South Carolina found that they are anti-carcinogen, anti-mutagen and anti-cancert and prevent the destruction of the p53 gene)
  • e) ferulic acid: oats, rice
  • f) gallic acid: real whole chocolate, apricots, blackberry, tea, bearberry, mango
  • g) oxalic acid: spinach, rhubarb, tea & coffee
  • h) salicylic acid: spearmint blackberries, blueberries, raisins,
  • i) tannic acid: nettles, tea, berries
  • j) tartaric acid: apricots and apples


  • a) various amines like chlorophyll (chlorella, spirulina, hydrilla) detoxify carcinogens found in cooked meats


Here’s to your health!

For more information, contact: Dr Holly at

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