Image Credit: Emily Rachel Hildebrand / Flickr. This image has been modified.

Foods that May Block Cancer Formation

More than 85% of breast cancers are sporadic and attributable to long-term exposure to environmental carcinogens, such as those in the diet, through a multistep disease process progressing from non-cancerous to pre-cancerous to malignant stages. How can we interrupt this process?

The chemical carcinogens formed in chicken, fish and other meats during cooking that I profiled in my last two posts Estrogens in Cooked Meat and Avoiding Cooked Meat Carcinogens are so effective at transforming normal human breast cells into breast cancer cells that researchers have used it as a model of cancer formation to test out various plant-based interventions. Visualize the Jekyll to Hyde breast cancer transformation here.

For example, three recent meta-analyses (compilations of individual studies) reviewing all the epidemiological (population-based) evidence concerning green tea consumption and breast cancer risk concluded that green tea consumption may be protective. Well, now researchers can put it to the test. See my 3-min. video Cancer, Interrupted: Green Tea to see what green tea can do to block the transition towards breast cancer caused by the cooked meat carcinogens.

More on the chemicals formed by exposing mammal/fish/bird muscles to high temperatures:

Any other feats green tea can pull off? See Treating Genital Warts With Green Tea and Treating Gorlin Syndrome With Green Tea.

Might white tea work even better? See Antimutagenic Activity of Green Versus White Tea.

Any other plants that might be able to smack on the cancer kibosh (besides broccoli of course: DNA Protection from Broccoli and Broccoli Versus Breast Cancer Stem Cells)? What about garlic? Watch my 4-min video Cancer, Interrupted: Garlic & Flavonoids to find out.

Should garlic be raw or cooked? See How can I preserve the anti-cancer effects of cooked garlic? I’ve previously profiled garlic in #1 Anticancer Vegetable (make sure to also watch its “prequel” Veggies vs. Cancer). 

Other foods that may protect DNA include kiwifruit (Kiwifruit and DNA Repair), cruciferous vegetables (DNA Protection from Broccoli), leafy vegetables (Eating Green to Prevent Cancer), and plants in general (Repairing DNA Damage).

What other dietary changes should we consider after a cancer diagnosis? See:

-Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my videos for free by clicking here and watch my full 2012 – 2015 presentations Uprooting the Leading Causes of Death, More than an Apple a Day, From Table to Able, and Food as Medicine.


Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.

10 responses to “Foods that May Block Cancer Formation

Comment Etiquette

On, you'll find a vibrant community of nutrition enthusiasts, health professionals, and many knowledgeable users seeking to discover the healthiest diet to eat for themselves and their families. As always, our goal is to foster conversations that are insightful, engaging, and most of all, helpful – from the nutrition beginners to the experts in our community.

To do this we need your help, so here are some basic guidelines to get you started.

The Short List

To help maintain and foster a welcoming atmosphere in our comments, please refrain from rude comments, name-calling, and responding to posts that break the rules (see our full Community Guidelines for more details). We will remove any posts in violation of our rules when we see it, which will, unfortunately, include any nicer comments that may have been made in response.

Be respectful and help out our staff and volunteer health supporters by actively not replying to comments that are breaking the rules. Instead, please flag or report them by submitting a ticket to our help desk. is made up of an incredible staff and many dedicated volunteers that work hard to ensure that the comments section runs smoothly and we spend a great deal of time reading comments from our community members.

Have a correction or suggestion for video or blog? Please contact us to let us know. Submitting a correction this way will result in a quicker fix than commenting on a thread with a suggestion or correction.

View the Full Community Guidelines

  1. Dr. Gerger’s posts on the adverse health effects of cooking meat seem to focus on cooking “muscles,” but I wonder if the same problems arise cooking other animal parts, i.e., liver, organs, etc. Might there be something different about cooking muscle tissue that other organ meats do/do not have? Could low heat cooking of a 100% grass fed, no hormone cow’s liver, say, be ok? Or say boiling bones from a similarly well-raised animal to make a stock?

      1. Not really. I don’t enjoy meat and have no taste for liver, trust me on that; I’m just curious what the science would say since the term “muscles” was all that was specifically mentioned in Dr. Gerger’s videos summarizing the several research papers.

    1. Liver for example, is the store house for toxic metals in the body. I learned this when I gave my first German Shorthair Pointer liver because it made her coat glow, her hair was soft and silky. Soft and silky fur is not something that German Shorthair Pointers are know for, but I attributed it to her diet. However, the downside of that liver, was she died of a cancer of the cells that line the blood vessels..whatever it was called. This was the first and last time I had ever fed liver to my pets. And, to think, my mother forced my brother and I to eat liver as children.

        1. Umm… Sorry to have to mention this, but have you looked ^up^ recently? Even grass is being polluted by aluminum, barium, etc from chemtrails. See “What in the World are They Spraying?” on youtube. I still would eat LOW on the food chain, rather than eat animal organs that filter toxins. This poor planet.

    2. In the book,”The China Study” by T. Colin Campbell, PhD and Thomas M. Campbell II, MD, their research found that if a person eats 4 oz. of
      animal proteins, cancer will grow at a slower rate than if someone at 8 oz. of animal proteins. Another study was done with 2 oz.. of animal
      proteins and the cancer slowly disappeared. One more was done on an all plant based proteins and the cancer disappeared at a much faster rate.
      It’s important to detox, then you have to go to a 100% Holistic/Alkaline diet. No sugar. Sugar feeds infections and feeds cancer.

  2. I’m always annoyed when I read a headline that says “This (insert favorite food name here) MAY prevent (insert favorite disease here)” or “Eating so & so MAY cure cancer”, etc.

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This