You Can STOP Ovarian Cancer – Here’s How

Dear Reader,

September is Ovarian Cancer Prevention Month.

Now, I have to admit… I’m not generally one to recognize these monthly fads.

But this one is different. Because ovarian cancer is something that we don’t talk about very often – and we should.

It’s the fifth-leading cause of cancer deaths among women. More than half of the women who are diagnosed with ovarian cancer every year die.

One of the reasons why it is so deadly because it doesn’t have many symptoms until it’s already far along, making this silent killer much hard to treat successfully.

This makes preventing this cancer extremely important.

And that’s why today I want to share with you three specific nutrients that can help lower the risk of this aggressive form of cancer.

According to the American Association for Cancer Research, women with the healthiest diets have the lowest risk of ovarian cancer.

Of course, with today’s fad diets, pop-up health gurus, and ever-changing government guidelines, defining exactly what a “healthy diet” looks like can become a lot more complicated than it needs to be.

I like to keep it simple. Avoid processed foods, eat plenty of organic, whole foods, and make sure you spend plenty of time in the sun.

In addition, there are a few specific compounds have been shown to have especially potent effects against ovarian cancer.

The first is ginger.

Ginger literally destroys ovarian cancer cells. In fact, it’s been shown to kill ovarian cancer cells better than the typical chemo drugs used to treat ovarian cancer—but without the nasty side effects.

It works by causing the cells to commit suicide (apoptosis), by causing them to actually digest themselves (autophagy), and by controlling inflammation – which helps prevent cancer cells from forming to begin with.

The second is ginkgo biloba, which studies have shown reduces the risk of developing ovarian cancer. One particular study showed that women who took ginkgo biloba supplements had a 60 percent lower risk of ovarian cancer.

Lab tests have added more proof of this protective effect, showing that compounds found in ginger can literally stop cancer cells in their tracks.

And finally, if you don’t drink tea that often, you might want to consider starting. Women who drink at least two cups of tea every day cut their risk of developing ovarian cancer almost in HALF.

In a study published in the Archives of Internal Medicine, researchers followed over 60,000 women for about 15 years to find out if there was a connection between drinking tea and reduced risk of ovarian cancer.

The results did not disappoint. Drinking one cup reduced the risk by 24 percent, and two or more cups slashed the risk by 46 percent. And in those who kept up the habit for most of their adult life (30 years), the rates dropped by 75 percent.

Green and black tea are both loaded with polyphenols, which block cancer growth and prevent DNA damage.

To a brighter day,

Dr. Richard Gerhauser, M.D.