A clove of garlic, eaten despite its pungent sulphurous odour or taken in the form of juices or extracts has been used against cancer successfully. Its activity is due to allicin. Onions have similar anti-cancer properties. The Soya bean or curd is also an anti-cancer legume. Foods that contain beta-carotene, a precursor of vitamin A, are carrots and pumpkins. They act as antioxidants that counteract free radicals.

Leafy green vegetables contain folic acid and tomatoes are rich in lycopenes. This is known to be anti-carcinogenic. Members of the Brassica family such as cabbage, cauliflower, Brussels sprouts, broccoli, kohlrabi and turnips contain anti-cancer compounds such as dithiolthiones.

The conclusion is cancer could be fought with the help of our greengrocer.