The giant cancerfighting salad

Leafy greens (e.g. kale, spinach, Swiss chard, watercress, arugula)
 Broccoli or broccoli sprouts
 Cauliflower
 Purple cabbage
 Slice of red, yellow or green
 onion
 Leeks
 Red, yellow or green peppers
 Half or whole avocado
 Sunflower seeds
 Almonds or walnuts (unsalted, raw or roasted)
 Sprouted garbanzo beans
 Sprouted black lentils
 Sprouted mung beans

Note: Feel free to add any other vegetables you like.

Soaking and sprouting unlock enzymes and nutrition in nuts and seeds, and may make them easier to digest, but they are not mandatory. Unsprouted nuts and seeds are wonderful healthy foods as well. Legumes should be soaked and sprouted if consumed raw. Otherwise, cook them.

At the age of 26, Chris Wark's future looked bleak. He'd just undergone surgery to remove a golf ball-sized cancerous tumor from his large intestine, but as his doctors discovered, the cancer had spread to surrounding lymph nodes. The prognosis wasn't good. His best option was 12 months of chemotherapy, he was told, but even then, he'd have only a 60 percent chance of living five years. Chris decided not to go ahead with chemo, but chose instead to follow a holistic approach involving a radical change of diet. Here's his story and anticancer diet plan.

Even though the odds of long-term survival were stacked against me, in 2018 I celebrated my 15-year “cancerversary.”

I want to be very clear that I am not “lucky” or special. I am just a regular guy who listened to his instincts and took massive action to help his body heal.

I eliminated everything in my life that may have