Question: In “Foods to Fight Cancer,” authors Richard Beliveau and Denis Gingras recommend eating dark chocolate to inhibit tumor growth. But I think the sugar will be a cancer “fertilizer.” What is the benefit versus risk?

Dr. Blaylock's Answer:

Dark chocolate has significantly less sugar than milk chocolate (the higher the percentage cocoa, the better) so that isn’t a great concern. There are, however, a number of foods that have better anti-cancer properties than dark chocolate.
While, in general, it is preferable to obtain nutrients from fresh foods, one cannot get the high concentrations needed for some of the anti-cancer nutrients — such as curcumin, quercetin, ellagic acid, resveratrol, proanthocyanadins, vitamin D3, and EGCG — from foods alone. Supplementing with these nutrients will help fight cancer.