About 30–40 percent of all cancers can be prevented by adopting a proper lifestyle and dietary measures. Obesity, sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. However, intake of flaxseed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Garlic, which contains Allium, cruciferous vegetables, and broccoli sprouts being the richest source of sulforophane, are especially beneficial, for cancer prevention. Protective elements in a cancer prevention diet include all the micronutrients, such as, selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Further, Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digesti e enzymes and probiotics also has merit as anticancer dietary products. When a diet is compiled according to the proper guidelines, there would be at least a 60–70 percent decrease in breast cancers, colorectal cancers, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive in preventing cancer and would favor recovery from cancer as well.