The Anti-Cancer Properties of Walnuts

(Excerpt from forthcoming book EAT TO BEAT DISEASE 2019)

“Walnuts are popular tree nuts that are eaten raw, roasted, candied, or even pickled. They are nutrient dense and contain bioactives like gallic acid, chlorogenic acid, and ellagic acid.

Eating walnuts is associated with a reduced risk for developing colon cancer and also improves survival in patients who have colon cancer. Scientists from Ewha Womans University, Seoul National University, and Sungkyunkwan University in South Korea studied a walnut extract for its ability to kill cancer stem cells.

In the lab, they grew colon cancer stem cells isolated from a patient, and exposed the cells to a walnut extract. After two days of exposure, the number of cancer stem cells treated with walnut extract declined by 34 percent.

By six days, there was a stunning 86 percent suppression of cancer stem cell growth. The potent effect of walnuts on cancer stem cells might help explain the results of the study of 826 patients with stage 3 colon cancer who had a 57 percent lower chance of death, and a 42 percent lower chance of cancer recurrence associated with eating nuts.

If you have colon cancer, eating walnuts may literally save your life.”

Opt for raw walnuts when you can. Candied and roasted are probably not the best options due to the sugar and oils and high heat.

Need some creative walnut recipes?



*courtesy of The Conscious Cleanse

Yield: 12 balls


2 cups walnuts (you can substitute almonds or cashews)
1 cup dates, pitted
¼ tsp. sea salt
¼ tsp. cinnamon
¼ tsp. cardamom
1 tsp. vanilla extract
2 TB cacao powder
2- 3 TB tahini
Black and white sesame seeds to coat


In a food processor fitted with an S-blade combine walnuts, dates, sea salt, cinnamon, cardamom, vanilla, cacao, and tahini. Process until mixture is fine and comes together into a ball when you squeeze it in your hand. Roll 2 tablespoons of the mixture into a ball. On a small plate combine black and white sesame seeds. Roll each ball into the seeds to coat. Store in the refrigerator for up to 1 week or the freezer for 2 weeks.


Walnut Keto Fudge

*courtesy of Ditch The Carbs

Remember when making walnut keto fudge to not over heat the butter or cream cheese. they just need to be soft enough to mix together. if you do accidentally overheat, place them back in the fridge until semi soft again.

Course – Cakes and desserts, Sweet treats
Cuisine – Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword – Keto walnut fudge
Prep Time – 10 minutes
Total Time – 10 minutes
Servings – 12
Calories – 134 kcal


  • 120 g butter softened
  • 120 g cream cheese softened
  • 3 tbsp dark cocoa powder
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp vanilla
  • 40 g walnut pieces
Metric grams – US measurements


  1. Mix the softened butter and the softened cream cheese until there are no lumps.
  2. Add the cocoa, sweetener and vanilla. Mix thoroughly.

  3. Add the walnuts and gently mix.
  4. Place into a lined dish, or plate. Put in the fridge to set.
  5. Slice and serve.
  6. Visit Ditch The Carbs for the entire post

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