Harvard-trained doctor reveals 3 drinks that can lower the risk of cancer

In the sea of health advice floating around the internet, it’s hard to tell what actually works and what’s just the latest trend. But when a Harvard-trained gastroenterologist like Dr Saurabh Sethi points to something as simple as a daily drink to support the body’s natural defence against cancer, it’s worth paying attention.
Dr Sethi, known for combining science with practical nutrition, highlights three specific drinks that may help lower the risk of cancer. These aren’t exotic or expensive solutions, and they don’t promise miracle cures. What makes them special is how they work with the body by reducing inflammation, supporting cell repair, and strengthening immunity from the inside out.

Green tea has long been hailed as a "miracle" drink for weight loss, detox, and yes—cancer prevention. But it’s easy to brush this off as another wellness trend.

This antioxidant has shown the ability to cut off blood supply to cancer cells, potentially slowing or even halting tumour growth in early stages. Matcha—made by grinding the entire tea leaf—offers a more concentrated dose of EGCG than regular green tea.

And here's something overlooked: the benefits may not lie in endless cups, but in consistency and quality. Japanese matcha, especially ceremonial grade, delivers more catechins per gram. So, even a single daily cup—carefully whisked, not rushed—might offer steady protection.

The temperature of the tea matters. Overheating can degrade its polyphenols. Slightly warm water (not boiling) preserves these cancer-fighting compounds.

Green smoothies are everywhere—on breakfast menus, Instagram reels, and “detox” guides. They're usually marketed as weight loss potions.

How ginger impacts inflammation and cellular health—two key areas linked to cancer risk. Spinach is rich in lutein and folate, both linked to DNA repair and immune system support. Celery and cucumber hydrate and provide apigenin, a natural compound with potential anti-tumour properties.

Ginger, added in just a pinch, isn’t just for flavour. It contains gingerol, which studies show can influence genes related to cancer cell growth. Together, these ingredients don’t “detox” the body in the trendy sense—but they support the gut, reduce chronic inflammation, and fortify internal systems that defend against cancer.

For the best effect, this blend should be low in fruit or sugar. Adding banana or apple may improve taste, but too much sugar can negate anti-inflammatory benefits.

Turmeric lattes, or “golden milk,” are marketed as the perfect bedtime drink to fight inflammation and relax the body. But turmeric alone often doesn’t absorb well into the bloodstream, raising doubts about its real benefits.

The active compound in turmeric, curcumin, is notoriously hard for the body to absorb. Combining turmeric with black pepper significantly increases absorption by up to 2000%, thanks to a compound in pepper called piperine.

Once absorbed, curcumin doesn’t just reduce inflammation; it’s also been studied for its role in disrupting tumour cell signalling pathways. While no single spice can prevent cancer, regular, mindful inclusion of turmeric in the diet—especially with healthy fats and black pepper—can be a subtle but effective way to strengthen cellular resilience.

Many store-bought turmeric lattes come with added sugar or artificial flavours. Making it at home with unsweetened almond or oat milk, a dash of coconut oil (to help absorption), and a pinch—not a spoonful—of black pepper is where the real benefit lies.

You can also make some lifestyle changes, such as regular exercise and nutritious diet.