More on cancer-fighting foods

[Guest guest]

I try to eat and juice a wide variety of fruits and veggies every week. I use the pulp leftover for all sorts of wonderful creations, lol. Today, I have a bunch of pears that are getting overripe, so I'm going to make pear muffins with whole wheat flour and honey. Yum!

 

I even juice bok choy, kale, beet greens, garlic, ginger, turnips, sauerkraut, sweet potatoes, and a whole bunch of other veggies I never knew could produce juice, lol.

 

Cyndi

 

 

 

 

Roughly one-third of all cancer deaths may be diet related. What you eat canhurt you, but it can also help you. Many of the common foods found inorganic markets contain cancer-fighting properties, from the antioxidantsthat neutralize the damage caused by free radicals to the powerfulphytochemicals that scientists are just beginning to explore. There isn't asingle element in a particular food that does all the work: The best thingto do is eat a variety of foods.The following foods have the ability to help stave off cancer and some caneven help inhibit cancer cell growth or reduce tumor size.Avocados are rich in glutathione, a powerful antioxidant that attacks freeradicals in the body by blocking intestinal absorption of certain fats. Theyalso supply even more potassium than bananas and are a strong source ofbeta-carotene. Scientists also believe that avocados may also be useful intreating viral hepatitis (a cause of liver cancer), as well as other sourcesof liver damage.Broccoli, cabbage, and cauliflower have a chemical component calledindole-3-carbinol that can combat breast cancer by converting acancer-promoting estrogen into a more protective variety. Broccoli,especially sprouts, also have the phytochemical sulforaphane, a product ofglucoraphanin - believed to aid in preventing some types of cancer, likecolon and rectal cancer. Sulforaphane induces the production of certainenzymes that can deactivate free radicals and carcinogens. The enzymes havebeen shown to inhibit the growth of tumors. The more bitter the broccoli is,the more glucoraphanin it has. Broccoli sprouts have been developed underthe trade name BroccoSprouts that have a consistent level of sulforaphane -as much as 20 times higher than the levels found in mature heads ofbroccoli.Carrots contain a lot of beta carotene, which may help reduce a wide rangeof cancers including lung, mouth, throat, stomach, intestine, bladder,prostate and breast. A substance called falcarinol that is found in carrotshas been found to reduce the risk of cancer, according to researchers atDanish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head ofthe research department, explained that isolated cancer cells grow moreslowly when exposed to falcarinol. This substance is a polyacethylen,however, so it is important not to cook the carrots. Chili peppers and jalapenos contain a chemical, capsaicin, which mayneutralize certain cancer-causing substances (nitrosamines) and may helpprevent cancers such as stomach cancer.Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, andcabbage contain two antioxidants, lutein and zeaxanthin that may helpdecrease prostate and other cancers.Figs apparently have a derivative of benzaldehyde. It has been reported thatinvestigators at the Institute of Physical and Chemical Research in Tokyosay benzaldehyde is highly effective at shrinking tumors. In addition, theU.S. Department of Agriculture says figs, which contain vitamins A and C,and calcium, magnesium and potassium, may curtain appetite and improveweight-loss efforts. Fig juice is also a potent bacteria killer in test-tubestudies. Flax contains lignans, which may have an antioxidant effect and block orsuppress cancerous changes. Flax is also high in omega-3 fatty acids, whichare thought to protect against colon cancer and heart disease. See Budwigdiet for a specialized diet using flax seed oil and cottage cheese.Garlic has immune-enhancing allium compounds (dialyl sultides) that appearto increase the activity of immune cells that fight cancer and indirectlyhelp break down cancer causing substances. These substances also help blockcarcinogens from entering cells and slow tumor development. Diallyl sulfide,a component of garlic oil, has also been shown to render carcinogens in theliver inactive. Studies have linked garlic - as well as onions, leeks, andchives - to lower risk of stomach and colon cancer. Dr. Lenore Arab,professor of epidemiology and nutrition at the UNC-CH (University of NorthCarolina at Chapel Hill) schools of public health and medicine andcolleagues analyzed a number of studies and reported their findings in theOctober 2000 issue of the American Journal of Clinical Nutrition. Accordingto the report, people who consume raw or cooked garlic regularly face abouthalf the risk of stomach cancer and two-thirds the risk of colorectal canceras people who eat little or none. Their studies didn't show garlicsupplements had the same effect. It is believed garlic may help preventstomach cancer because it has anti-bacterial effects against a bacterium,Helicobacter pylori, found in the stomach and known to promote cancer there.Grapefruits, like oranges and other citrus fruits, contain monoterpenes,believed to help prevent cancer by sweeping carcinogens out of the body.Some studies show that grapefruit may inhibit the proliferation ofbreast-cancer cells in vitro. They also contain vitamin C, beta-carotene,and folic acid.Grapes, red contain bioflavonoids, powerful antioxidants that work as cancerpreventives. Grapes are also a rich source of resveratrol, which inhibitsthe enzymes that can stimulate cancer-cell growth and suppress immuneresponse. They also contain ellagic acid, a compound that blocks enzymesthat are necessary for cancer cells - this appears to help slow the growthof tumors.Studies show that consumption of green and yellow leafy vegetables has beenassociated with lower levels of stomach cancer.Kale has indoles, nitrogen compounds which may help stop the conversion ofcertain lesions to cancerous cells in estrogen-sensitive tissues. Inaddition, isothiocyanates, phytochemicals found in kale, are thought tosuppress tumor growth and block cancer-causing substances from reachingtheir targets.Licorice root has a chemical, glycyrrhizin, that blocks a component oftestosterone and therefore may help prevent the growth of prostate cancer.However, excessive amounts can lead to elevated blood pressure.Mushrooms - There are a number of mushrooms that appear to help the bodyfight cancer and build the immune system - Shiitake, maitake, reishi,Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms containpolysaccharides, especially Lentinan, powerful compounds that help inbuilding immunity. They are a source of Beta Glucan. They also have aprotein called lectin, which attacks cancerous cells and prevents them frommultiplying. They also contain Thioproline. These mushrooms can stimulatethe production of interferon in the body.Extracts from mushrooms have been successfully tested in recent years inJapan as an adjunct to chemotherapy. PSK is made from the CoriolusVersicolor. Maitake mushroom extract is PCM4.Nuts contain the antioxidants quercetin and campferol that may suppress thegrowth of cancers. Brazil nut contains 80 micrograms of selenium, which isimportant for those with prostate cancer. (Note: Many people are allergic tothe proteins in nuts, so if you have any symptoms such as itchy mouth, tightthroat, wheezing, etc., after eating nuts, stop. Consider taking a seleniumsupplement instead or work with someone on how to eliminate this allergy.)Oranges and lemons contain limonene which stimulates cancer-killing immunecells (lymphocytes, e.g.) that may also break down cancer-causingsubstances.Papayas have vitamin C that works as an antioxidant and may also reduceabsorption of cancer-causing nitrosamines from the soil or proceessed foods.Papaya contains folacin (also known as folic acid), which has been shown tominimize cervical dysplasia and certain cancers.Raspberries contain many vitamins, minerals, plant compounds andantioxidants known as anthocyanins that may protect against cancer.According to a recent research study reported by Cancer Research2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw thenumber of esophageal tumors decrease by 43% to 62%. Black raspberries arerich in antioxidants, thought to have even more cancer-preventing propertiesthan blueberries and strawberries. Red wine, without alcohol, has polyphenols that may protect against varioustypes of cancer. Polyphenols are potent antioxidants, compounds that helpneutralize disease-causing free radicals. Also, researchers at theUniversity of North Carolina's medical school in Chapel Hill found thecompound resveratrol, which is found in grape skins. It appears thatresveratrol inhibits cell proliferation and can help prevent cancer.However, the findings didn't extend to heavy imbibers, so it should be usedin moderation. In addition, alcohol can be toxic to the liver and to thenervous system, and many wines have sulfites, which may be harmful to yourhealth. Note: some research indicates that alcohol is considered a harmfulto your health. Note: some research indicates that alcohol is considered aclass "A" carcinogen which can actually cause cancer - seehttp://www.jrussellshealth.com/alccanc.html. You should probably switch tonon-alcoholic wines.Rosemary may help increase the activity of detoxification enzymes. Anextract of rosemary, termed carnosol, has inhibited the development of bothbreast and skin tumor. Rosemary can be used as a seasoning. It can also beconsumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for15 minutes. Seaweed and other sea vegetables contain beta-carotene, protein, vitaminB12, fiber, and chlorophyll, as well as chlorophylones - important fattyacids that may help in the fight against breast cancer. Many sea vegetablesalso have high concentrations of the minerals potassium, calcium, magnesium,iron, and iodine. Soy products like tofu contain several types of phytoestrogens - weak,nonsteroidal estrogens that could help prevent both breast and prostatecancer by blocking and suppressing cancerous changes. There are a number ofisoflavones in soy products, but research has shown that genistein is themost potent inhibitor of the growth and spread of cancerous cells. Itappears to lower breast-cancer risk by inhibiting the growth of epithelialcells and new blood vessels that tumors require to flourish and is beingscrutinized as a potential anti-cancer drug. However, there are someprecautions to consider when adding soy to your diet. Eating up to 4 or 5ounces of tofu or other soy a day is probably ok, but research is being doneto see if loading up on soy could cause hormone imbalances that stimulatecancer growth. As a precaution, women who have breast cancer or are at highrisk should talk to their doctors before taking pure isoflavone powder andpills, extracted from soy. Sweet potatoes contain many anticancer properties, including beta-carotene,which may protect DNA in the cell nucleus from cancer-causing chemicalsoutside the nuclear membrane.Teas: Green Tea and Black Tea contain certain antioxidants known aspolyphenols (catechins) which appear to prevent cancer cells from dividing.Green tea is best, followed by our more common black tea (herbal teas do notshow this benefit). According to a report in the July 2001 issue of theJournal of Cellular Biochemistry, these polyphenols that are abundant ingreen tea, red wine and olive oil, may protect against various types ofcancer. Dry green tea leaves, which are about 40% polyphenols by weight, mayalso reduce the risk of cancer of the stomach, lung, colon, rectum, liverand pancreas, study findings have suggested.Tapioca is derived from the cassava plant. It is one of the many plants thatmanufactures cyanide by producing a chemical called linamarine whichreleases hydrogen cyanide when it is broken down by the linamarase enzyme.Spanish researches have been studying the cassava and attempting to clonethe genes from the plant which are responsible for producing the hydrogencyanide and then transfer it to a retrovirus. However, funding for theproject has run out.http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for moreinformation on this.Tomatoes contain lycopene, an antioxidant that attacks roaming oxygenmolecules, known as free radicals, that are suspected of triggering cancer.It appears that the hotter the weather, the more lycopene tomatoes produce.They also have vitamin C, an antioxidant which can prevent cellular damagethat leads to cancer. Watermelons, carrots and red peppers also containthese substances, but in lesser quantities. It is concentrated by cookingtomatoes. Scientists in Israel have shown that lycopene can kill mouthcancer cells. An increased intake of lycopene has already been linked to areduced risk of breast, prostate, pancreas and colorectal cancer. (Note:Recent studies indicate that for proper absorption, the body also needs someoil along with lycopene.)Tumeric (curcuma longa), a member of the ginger family, is believed to havemedicinal properties because it inhibits production of theinflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which areabnormally high in certain inflammatory diseases and cancers, especiallybowel and colon cancer. In fact, a pharmaceutical company Phytopharm in theUK hopes to introduce a natural product, P54, that contains certain volatileoils, which greatly increase the potency of the turmeric spice.Turnips are said to contain glucose molaes which is a cancer fightingcompound.Consumption of fruits and vegetables has been associated with decreased riskof cancers of the colon and rectum.See what's free at AOL.com.

[Guest guest]

Cyndi, please, do not forget that fruit has lots of sugar and sugar

feeds cancer. I would keep fruit to a minimum. What you need is

protein...meat and fat. That starves the cancer. I know...you have no

cancer anymore but still, to be on the safe side....

 

Barbara

 

 

 

cyndikrall wrote:

 

 

I try to eat and juice a wide variety of fruits and

veggies every week. I use the pulp leftover for all sorts of wonderful

creations, lol. Today, I have a bunch of pears that are getting

overripe, so I'm going to make pear muffins with whole wheat flour and

honey. Yum!

 

I even juice bok choy, kale, beet greens, garlic,

ginger, turnips, sauerkraut, sweet potatoes, and a whole bunch of other

veggies I never knew could produce juice, lol.

 

Cyndi

 

 

[Guest guest]

Interestingly, a lot of cancer fighting therapies advise eating fruits on a regular basis, especially berries. They contain a lot of anti-oxidants, plus they are superior "cleansers." I go for a 75% veggie/25% fruit mix in my juices. I rotate the types of fruits and veggies every day, so I don't eat too much of any one item, and get the benefit of many. Variety is best! It's not only about starving cancer, it's about building up our immunity and introducing cancer-fighting components into our bodies...so I don't mind a little fruit. :-)

 

I don't know if I'll ever feel "safe" again, regarding cancer. :-( Cyndi

 

In a message dated 4/4/2007 10:26:33 A.M. Pacific Daylight Time, barbara3 writes:

Cyndi, please, do not forget that fruit has lots of sugar and sugar feeds cancer. I would keep fruit to a minimum. What you need is protein...meat and fat. That starves the cancer. I know...you have no cancer anymore but still, to be on the safe side....Barbara cyndikrall wrote:

 

I try to eat and juice a wide variety of fruits and veggies every week. I use the pulp leftover for all sorts of wonderful creations, lol. Today, I have a bunch of pears that are getting overripe, so I'm going to make pear muffins with whole wheat flour and honey. Yum!

 

I even juice bok choy, kale, beet greens, garlic, ginger, turnips, sauerkraut, sweet potatoes, and a whole bunch of other veggies I never knew could produce juice, lol.

 

Cyndi

 

 

 

 

See what's free at AOL.com.

[Guest guest]

As long as you don't overdo the fruit ans sweet veggies like carrots

and beets you are OK.

 

I understand your feelings about cancer...I don't think I would feel

safe either

 

Barbara

 

 

 

cyndikrall wrote:

 

 

 

Interestingly, a lot of cancer fighting therapies advise

eating fruits on a regular basis, especially berries. They contain a

lot of anti-oxidants, plus they are superior "cleansers." I go for a

75% veggie/25% fruit mix in my juices. I rotate the types of fruits and

veggies every day, so I don't eat too much of any one item, and get the

benefit of many. Variety is best! It's not only about starving cancer,

it's about building up our immunity and introducing cancer-fighting

components into our bodies...so I don't mind a little fruit. :-)

 

 

I don't know if I'll ever feel "safe" again, regarding

cancer. :-(

 

Cyndi