Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 I was wondering if you all could tell me the best vegan foods (besides like..oranges for vitamin C) you know of for boosting your immune system. I have an infection (one that could lead to cancer) that my doctor tells me my own immune system could clear on it's own within a year and i would love to give my immune system every possible advantage in this fight. Thanks! ~~Morgan~~ Gabrielle and Faith's momma Pro-Life, Christian, Vegetarian I will speak up for the little ones www.fatspider.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 Okay, hon, I could try to mess around with you here, but there are far better people here than I who can really really tell you what you should be eating. Maaaasaaark, where are you???????? Best luck - chat later - love, pat > I was wondering if you all could tell me the best vegan foods (besides like..oranges for vitamin C) > you know of for boosting your immune system. . . . . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 lol, thanks for not telling me brussel sprouts and overcooked spinach 3x a day. I have done a lot of reading about antioxidents in the past few years so i'm guessing it is a lot of the same foods (so maybe i should start actually eating them thanks tho Morgan ~~Morgan~~ Gabrielle and Faith's momma Pro-Life, Christian, Vegetarian I will speak up for the little ones www.fatspider.com - veggiehound Friday, December 17, 2004 1:15 PM Re: immune system boosting foods? Okay, hon, I could try to mess around with you here, but there are far better people here than I who can really really tell you what you should be eating. Maaaasaaark, where are you???????? Best luck - chat later - love, pat > I was wondering if you all could tell me the best vegan foods (besides like..oranges for vitamin C) > you know of for boosting your immune system. . . . . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 > lol, thanks for not telling me brussel sprouts and overcooked spinach 3x a day. Ohhh, I just kinda took it for granted that you were topping yer granola with those ;=) > I have done a lot of reading about antioxidents in the past few years so i'm > guessing it is a lot of the same foods (so maybe i should start actually eating > them Like all those cruciferous veggies and stuff? Well, can't hurt. But I was hoping that some of our members who have perhaps specialized in learning about such things could be a little more helpful than I. I'm not blowing you off - just trying not to mumble on about eating good food when what you need is very precise info. I'll look into it myself a bit more - but I suspect you will know as much about it or even more after several years of reading. So - come on, guys, HELP! Foods to boost the immune system??? Many thanks in advance! Best love, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 Yah, like berries, certain apples, certain beans and seeds, etc - and then of course the garlic and onion and tomatoes...yum - tons more of course. No no no i know you aren't blowing me off. I am after all info - generalized, specific - anything. thanks! Morgan ~~Morgan~~ Gabrielle and Faith's momma Pro-Life, Christian, Vegetarian I will speak up for the little ones www.fatspider.com - veggiehound Friday, December 17, 2004 1:51 PM Re: immune system boosting foods? > lol, thanks for not telling me brussel sprouts and overcooked spinach 3x a day. Ohhh, I just kinda took it for granted that you were topping yer granola with those ;=) > I have done a lot of reading about antioxidents in the past few years so i'm > guessing it is a lot of the same foods (so maybe i should start actually eating > them Like all those cruciferous veggies and stuff? Well, can't hurt. But I was hoping that some of our members who have perhaps specialized in learning about such things could be a little more helpful than I. I'm not blowing you off - just trying not to mumble on about eating good food when what you need is very precise info. I'll look into it myself a bit more - but I suspect you will know as much about it or even more after several years of reading. So - come on, guys, HELP! Foods to boost the immune system??? Many thanks in advance! Best love, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2004 Report Share Posted December 17, 2004 as far as food goes, i do not know. i take these those:vitamin c or a multi vitamin(or one of those meal replacement shake deals) and echinacea. josh --- veggiehound <veggiehound wrote: > > Okay, hon, I could try to mess around with you here, > but there are far better > people here than I who can really really tell you > what you should be eating. > > Maaaasaaark, where are you???????? > > Best luck - chat later - > > love, pat > > I was wondering if you all could tell me the best > vegan foods (besides > like..oranges for vitamin C) > > you know of for boosting your immune system. . . > . . > > > > > Meet the all-new My - Try it today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 I can't help a lot except to say the AAA juice I listed in the recipes for juice is in the book as a juice for helping the immune system. If you are interested in a specific area of the body let me know and I'll see what is recommended in the book. Also if you want some of his other immune system recipes let me know and I'll type them in. I don't know if it is the juice [since we started drinking it btw] but for some reason colds seem to pass me by now. Jo , " Morgan " <baby.gabrielle@v...> wrote: > I was wondering if you all could tell me the best vegan foods (besides like..oranges for vitamin C) > you know of for boosting your immune system. I have an infection (one that could lead to cancer) > that my doctor tells me my own immune system could clear on it's own within a year and i would > love to give my immune system every possible advantage in this fight. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 Morgan, here are some links from PCRM, Physicians Committee for Responsible Medicine: http://www.pcrm.org/search/?query_string=immune+%2Bsystem & Go.x=13 & Go.y=9 They were just generally suggesting fruits and vegetables rather than animal products. The first article had a lot of other ideas not related to food. Eating lower on the food chain means you get less of the poisons in your system. Eating organic should be one step better. Veganic organic food should be the best - organic fruits and vegetables that have not been fertilized with chemical poisons or with animal waste. The was a popular book written in the 1950's by Rachel Carson, " Silent Spring. " She gave a lengthy explanation of how this works. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 Morgan, here is another idea. Go to http://www.vegsource.com and select from doctor listings at the right side of the page. Most of them are medical doctors. Dr. Heidrich is NOT, but she is a cancer survivor. Dr. Greger will take and answer questions. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please sign my petition: http://www.thepetitionsite.com/takeaction/738171316 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 Here are some articles I had saved: Cancer-fighting Foods - No More Doubts. by Tanya Zilberter, PhD, September 22, 2000 These fact bits are based on the materials of Proceedings of the 2nd International Congress on Food and Cancer Prevention , Ede, The Netherlands " FOODS MAY PROVIDE THE OPTIMAL MIX OF PHYTOCHEMICALS AND THE BEST POLYPHARMACY AGAINST THE EMERGENCE OF MALIGNANT CLONES. " (Cancer Lett, 114(1-2):1-341 1997). Fruit and vegetables against cancer: no more doubts The anti-carcinogenic activity of dietary fruit and is likely to be an effect of the combined exposure to a large number of substances acting together. This is plausible, as these compounds are present simultaneously in a diet containing vegetables and fruit. Further, some compounds have been experimentally demonstrated to modify several mechanisms involved in carcinogenesis. Consumption of fruit and vegetables: how to motivate the population to change their behavior. Subjects rated their own intake as much higher than their actual intake. The group of patients at increased risk of colorectal cancer selected diets containing significantly less fruit and vegetables than symptomless controls. Eat your broccoli raw! It is well known that natural antioxidants contained in foods are significantly lost during processing. Processing of brassica vegetables influences their well known anticancerogenous biological activity. During juice and nectar production out of the beetroot, decomposition of anticarcinogen factors occurs Read my own red beet juice soup recipe Some like it hot. Thermal treatments of tomato and coffee derivatives can induce the formation of compounds with new antioxidant properties Although the concentration of natural antioxidants was significantly reduced as a consequence of the thermal treatments, the overall antioxidant properties of the food products were maintained or even enhanced. Garlic fights tumors detoxifying the tissues. The studies suggested that the antimutagenic potential of garlic may be mediated through induction of detoxification enzymes in target tissues. Soya: phytoestrogens work for men, too Asian men, who consume a low fat/high fiber soya-based diet, have very much lower incidence of prostate cancer than men from North America and Europe. Brussels sprouts. The results of epidemiologic studies have shown that consumption of brassica vegetables may diminish cancer risk. Rosemary. Natural polyphenols found in rosemary have not only potent antioxidant activities but also anticarcinogenic properties. At least two mechanisms are involved: (i) inhibition of the metabolic activation of procarcinogens; (ii) induction of the detoxification pathway. Tanya Zilberter, PhD, is a health educator, exercise physiologist, writer, with a PhD in physiology. I have published several hundred of scientific and popular articles and 4 books. As an Internet journalist, for the last few years I've been a guide to weight loss with About.com. My experience as a researcher started with studies of neurophysiology of hunger and appetite control and continued in more general problems of energy balance. I also participated in research projects on alternative medicine modalities including Reflexo-therapy and Breathing Therapy. As a practicing exercise physiologist, I've developed the Body Mind - Body Image Workshop. ========================== Nineteen Foods to Prevent Breast Cancer by Dr. John H Maher, ABAAHP (American Board Of Anti-Aging Health Practitioners) Recent research suggests that adding these foods to your diet could significantly lower your risk of breast cancer. #1 Yellow orange vegetables -- Eating foods high in beta- carotene has been linked in many studies to lower rates of cancer. Tip: Baby carrots beta-carotene is more absorbable then regular carrots and carrots beta-carotene is 500% more absorbable. #2 Cruciferous vegetables-- radish, broccoli, cauliflower, rutabaga, cabbage, turnips, turnip greens, contain indole -3-carbinol, which lowers levels of a type of estrogen that may promote cancer.(16-hydroxy- estradiol and 16-hydroxy-estrone). Tip: Look for BroccoSprouts, a brand of broccoli sprouts with megalevels of SGS, a compound that fights mammary tumors in mice. #3 Warm a mug of 1%-2% of non gmo soymilk, almond milk, or organic hormone free milk , add 1 tbs. ground almonds, pumpkin seed or walnuts or 1/4 tbs. natural almond extract, and enjoy it at bedtime. #4 Eat organic tomatoes, including cooked, dried, soups, juice and sauces to fill up on a compound called lycopene. Diets high in lycopene are linked to lower rates of breast and prostate cancer. Ensure that your tomatoes are organically grown. Tomatoes are currently genetically engineered! #5 Give up the red wine and eat grapes instead. More than one alcoholic beverage a day increases your risk of breast cancer. But concord grapes have cancer-fighting antioxidant power. #6 Eat omega-3 rich nuts and seeds (almonds, macademias, walnut, pumpkin). Research suggests that those with higher tissue levels of omega-3s have lower rates of cancer. #7 Individuals whose diets are higher in vitamin D have less cancer. To ensure that you get the recommended level, add Vitamin D to a healthy diet, advise many experts, especially in climates or lifestyles with out year round sun (20 minutes a day). #8 Eat a small bowl of dark cherries. Cherries are a top source of a compound that inhibits cancer in rats. #9 Compounds called limonoids, found in the peel and white membrane of oranges, inhibit cancers in test tubes. Eat whole fruit oranges and tangerines. Look for herbal teas made w/ orange lemon peel. Use real orange and lemon oils in cooking and health drinks. #10 Avoid refined grains and choose organic whole grains instead. At least one study has shown that women who ate the most refined grains had more breast cancer. Another study showed that those who ate one serving a day of an organic cereal high in rice or oat rice bran lowered their level of cancer -promoting estrogen. #11 Use organic butter over margarine. Studies suggest that a diet higher in trans fats may increase the risk of cancer. Margarine, french fries, both refined and fast-foods, and many processed and fried foods made with hydrogenated fats are a top trans fat source. #12 Drink green tea, hot or cold. Green tea is rich in EGCG, a compound that inhibits cancer cells in mice. Caffienated brands have twice as much potency as uncaffienated. And most bottled brands have little. Mix with herbal teas and lemon peel for taste, or naturally sweeten with a little unpasteurized Concord grape juice or super low glycemic *Agave* syrup. #13 Instead of commercial dressings - usually made with a mixture of oils -- make your own easy dressing with half extra virgin olive oil, half balsamic vinegar. Mediterraneans who eat lots of olive oil have low rates of cancer, studies show. #14 Garlic kills cancer cells in the test tube. But if you're going to cook garlic, always peel and chop, then let it rest for 10 to 15 minutes before you heat. #15 Women in one study who ate a serving of spinach at least twice a week had half the rate of cancer than women who avoided it . #16 Flavorful non-gmo veggie burgers and sausage won't form the same compounds that meat does when it's being cooked and those compounds may explain why women who eat lots of red meat and lots of very well done meat seem to get more breast cancer. #17 Why flaxseed? Because it has 75 times more lignin precursors, compounds that inhibit tumors in animals. # 18 Add non-gmo soy. Soy's isoflavinoids work as weak estrogens, blocking the more powerful estrogens from stimulating estrogen sensitive cancer cells. Ensure that all Soy food and supplements are organic in nature. Soy is genetically modified. #19 Phyto herbs, like fennel, black cohosh are weak estrogens that compete with stronger estrogens for estrogen receptor sites. The 20th step is to just do it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 More articles: Go Heavy On The Veggies To Prevent Cancer, June 28, 1999, New York (NYT Syndicate) The medical profession has come a long way since Hippocrates first said, " Let food be thy medicine and medicine be thy food. " Perhaps it's time to take a few steps back. The American Cancer predicts that a full third of the 563,000 cancer deaths in 1999 will be nutrition-related. In fact, dietary choices are linked to 70 percent of all diseases affecting Americans, yet only 30 of 125 U.S. medical schools require doctors to take a nutrition course. In four years of school, the average physician gets only 2.5 hours of nutritional training. If the food and health connection were better known, more people might be aware that maitake and shiitake mushrooms stimulate immune function; selenium, a mineral found in grains, seeds and garlic, induces cancer cell death; antioxidants in turmeric, an herb in curry powder, prevent DNA damage and block tumor growth, or that there is actually twice as much calcium, which protects against osteoporosis and colon cancer, in a cup of spinach as a cup of milk. Academia is digging deep into the powerful efficacy of everyday foods like broccoli, mint, even honey. The American Institute of Cancer Research recently reviewed over 4,500 such studies and filtered them into a single comprehensive report, " Food, Nutrition and the Prevention of Cancer: A Global Perspective. " The bottom line? " Cancer is a preventable disease. " While advice on individual food choices and herbal supplementation abounds, the numbers still boil down to one fact: Eating five servings of fruits and vegetables a day may prevent well over 20 percent of all cancer cases, including those of the colon, stomach, lung, esophagus, breast, bladder, pancreas and prostate. " Unfortunately, we live in a society where one in three people will hear the words 'You have cancer, " ' says Dr. Mitchell Gaynor, director of medical oncology at the Strang Cancer Prevention Center. " But the good news is that cancer is usually the result of a decades-long process and nutrition is a way of thwarting each step. " Some of the most powerful cancer-fighters are antioxidants which stabilize free radicals (highly reactive oxygen molecules) and halt cellular damage. Vitamin C, an antioxidant in citrus fruits and strawberries, also raises the activity of " natural killer cells, " which search for roaming cancer. Vitamin E, in leafy greens and nuts, may protect against genetic defects that increase cancer risk. And beta-carotene, in carrots and sweet potatoes, may block the formation of tumors. Likewise, phytochemicals, which give plants their flavor, aroma and pigment, have many roles in potentially preventing cancer growth. They block hormonal actions and metabolic pathways associated with cancer evolution, stimulate enzymes that flush out carcinogens and suppress the growth and division of cancer cells. And lycopene, a phytochemical found in tomatoes and red grapefruit, is actually twice as powerful as beta-carotene at eliminating free radicals. Soy products like tofu and tempeh have stormed the nutritional scene with their ability to inhibit hormone-dependent cancers and reduce the development of blood vessels that feed tumors. Whole grains - the staples of civilizations for centuries - provide a valuable source of fiber, phytochemicals and antioxidants, which the refining process, unfortunately, removes. Fat and Sugar - Twin Villians: Evidence indicates that what you don't eat may be as important as what you do. The National Research Council points to fat and calorie overconsumption as the principal dietary cause of cancer. The current Recommended Daily Allowance for fat calories is 30 percent, a guideline Dr. Joseph Keon, author of " The Truth About Breast Cancer, " says " absolutely no scientific evidence exists to support...For real protection, dietary fat intake needs to be reduced to 20 percent of calories or less. " But most Americans don't even come close to that. According to the Department of Agriculture, one-third of adults and one-fifth of adolescents in the U.S. are overweight, and the rate has increased across all race and sex groups since the 1970s. " The Third Report on Nutritional Monitoring in the U.S. " indicates that between 1980 and 1992, the amount of money spent per person in urban households doubled for frozen, prepared foods; spending on potato chips, nuts and snack foods increased 60 percent; carbonated drinks rose 21 percent. Meanwhile, sugar produces faster-growing and more deadly tumors in animal tests, while dietary fat may alter sex hormone levels, immune responses, cell membrane function and metastasis. They both increase the body's vitamin requirements. This helps explain why countries with high-fat, meat-based diets consistently show higher incidence and mortality rates for breast, prostate and colon cancers. High in saturated fats, meat products are problematic for several reasons. Meat lacks fiber - which controls weight, stimulates immune function and maintains hormonal balance - but it also provides excess iron, which produces free radicals and lowers immunity. Even organic, lean cuts are devoid of antioxidants and are low in vitamins and minerals. Meat also accumulates pesticide residues, drugs and other chemicals. Humans now carry dioxin levels in their bodies hundreds of times greater than the " acceptable " cancer risk as defined by the EPA, and 95 percent of that results from eating red meat, fish and dairy products. Food for Thought: Despite a growing body of scientific evidence, the call to nutritional arms has not been received without protest. The American Council on Science and Health (ACSH) published a particularly harsh critique of Dr. Bob Arnot's controversial book " The Breast Cancer Prevention Diet, " which illustrates how to incorporate dietary and lifestyle changes to ward off cancer. The ACSH, funded by food and chemical companies, accurately warned, " Following the book's advice could result in substantial disruption of eating patterns. " But when the average American's diet includes consuming 37 percent of daily calories as fat, four times the minimum daily protein requirement and 140 pounds of sugar a year, is that so bad? The American Institute for Cancer Research found that appropriate diets alone may prevent three to four million cancer cases a year worldwide. But " it's not a matter of what disease you don't want to get, " says Melanie Polk, AICR director of nutrition education. The same lifestyle changes also lower the risk of heart disease, diabetes and high blood pressure, and improve overall health. " We used to think there isn't much we can do, but now we know the way we live does make a difference. " Copyright 1999 The New York Times Syndicate. All rights reserved. ================== The American Institute for Cancer Research is the only major cancer charity focusing exclusively on the link between diet and cancer. The Institute provides a wide range of consumer education programs that have helped millions of Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. The Institute has provided over $50 million in funding for research in diet, nutrition and cancer. The Institute's web address is http://www.aicr.org ================ recipe and cookbook suggestion (I actually made this and it was good!): Tuscan Winter Vegetable Soup - Recipe Adapted from The Strang Cookbook for Cancer Prevention, by Laura Pensiero and Susan Oliveira (Dutton, 1998). Simple Solution What a great find: this traditional Tuscan winter soup comes from a cookbook filled with recipes designed to reduce your risk of cancer. The soup is flavorful and hearty, a nutritious winter meal by itself, with phytoestrogen-rich chickpeas that add a creamy consistency with minimal fat, as well as vitamins A, C and folate from carrots, celery, tomatoes, and chard, glucosinolates from cabbage, and colon-protecting fiber. But the best news of all is that Tuscan Winter Vegetable Soup is absolutely luscious, a satisfying way to warm up your family on the long dark nights of winter. INGREDIENTS 3 cups cooked or canned chickpeas 2 garlic cloves, peeled and crushed 3 medium celery stalks, chopped 3 medium carrots, peeled and chopped 1 large red onion, peeled and chopped 2 tablespoons olive oil 2 bunches Swiss chard, cleaned 1/2 head Napa or Savoy cabbage 1/4 cup chopped Italian parsley 2 fresh rosemary sprigs, (leave on stem) One 14 1/2-ounce can plum tomatoes, drained 6 cups boiling water or vegetable broth 5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf) salt and pepper 1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown. 2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside. 3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef's knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves. 4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes. 5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick " stew like " consistency. Season with salt and pepper to taste. Serves 8.Helpful Hints Be sure to check out Laura Pensiero's most recent cookbook, The Strang Cancer Prevention Center Cookbook, for more great health-promoting recipes. And if you're ever in Rhinebeck, New York, come to her Gigi Trattoria for a fabulous Italian meal guaranteed to warm you through and through. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 I'm just gonna say thanks to EVERYONE for all the info you are sending. It is going to be SO helpful! I couldn't get this much good information anywhere else, i'm sure! You all are awesome Morgan ~~Morgan~~ Gabrielle and Faith's momma Pro-Life, Christian, Vegetarian I will speak up for the little ones www.fatspider.com - Maidawg Saturday, December 18, 2004 11:34 AM RE: immune system boosting foods? More articles: Go Heavy On The Veggies To Prevent Cancer, June 28, 1999, New York (NYT Syndicate) The medical profession has come a long way since Hippocrates first said, " Let food be thy medicine and medicine be thy food. " Perhaps it's time to take a few steps back. The American Cancer predicts that a full third of the 563,000 cancer deaths in 1999 will be nutrition-related. In fact, dietary choices are linked to 70 percent of all diseases affecting Americans, yet only 30 of 125 U.S. medical schools require doctors to take a nutrition course. In four years of school, the average physician gets only 2.5 hours of nutritional training. If the food and health connection were better known, more people might be aware that maitake and shiitake mushrooms stimulate immune function; selenium, a mineral found in grains, seeds and garlic, induces cancer cell death; antioxidants in turmeric, an herb in curry powder, prevent DNA damage and block tumor growth, or that there is actually twice as much calcium, which protects against osteoporosis and colon cancer, in a cup of spinach as a cup of milk. Academia is digging deep into the powerful efficacy of everyday foods like broccoli, mint, even honey. The American Institute of Cancer Research recently reviewed over 4,500 such studies and filtered them into a single comprehensive report, " Food, Nutrition and the Prevention of Cancer: A Global Perspective. " The bottom line? " Cancer is a preventable disease. " While advice on individual food choices and herbal supplementation abounds, the numbers still boil down to one fact: Eating five servings of fruits and vegetables a day may prevent well over 20 percent of all cancer cases, including those of the colon, stomach, lung, esophagus, breast, bladder, pancreas and prostate. " Unfortunately, we live in a society where one in three people will hear the words 'You have cancer, " ' says Dr. Mitchell Gaynor, director of medical oncology at the Strang Cancer Prevention Center. " But the good news is that cancer is usually the result of a decades-long process and nutrition is a way of thwarting each step. " Some of the most powerful cancer-fighters are antioxidants which stabilize free radicals (highly reactive oxygen molecules) and halt cellular damage. Vitamin C, an antioxidant in citrus fruits and strawberries, also raises the activity of " natural killer cells, " which search for roaming cancer. Vitamin E, in leafy greens and nuts, may protect against genetic defects that increase cancer risk. And beta-carotene, in carrots and sweet potatoes, may block the formation of tumors. Likewise, phytochemicals, which give plants their flavor, aroma and pigment, have many roles in potentially preventing cancer growth. They block hormonal actions and metabolic pathways associated with cancer evolution, stimulate enzymes that flush out carcinogens and suppress the growth and division of cancer cells. And lycopene, a phytochemical found in tomatoes and red grapefruit, is actually twice as powerful as beta-carotene at eliminating free radicals. Soy products like tofu and tempeh have stormed the nutritional scene with their ability to inhibit hormone-dependent cancers and reduce the development of blood vessels that feed tumors. Whole grains - the staples of civilizations for centuries - provide a valuable source of fiber, phytochemicals and antioxidants, which the refining process, unfortunately, removes. Fat and Sugar - Twin Villians: Evidence indicates that what you don't eat may be as important as what you do. The National Research Council points to fat and calorie overconsumption as the principal dietary cause of cancer. The current Recommended Daily Allowance for fat calories is 30 percent, a guideline Dr. Joseph Keon, author of " The Truth About Breast Cancer, " says " absolutely no scientific evidence exists to support...For real protection, dietary fat intake needs to be reduced to 20 percent of calories or less. " But most Americans don't even come close to that. According to the Department of Agriculture, one-third of adults and one-fifth of adolescents in the U.S. are overweight, and the rate has increased across all race and sex groups since the 1970s. " The Third Report on Nutritional Monitoring in the U.S. " indicates that between 1980 and 1992, the amount of money spent per person in urban households doubled for frozen, prepared foods; spending on potato chips, nuts and snack foods increased 60 percent; carbonated drinks rose 21 percent. Meanwhile, sugar produces faster-growing and more deadly tumors in animal tests, while dietary fat may alter sex hormone levels, immune responses, cell membrane function and metastasis. They both increase the body's vitamin requirements. This helps explain why countries with high-fat, meat-based diets consistently show higher incidence and mortality rates for breast, prostate and colon cancers. High in saturated fats, meat products are problematic for several reasons. Meat lacks fiber - which controls weight, stimulates immune function and maintains hormonal balance - but it also provides excess iron, which produces free radicals and lowers immunity. Even organic, lean cuts are devoid of antioxidants and are low in vitamins and minerals. Meat also accumulates pesticide residues, drugs and other chemicals. Humans now carry dioxin levels in their bodies hundreds of times greater than the " acceptable " cancer risk as defined by the EPA, and 95 percent of that results from eating red meat, fish and dairy products. Food for Thought: Despite a growing body of scientific evidence, the call to nutritional arms has not been received without protest. The American Council on Science and Health (ACSH) published a particularly harsh critique of Dr. Bob Arnot's controversial book " The Breast Cancer Prevention Diet, " which illustrates how to incorporate dietary and lifestyle changes to ward off cancer. The ACSH, funded by food and chemical companies, accurately warned, " Following the book's advice could result in substantial disruption of eating patterns. " But when the average American's diet includes consuming 37 percent of daily calories as fat, four times the minimum daily protein requirement and 140 pounds of sugar a year, is that so bad? The American Institute for Cancer Research found that appropriate diets alone may prevent three to four million cancer cases a year worldwide. But " it's not a matter of what disease you don't want to get, " says Melanie Polk, AICR director of nutrition education. The same lifestyle changes also lower the risk of heart disease, diabetes and high blood pressure, and improve overall health. " We used to think there isn't much we can do, but now we know the way we live does make a difference. " Copyright 1999 The New York Times Syndicate. All rights reserved. ================== The American Institute for Cancer Research is the only major cancer charity focusing exclusively on the link between diet and cancer. The Institute provides a wide range of consumer education programs that have helped millions of Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. The Institute has provided over $50 million in funding for research in diet, nutrition and cancer. The Institute's web address is http://www.aicr.org ================ recipe and cookbook suggestion (I actually made this and it was good!): Tuscan Winter Vegetable Soup - Recipe Adapted from The Strang Cookbook for Cancer Prevention, by Laura Pensiero and Susan Oliveira (Dutton, 1998). Simple Solution What a great find: this traditional Tuscan winter soup comes from a cookbook filled with recipes designed to reduce your risk of cancer. The soup is flavorful and hearty, a nutritious winter meal by itself, with phytoestrogen-rich chickpeas that add a creamy consistency with minimal fat, as well as vitamins A, C and folate from carrots, celery, tomatoes, and chard, glucosinolates from cabbage, and colon-protecting fiber. But the best news of all is that Tuscan Winter Vegetable Soup is absolutely luscious, a satisfying way to warm up your family on the long dark nights of winter. INGREDIENTS 3 cups cooked or canned chickpeas 2 garlic cloves, peeled and crushed 3 medium celery stalks, chopped 3 medium carrots, peeled and chopped 1 large red onion, peeled and chopped 2 tablespoons olive oil 2 bunches Swiss chard, cleaned 1/2 head Napa or Savoy cabbage 1/4 cup chopped Italian parsley 2 fresh rosemary sprigs, (leave on stem) One 14 1/2-ounce can plum tomatoes, drained 6 cups boiling water or vegetable broth 5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf) salt and pepper 1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown. 2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside. 3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef's knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves. 4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes. 5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick " stew like " consistency. Season with salt and pepper to taste. Serves 8.Helpful Hints Be sure to check out Laura Pensiero's most recent cookbook, The Strang Cancer Prevention Center Cookbook, for more great health-promoting recipes. And if you're ever in Rhinebeck, New York, come to her Gigi Trattoria for a fabulous Italian meal guaranteed to warm you through and through. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 Also, you may want to look very carefully at the water you are drinking. Flouride is a neurotoxin and chlorine is a carcinogen. A gravity filter (and some are better than others) is a must. Even filtering the water you shower/bathe with is essential, because those two chemicals are much more toxic when in mist form and inhaled. Actually, I hope you realize that this is going to be a full time job - it is for all of us. There is no silver bullet. , " Morgan " <baby.gabrielle@v...> wrote: > I'm just gonna say thanks to EVERYONE > for all the info you are sending. It is going > to be SO helpful! I couldn't get this much > good information anywhere else, i'm sure! > You all are awesome > > Morgan > > ~~Morgan~~ > Gabrielle and Faith's momma > Pro-Life, Christian, Vegetarian > I will speak up for the little ones > www.fatspider.com > > > - > Maidawg > > Saturday, December 18, 2004 11:34 AM > RE: immune system boosting foods? > > > More articles: > > Go Heavy On The Veggies To Prevent Cancer, June 28, 1999, New York (NYT > Syndicate) > > The medical profession has come a long way since Hippocrates first said, > " Let food be thy medicine and medicine be thy food. " Perhaps it's time > to take a few steps back. The American Cancer predicts that a full third > of the 563,000 cancer deaths in 1999 will be nutrition-related. In fact, > dietary choices are linked to 70 percent of all diseases affecting > Americans, yet only 30 of 125 U.S. medical schools require doctors to > take a nutrition course. In four years of school, the average physician > gets only 2.5 hours of nutritional training. > > If the food and health connection were better known, more people might > be aware that maitake and shiitake mushrooms stimulate immune function; > selenium, a mineral found in grains, seeds and garlic, induces cancer > cell death; antioxidants in turmeric, an herb in curry powder, prevent > DNA damage and block tumor growth, or that there is actually twice as > much calcium, which protects against osteoporosis and colon cancer, in a > cup of spinach as a cup of milk. > > Academia is digging deep into the powerful efficacy of everyday foods > like broccoli, mint, even honey. The American Institute of Cancer > Research recently reviewed over 4,500 such studies and filtered them > into a single comprehensive report, " Food, Nutrition and the Prevention > of Cancer: A Global Perspective. " The bottom line? " Cancer is a > preventable disease. " While advice on individual food choices and > herbal supplementation abounds, the numbers still boil down to one fact: > Eating five servings of fruits and vegetables a day may prevent well > over 20 percent of all cancer cases, including those of the colon, > stomach, lung, esophagus, breast, bladder, pancreas and prostate. > " Unfortunately, we live in a society where one in three people will hear > the words 'You have cancer, " ' says Dr. Mitchell Gaynor, director of > medical oncology at the Strang Cancer Prevention Center. " But the good > news is that cancer is usually the result of a decades-long process and > nutrition is a way of thwarting each step. " > > Some of the most powerful cancer-fighters are antioxidants which > stabilize free radicals (highly reactive oxygen molecules) and halt > cellular damage. Vitamin C, an antioxidant in citrus fruits and > strawberries, also raises the activity of " natural killer cells, " which > search for roaming cancer. Vitamin E, in leafy greens and nuts, may > protect against genetic defects that increase cancer risk. And > beta-carotene, in carrots and sweet potatoes, may block the formation of > tumors. Likewise, phytochemicals, which give plants their flavor, aroma > and pigment, have many roles in potentially preventing cancer growth. > They block hormonal actions and metabolic pathways associated with > cancer evolution, stimulate enzymes that flush out carcinogens and > suppress the growth and division of cancer cells. And lycopene, a > phytochemical found in tomatoes and red grapefruit, is actually twice as > powerful as beta-carotene at eliminating free radicals. > > Soy products like tofu and tempeh have stormed the nutritional scene > with their ability to inhibit hormone-dependent cancers and reduce the > development of blood vessels that feed tumors. Whole grains - the > staples of civilizations for centuries - provide a valuable source of > fiber, phytochemicals and antioxidants, which the refining process, > unfortunately, removes. > > Fat and Sugar - Twin Villians: Evidence indicates that what you don't > eat may be as important as what you do. The National Research Council > points to fat and calorie overconsumption as the principal dietary > cause of cancer. The current Recommended Daily Allowance for fat > calories is 30 percent, a guideline Dr. Joseph Keon, author of " The > Truth About Breast Cancer, " says " absolutely no scientific evidence > exists to support...For real protection, dietary fat intake needs to be > reduced to 20 percent of calories or less. " But most Americans don't > even come close to that. According to the Department of Agriculture, > one-third of adults and one-fifth of adolescents in the U.S. are > overweight, and the rate has increased across all race and sex groups > since the 1970s. > > " The Third Report on Nutritional Monitoring in the U.S. " indicates that > between 1980 and 1992, the amount of money spent per person in urban > households doubled for frozen, prepared foods; spending on potato chips, > nuts and snack foods increased 60 percent; carbonated drinks rose 21 > percent. Meanwhile, sugar produces faster-growing and more deadly > tumors in animal tests, while dietary fat may alter sex hormone levels, > immune responses, cell membrane function and metastasis. They both > increase the body's vitamin requirements. This helps explain why > countries with high-fat, meat-based diets consistently show higher > incidence and mortality rates for breast, prostate and colon cancers. > High in saturated fats, meat products are problematic for several > reasons. Meat lacks fiber - which controls weight, stimulates immune > function and maintains hormonal balance - but it also provides excess > iron, which produces free radicals and lowers immunity. Even organic, > lean cuts are devoid of antioxidants and are low in vitamins and > minerals. Meat also accumulates pesticide residues, drugs and other > chemicals. Humans now carry dioxin levels in their bodies hundreds of > times greater than the " acceptable " cancer risk as defined by the EPA, > and 95 percent of that results from eating red meat, fish and dairy > products. > > Food for Thought: Despite a growing body of scientific evidence, the > call to nutritional arms has not been received without protest. The > American Council on Science and Health (ACSH) published a particularly > harsh critique of Dr. Bob Arnot's controversial book " The Breast Cancer > Prevention Diet, " which illustrates how to incorporate dietary and > lifestyle changes to ward off cancer. The ACSH, funded by food and > chemical companies, accurately warned, " Following the book's advice > could result in substantial disruption of eating patterns. " But when > the average American's diet includes consuming 37 percent of daily > calories as fat, four times the minimum daily protein requirement and > 140 pounds of sugar a year, is that so bad? > > The American Institute for Cancer Research found that appropriate diets > alone may prevent three to four million cancer cases a year worldwide. > But " it's not a matter of what disease you don't want to get, " says > Melanie Polk, AICR director of nutrition education. The same lifestyle > changes also lower the risk of heart disease, diabetes and high blood > pressure, and improve overall health. " We used to think there isn't much > we can do, but now we know the way we live does make a difference. " > Copyright 1999 The New York Times Syndicate. All rights reserved. > ================== > The American Institute for Cancer Research is the only major cancer > charity > focusing exclusively on the link between diet and cancer. The Institute > provides a wide range of consumer education programs that have helped > millions of Americans learn to make changes for lower cancer risk. AICR > also > supports innovative research in cancer prevention and treatment at > universities, hospitals and research centers across the U.S. The > Institute > has provided over $50 million in funding for research in diet, nutrition > and > cancer. The Institute's web address is http://www.aicr.org > ================ > recipe and cookbook suggestion (I actually made this and it was good!): > > Tuscan Winter Vegetable Soup - Recipe > Adapted from The Strang Cookbook for Cancer Prevention, by Laura > Pensiero and Susan Oliveira (Dutton, 1998). > Simple Solution > What a great find: this traditional Tuscan winter soup comes from a > cookbook filled with recipes designed to reduce your risk of cancer. The > soup is flavorful and hearty, a nutritious winter meal by itself, with > phytoestrogen-rich chickpeas that add a creamy consistency with minimal > fat, as well as vitamins A, C and folate from carrots, celery, tomatoes, > and chard, glucosinolates from cabbage, and colon-protecting fiber. > But the best news of all is that Tuscan Winter Vegetable Soup is > absolutely luscious, a satisfying way to warm up your family on the long > dark nights of winter. > INGREDIENTS > 3 cups cooked or canned chickpeas > 2 garlic cloves, peeled and crushed > 3 medium celery stalks, chopped > 3 medium carrots, peeled and chopped > 1 large red onion, peeled and chopped > 2 tablespoons olive oil > 2 bunches Swiss chard, cleaned > 1/2 head Napa or Savoy cabbage > 1/4 cup chopped Italian parsley > 2 fresh rosemary sprigs, (leave on stem) > One 14 1/2-ounce can plum tomatoes, drained > 6 cups boiling water or vegetable broth > 5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 > loaf) > salt and pepper > 1. In a large saucepan over medium-low heat, saute the garlic, celery, > carrots, and onion in the olive oil for about 20 minutes, stirring often > so the vegetables do not brown. > 2. Cut out the tough triangular inner core of the Swiss chard leaves and > slice them into 1/2-inch slices. Add to the vegetables in the saucepan. > Tear the Swiss chard leaves and set aside. > 3. Cut out the triangular core of the 1/2 cabbage head, then discard. > Place the cabbage, flat side down, on a cutting board. With a large > chef's knife, slice at close intervals down the cabbage, forming long, > ribbonlike strips. Set aside with the Swiss chard leaves. > 4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and > cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard > leaves, half of the chickpeas, and enough boiling water or stock to > cover. Simmer for 20 minutes. > 5. Puree remaining chickpeas in a food processor and add to the soup > with just enough boiling water or stock to keep the soup liquid. Remove > the rosemary sprigs and add the bread slices. Add more liquid if > necessary, but keep in mind that the soup should have a very thick " stew > like " consistency. Season with salt and pepper to taste. > Serves 8.Helpful Hints > Be sure to check out Laura Pensiero's most recent cookbook, The Strang > Cancer Prevention Center Cookbook, for more great health-promoting > recipes. And if you're ever in Rhinebeck, New York, come to her Gigi > Trattoria for a fabulous Italian meal guaranteed to warm you through and > through. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2004 Report Share Posted December 18, 2004 i never thought about our water - i will have to look into it. thanks! I'm starting to realize that - but I have two very precious, very little girls - ages 2 and 5 - what better reason could i have to try my hardest to be healthy? ~~Morgan~~ Gabrielle and Faith's momma Pro-Life, Christian, Vegetarian I will speak up for the little ones www.fatspider.com - Jael Saturday, December 18, 2004 2:34 PM Re: immune system boosting foods? Also, you may want to look very carefully at the water you are drinking. Flouride is a neurotoxin and chlorine is a carcinogen. A gravity filter (and some are better than others) is a must. Even filtering the water you shower/bathe with is essential, because those two chemicals are much more toxic when in mist form and inhaled. Actually, I hope you realize that this is going to be a full time job - it is for all of us. There is no silver bullet. , " Morgan " <baby.gabrielle@v...> wrote: > I'm just gonna say thanks to EVERYONE > for all the info you are sending. It is going > to be SO helpful! I couldn't get this much > good information anywhere else, i'm sure! > You all are awesome > > Morgan > > ~~Morgan~~ > Gabrielle and Faith's momma > Pro-Life, Christian, Vegetarian > I will speak up for the little ones > www.fatspider.com > > > - > Maidawg > > Saturday, December 18, 2004 11:34 AM > RE: immune system boosting foods? > > > More articles: > > Go Heavy On The Veggies To Prevent Cancer, June 28, 1999, New York (NYT > Syndicate) > > The medical profession has come a long way since Hippocrates first said, > " Let food be thy medicine and medicine be thy food. " Perhaps it's time > to take a few steps back. The American Cancer predicts that a full third > of the 563,000 cancer deaths in 1999 will be nutrition-related. In fact, > dietary choices are linked to 70 percent of all diseases affecting > Americans, yet only 30 of 125 U.S. medical schools require doctors to > take a nutrition course. In four years of school, the average physician > gets only 2.5 hours of nutritional training. > > If the food and health connection were better known, more people might > be aware that maitake and shiitake mushrooms stimulate immune function; > selenium, a mineral found in grains, seeds and garlic, induces cancer > cell death; antioxidants in turmeric, an herb in curry powder, prevent > DNA damage and block tumor growth, or that there is actually twice as > much calcium, which protects against osteoporosis and colon cancer, in a > cup of spinach as a cup of milk. > > Academia is digging deep into the powerful efficacy of everyday foods > like broccoli, mint, even honey. The American Institute of Cancer > Research recently reviewed over 4,500 such studies and filtered them > into a single comprehensive report, " Food, Nutrition and the Prevention > of Cancer: A Global Perspective. " The bottom line? " Cancer is a > preventable disease. " While advice on individual food choices and > herbal supplementation abounds, the numbers still boil down to one fact: > Eating five servings of fruits and vegetables a day may prevent well > over 20 percent of all cancer cases, including those of the colon, > stomach, lung, esophagus, breast, bladder, pancreas and prostate. > " Unfortunately, we live in a society where one in three people will hear > the words 'You have cancer, " ' says Dr. Mitchell Gaynor, director of > medical oncology at the Strang Cancer Prevention Center. " But the good > news is that cancer is usually the result of a decades-long process and > nutrition is a way of thwarting each step. " > > Some of the most powerful cancer-fighters are antioxidants which > stabilize free radicals (highly reactive oxygen molecules) and halt > cellular damage. Vitamin C, an antioxidant in citrus fruits and > strawberries, also raises the activity of " natural killer cells, " which > search for roaming cancer. Vitamin E, in leafy greens and nuts, may > protect against genetic defects that increase cancer risk. And > beta-carotene, in carrots and sweet potatoes, may block the formation of > tumors. Likewise, phytochemicals, which give plants their flavor, aroma > and pigment, have many roles in potentially preventing cancer growth. > They block hormonal actions and metabolic pathways associated with > cancer evolution, stimulate enzymes that flush out carcinogens and > suppress the growth and division of cancer cells. And lycopene, a > phytochemical found in tomatoes and red grapefruit, is actually twice as > powerful as beta-carotene at eliminating free radicals. > > Soy products like tofu and tempeh have stormed the nutritional scene > with their ability to inhibit hormone-dependent cancers and reduce the > development of blood vessels that feed tumors. Whole grains - the > staples of civilizations for centuries - provide a valuable source of > fiber, phytochemicals and antioxidants, which the refining process, > unfortunately, removes. > > Fat and Sugar - Twin Villians: Evidence indicates that what you don't > eat may be as important as what you do. The National Research Council > points to fat and calorie overconsumption as the principal dietary > cause of cancer. The current Recommended Daily Allowance for fat > calories is 30 percent, a guideline Dr. Joseph Keon, author of " The > Truth About Breast Cancer, " says " absolutely no scientific evidence > exists to support...For real protection, dietary fat intake needs to be > reduced to 20 percent of calories or less. " But most Americans don't > even come close to that. According to the Department of Agriculture, > one-third of adults and one-fifth of adolescents in the U.S. are > overweight, and the rate has increased across all race and sex groups > since the 1970s. > > " The Third Report on Nutritional Monitoring in the U.S. " indicates that > between 1980 and 1992, the amount of money spent per person in urban > households doubled for frozen, prepared foods; spending on potato chips, > nuts and snack foods increased 60 percent; carbonated drinks rose 21 > percent. Meanwhile, sugar produces faster-growing and more deadly > tumors in animal tests, while dietary fat may alter sex hormone levels, > immune responses, cell membrane function and metastasis. They both > increase the body's vitamin requirements. This helps explain why > countries with high-fat, meat-based diets consistently show higher > incidence and mortality rates for breast, prostate and colon cancers. > High in saturated fats, meat products are problematic for several > reasons. Meat lacks fiber - which controls weight, stimulates immune > function and maintains hormonal balance - but it also provides excess > iron, which produces free radicals and lowers immunity. Even organic, > lean cuts are devoid of antioxidants and are low in vitamins and > minerals. Meat also accumulates pesticide residues, drugs and other > chemicals. Humans now carry dioxin levels in their bodies hundreds of > times greater than the " acceptable " cancer risk as defined by the EPA, > and 95 percent of that results from eating red meat, fish and dairy > products. > > Food for Thought: Despite a growing body of scientific evidence, the > call to nutritional arms has not been received without protest. The > American Council on Science and Health (ACSH) published a particularly > harsh critique of Dr. Bob Arnot's controversial book " The Breast Cancer > Prevention Diet, " which illustrates how to incorporate dietary and > lifestyle changes to ward off cancer. The ACSH, funded by food and > chemical companies, accurately warned, " Following the book's advice > could result in substantial disruption of eating patterns. " But when > the average American's diet includes consuming 37 percent of daily > calories as fat, four times the minimum daily protein requirement and > 140 pounds of sugar a year, is that so bad? > > The American Institute for Cancer Research found that appropriate diets > alone may prevent three to four million cancer cases a year worldwide. > But " it's not a matter of what disease you don't want to get, " says > Melanie Polk, AICR director of nutrition education. The same lifestyle > changes also lower the risk of heart disease, diabetes and high blood > pressure, and improve overall health. " We used to think there isn't much > we can do, but now we know the way we live does make a difference. " > Copyright 1999 The New York Times Syndicate. All rights reserved. > ================== > The American Institute for Cancer Research is the only major cancer > charity > focusing exclusively on the link between diet and cancer. The Institute > provides a wide range of consumer education programs that have helped > millions of Americans learn to make changes for lower cancer risk. AICR > also > supports innovative research in cancer prevention and treatment at > universities, hospitals and research centers across the U.S. The > Institute > has provided over $50 million in funding for research in diet, nutrition > and > cancer. The Institute's web address is http://www.aicr.org > ================ > recipe and cookbook suggestion (I actually made this and it was good!): > > Tuscan Winter Vegetable Soup - Recipe > Adapted from The Strang Cookbook for Cancer Prevention, by Laura > Pensiero and Susan Oliveira (Dutton, 1998). > Simple Solution > What a great find: this traditional Tuscan winter soup comes from a > cookbook filled with recipes designed to reduce your risk of cancer. The > soup is flavorful and hearty, a nutritious winter meal by itself, with > phytoestrogen-rich chickpeas that add a creamy consistency with minimal > fat, as well as vitamins A, C and folate from carrots, celery, tomatoes, > and chard, glucosinolates from cabbage, and colon-protecting fiber. > But the best news of all is that Tuscan Winter Vegetable Soup is > absolutely luscious, a satisfying way to warm up your family on the long > dark nights of winter. > INGREDIENTS > 3 cups cooked or canned chickpeas > 2 garlic cloves, peeled and crushed > 3 medium celery stalks, chopped > 3 medium carrots, peeled and chopped > 1 large red onion, peeled and chopped > 2 tablespoons olive oil > 2 bunches Swiss chard, cleaned > 1/2 head Napa or Savoy cabbage > 1/4 cup chopped Italian parsley > 2 fresh rosemary sprigs, (leave on stem) > One 14 1/2-ounce can plum tomatoes, drained > 6 cups boiling water or vegetable broth > 5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 > loaf) > salt and pepper > 1. In a large saucepan over medium-low heat, saute the garlic, celery, > carrots, and onion in the olive oil for about 20 minutes, stirring often > so the vegetables do not brown. > 2. Cut out the tough triangular inner core of the Swiss chard leaves and > slice them into 1/2-inch slices. Add to the vegetables in the saucepan. > Tear the Swiss chard leaves and set aside. > 3. Cut out the triangular core of the 1/2 cabbage head, then discard. > Place the cabbage, flat side down, on a cutting board. With a large > chef's knife, slice at close intervals down the cabbage, forming long, > ribbonlike strips. Set aside with the Swiss chard leaves. > 4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and > cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard > leaves, half of the chickpeas, and enough boiling water or stock to > cover. Simmer for 20 minutes. > 5. Puree remaining chickpeas in a food processor and add to the soup > with just enough boiling water or stock to keep the soup liquid. Remove > the rosemary sprigs and add the bread slices. Add more liquid if > necessary, but keep in mind that the soup should have a very thick " stew > like " consistency. Season with salt and pepper to taste. > Serves 8.Helpful Hints > Be sure to check out Laura Pensiero's most recent cookbook, The Strang > Cancer Prevention Center Cookbook, for more great health-promoting > recipes. And if you're ever in Rhinebeck, New York, come to her Gigi > Trattoria for a fabulous Italian meal guaranteed to warm you through and > through. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2004 Report Share Posted December 19, 2004 It is real important to know what kind of an infection and in which part of the body it resides. I would love to know the answer to those two questions. Knowing that I could help you better.If you are talking about overall foods to boost the immune system, the easiest thing to talk about first are the foods to avoid. Foods that your body must work hard to digest will of course put a strain on the body, causing it to work harder and tax itself,sapping the body of vital energy that is needed to fight infection. You of course would want to avoid these,and they are....meat of course, white flour and eggs and cheese. THese would be the first things that should be eliminated from your diet. So pasta dishes should be out for you, and anything with cheese. YOu must eat foods that help the body produce more lymphocytes. Lymphocytes are the key element of the immune system. They remember any antigen they have met before, and provide a specific plan of attack against that antigen.Lymphocytes circulate and recirculate throughout the body until they are needed. Lymphocytes come in two types. T-cells and B-cells. Foods that increase the production of these cells are sprouted greens!!!! The best foods for you to eat would be first... alfalfa sprouts. ALfalfa roots go deep, about 12 feet, pulling more minerals from the earth, and then of course passing them on to you. Broccoli sprouts would be a close second. Non only do the brassica family of foods, help to fight cancer, they boost the immune system as well. Believe it or not, radish sprouts should be high on your list. They are also in this family, they increase the white blood count and the T-cell count.Radishes and broccoli and cabbage should be high on your list, and yes brussel sprouts too!! I read your reply!!! T cells are one of two types of lymphocytes, the other being B-cells. I won't bother to go into deep explaination about these unless you specifically ask. The best herb in the world to take to boost the immune system would be licorice root. Licorice root above all other herbs boosts the T-cell count even higher than hiv drug therapy!!! YOu cannot take this powerful herb any longer than 6 weeks without taking a break. IT will increase your blood pressure, so do not take it if you already have high blood pressure, and if you do, then you should be asking about that too!!!LOL I hope this helps WITH LOVE MARK , " Morgan " <baby.gabrielle@v...> wrote: > I was wondering if you all could tell me the best vegan foods (besides like..oranges for vitamin C) > you know of for boosting your immune system. I have an infection (one that could lead to cancer) > that my doctor tells me my own immune system could clear on it's own within a year and i would > love to give my immune system every possible advantage in this fight. > > Thanks! > > ~~Morgan~~ > Gabrielle and Faith's momma > Pro-Life, Christian, Vegetarian > I will speak up for the little ones > www.fatspider.com > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2004 Report Share Posted December 19, 2004 Has Dr. Perricone been on the PBS stations where you live? His presentation is really interesting. He has sparked one change in my diet immediately, and after less than two weeks, I can already see and feel the difference. I am OFF coffee (which I love), and ON green tea!!! He has truly educated me about cortisol, and if you haven't watched it, then I suggest you read his book, The Perricone Prescription. The connect here is the impact stress (and cortisol is THE stress hormone) has on your immune system - and every other system in your body. Stress will undermine every other thing that you do to help yourself. Jael , " thesportsguru47 " <thesportsguru47> wrote: > > It is real important to know what kind of an infection and in which > part of the body it resides. I would love to know the answer to > those two questions. Knowing that I could help you better.If you are > talking about overall foods to boost the immune system, the easiest > thing to talk about first are the foods to avoid. Foods that your > body must work hard to digest will of course put a strain on the > body, causing it to work harder and tax itself,sapping the body of > vital energy that is needed to fight infection. You of course would > want to avoid these,and they are....meat of course, white flour and > eggs and cheese. THese would be the first things that should be > eliminated from your diet. So pasta dishes should be out for you, > and anything with cheese. YOu must eat foods that help the body > produce more lymphocytes. Lymphocytes are the key element of the > immune system. They remember any antigen they have met before, and > provide a specific plan of attack against that antigen.Lymphocytes > circulate and recirculate throughout the body until they are needed. > Lymphocytes come in two types. T-cells and B-cells. Foods that > increase the production of these cells are sprouted greens!!!! The > best foods for you to eat would be first... alfalfa sprouts. ALfalfa > roots go deep, about 12 feet, pulling more minerals from the earth, > and then of course passing them on to you. Broccoli sprouts would be > a close second. Non only do the brassica family of foods, help to > fight cancer, they boost the immune system as well. Believe it or > not, radish sprouts should be high on your list. They are also in > this family, they increase the white blood count and the T-cell > count.Radishes and broccoli and cabbage should be high on your list, > and yes brussel sprouts too!! I read your reply!!! T cells are one > of two types of lymphocytes, the other being B-cells. I won't bother > to go into deep explaination about these unless you specifically > ask. The best herb in the world to take to boost the immune system > would be licorice root. Licorice root above all other herbs boosts > the T-cell count even higher than hiv drug therapy!!! YOu cannot > take this powerful herb any longer than 6 weeks without taking a > break. IT will increase your blood pressure, so do not take it if > you already have high blood pressure, and if you do, then you should > be asking about that too!!!LOL I hope this helps WITH LOVE MARK > > > > , " Morgan " > <baby.gabrielle@v...> wrote: > > I was wondering if you all could tell me the best vegan foods > (besides like..oranges for vitamin C) > > you know of for boosting your immune system. I have an infection > (one that could lead to cancer) > > that my doctor tells me my own immune system could clear on it's > own within a year and i would > > love to give my immune system every possible advantage in this > fight. > > > > Thanks! > > > > ~~Morgan~~ > > Gabrielle and Faith's momma > > Pro-Life, Christian, Vegetarian > > I will speak up for the little ones > > www.fatspider.com > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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