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Dietary Approaches to Fighting Cancer

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

GINGER

I thought it might be helpful to have one thread for all of the research that has been completed looking at the impact of various foods and herbs on cancer cells. I am going to start with the article below and then take my time going through all the posts and move the food-related ones here. By clearly marking this thread, those who are interested will have information in one place; and those who are not interested can move on.

I hope there are some women here who will find this useful. More to come.

Claudia posted this article:

http://www.med.umich.edu/opm/newspage/2006/ginger.htm

"Ginger causes ovarian cancer cells to die, U-M researchers find

Cell studies show promise for ginger as potential ovarian cancer treatment

Notice to patients: This study represents very preliminary research findings made in the laboratory. Further testing is needed before researchers know how or if ginger should play a role in the treatment of ovarian cancer. U-M researchers do not recommend taking ginger as treatment for cancer. Please talk to your oncologist before taking any dietary or herbal supplements. For more information about ovarian cancer treatment, call Cancer AnswerLine at 800-865-1125.

ANN ARBOR, MI – Ginger is known to ease nausea and control inflammation. But researchers at the University of Michigan Comprehensive Cancer Center are investigating a new use for this age-old remedy: treating ovarian cancer.

In laboratory studies, researchers found ginger caused ovarian cancer cells to die. Further, the way in which the cells died suggests ginger may avoid the problem common in ovarian cancer of cells becoming resistant to standard treatments.

The researchers are presenting their results in a poster session at the American Association for Cancer Research annual meeting.

Researchers used ginger powder, similar to what is sold at grocery stores, only a standardized research grade. The ginger powder was dissolved in solution and applied to ovarian cancer cell cultures. Ginger induced cell death in all the ovarian cancer cell lines tested.

Moreover, the researchers found that ginger caused two types of cell death. One type, known as apoptosis, results from cancer cells essentially committing suicide. The other type of cell death, called autophagy, results from cells digesting or attacking themselves.

“Most ovarian cancer patients develop recurrent disease that eventually becomes resistant to standard chemotherapy – which is associated with resistance to apoptosis. If ginger can cause autophagic cell death in addition to apoptosis, it may circumvent resistance to conventional chemotherapy,” says study author J. Rebecca Liu, M.D., assistant professor of obstetrics and gynecology at the U-M Medical School and a member of the U-M Comprehensive Cancer Center.

Study results are very preliminary, and researchers plan to test whether they can obtain similar results in animal studies. The appeal of ginger as a potential treatment for ovarian cancer is that it would have virtually no side effects and would be easy to administer as a capsule.

Ginger is effective at controlling inflammation, and inflammation contributes to the development of ovarian cancer cells. By halting the inflammatory reaction, the researchers suspect, ginger also stops cancer cells from growing.

“In multiple ovarian cancer cell lines, we found that ginger induced cell death at a similar or better rate than the platinum-based chemotherapy drugs typically used to treat ovarian cancer,” says Jennifer Rhode, M.D., a gynecologic oncology fellow at the U-M Medical School.

Liu’s lab is also looking at the effects on ovarian cancer of resveratrol, a substance found in red wine, and curcumin, the active ingredient in the curry spice turmeric. In addition, researchers at the U-M Comprehensive Cancer Center are investigating ginger to control nausea from chemotherapy and ginger to prevent colon cancer.

“Patients are using natural products either in place of or in conjunction with chemotherapy, and we don’t know if they work or how they work. We don’t know how these products interact with chemotherapy or other cancer treatments. There’s no good clinical data,” Liu says.

More than 20,000 women are expected to be diagnosed with ovarian cancer this year, and 15,000 will die from the disease, according to the American Cancer Society. For information about ovarian cancer, go to www.cancer.med.umich.edu/learn/ovarianinfo.htm or call the U-M Cancer AnswerLine at 800-865-1125.

In addition to Rhode and Liu, study authors are undergraduate student Jennifer Huang, research associates Sarah Fogoros and Lijun Tan, and Suzanna Zick, N.D., M.P.H., research investigator in family medicine.

Funding for the study was from the National Center for Complementary and Alternative Medicine, National Institutes of Health.

Reference: American Association for Cancer Research 97th annual meeting, April 1-5, 2006, Washington, D.C."

JoAnnDK
Posts: 276
Joined: Jun 2011

I see that the ginger study/article is 5 years old and cannot find anything newer. Do you know of anything more recent?

I thought it was good that there was a disclaimer/notice to patients at the beginning of the article:"This study represents very preliminary research findings made in the laboratory. Further testing is needed before researchers know how or if ginger should play a role in the treatment of ovarian cancer. U-M researchers do not recommend taking ginger as treatment for cancer.........."

JOANN

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

My intention is to simply gather diet-related information in one place. Some of this information I may agree with, and some I may ignore. I imagine that other women here will have a similar reaction. I will conduct further research on those foods that seem promising to me; and I assume that the other women here can conduct their own research. I'm just a reporter.

As for U-M's disclaimer, it would have been irresponsible to not include it. Also, with drug companies being as powerful as they are, I can't imagine that even with years of controlled studies researchers would EVER be able to state "U-M researchers recommend taking ginger as treatment for cancer..." What's the harm, though, in eating my vegetables in ginger sauce?

Anyway, I started this thread so as to take away any contentiousness and to clearly label a thread so that it was essentially saying "Let the reader beware."

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daisy366
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I skimmed the article - is there any data on amounts of ginger recommended? or which is best - powdered or fresh?

JoAnnDK
Posts: 276
Joined: Jun 2011

I never questioned your intention.

I was just wondering if there is any newer information about ginger ---- which I would gladly eat morning, noon, and night. As we all well know, in the cancer world, 5 years is a long time.

You would not believe how many sites contain so-called "valid" information yet have no disclaimer! Not just cancer sites, but other health-related sites. As you said, irresponsible.

Rewriter's picture
Rewriter
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As usual, I acted before really thinking things through. Instead of moving from oldest to newest, I will start with the newest information. Yes, five years can be a long time.

carolenk's picture
carolenk
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Any herbalist will tell you that ginger has a long history as being a wonderful anti-inflammatory agent. For that reason alone, I have included ginger in my anti-inflammatory/anti-cancer way of eating.

Because ginger is also known for it's ability to block "platelet activating factor," I would caution against using ginger for anyone who has a low platelet count as it may increase their risk of bleeding. The same caution extends to someone on blood thinners (I would nix all herbs for anyone on a blood thinner just to be on the safe side).

Thanks for sharing.

Carolen

Rewriter's picture
Rewriter
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This article was published more recently; and although it deals with impact of ginger on prostate cancer cells, the mechanism of apoptosis would likely be the same for uterine/endometrial cancer cells:

http://journals.cambridge.org/download.php?file=%2FBJN%2FS0007114511003308a.pdf&code=cd0f9175264b8b7a5695a37a3d8fa71f

You must cut and paste link.

soromer
Posts: 130
Joined: Mar 2011

Thanks for looking this up, but I can't access this site directly. Could you please supply the citation instead?

Rewriter's picture
Rewriter
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Joined: Dec 2009

The web address is journals.cambridge.org, and the article citation is:

Benefits of whole ginger extract in prostate cancer

Prasanthi Karna 1, Sharmeen Chagani 1, Sushma R. Gundala 1, Padmashree C. G. Rida 1, Ghazia Asif 1, Vibhuti Sharma 1, Meenakshi V. Gupta 2 and Ritu Aneja 1*

1 Department of Biology, Georgia State University, Atlanta, GA 30303, USA
2 West Georgia Hospitals, LaGrange, GA 30240, USA

(Received 3 February 2011 – Revised 4 April 2011 – Accepted 11 May 2011)

You can access a pdf file of the article by going to the web address, searching for "ginger," and then listing articles according to descending order. This is the most recent article.

JoAnnDK
Posts: 276
Joined: Jun 2011

http://www.medicalnewstoday.com/articles/233099.php ---this article is written in layman's terms.

I do not think there is yet a source for "whole ginger extract" or if there is, I cannot find it.

Susanna23
Posts: 66
Joined: Dec 2010

You've probably taken on a huge job here, Jill, but I do appreciate it and I know others will too. I put a lump of peeled root ginger and a whole lemon/lime into the juicer with everything else (mixture of beetroot, celery, cucumber etc....)most days.
Best wishes from the UK
Susan

Rewriter's picture
Rewriter
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Joined: Dec 2009

This article was first posted by Claudia. She included a link:

http://www.cancure.org/cancer_fighting_foods.htm

Cancer Fighting Foods/Spices

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly 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 may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach 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 of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.Note I am a little conflicted about grapefruit as I have read not such stellar things about it elsewhere.

Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.

Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone 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 body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.
Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also 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 prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
A QUICK NOTE ABOUT THE TEAS, GREEN TEA IS A MORE ALKALINE TEA, THEREFORE IT WON'T GIVE YOUR CANCER CELLS AN ACIDIC JUICE TO THRIVE IN LIKE THE BLACK TEA.

Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.
Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus. However, funding for the project has run out. http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for more information on this. For a list of other foods that contain B17, go to our laetrile page.

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, 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 damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

Turnips are said to contain glucose molaes which is a cancer fighting compound. I haven't confirmed this.

Consumption of fruits and vegetables has been associated with decreased risk of cancers of the colon and rectum.

JoAnnDK
Posts: 276
Joined: Jun 2011

Jill, in that article above, a note said "Note I am a little conflicted about grapefruit as I have read not such stellar things about it elsewhere."

I know that my husband's statin prescription says not to eat grapefruit or grapefruit juice. There are many drugs that are boosted too much by these products. Here are articles from Harvard and Mayo about this topic:

http://www.health.harvard.edu/fhg/updates/update0206d.shtml

http://www.mayoclinic.com/health/food-and-nutrition/AN00413

However, not all drugs are included in this list. I know that I and other members of my family have been warned about grapefruit when taking antibiotics.

Rewriter's picture
Rewriter
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Joined: Dec 2009

I stay away from grapefruit because the jury is still out on the ways in which it might interfere with medications we might be taking. Soy products also fall into the "questionable foods" category, and I choose to avoid them as well.

Thanks for the article links.

culka's picture
culka
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contain natural aspirin (acetylsalicylic acid?) maybe that's why.
According Dr. Norman Walker grapefruit juice diluted anorganic calcium, which is sitting in our joints.

JoAnnDK
Posts: 276
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...drugs do too much, which is more of a danger than if they were blocked. Elevated bioavailablity, it is called. Discovered by accident!

HellieC's picture
HellieC
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Lots of good information there - I need to read this sort of thing regularly, as I do find that my diet tends to swerve away from where it should be occasionally and I need to drag it back to the "good" foods!
Thank you
Helen

upsofloating's picture
upsofloating
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Thanks, Jill, for starting this thread. It will be great to keep it going with regular posts so it is readily accessible. And thanks to everyone who is adding info.
Annie

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daisy366
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So if one is just taking supplements - multi, baby aspirin, fish oil - would grapefruit be a GOOD thing in moderation?

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carolenk
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It's the d-limonene in citrus fruits that is known for having an anti-cancer benefit. Eating kumquats is the BEST way to go (the d-limonene is abundant in the peel of the citrus fruits) but, unfortunately, kumquats are not available year-round.

Naringenin (found in grapefruit juice) has been shown to have an inhibitory effect on the human cytochrome P450 isoform CYP1A2 detox pathway--so ONLY those drugs that are metabolized in the liver thru the "CYP1A2" pathway are boosted by grapefruit juice. As a side note: transplant patients are told to take their anti-rejection drugs WITH a big glass of grapefruit juice to keep the drugs in circulation longer.

Grapefruit seed extract is extremely anti-fungal--just FYI for those of you interested in the cancer-fungus connection. That topic deserves it's own thread.

Carolen

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jazzy1
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That being said -- ginger's wonderful benefits -- ideas on how to include in our daily diets and how much per day?

I use only fresh and tend to put in my oatmeal/steel oats and at times steep with my green tea. From what I've read, ingesting whole or fresh is best.

Jan

JoAnnDK
Posts: 276
Joined: Jun 2011

Jan, isn't the fresh ginger really spicy, kind of hot?

I love steel-cut oats!

Rewriter's picture
Rewriter
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Joined: Dec 2009

I cut a thin slice of ginger, chew it a little bit, and then keep it in my mouth for as long as I can. My goal is to do this daily. Then, I have a slice of whole meal toast with the olive oil, turmeric, and pepper combo--the heat of the toast warms up the olive oil for optimum effect. An hour later, I have an almond milk, flax seed, and banana smoothie. Alternately, I'll have oat bran with banana and almond milk. Lunch might be either a vegetable curry over quinoa or a raw kale salad with lemon/Parmesan dressing and toasted hazelnuts (the acid/alkaline components are balanced here; Parmesan is highly acidic). Dinner is a challenge but I try to keep it mostly alkaline. I never eat sugar; I do drink red wine a couple of times a week; and I have chicken or fish when my body craves it. This is just an example of a typical day for the purpose of giving some of the new women on this board an idea of how to incorporate an anticancer diet.

Fayard's picture
Fayard
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Ok, this is going to sound silly, but can you please explain how to take/prepare the turmeric with olive oil and pepper? How do you heat it, in the microwave? How much of each do you mix?

Thank you!

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

although I strongly believe that being silly has anti-cancer properties.

I avoid microwaves. In fact, I got rid of mine. That's a whole other topic.

As for the olive oil, turmeric, and pepper mixture, I toast a piece of whole meal bread (the least inflammatory kind of bread) and while it is hot from the toaster, smear on some olive oil, turmeric, and freshly ground black pepper. The heat from the toast warms the mixture, and this "meal" is delicious.

Alternatively, you can use the mixture as the basis for a vegetable sautee or as the start of a soup or stew. Don't stress to much about the "proper" use, just add the mixture to your meals as much as you can.

All the best,

Jill

Fayard's picture
Fayard
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Well, I think I am on the right track, since my husband and I put turmeric, pepper and olive oil almost in everything, is not in everything.

RoseyR
Posts: 464
Joined: Feb 2011

Jill,

Sorry, but never heard of whole meal bread; where can I buy it?

Love your lunch of vegetable curry over quinoa; came home from Indian restaturant two nights ago and used the leftovers the next sfternoon over quinoa--delicious!

As for almond milk smoothies, do you ever add whey protein?

Thanks,
Rosey

JoAnnDK
Posts: 276
Joined: Jun 2011

just supplements would be okay, I would think.

But if you get an infection and need antibiotics ask your pharmacist. My last antibiotic label said "No grapefruit and eat yogurt". I forget which drug it was.

JOANN

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

This is from an American Institute of Cancer Research report, posted recently by Claudia:

Speaking at an international conference on diet and cancer, researchers funded by the American Institute for Cancer Research (AICR) presented evidence that a major component in green tea may short-circuit the cancer process in a striking new way that scientists had not foreseen.

AICR experts also released the results of surveys showing that only 15 percent of Americans say they drink green tea on a typical day, and less than one percent of Americans are currently drinking enough green tea to match the average per capita consumption in Asian countries.

The AICR experts highlighted the low levels of green tea consumption in the United States in relation to what they called "intriguing evidence" from studies conducted among Asian populations that suggest a protective effect for green tea. They also pointed to the rapidly increasing number of laboratory studies exploring green tea's effects on a cellular level.

New Evidence That Green Tea Short-Circuits the Cancer Process
"We have determined that a unique quirk of biochemistry allows green tea's protective effects to extend to many different kinds of cells," said Dr. Thomas A. Gasiewicz, a Professor of Environmental Medicine at the University of Rochester Medical Center. "In fact, the active green tea substance, called EGCG, seems to target one protein that is particularly common throughout our bodies, and it does so with a degree of precision that cancer drugs still aren't able to match."

The protein in question is called HSP90, which is present at higher levels in many cancer cells. Scientists believe that in some circumstances, HSP90 helps to trigger the cascade of events that eventually leads to cancer.

When EGCG binds to this protein, however, it helps prevent these events from happening. This is important, because HSP90 is found throughout our bodies, in many different cells and tissues.

"If further research confirms that EGCG's ability to bind to such a basic and pervasive protein enables it to extend its protective effect throughout our bodies, it explains a scientific mystery," said Gasiewicz. "Studies that track the diets of human subjects over several years, particularly studies conducted in Asia, where green tea consumption is common, have associated regular usage of green tea with lower risk for cancers that are vastly different from one another."

Scientists suspect that many different mechanisms must be involved to explain Asian data linking green tea to the prevention of such diverse cancers as those of the breast, prostate, bladder, colon, stomach, pancreas, breast and esophagus. But this new finding shows that EGCG may be effective against an important "common denominator" for many different cancers, at the very start of the process.

EGCG Does What Cancer Drugs Can't Do... Yet
The protein called HSP90 is essentially a "helper" or "chaperone" protein, in that it exists to help stabilize other proteins and keep them together. Because it has to bind to so many different proteins it is present, in varying amounts, in all of our cells. In fact, it is referred to as a "promiscuous protein" because it is so pervasive.

But scientists have recently discovered that cancer cells tend to have higher levels of HSP90 than healthy cells. This has led scientists to try to develop pharmaceutical means to block HSP90, to keep it from sending the specific biochemical signals that can trigger cancer. So far, they have been unable to perfect a drug that is both highly specific and easy to administer.

What the AICR researchers have discovered is that the active substance in green tea already does what drugs still can't do: "EGCG targets HSP90, binds directly to it, and keeps it from passing on signals that can start the cancer process," said Gasiewicz. "As a result, potentially harmful genes are less likely to get turned on, and the cascade of events leading to cancer is cut off before it begins."

The fact that EGCG binds directly to a protein that is found everywhere in the body suggests that it may be able to provide effective and simultaneous cancer protection in vastly different tissues and organs, Gasiewicz said.

Surveys Show Very Low Green Tea Consumption in US
Given the possibility of such broad protection from a major component in green tea, AICR conducted two telephone surveys to gauge consumption levels among Americans. Results show that although green tea is higher in beneficial phytochemicals and lower in caffeine than black tea, coffee or colas, Americans rarely drink it.

"According to our surveys, only 15 percent of Americans say they drink green tea on a typical day, making it the least popular non-alcoholic beverage in the U.S.," said Jeffrey R. Prince, AICR Vice President for Education. "And even those who said they drank it every day drank far smaller amounts than are seen in Asian populations."

Average per capita consumption in Japan and China hovers around 3 to 4 cups per day. According to the AICR survey, less than 1 percent of Americans are drinking the equivalent amount (roughly 2 to 3 U.S. teacups) of green tea.

Another AICR survey asked about green tea consumption in a slightly different way. Nearly seven in ten Americans (68 percent) said they drank green tea rarely or never. According to a recent scientific study of Japanese food intake, only 8 percent of Japanese people say they drink green tea rarely or never.

"Clearly, Americans are not taking advantage of the health benefits green tea may offer," said Prince. "We think that people concerned about lowering cancer risk should consider adding green tea as another potentially protective food to a diet rich in plant foods and low in fat and salt."

More information about the AICR surveys on green tea consumption is available on the AICR website, www.aicr.org

Dr. Gasiewicz's EGCG study was presented on July 14 th at the International Research Conference on Food Nutrition and Cancer in Washington, DC. It was one of six scientific papers linking green tea to the prevention of cancer presented at the conference. The results were published recently in the journal Biochemistry. The study was coauthored by Ph.D. student Christine Palermo and undergraduate Claire Westlake.

The conference is hosted annually by the American Institute for Cancer Research and World Cancer Research Fund International.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results. It has contributed more than $72 million for innovative research conducted at universities, hospitals and research centers across the country. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org AICR is a member of the World Cancer Research Fund International. - WASHINGTON, DC

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Rewriter
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A number of studies have indicated that compounds found in citrus (including lemon) may be effective as anti-cancer agents, at least for certain types of cancer.

A December 2004 Science Daily article reports: Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. They now hope to learn the reasons for the stop-action behavior and eventually try the citrus concoction in humans.

Harris, the chief scientists, said that flavonoids and limonoids – nutrient-packed pigments that give color and taste to fruit – may work against cancer in any of three ways: prevent it from forming, slow the growth of existing cancer, or kill cancer cells.

"The limonoids, which differ structurally from flavonoids, seem to do all three," he said of tests by a graduate student who worked in his lab. Their work emphasized the compounds' ability to kill existing the neuroblastoma cells with the rationale that if the method and time limonoids take to obliterate the cancer could be found, perhaps scientists could exploit it to help cure the disease.

A May 2000 report about the potential of citrus limonoids as anticancer agents explains: The experimental results describe above indicate that citrus limonoids may provide substantial anticancer actions. The compounds have been shown to be free of toxic effects in animal models so potential exists for use of limonoids against human cancer in either the natural fruit, in citrus fortified with limonoids, or in purified forms of specific limonoids .

And a report on the medicinal use of citrus published on the University of Florida EDIS website notes: Citrus flavonoids have potential antioxidant (prevents aging), anti-cancer, antiviral, anti-inflammatory activities, effects on capillarity, and cholesterol-lowering ability. The principal carotenoids in pink grapefruit are lycopene and beta-carotene. Lycopene-containing fruits and vegetables have been shown to contribute to a significant reduction in prostate and mammary cancer risk.

Scientific studies indicate compounds in citrus, including lemon, have real potential as anti-cancer agents.

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Rewriter
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This article was first posted by Claudia and includes her commentary. It may seem that I am including on this thread a disproportionate number of Claudia's posts; but whenever I do a search for a particular anticancer food, Claudia is the person who has posted an article about it. Thank you, Claudia!

Again, my intention here is to include ONE thread that provides easy references to the top anticancer foods. Further information can be found by searching the board's content.

Beginning of Claudia's comments:

I am pasting the study here, but first i wanted to say this. Turmeric is difficult for the body to absorb true, but when taken with simple black pepper (pipperine is a component of black pepper) it's absorption rate is increased 1000 fold, or there abouts, according to some of my research. i find it absolutely astonishing that the knowledable folks at MD Anderson didn't have this information on hand prior to starting the trial. Although they are most likely better spellers than am I.

if you take the time to read the study, you will notice that is mentions a fat capsule thingy. also during my research, it was suggested that along with the simple black pepper, a bit of olive oil would work wonders. It also mentioned heating it gently together. Wonder how long it will be for them to figure all this out.

you remember when those studies were published years ago that said a child didn't recognize it's mother for a few months. how many of you ever believed that.

Some times it all just gives me a headache.

As i am reading this, i realize that they are talking about patients with PANCREATIC CANCER, one of the deadliest and quickest to kill of the cancers. not only that but they are talking about living for 2.5 years, and having the tumor shrink by 73%. This is truly astounding. And something i had not been aware of either. All this without any chemo or radiation, which is only allowed if the patient is hopelessly mostly dead.

imagine the results they would have had had they used the black pepper and the olive oil, as has been used for thousands of years. i think they need me over there. maybe i could at least send them the book.

Wait, i especially like the part about seeking additional funding. let's see turmeric, costs about four dollars at the grocery store and you can get it way cheaper and organic on line.

you notice my growing frustration???????????????????????????????????????????

When it comes to medical care me thinks we need to step back in time a bit and let the chemical companies find some other uses for their chemicals. (sorry, it just slipped out, i try to contain myself, but alas, to no avail)

hey, if nothing else happens it seems to prevent wrinkles, i have noticed my skin looking fabby pooh of late. ; ~ )

I'm just sayin'

love and kisses claudia

The results:

Curcumin Temporarily Slows Pancreatic Cancer

CancerWise - September 2008

By Darcy De Leon

Curcumin, a compound in the spice turmeric, temporarily stopped advanced pancreatic cancer growth in two patients and substantially reduced the size of a tumor in another patient, according to a small study published July 15 in the journal Clinical Cancer Research.

Significance of results
In the Phase II M. D. Anderson study of 25 patients, curcumin was given on its own without chemotherapy.

“The effects of curcumin were encouraging,” says the study’s principal investigator, Razelle Kurzrock, M.D., chair of M. D. Anderson’s Department of Investigational Cancer Therapeutics (Phase I clinical trial program). “It showed activity in patients, and there were no side effects.”

A concern before starting the study was that curcumin normally is poorly absorbed, meaning that only low levels get into the bloodstream after the capsule form has been taken by mouth.

“Therefore, the fact that low levels of curcumin resulted in benefits in the study, even in a small number of patients, suggests that if we could find a better way to administer curcumin and get it to the tumor, we could see a greater response,” Kurzrock says.

The fact that curcumin had any effect on patients with pancreatic cancer, which is difficult to treat successfully, is significant to Bharat Aggarwal, Ph.D., professor in the Department of Experimental Therapeutics.

“The results are important,” says Aggarwal, a laboratory scientist who has studied curcumin as a potential cancer-fighting agent in cancer cells and mice for nearly 20 years.

Research methods
Patients received 8 grams of curcumin by mouth every day for two months. Maintenance therapy was continued at the same dose and schedule until the disease progressed.

Primary results
Twenty-five patients were reported in the paper.

Of those patients, curcumin resulted in:

Prolonged stable disease: Two patients temporarily experienced no significant tumor growth; one for eight months and another patient for just over 2.5 years (an additional 12 months after the study was compiled for publication).

Tumor regression: One patient experienced a decrease in tumor size of 73%, although the tumor grew back soon afterward.

“Interestingly, at the time of progression, the lesions that had shrunk remained small, but other lesions grew larger,” according to the study.

“That suggests that a resistant clone of cancer cells emerged, which is a real problem in treating cancer,” Kurzrock says.

In addition, no side effects were observed in patients.

Background
Curcumin is a substance that comes from the root-bearing Curcuma longa plant, a member of the ginger family. Curcumin is an ingredient in turmeric, a spice used in foods such as curry.

Curcumin has been studied in numerous research studies and has been found to contain potential anti-tumor abilities.

Curcumin is used in India as a:

Food preservative
Coloring agent for food and textiles
Spice (2% to 5% of turmeric is curcumin)
Folk medicine to:
Cleanse the body
Heal wounds
Prevent wrinkles
Suppress inflammation
Knowledge of curcumin’s anti-inflammatory properties and the growing realization that cancer can result from inflammation has spurred mounting interest in the spice, Aggarwal says.

The study was conceived and developed through a collaboration among Kurzrock, who chairs a department devoted to studies with new drugs; James Abbruzzese, M.D., chair of M. D. Anderson's Department of Gastrointestinal Medical Oncology and an expert in pancreatic cancer; and Aggarwal.

Their work demonstrated that in laboratory and animal studies, curcumin was especially potent against pancreatic cancer.

What’s next?
Researchers are seeking funding for additional clinical trials using curcumin.

“We plan to study curcumin together with other anti-cancer drugs, since combined therapy is likely to enhance results,” Kurzrock says. “In addition, we are developing a liposomal form of curcumin (curcumin packed within a fat-type capsule) that can be taken orally and travel directly through the bloodstream. Hopefully, this form will improve the ability of curcumin to reach the tumor.”

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Rewriter
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There is an enormous amount of information on this board about the anticancer diet, which can be found by doing a search. Here, I have included only a portion of what is available:

POSTED BY JILL

Anti-Cancer Diet/Acid/Alkaline Food Charts

Elsewhere on this board, there is plenty of information on following an anti-cancer diet. A book with that title was written by Dr. Servan-Schreiber and can be found at your local bookstore. Other books have been recommended by some of the women here and can be generally be found in threads indicating that nutrition is the topic.

I'n not sure whether or not I have shared this link (need to cut and paste into browser), but here is a list of foods ranked according to their acidity/alkalinity. Following a diet that is mostly alkaline can reduce inflammation, which has been associated with the development of cancer and other diseases.

http://acidalkalinediet.com/listofalkalinefoods.pdf

Jill
USPC, Stage 1a, diagnosed following slight post-menopausal bleeding
Surgery May 2008, 6 rounds carboplatin/taxol, 5 brachytherapy treatments
Treatment completed early December 2008, NED since

POSTED BY CLAUDIA: DR. SERVAN-SCHREIBER ON YOUTUBE:

http://www.youtube.com/watch?v=2lwiQm5QaTs

MD Anderson is running trials using his approaches to tackling cancer. His book is Anti Cancer a new Way of Life. Your library most likely has it or it's available on amazon

As i said, i combine infor from this and the Foods That Fight Cancer for a good overall idea of what to do.

FROM CLAUDIA

http://www.essense-of-life.com/moreinfo/foodcharts.htm

Here's what i typed in google" alkaline acid chart and I picked one of the sites that showed up.

This site had some very helpful information. Towards the bottom of the page there is some reference to whether a food is highly, moderately or slightly alkaline of acidic.

CANCER PREFERS ACIDIC FOODS. And don't be fooled by how you think of a particular food. Lemon, after being processed by the body, becomes very alkaline, also good for your liver, which is a major detoxifyer. I don't think it menitons green tea, but while black tea is acidic, green tea tends towards alkalinity. A study, hopefully looked at green and black tea and coffe in regards to breast cancer and determined for the study that while green tea was helpful in counteracting tendency towards breast cancer, black tea drinkers tended towards more cancer and coffee drinkers were a wash. In the future I will try to always save the url with the file.

Google is your friend.

Of course some sites just want to sell you something. The university studies will often tell who it is that is funding their studies. Gov can sometimes have good info also.
I'll periodically look things up and past the urls here or elswhere on the site.

POSTED BY JAN

A strong word of caution - SUGAR is our ENEMY. It feeds CANCER.
Don't sabotage your future by feeding the beast. We need to starve the beast and make our bodies inhospitable (alkaline). Take heed, ladies.

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Hilajoan
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Thanks to Claudia and others who recommended Dr Schreiber's book - I am still reading it on my Kindle, but nearly through it. Am taking fresh Turmeric root, fresh ginger, olive oil, black pepper, green tea capsules (cannot bear the taste of it as tea) and anything and everything else recommended. I had breast cancer 11 months ago and a different endometrial cancer in November, ie. 3 months ago. A rare one, the second time, MMMT also known as Carcinosarcoma - v. little research has been done on it, so I am having NO radiation and NO chemo. Can't be a bad risk, it seems, and no worse than having the treatment with side effects. So am eating my way back to health. Thank you so much for helping. I am in London, England. Anyone who wants to contact me can on joan_edwards@btinternet.com Hope the email address doesn't disappear. In case it does, joan_edwards at btinternet.com......

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california_artist
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I just sent these comments to the lead researcher on the M.D.Anderson turmeric-pancreatic cancer Phase ll Trial. Asked if she could take a few minutes to comment on my concerns and apologized up front for the tone of my frustration, stating that lives were at stake. Perhaps she'll answer. Change requires some risk taking.

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california_artist
Posts: 859
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Amazingly, I have already heard back from the doctor. She was kind enough to address all of my concerns, to my complete satisfaction, which I was going to put here. However, at the bottom of the email was this:

CONFIDENTIALITY NOTICE: CONFIDENTIAL HEALTH INFORMATION ENCLOSED
I had originally put the warning here but then I wondered if I could even do that, so deleted it.

So, while I know, and am quite satisfied as to the reasoning behind the methodology, I am forbidden disseminating that information.

Sorry,

claudia

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california_artist
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Thank you so much for putting it here.

Claudia

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Fayard
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Does make any difference if I drink my tea all at one, 18 to 20 oz per day? I think I read in another thread that it is best to drink 3 to 4 cups apart from each other. If that is the case, I am fried! I work, teaching, I can only drink my tea through out the day when I have time.

Any suggestions?

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Rewriter
Posts: 496
Joined: Dec 2009

How about a big cup with breakfast, a cup at lunch, and a cup with dinner? I've read that it's best to have green tea with a meal, as it will help alkalize the acidic components of what you are eating.

RoseyR
Posts: 464
Joined: Feb 2011

Yes, drink it with or near meals IF you want to suppress iron absorption, as most cancer patients should.

However, if you are suffering anemia that is CAUSED by low iron levels (not all anemia IS; have your ferritin levels checked), do NOT drink green tea with meals, but an hour later.

Rosey R

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jazzy1
Posts: 1387
Joined: Mar 2010

I agree with Jill, try to get a cup/glass with each meal...wonderful concept!

Realizing we're all busy and don't have time every day to get in our 3-4 cups, I try to make mine stronger (I use loose tea so put more then normal tea in holder). This way I'm a bit ahead if I miss one of the servings during the day.

Do what you can as no reason to stress over not getting all the tea per day.

Hugs,
Jan

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Fayard
Posts: 343
Joined: May 2011

Thank you girls!

RoseyR
Posts: 464
Joined: Feb 2011

From everything I've read it seems that grapefuit is fine except with several medications.

Even the steroids we take before chemo warn us not to take grapefruit juice within a day of taking them.

So I agree with JoAnn--grapefruit is great but be wary when taking meds of any kind.

Rosey

RoseyR
Posts: 464
Joined: Feb 2011

Thanks, Jill, for starting to gather all the pertinent information on foods' anti-cancer properties. A huge job, but invaluable to us!

Having read through the responses to her first posting on ginger, would like to add the following:

I'm a firm believer in the efficacy of ginger. Years ago, a very annoying tremor in my leg--which didn't respond within a month to the anti-inflammatories prescribed by my doctor--was squelched after I did some research and consumed 2 capsules of ginger (Nature's Way) every few hours. In just a few days, the tremor that had dogged me all summer disappeared. Coincidence? I don't think so.
Ginger has a powerful anti-inflammatory with a long medical history in Eastern cultures. And few side effects.

But thanks, Jill, for reminding us that when platelets are really low, we should avoid ginger--as well as ALL blood-thinning foods and supplements, such as the following:
a lot of green tea, our beloved berries, garlic, fish oil and vitamin E. These are all BENEFICIAL under normal circumstances but not when platelets are very low. And one of the reasons they are beneficial--not the only reason--is their blood-thininning properties. As cancer patients, we WANT thin blood (blood with relatively low platelet counts), for thick blood (platelet counts on the higher side of normal) tends to encourage metastasis, according to Dr. Keith Block, eminent in the field of integrative medicine.

Likewise, according to Block, we want low levels of INFLAMMATION, measured by CRP levels in our blood tests. (C-Reactive Protein). Low levels correlate with reduced danger of cancer spread. Ginger--as well as garlic, curcumin, green tea, quercetin--all help to suppress inflammatory reactions.

So in effect, if our platelets are not critically low, we WANT to ingest all of these substances.

As for the warnings about beta-carotene: Several analyses of clinical studies explain that beta carotene was surmised, in a few studies, to CAUSE lung cancer because it was used a) by itself (rather than along with the other carotenes) and b) in artificial form. Several writers including Blaylock and Block clarify this point. Beta carotene is GOOD for us, but best when combined, synergistically, with lutein and other carotenes, preferably those derived from the algae dunsinella (sp?) if we are taking "mixed carotene" supplements.

I was particularly struck by one of your comments that "anti-fungals" deserve their own thread. If one reads James Quillen's idiosyncratic book on nutrition and cancer (he has the credentials to be authoriative but tends to be quirky and anecdotal at times; footnoting is sometimes sporadic), he keeps speculating that many cancers may be little more than a FUNGUS. Repeated anecdotal evidence leads to his speculation as he cites several patients, told to "get their affairs in order," with, say, stage 3 lung cancer, who refused more chemo and asked for an antifungal medication--and who, ten years later, were NED. Granted, it's speculative, but many profound findings begin with speculation based on anedcotal evidence. Obvisoulsy they need confirmation through concerted study.

But I think we should all pursue anything we can find on the possible connection between some cancers and fungi and list anti-fungal properties in foods and spices.
Rosemary and thyme, I recall, are powerful antifungals--as is garlic.

Sugar, in contrast, feeds fungal growth, and it was fascinating for me to read, in a book about Chinese medicine, that "uterine disorders" are associated with "too much dampness." Dampness = fungus, does it not?
Eggplant, in the same text, was cited as a vegetable that, in ancient Chinese practice, was always prescribed for uterine disorders.

Best,
Rosey

reply

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Rewriter
Posts: 496
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I was interested in a recent discussion that seemed to say that giving up sugar did not make much difference in our cancer fight because our bodies would simply convert something else to sugar. Here's an excerpt from an article, the link to which is below, that explains in layperson's terms the process that is set in motion when we eat sugar and why limiting sugar can help abort this process.

Again, I feel that it's important to restate that my primary intention is to provide a variety of points of view on diet; and I do not necessarily agree or disagree with the research I share. The only thing that I WILL say unequivocally is that I truly believe an anticancer diet makes a huge difference to our survival.

Sugar and Cancer: Is There a Connection?

The facts about sugar and cancer can be confusing. However, if you learn a bit about the science behind the connections between what we eat and cancer risk, you can make wise nutrition choices for better health.

Sugar feeds every cell in our bodies. Our bodies need glucose, or simple sugar, for energy. Even if you cut every bit of sugar out of your diet, your body will make sugar from other sources, such as protein and fat.

So cancer cells need sugar to grow, just like healthy cells. It helps to remember that there is nothing particular about sugar that “feeds” cancer cells any more than sugar feeds all cells in our body.

Do I need to be concerned about sugar?

Even though sugar doesn’t exactly “feed” cancer cells, it is a good idea to limit the amount of simple sugar you eat. This is because when you eat a lot of sugar, your body produces a lot of insulin.

Insulin is a natural substance made by the body. Insulin can tell cells to grow. In simple terms, insulin can “rev up” cell growth. For healthy cells, this is a good thing. This is because the cells in your body grow, divide, die, and are replaced as part of the natural process of living. However, cancer cells can be encouraged to grow more, too, when our bodies produce too much insulin. So while some insulin in the body is normal, excess insulin may encourage cancer cells to grow more, which is not a good thing (1-6).

This is the downside of insulin: Our bodies need it to function, but it’s unhealthy if we make too much of it.

In summary, sugar does not “feed” cancer cells. However, a lot of sugar can cause our bodies to produce too much insulin, and this is not good for health.

Here's the link to the entire article:

http://www.caring4cancer.com/go/cancer/nutrition/questions/sugar-and-cancer-is-there-a-connection.htm

JoAnnDK
Posts: 276
Joined: Jun 2011

Just wondering if I need to stop watching TOP CHEF: Just Desserts? LOL

I did make a clafouti this week that was amazingly delicious and I enjoyed every bite despite the fact that it had (a low amount of ) sugar in it as well as a lot of fat (heavy cream). It was my treat for the week!

JOANN

Rewriter's picture
Rewriter
Posts: 496
Joined: Dec 2009

Have they made a panna cotta yet? That is my favorite dessert. Your clafouti is something I would have liked to try, too.

Tonight, I will have a margarita as my "dessert" for the week; but I will balance it with beans, vegetables, avocado, and cilantro.

Jill

JoAnnDK
Posts: 276
Joined: Jun 2011

I have not seen the chefs make a panna cotta yet, Jill, but Giada often makes them on her show. The clafouti is a recipe from Ina Garten.

Enjoy your margarita. Cheers!

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daisy366
Posts: 1493
Joined: Mar 2009

There's been alot of discussion about dairy. I'm wondering if anyone is drinking kefir? This was OK on my alternative doc's diet. The Budwig Protocol also says to use flaxseed oil with cottage cheese or kefir, I believe.

I just brewed some kefir (I purchased culture in health food store).

Mary Ann

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Tethys41
Posts: 1057
Joined: Sep 2010

This would only be advisable if you are using hormone-free, antibiotic-free, organic milk. On top of that I would add that it should come from grass-fed cows and ideally you would acquire it raw.

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culka
Posts: 158
Joined: Oct 2009

I used to. After I finished my long fast I started to make kefir from Tibetian mushroom, but it was too much kefir for me. Nobody at home drink it. Sometimes at the end of July I got that nasty summer cold, cough for 6 weeks, I even started looking for symptoms of lung metastasis.
Milk is milk. One of the worst mucus producing food what we can eat, so I dried that mushroom and for Budwig mix I occasionally by Greek yogurt.

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