Dietary Approaches to Fighting Cancer
Comments
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Gingercarolenk said:citrus foods
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
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.
Jan0 -
grapefruit with....daisy366 said:So if one is just taking supplements - multi, baby aspirin, fish oil - would grapefruit be a GOOD thing in moderation?
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.
JOANN0 -
spicy?jazzy1 said:Ginger
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
Jan, isn't the fresh ginger really spicy, kind of hot?
I love steel-cut oats!0 -
GREEN TEAJoAnnDK said:grapefruit with....
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
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, DC0 -
CITRUSRewriter said:GREEN TEA
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
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.0 -
Just a thin slice of ginger...JoAnnDK said:spicy?
Jan, isn't the fresh ginger really spicy, kind of hot?
I love steel-cut oats!
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.0 -
TURMERIC/CURCUMINRewriter said:CITRUS
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.
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.”0 -
Anticancer Foods/Alkaline-Acid Food ChartsRewriter said:TURMERIC/CURCUMIN
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.”
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.0 -
Silly questionRewriter said:Just a thin slice of ginger...
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.
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!0 -
Does make any difference ifRewriter said:GREEN TEA
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
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?0 -
When to drink your teaFayard said:Does make any difference if
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?
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.0 -
Green TeaFayard said:Does make any difference if
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?
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,
Jan0 -
Jill and Janjazzy1 said:Green Tea
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
Thank you girls!0 -
Ginger, Beta Carotene, and Anti-Fungals
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
reply0 -
WHEN to drink green teaRewriter said:When to drink your tea
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.
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 R0 -
No silly questions here, FayardFayard said:Silly question
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!
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,
Jill0 -
SUGARRoseyR said:Ginger, Beta Carotene, and Anti-Fungals
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
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.htm0 -
sugar and TVRewriter said:SUGAR
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
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!
JOANN0 -
ClafoutiJoAnnDK said:sugar and TV
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
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.
Jill0 -
Gracias Jill!Rewriter said:No silly questions here, Fayard
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
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.0
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