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The Diet Cancer Story
Copyright 2005 by http://www.organicgreens.us and Loring
Windblad. This article may be freely copied and used on other
web sites only if it is copied complete with all links and text
intact and unchanged except for minor improvements such as
misspellings and typos.
My wife has had 10 tumors removed from her breasts. The first
two and the last two (1 each breast each occurrence) were
benign. The six in between (four in the right breast, two in the
left breast) were malignant. Although the diagnosis of breast
cancer is a devastating experience, most women face up to and
cope well with it. In fact, studies show that many respond with
renewed vigour and enjoyment of life and stronger interpersonal
ties. But there is an inevitable period of adjustment, usually
improved by knowing as much as possible about the disease.
My wife was been free of cancer for well over 5 years, but at
her last mammogram checkup they discovered a growth they could
not otherwise account for and want to do another byopsy-type
lump removal. This inevitably raises the heady and frightening
spectre of cancer once again. As I write, this ectomy is
still in our future, so the results and reactions are also
still in our future. Weve been there, several times, but that
wont make a diagnosis of malignancy any easier, any less
emotionally traumatic, even though the period of adjustment is
eased somewhat.
So after 8-9 years cancer free she was diagnosed in January,
2005 with another lump and it was removed in early April, 2005.
Yes, it was malignant, but, in the doctors words, it was a
friendly tumor. Our period of adjustment has been much
easier this time around.
Atkins Diet Saptkins DietIt is said that as many as 40% of all Americans are struggling with obesity. To combat this, many diet and weight-loss ..... Cancer is the second leading cause of death in North America
(after heart and other cardiovascular diseases) with lung cancer
heading the list, followed by bowel, breast, prostate, pancreas
and other malignancies. Cancer prevention is therefore a top for
health authorities. Of known cancer causes, smoking tobacco
accounts for about a third of the cases and diet is blamed for
another 30-70 per cent, although the relationship between food
and cancer is hazier than for tobacco, and there are no pat
answers.
In general, cancer risks can be diminished by avoiding tobacco
use, protecting skin from ultraviolet rays, limiting alcohol
intake and - according to the latest evidence - by eating enough
fruit and vegetables. Recent results from many studies link low
intakes of fresh fruit and vegetables to high cancer rates. Some
researchers claim that inadequate intakes of fruit and
vegetables double the risks of cancer at many sites - as well as
markedly increasing risks of heart disease and cataracts. Since
only about 10 per cent of North Americans eat the recommended
amount of fruit and vegetables, there's ample room for
improvement in fighting cancer. (Very recent studies suggest
that anti-inflammatories, such as ASA/Aspirin and other
nonsteroidals may help to prevent some cancers.)
Diet-cancer links are complex to unravel
As foods are complex mixtures and people make wide and varied
choices, it is hard to prove definite relationships between food
and cancer. Much of what is known about the dietary causes of
cancer comes from epidemiological studies (that examine the
distribution and risks for disease). Epidemiological comparisons
of cancer rates in different countries and how they change offer
clues. When people migrate to a new country and mimic its
lifestyle, they soon acquire the same cancer rates as those in
the adopted country. For example, if Japanese people (who have
low rates of breast and colon cancer but high rate so stomach
cancer) move to the U.S., they acquire typical American cancer
rates - high colon and breast cancer rates, low risks of stomach
cancer.
Studies reveal a picture of the diet-cancer link in which some
dietary constituents may promote certain cancers - such as fat
(mainly from meat), excess energy (calorie) intake and heavy
alcohol consumption - while other components, especially
antioxidants in fruit and vegetables, may help to prevent
cancer. Other dietary constituents that may protect against
certain cancers include fatty acids in fish (the N-3 or omega-3
Government Against DietsThe Government of the Australian state of Victoria has started a campaign aimed at warning people of the dangers ..... fatty acids) and folic acid (a B vitamin). Large studies now
underway should tell us in a few years which dietary components
promote or combat tumour formation.
The protective anti-cancer effects of fruit and veggies
Low intakes of fruit and vegetables have been consistently
linked to high cancer rates in many countries around the world.
Yet, less than 10 per cent of North Americans eat the
recommended 5-10 daily servings. The fruit and vegetables that
appear most protective against cancer are raw, dark green leafy
vegetables (such as spinach, kale and lettuce), cruciferous or
cabbage-family types (such as brussel sprouts, cabbage,
cauliflower, broccoli), and orange forms such as carrots,
squash, citrus and other fruits. Different plant foods may
protect against different cancers, for example:
* dark green vegetables may protect against lung cancer;
* cruciferous (cabbage family) vegetables and carrots appear
protective against colon cancer;
* citrus and other fruits rich in vitamin C may lower risks of
mouth, larynx, stomach and esophageal tumours.
The constituents in plant foods thought to ward off cancer
include antioxidants - such as vitamins C, E and carotenes
(vitamin A precursors) - and starches (which may protect against
The Dr. Phil Diet ExplainedDr. Phil McGraw once published a book entitled "The Ultimate Weight Solution: Seven Keys to Weight Loss Freedom" in which he introduced the world ..... colon cancer). Other plant compounds such as indoles, flavones,
phenols, coumarins, isothiocyanates, sterols and limonene may
also play an anti-cancer role. Together, the plant components or
phytochemicals that fight cancer have been dubbed
"chemopreventive agents."
The possible "chemopreventive" role of antioxidants
The cancer-combatting or chemopreventive effects of fruit and
vegetables are attributed by some experts to antioxidants such
as the carotenoids or vitamin-A precursors. Their action in
inhibiting cancer is ascribed mainly to the ability to combat
the oxidative hits that damage DNA and cell membranes. The
carotenoids are red, orange and yellow pigments found in fruit
and vegetables such as cantaloupe, tomatoes, corn, carrots and
peppers, as well as in green leafy vegetables such as spinach,
brussel sprouts and broccoli (where their orange/yellow colour
is masked by the green pigment, chlorophyll). Some carotenoids
are converted into active vitamin A (retinal) inside the body,
others not.
How about dietary supplements?
Since certain constituents in fruit and vegetables seem to
reduce cancer risks, it is reasonable to wonder whether one
should take supplements. While opinions vary, most nutritional
scientists do not encourage use of vitamin or other supplements
for cancer prevention. People can obtain all the necessary
vitamins, minerals and other essential nutrients from a well
balanced diet. There are no scientific grounds at present to
support the anti-cancer benefits of taking vitamin or
antioxidant supplements. "Besides the risk of toxicity from
vitamin megadoses, there is the added danger," notes one
University of Toronto expert, "that people who take supplements
may falsely believe they are eating well, yet fail to achieve
the health benefits of a balanced diet."
In addition to the expense, those who take supplements may
neglect to eat the recommended quota of fruit and vegetables,
miss out on other valuable components and get less effective
health protection. The evidence for a cancer-protective effect
of individual supplements is far less convincing than that for
fresh fruit and vegetables as a whole. There is also concern
about the safety of antioxidant supplements. Although vitamins
C, E and beta-carotene have low toxicity, even when consumed in
doses above recommended daily amounts, a few studies suggest
that consuming large doses might not be safe.
Large studies now underway will clarify the action of individual
dietary components. The joint effect of the many varied
compounds in whole fruit and vegetables gives far greater
protection against cancer than any individual nutrient or
supplement. Finally, remember that diet is basically worthless
if you are not getting the proper nutrition from your diet. If
the basic nutrients from your diet are not being used to help
heal your body and maintain overall health, you are wasting your
time, effort, money and life. A healthy diet begins with proper
and full nutrition.
The place to begin with your nutrition, the method to get the
most benefit out of the foods you eat, especially in our modern
world with foods rampant with antibiotics, poisoning of our
lakes, rivers and oceans (not to mention the land and air), is
to make liberal use of both herbal dietary supplements and
especially dietary aids such as organic greens.
About the author:
Loring Windblad has studied nutrition and exercise for more than
40 years, is a published author and freelance writer. Junes and
Lorings latest business endeavors are at
http://www.organicgreens.us http://junedawn.younglivingworld.com
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