Kale – An Anti-Cancer Food

Kale - A Great Anti-Cancer Food

Kale is high in folate, which is vital in preventing blood vessel and DNA damage. It is a member of the cabbage family, so it also includes a number of the anti-cancer properties of broccoli, cauliflower, cabbage and brussels sprouts.

In addition to the folate, it is a good source of vitamin A, vitamin C, potassium, calcium, iron and a range of phytochemicals including lutein which promotes eyesight and has been shown to be beneficial in cancer studies.

According to the American Cancer Society, the carotenoids in Kale, have been shown to lower the risk of a range of cancers including mouth and pharynx cancers, oesophageal cancer and lung cancer. Other studies show similar properties with respect to bladder cancer.

Power combination: Be sure to eat kale alongside foods rich in vitamin C, as this helps the absorption of the iron. Equally, adding oil, such as cold-pressed olive oil will help the absorption of the carotenoids.

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Ginger Root And The Prevention Of Cancer

Ginger Root For The Prevention Of Cancer

Ginger has long been known to possess a number of therapeutic properties. It is being used in remedies for coughs, colds, sore throats, bronchitis, and even to reduce nausea. However, a recent study published in Cancer Prevention Research, a journal of the American Association for Cancer Research, indicated that it also could be used as a supplement to prevent colon/bowel cancer.

Participants in the study were noted as having significantly reduced markers of colon inflammation. Such inflammation has been shown in prior studies to be a significant precursor to colorectal cancer. The levels of Ginger Root used in the study were 2g of ginger extract, which is the equivalent to eating 20g of raw ginger.

Other US studies have also shown ginger to have powerful anti-inflammatory properties which can help to relieve the discomfort from arthritis, and more importantly where cancer is concerned, gingerols, an active ingredient within ginger, have been shown to kill cancer cells.

Interestingly, a US study indicated that ginger was just as effective in the treatment of arthritis as the standard and currently available anti-inflammatory drugs, but did not display any of the dangerous side effects.

In a study conducted by the University of Michigan, ginger was found to be excellent at killing cancer cells. When researchers dissolved ginger powder into a solution containing ovarian cancer cultures, the mutated cells died.

It was found that the ginger destroyed the ovarian cancer cells in two different ways. Firstly, the ginger triggered programmed cell death, (apoptosis), and secondly, the ginger triggered autophagy, which is where the cancer cells digest themselves. The researchers discovered that ginger caused the exact same rate of apoptosis that chemotherapy drugs achieve, yet ginger does not cause any side-effects.

The researchers also highlighted the fact that Ginger Root helps to control inflammation, which can be a precursor to ovarian cancer.

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Rice (Brown Rice) And Cancer Prevention

Rice (Brown Rice) For Cancer Prevention

If you are choosing a source of carbohydrate to go with your meals, brown rice is an excellent choice over wheat-based products, such as pasta. Another great choice is sweet potato.

Brown Rice uses the whole grain, which contains numerous benefits related to heart health. In addition to the vitamin E, potassium, iron, phosphorus, thiamine, riboflavin and niacin, brown rice contains a range of lignans, phenolic compounds and phytoestrogens.

Just like flaxseed, brown rice contains lignans, including enterolactone, which helps your body establish the right kinds of healthy bacteria in your intestines, (which are credited with defending against a range of hormone-dependent cancers, including breast cancer).

A Danish study of postmenopausal women discovered that those women consuming the largest quantities of whole grains, including brown rice, were found to have significantly higher levels of enterolactone.

Previous studies have shown that women with a high level of enterolactone (which is associated with a high lignan intake from foods such as brown rice, flax and rye), experienced a decrease in their breast cancer risk by 58%.

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Can Figs Prevent Cancer?

Do Figs Prevent Cancer?

Figs have the greatest amount of fibre, in comparison with any other fresh or dried fruit, which makes them excellent for your digestive system.

They also contain digestive enzymes that promote regular bowel movement. This helps to reduce the risk of colorectal cancer.

Figs also contain a number of antioxidants, which help to protect your cells and DNA from free radical damage.

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Revlon, supporter of the National Breast Cancer Coalition, uses cancer-causing chemicals in its cosmetics

Revlon, one of the largest cosmetic companies in the country, known for their supportive stance in breast cancer research, is talking the talk but not walking the walk. A survey put out by the Campaign for Safe Cosmetics uncovered the startling news that the cosmetic…

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Can Lemons Help With Cancer Prevention?

Will Lemons Help With Cancer Prevention?

Lemons contain folate, vitamin C, vitamin A, potassium and a compound that has demonstrated anti-cancer properties called limonene. All citrus fruit are high in flavonoids, which are highly potent antioxidants.

In laboratory studies, citrus limonoids have been shown to exert an anti-proliferation effect on cancers of the colon, lung, breast, stomach, mouth, liver, skin and even human neuroblastoma tumours, which are more common in children.

Whilst cranberries were also shown to provide a benefit, lemons showed the greatest level of activity. It is believed that the difference in effectiveness is due to the fact that limonoids remain in the bloodstream for longer. Other products studied, such as the phenols in green tea, only remained in the bloodstream for 4 to 6 hours.

In relation to rheumatoid arthritis, a study involving over 20,000 people discovered that those who consumed the least foods rich in vitamin C were over three times more likely to develop arthritis than those who maintained a high vitamin C diet.

Add lemon to your drinks, squeeze fresh lemon juice over fish and salad and try to include lemon zest in your cookery.

Please also see the Citrus Fruit section for other fruit with similar properties.

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Carcinogenic Parabens Are Contaminating The U.S. Food Supply

Shocking new test results show that carcinogenic parabens are finding their way into a significant proportion of our foods.  The researchers found that an astounding 90% of the food samples tested contained “measurable” concentrations of parabens.

Parabens are normally used in cosmetics and lotions and should not be consumed.  But now they are entering our waterways and food chain.  A recent study from the UK’s University of Reading established that parabens in human breast tissue can cause cells to proliferate into cancer cells.  But that isn’t the limit of their harm…

(By Case Adams) Activist Post Researchers may have solved a vexing mystery as to why parabens contamination in humans has been so pervasive in recent studies: Parabens are increasingly contaminating our food supply. Researchers from the New York State Department of Health and the Department of Environmental Health Sciences, along with the University of New York at Albany have determined in a study of foods purchased from local markets that much of the U.S. food supply is contaminated with parabens – a group of chemicals thought previously to produce exposure in humans through the skin in cosmetics and lotions containing […]

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Preventing Cancer With Raspberries

Preventing Cancer Using Raspberries

There are actually a wide variety of different raspberries, but many people are more familiar with the red variety, than the less common black raspberries found in North America.

Black raspberries can easily be confused with blackberries, but they are different. Blackberries are more shiny, and when you pick the fruit from the stem, black raspberries are hollow, whereas blackberries retain a central core from the plant.

Raspberries contain a generous amount of vitamin C, along with other nutrients such as selenium, phosphorus and dietary fibre. They are packed with antioxidants and a wide range of phytochemicals that are known to help prevent disease.

Freezing, drying or turning raspberries into preserves will reduce a significant proportion of the vitamin C, however the bulk of the antioxidants remain unharmed.

A number of studies have been conducted on raspberries, with particular attention paid to black raspberries, which have greater quantities of cancer-fighting substances. One particular study, observing the effect of raspberry extracts on human liver cancer cells discovered that the more raspberry extract used, the less frequently the cancer cells replicated.

A study on human oesophageal cancer cells discovered that a diet containing black raspberries substantially reduced tumour cell growth.

Hamster studies have shown that black raspberries inhibit the formation of oral tumours.

Certain attention has been paid to the phytochemicals beta-sitosterol and ferulic acid (contained within black raspberries), because in studies it stopped the growth of both premalignant and malignant oral cancer cells.

In the field of diabetes, it has also been discovered that the anthocyanins in raspberries help reduce blood glucose levels after carbohydrate-rich meals. This will help to reduce the damage caused by excess levels of glucose, which causes the ageing of your tissues.

Laboratory studies using mice that were fed high-fat diets with varying quantities of raspberries discovered that greater raspberry consumption helps to prevent fatty livers and actually reduced the level of obesity.

Whilst your current consumption of raspberries may be limited to those contained in fruit yoghurt or preserves, you can purchase freeze-dried or frozen raspberries to add to your favourite desserts, or just to eat as a tasty treat.

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My son has acute lymphoblastic leukemia – how can we support his treatment?


My son is 4 years old and has been diagnosed with acute lymphoblastic leukemia.  He has started his chemotherapy already, but please advise as to the efforts we can put in on our part.


Thank you for your email.  Whilst I am not legally allowed to give medical advice, (please see my medical disclaimer), if I was in your situation I would definitely look into getting a juicer.

This is different to a blender or smoothie maker.  A good quality juicer (and preferably a masticating juicer) will crush fruit and vegetables to release purely the liquid contained within.  A good juicer crushes almost every single cell, so that the pulp is dry afterwards.

The reason I say this, is that you can give your child all manner of very healthy fruit and vegetables that they would not normally consider eating.  If you use apples as a base, with oranges and lime to disguise the taste, you can add broccoli, spinach, carrot, and a number of other anti-cancer vegetables that have been shown to kill or inhibit cancer cells.

Blackberries, strawberries, blueberries and red grapes are all good anti-cancer foods.  Ginger is excellent, but has a strong taste, so your child may not want it.

I know of no other way to ensure that a child will consume upwards of 12 portions of fruit and vegetables per day to support their recovery and to help minimise the harmful effects of the treatment.  Kiwifruit has even been shown to prevent DNA damage.

During treatment, it may be very difficult for them to consume anything, given the side-effects of chemotherapy, but if they are getting quality raw, organic fruit and vegetable juice, then it is the best you can do nutritionally unless you also add supplements.  Fresh juice is also best if consumed within 30 minutes of juicing, so that it does not oxidise.

I would also ensure that my child was getting enough omega-3 oils.  The best way is to buy cold pressed organic flax seed oil and to put it on your child’s dinner.  For an adult with cancer, two tablespoons per day is ideal, so for a child 5ml (a teaspoon) per day would be fine.

If you haven’t already purchased the book, Cancer Uncensored, you can learn more about the best foods for your child in the nutrition section of this website.

You can also check out the latest alternative medicine options.  I appreciate that in your case, you are already pursuing chemotherapy.  But in a perfect world, I would recommend you undertake a chemosensitivity test, in order to discover what chemotherapy drugs and natural compounds actually kill your son’s cancer cells, and perhaps just as importantly, which ones do not work.  That way, you can focus on the most effective treatments and supplement with any natural substances that have been shown to kill his particular cancer.

But as with anything medical, I must make a medical disclaimer that nothing in this website is to be considered medical advice and that you should discuss any treatment options or nutritional choices with your doctor.

I sincerely wish you, your son and the rest of your family the best of luck and good health.

Kind Regards
Chris - Cancer Uncensored Signature
Christopher Evans
Author of Cancer Uncensored

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Genetically Modified Foods (GMOs) and Cancer

The effect of a GMO diet on rats

A recent peer-reviewed study (published in the Food and Chemical Toxicology Journal) has linked genetically modified foods to an increase in cancer risk in laboratory animals.  In the study, the rats fed on genetically modified corn died prematurely, many of which having tumours the size of golf balls.  50% of the males and 70% of the females died prematurely as a result of a GMO diet.  Not only did these rats have tumours, they also had damage to multiple organs including their liver and kidneys.

The rats were fed a form of genetically modified corn, engineered by a company called Monsanto, to resist a herbicide that they also sell, called Roundup.

This is the same type of corn often found in your corn-based breakfast cereal, corn tortillas and corn snack chips.

GMO stands for genetically modified organism.  Genetically modified foods come from plants that have been genetically manipulated to exhibit different traits, including resistance to pests, resistance to weedkiller, tolerance to different temperatures and to modify the product that comes from them.

The purpose of the GMO corn being studied, was that farmers can spray their fields with the herbicide Roundup as much as they want, without killing the corn.  However, Roundup has not only been linked to DNA damage and infertility, but the researchers found that Roundup-ready corn also had similar issues.

Molecular biologist, Dr. Michael Antoniou of King’s College London School of Medicine explained that even the scientists involved in the study were shocked by the aggressive tumor development:

“This research shows an extraordinary number of tumors developing earlier and more aggressively – particularly in female animals. I am shocked by the extreme negative health impacts”.

The danger lies in the fact that you cannot genetically manipulate one factor without triggering a raft of other changes that you did not account for.  Even minor changes can have subtle effects that could be expressed over decades, as opposed to months.

In previous studies, genetically modified potatoes engineered by Monsanto were also found to have similar effects.

Jeffery Smith, author and the Executive Director of the Institute for Responsible Technology revealed:

“In the mid-90s, the UK government funded research for a scientist to figure out how to test for the safety of GMO’s. That scientist was Dr Arpad Pusztai – the world’s leading expert in his field. He worked at the top research laboratory in the UK. One of the best in the world. He had about 20 or 30 researchers working with him, in three different institutes.

The protocols that he was designing were supposed to be implemented into EU law as requirements for the safety assessments of any GMO to be introduced into Europe.

He took a potato that was genetically engineered to produce an insecticide and fed it to one group of rats. He fed another group of rats natural potatoes and a third group of rats, natural potatoes plus their meals were spiked with the same insecticide that the modified potato was engineered to produce. So you have GM potato, natural organic potato, and natural potato plus an insecticide and all three [groups of rats] had a completely balanced diet as well.

Only the rats that ate the GM potato got sick. They had potentially precancerous cell growth in their digestive tract, smaller brains, livers and testicles, partial atrophy of the liver and damaged immune systems in 10 days. What was the cause of that damage? It was not the insecticide, because the group eating the insecticide did not have those problems. It was understood that it was the process of genetic engineering itself and the unpredicted side-effects that caused this profound damage to every system and organ studied.”

According to Dr Arpad Pusztai – “Genetically Modified Foods: Potential Human Health Effects.” (2003)

“We measured all sorts of things, growth for example. How these young animals were growing. What happened to their insides and what happened to their immune system and it became clear that the GM group had a slower growth. It had problems with internal development of its organs and it certainly knocked out the immune system”.

“Judging by the absence of published data in peer-reviewed scientific literature, apparently no human clinical trials with GM food have ever been conducted.”

“From the results, the conclusion seems inescapable that the present crude method of genetic modification has not delivered GM crops that are predictably safe and wholesome.”

According to Dr Rima E. Laibow, M.D, the Medical Director of Natural Solutions Foundation,

“every single independent study conducted on the impact of genetically modified food shows that it damages organs, it causes infertility, it causes immune system failure, it causes holes in the gastrointestinal tract, it causes multiple organ system failure when it is eaten.  It causes a variety of changes, some of which we cannot even guess at, as new proteins are coded for by the altered DNA.  [Changes] that we have never seen before.  We are playing with genetic fire”.

“The FDA is composed of smart people. But they are smart people with a conflict-of-interest. They are smart people who make their decisions based upon what will support their financial needs or their academic needs not what makes scientific sense.”

Surprisingly, the amount of safety testing necessary to bring the product to market after genetic modification is slim to none.  In fact, no human studies were required at all, and the study data Monsanto supplied involved less than 40 rats tested over just 90 days!

You may find it disturbing to discover that the FDA doesn’t have a mandatory GM food safety assessment process, and as a result has never approved a genetically modified food as being safe.

Any GM food crops that have hit the commercial market so far, have only participated in a voluntary program whereby the FDA carry out a pre-market review of the GM food, based upon the data that the manufacturer presents.  But this is not a legal requirement, and any research data does not have to be peer-reviewed or published.

In the US, developers of GM crops are legally allowed to put any GMO on the market, on the understanding that they can be held responsible for any harm to consumers that may result from it.

Many people do not realise the extent to which they are exposed to GMOs, nor how significantly altered these organisms are.  For example, wheat in the 1950s and 60s only had 12 chromosomes in its DNA, whereas now, certain strains of wheat have 42!  Humans only have 46.

In the US, the vast majority of animal feed is now genetically modified, and even in the case of GMOs for human consumption, US legislation does not require genetically modified ingredients to be labelled as such.

As of 2010, genetically modified soybeans make up 93 to 95% of the US soybean supply.

Genetically modified corn makes up 86% of the US corn supply.

Genetically modified cotton makes up 93% of the US cotton supply.

There are over 170 million acres of genetically modified crops within United States because they don’t currently have to be labelled as such. These crops include maize/corn, soy beans, cotton, canola oil, sugar beets, rice, potatoes, peas and more.

In more than 50 other countries, including the UK, labelling genetically modified foods is compulsory.  However, they do not have to declare if food is from animals fed GM feed, such as meat, milk or eggs.

To be on the safe side, if you notice the letters “GM”, or “GMM” on your food labelling, do not eat it.

Even if you do not support the view that genetically modified crops are dangerous, you must consider the fact that the genetically modified plants are grown in environments where it is standard practice to use high levels of pesticides, which inevitably contaminate the plant itself.

According to Shiv Chopra Ph.D.

“These pesticides may have killed the weeds or the insects, but the product is still on the plant. Even if it is washed off, it is still within the water supply. These compounds are toxic, they cause cancer, they cause endocryne disruption which affects your hormone levels.”

So where are all the regulatory bodies who should be evaluating or putting a stop to it?

The FDA have stated that genetically engineered foods are substantially equivalent to non-genetically engineered foods.  But as with the aspartame-related conflicts of interest, there are equally incestuous links between the FDA and Monsanto.

Take Michael Taylor for instance.  As of 2010, he is the current deputy commissioner for foods at the FDA.  Let’s take a look at his career history:

1976 – Attorney for FDA
1981 – Attorney for Monsanto
1991 – Deputy Commissioner for Policy, FDA.
1998 – Vice President for Public Policy, Monsanto.
2009 – Senior Adviser to FDA Commissioner.
2010 – Deputy Commissioner for Foods, FDA.

So Monsanto’s former attorney, Michael Taylor, was in charge of policy at the FDA when the GMO policy was created.  He then became Monsanto’s Vice President.  Under the Obama administration, he was put back in the FDA as the “US food safety Tsar”.

According to Joel Bakan, LL.M, Professor of Law, University of British Columbia, Film Director of “The Corporation.”:

“If you look at the Clinton administration, Bush senior, Bush Jr, and Obama [administrations], you look at various high-ranking positions in the administrations of all of those presidents, you find people who’ve worked for Monsanto.”

In the words of Jeffery Smith, author and the Executive Director of the Institute for Responsible Technology:

“In reality, the overwhelming consensus among the scientists at the FDA were not only that GMO’s were different, but they were inherently dangerous. That they might create allergies, toxins, new diseases and nutritional problems. They had urged their superiors to require long-term study and when they saw drafts of the policy coming back to them, they were angry and urged their political appointees to change course. But Michael Taylor and his local appointees ignored the science, ignored the scientists, denied the existence of their concerns and set forth a policy that allowed GMO’s to be put on the market in a way that creates unprecedented risk for human beings and the environment.”

“Monsanto originally said that PCBs were safe.  They were [subsequently] convicted of actually poisoning the people in the town next to the PCB factory and were fined $700 million.  They told us that agent Orange was safe, they told us that DDT was safe and now they are in charge of telling us whether their own genetically modified foods are safe because the FDA does not require a single safety study. They leave it to Monsanto.”

“When genetically modified soy beans were fed to rodents, we have seen changes in the testicles, changes in the sperm cells, changes in uterus and overies, in the DNA functioning of the embryo offspring, smaller babies with a death rate that is 5 times higher compared with controls.  Sterile babies, even babies born with hair in their mouths.

This research has been done by government scientists, and scientists who were at the top of their field.”

So can you trust Monsanto?  Phil Angell, Monsanto’s Director of Corporate Communications, quoted in the New York Times, October 25, 1998 said:

“Monsanto should not have to vouchsafe the safety of biotech food. Our interest is in selling as much of it as possible. Assuring safety is the FDA’s job.”

Both France and Russia have recently banned GMO crops, so we shall soon see if other countries follow suit.

Regardless of what your government decides, in the interests of remaining cancer-free and maximising your health, the evidence suggests that you should personally avoid genetically modified ingredients in your foods.

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Cauliflower And The Prevention Of Cancer

The Prevention Of Cancer With Cauliflower

As you will have seen in the cabbage section, compounds within cauliflower stimulate the production of I3C, which suppresses the protein that triggers excessive cell reproduction that is common to many types of cancer.

Like broccoli, cauliflower also contains indoles, including sulphuraphane, an isothiocyanate that seems to inhibit breast tumours.

Cauliflower also contains glucosinolates, which have been shown in studies to decrease the risk of prostate, breast, lung and colorectal cancer.

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Can Cabbage Prevent Cancer?

Cabbage And Cancer Prevention

A study published in the journal Cancer Prevention Research in 2010 highlighted an exciting new benefit to consuming cabbage, broccoli, brussels sprouts, cauliflower and other cruciferous vegetables.

Consuming these vegetables encourages your body to synthesise indole-3-carbinol. This substance, otherwise known as I3C helps to break down a protein complex that is associated with excessive and deregulated reproduction of cells.

The protein complex known as Cdc25A, has been shown to be significantly elevated in cases of breast cancer, lung cancer, prostate cancer and cancers of the head and neck, liver, oesophagus, endometrium and colon. Typically, the higher the level of Cdc25A, the poorer the prognosis for the patient.

If the hallmark of cancer is the uncontrolled and deregulated reproduction of cells caused by the excess Cdc25A, and the I3C helps to prevent this, (and therefore helps to stop the spread / growth of cancer) then it makes cruciferous vegetables, including cabbage, a vital feature of any anti-cancer diet.

The researchers went on to say “Cdc25A is present at abnormally high levels in about half of breast cancer cases, and it is associated with a poor prognosis”.

“I3C can have striking effects on cancer cells, and a better understanding of this mechanism may lead to the use of this dietary supplement as an effective and safe strategy for treating a variety of cancers and other human diseases associated with the over-expression of Cdc25A.”

In the laboratory, when researchers exposed cultured breast cancer cells to I3C, they discovered that it destroyed the excess Cdc25A. They then moved on to animal trials, where they were able to demonstrate that dietary supplements containing active ingredients from broccoli and brussels sprouts were able to reduce the breast cancer tumour sizes in mice by up to 65% when administered orally.

Cabbage contains glucosinolates, isothiocyanates, vitamin C and dietary fibre, all of which have been shown to exert an anti-cancer effect, slowing or preventing the growth of cancer cells.

Cabbage can be added to your diet in a number of ways, from being included in salad, being boiled or steamed and added to a roast dinner, all the way through to being fermented and eaten as sauerkraut.

A Polish women’s health study conducted upon hundreds of Polish and Polish-born women (now living in the US), revealed that the women who consumed three or more servings of cabbage per week were 72% less likely to develop breast cancer in comparison with their counterparts, who only consumed one and a half servings per week or less. The portions included raw, lightly cooked or fermented cabbage in the form of sauerkraut.

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Cheese And Your Cancer Risk

Cancer Prevention and Cheese

Whilst there are some question marks surrounding dairy products in relation to cancer, several notable studies have been published indicating the extraordinary benefits of vitamin K2 which is found in high concentrations in fermented or mature cheeses. Blue cheeses, feta cheese, or aged hard cheeses such as mature cheddar are all high in vitamin K2, otherwise known as menaquinone.

Vitamin K1, can be derived from a number of vegetable sources, but it is the vitamin K2 that has been shown to be so extraordinarily effective in preventing cancer.

Vitamin K2 can also be found at lower levels in chicken, beef, liver, some animal fats and sauerkraut.

In a study published in the American Journal of Clinical Nutrition 2010, which analysed data from over 24,000 participants covering a ten-year period, the researchers discovered that those who consumed the greatest levels of vitamin K2 were 14% less likely to develop cancer, and 28% less likely to die of it, in comparison with those who had the lowest intake.

In another study, conducted by researchers at the Mayo Clinic, it was discovered that individuals with the highest levels of dietary vitamin K2 intake had a 45% lower risk of developing a cancer of the immune system called non-Hodgkin’s lymphoma.

Other research has also shown that vitamin K2 can be a beneficial factor in preventing or reducing additional forms of cancer including cancer of the liver, stomach, colon and mouth.

The issue with cheese is that it is high in animal fat and animal protein, and this has been shown to increase the risk of certain forms of cancer, so perhaps supplementing with vitamin K2 is the most sensible precaution.

Certainly, if you have cancer already, you should consider cutting dairy from your diet immediately so as to avoid the hormones, growth factors, antibiotics and more that are injected into cattle in many countries.  Cheese is hard to substitute, but milk can easily be replaced by almond milk, coconut milk, oat milk, rice milk, soya milk and more!

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The Anti-Cancer Properties of Apricots

Could Apricots Prevent Cancer?
Apricots are an excellent source of vitamin A and beta-carotene, along with vitamin C, fibre, quercetin and lycopene which all exhibit cancer-fighting properties. In a dried form, they make excellent healthy snacks. The American Cancer Society states that apricots and other foods that are rich in carotenes have the potential to lower the risk of various cancers, including those of the oesophagus, lungs and larynx.

A study of over 50,000 registered female nurses also discovered that those nurses consuming the highest quantities of vitamin A, reduced the likelihood of developing cataracts by nearly 40%, making apricots a fantastic preserver of eye health, by preventing free radical damage to eye tissues over time.

The dried apricots you might get from your supermarket are a bright orange colour, but naturally, apricots turn brown after a short period of time. Maintaining this bright orange colour is due to treatment by sulphur dioxide, which is a preserving agent. Health food stores normally provide unprocessed apricots, which are brown but taste the same.

The seed within the apricots contain significant quantities of vitamin B17, which as described in the section on Apples, has been cited as being one of the most important tools against cancer by many practitioners of alternative medicine.

You can purchase apricot seeds from health food stores, although they may be more difficult to acquire in certain countries.  The more bitter the apricot kernal, the greater the concentration of vitamin B17.  For example, they are available as sweet, bitter and extrememly bitter.

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Cancer Prevention With Beetroot or Beets

Cancer Prevention Using Beetroot or Beets

Beetroot contains a whole range of active ingredients that can help to fight cancer. Firstly, the red pigment (betacyanin) found in beetroot has some anticarcinogenic properties, but not only that, beets also have the property of being able to increase the cellular intake of oxygen by as much as 400%.

This is great news, because cancer cells respond very poorly to elevated levels of oxygen. In fact, a recent study revealed that beetroot juice enabled people to exercise for up to 16% longer because they required less oxygen for the same level of aerobic activity!

Beets also contain manganese, which is needed for your body’s production of interferon, which has been shown in studies to act as a powerful anti-cancer agent.

In addition, betaine, found in beetroot, stimulates liver cells to eliminate toxins. This defence of the liver and bile ducts enables your liver to function more effectively, which detoxifies your whole system.

Many cancer patients have a heavy load placed upon their livers, so any mechanism to improve the function is a good idea. Beetroot juice not only contains high levels of betaine, but it is also alkaline which helps reverse acidosis, which is a precursor for a number of diseases. Any foods that encourage an alkaline environment set up a hostile environment for cancer, because cancer cells prefer acidic conditions within the body.

Beetroot juice has also been found to widen blood vessels, which reduces blood pressure. Just a single 250ml glass each day was clinically proven to significantly lower blood pressure just 24 hours later. Researchers discovered that the active ingredient that achieves this effect was nitrates, because nitrates formed nitric oxide in the blood. They also found that taking nitrates in tablet form achieved the same effect.

Finally, beetroot juice can also combat the effects of nitrites, (not to be confused with nitrates) which are the chemical preservatives used in cured meat products, such as ham. Nitrites have been shown to increase your risk of stomach and bowel cancer. Better to avoid nitrites in cured meats altogether, but if you don’t, then try to consume them with beetroot on the side (as part of a salad) or as beetroot juice.

One word of warning though, for anyone that has not consumed much beetroot before, not everybody has the enzymes necessary to break down the coloured pigment, so you may experience purple or red urine, which is known as beeturia. But this is perfectly harmless.

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