CANCER

Vitamin D Prevents Breast Cancer

(NaturalNews) You've heard the good news about vitamin D for years: It's a "miracle" medicine that reduces cancer rates by 77% according to important research. It also happens to be a powerful anti-cancer medicine that can both prevent and reverse breast cancer.

Here is a compilation of expert quotations on vitamin D and breast cancer, cited from some of the most authoritative books and authors in the world. Feel free to share what you learn here with others who may benefit from this information.

"Sunlight triggers the formation of vitamin D in the skin, which can be activated in the liver and kidneys into a hormone with great activity. This activated form of vitamin D causes 'cellular differentiation'--essentially the opposite of cancer. The following evidence indicates that vitamin D might have a protective role against breast cancer: synthetic vitamin D-like molecules have prevented the equivalent of breast cancer in animals. --The Natural Pharmacy: Complete A-Z Reference to Natural Treatments for Common Health Conditions, by Alan R. Gaby, MD, Johathan V. Wright, MD, etc.

"Two equally effective sources of vitamin D in humans are derived from plant ergosterol, which is converted to ergocalciferol (vitamin D2) and cholecalciferol (vitamin D3) by the action of sunlight on the skin. The body uses vitamin D3 for normal immune system function, to control cellular growth, and to absorb calcium from the digestive trace. Vitamin D3 can inhibit the growth of malignant melanoma, breast cancer, leukemuia, and mammary tumors in laboratory animals. Vitamin D3 can also inhibit angiogenesis, the growth of new blood vessels that permit the spread of cancer cells through the body." --Permanent Remissions, by Robert Hass, MS.

"There's surprising new evidence that older women who skimp on foods rich in vitamin D are more likely to develop breast cancer, according to Frank Garland, Ph.D, of the Department of Community and Family Medicine at the University of California at San Diego...Specifically, Dr. Garland finds that dietary vitamin D wards off postmenopausal breast cancer in women...." --Food Your Miracle Medicine, by Jean Carper.

"In animals fed a high fat diet, which normally would produce a higher incidence of colon cancer, supplements of calcium and vitamin D blocked this carcinogenic effect of the diet. Vitamin D inhibits the growth of breast cancer in culture, and also seems to subdue human breast cancer. Cells from human prostate cancer were put into a '...permanent nonproliferative state', or shut down the cancer process, by the addition of vitamin D. Human cancer cells have been shown to have receptor sites, or stereo specific 'parking spaces' for vitamin D." --Beating Cancer with Nutrition by Patrick Quillin.

"Even though vitamin D is one of the most powerful healing chemicals in your body, your body makes it absolutely free. No prescription required. Diseases and conditions caused by vitamin D deficiency: Osteoporosis is commonly caused by a lack of vitamin D, which impairs calcium absorption. Sufficient vitamin D prevents prostate cancer, breast cancer, ovarian cancer, depression, colon cancer, and schizophrenia. 'Rickets' is the name of a bone-wasting disease caused by vitamin D deficiency. --Natuiral Health Solutions, by Mike Adams.

"George's Hospital Medical School in London finds local production of vitamin D in breast tissue reduces the risk for breast cancer. For women with low breast tissue levels of vitamin D the risk for breast cancer rose by 354%! ...The provision of 400 IU of vitamin D per day has been found to reduce the risk of pancreatic cancer by 43%." --You Don't Have to be Afraid of Cancer Any More by Bill Sardi.

"Taken together, these facts suggest that vitamin D and its derivatives may play a role in regulating the expression of genes and protein products that prevent and inhibit breast cancer. The cancer-stopping power of vitamin D has been documented in osteosarcoma (bone cancer), melanoma, colon cancer, and breast cancer. These cancer cells contain vitamin-D receptors that make them susceptible to the anticancer effects of this vitamin-hormone made by the skin when it is exposed to sunlight." --Permanent Remissions by Robert Hass, MS.

"Nature is God's physician. The pure air, the glad sunshine, the beautiful flowers and trees, the orchards and vineyards, and outdoor exercise amid these surroundings, are health-giving--the elixir of life. Outdoor life is the only medicine that many invalids need. Its influence is powerful to heal sickness caused by fashionable life, a life that weakens and destroys the physical, mental, and spiritual powers." --Ellen White, Counsels on Health.

Suzanne

CANCER

Every day many North Americans and many Seventh-day Adventists knowingly or unknowingly choose to eat foods that contribute heavily to their risk of cancer. Several million are diagnosed with cancer each year and with an ever rising death toll. More and more medical practitioners are now stressing the importance of eating a plant based diet in order to reduce the risk of contracting this cruel malady. Indeed there is a strong link between excess protein in the diet and cancer.

Harvard University's Mark Hegstead, speaking to the Federal Trade Commission said; "I think it is clear that the American (and Canadian) diet is indited as a cause of coronary heart disease. And it is pertinent, I think to point out the same diet is now found [guilty] in terms of many forms of cancer--breast, colon and others.... --Diet for a New America, by John Robbins.

In a study of more than 11,000 people, vegetarians were found to have a 40% less chance of contracting cancer than people who ate meat. --Britist Medical Journal, 1994, v. 308, pp. 1667-71.

Studies comparing vegetarian and non-vegetarian Seventh-day Adventist report 50% less cancer overall in the vegetarian group. -- EarthSave, Winter, 1996/7, vol. 7, No. 4.

Colon Cancer

Cancer of the large intestine, including the colon and rectum--also known as bowel cancer, cancer of the gut and colo/rectal cancer is one of the deadliest cancers in North America. Astonishing research on humans shows that meat and animal fat are energetic promoters of this form of cancer. Study after study shows that around the world, people who eat more fat, especially saturated animal fat have much more colon cancer. Other studies show that red meat, regardless of the fat, is even more hazardous than its fat alone.

Walter Willet, MD, of the Harvard School of Public Health, directed a 6-year study of 90,000 women. He found that no amount of red meat is safe when colon cancer is involved. Those eating red meat as infrequently as once a week or once a month were still 40% more apt to get cancer of the colon than those eating it less than once a month. Dr. Willett warns, "If you step back and look at the data, the optimum amount of red meat you eat should be zero. --New York Times, December 13, 1990.

There is not a single population in the world with a high meat intake which does not have a high rate of colon cancer. The incidence of colon cancer among the beef-eating cultures of the Western world are ten times more than the rate of non-beef eating cultures of Asia and the developing world, according to Dr. Willett.

Norwegian men who ate the most processed meat had the highest rates of colon cancer. A 14-year follow-up study of Swedish men found that meat (beef and lamb) was the only food linked to higher rates of colon cancer. --Food Your Miracle Medicine, by Jean Carper. In other studies, cheese was shown to be a risk factor for this fotrm of cancer. --The Journal of Health and Healing, Vol. 20, Nol 2, p. 29.

(To be continued,
Suzanne

CANCER, (con't)

Protective Factors

* In a study of nearly 1,000 Californians, those who ate soy products in some form at least once a week had half the risk of developing the polyps that are precursors to colon cancer compared with the people who didn't eat soy products. The same study showed that people who ate garlic 3 or more times a week had one third less risk of developing these precancerous colon growths than those not eating any garlic. --American Journal of Epidemiology, Dec. 1, 1996.

* According to a group of cancer experts writing in the Journal of the National Cancer Institute, fiber in the diet has the astonishing potential to prevent colon cancer on a grand scale. While wheat bran leads the list of fiber-rich foods that work wonders in this regard, fruits, vegetables, legumes and nuts are also listed as specifics in warding off this killer. All these foods contain a plethora of natural anticancer nutrients (antioxidants, etc.) in addition to the fiber. Jean Carper, Food--Your Miracle Medicine.

More on Breast Cancer

This form of cancer is rising at an alarming rate in the western world. While early detection--mammograms and self exams--are important and have their place, the watchword should be prevention and this involves lifestyle and diet. Women must learn that they are in control and that there is something they can and must do to prevent this killer.

* T. Colin Campbell, a professor in the division of Nutritional Sciences at Cornell University, and the senior advisor to the American Institute for Cancer Research, decries the high protein, high fat meat diet of the Western World: There is "...a strong correlation between dietary protein intake and cancer of the breast, pancreas and colon. --Food Monitor, May/June 1993, p. 24.

* Similar findings were reported by Dr. Takeshi Hirayama, of the National Cancer Research Institute in Tokyo. He warns that those who consume meat daily face an almost 4 times greater risk of getting breast cancer than those eating little or no meat. Similarly, the more eggs, butter and cheese consumed, the greater the risk of breast cancer. --John Robbins, Diet for a New America.

* Obese women who ate a lot of animal fat and protein had the highest risk of breast cancer, according to a study done in Hawaii. Researchers found the most significant association between breast cancer and eating sausage. The risk was likewise higher for obese women who generally ate a lot of meat, including processed cold cuts, beef, lamb, and whole milk dairy products. --Cancer Epidemiology, Biomarkers and Prevention, May-June 1992.

* A study from Uruguay, South America, where people eat lots of meat, found that women who ate the most meat had over 3 times the risk of breast cancer as those eating the least. Women eating the most red meat had 4 times the risk. And fried meat was the absolute worst--the top consumers had 5 times the risk of this form of cancer. --International Journal of Cancer, January 26, 1996.

* Research done by Barbara Pence, Ph.D., of Texas Tech University Health Sciences Center, showed that frying and broiling meat to well done is especially dangerous. This method of cooking produces cancer-causing substances called heterocyclic amines, which occur even in poultry and fish. --Prevention, Sept. 1996.

* Other studies show that cheese was associated with a 43% increase of breast cancer. Indeed, S.D.A. vegetarian women who eat lots of dairy products have about the same rate of this cancer as do Americans in general. The fat in these products, as well as various estrogens, and other chemical contaminants and growth-promoting substances are suspected villains. --Good Medicine, Winter 1997, Vol. 6, No. 1.

(To be continued)
Suzanne

CANCER, (cont)

Other Risk Factors for breast cancer.

* An important study by the Harvard School of Public Health showed a 50% increase in the risk of breast cancer among women who drank as little as one (1) 8-ounce glass of wine each day, and a 70% increase amont those who had 2 glasses. --Los Angeles Times, July 27, 1993.

* In another study, researchers at the National Cancer Institute reported a 50% higher risk for women who drink any alcohol at all and as much as a 100% increase in risk for those who had 3 drinks or more per week. --Time, May 18 1987.

* A 1993 report (Dr. Stephen Seely and Dr. D. Horrobin, New Scientist, March 10, 1993) showed a striking cortelation between an excess of dietary sugar and breast cancer. Other studies chronicled in the American Journal of Clinical Nutrition (1973, 1977) and the Journal of Nutrition (1992) point out sugars' immune system depression function. --Let's Live, March 1994, p. 28.

* Several studies have linked long-term constipation with an increased likelihood of a woman developing breast cancer. (Meat diets tend to be constipating).

* Cigarette smoking also increases a woman's risk of breast cancer. In an analysis of 600,000 women Eugenia Calle, Ph.D., of the American Cancer Society, found that the risk is increased with the number of cigarettes smoked. Dr. Nicholas Petrakis, found in studies that nicotine and cotinine ( a nicotine metabolite), build up and concentrate in the breasts of women smokers. The smoking of only one cigarette was enough to initiate the process. And in other studies, it was shown that those exposed to secondhand smoke tripled their risk of breast cancer.

* Overeating, pesticides, household chemicals, hair dyes, negative emotions, all have a deleterious effect on breast health. Indeed, according to dietitian Jan Hankin, Ph.D., R.D., "breast cancer is perhaps the end-product of a lifetime of insults to the system. Diet may well make the difference between promotion or prevention of the disease."

Preventive Factors

* Study after study indicates the ultra diet for healthy breast is one that includes plenty of antioxidant rich fresh fruits and veggies. While all fruits and veggies are superstars in preventing disease, some deserve top billing against breast cancer. Deeply colored fruits and vegetables--green, yellow, orange and red and purple--with their rich stores of beta and other carotenes, folate and phytochemicals are especially protective. Compounds in oranges, grapefruit and tangerines can help stop breast cancer growth. -- Nutrition and Cancer, Vol. 26, No. 2, 1996. Nor should the crucifer family be overlooked--cabbage, cauliflower, broccoli and Brussels sprouts. High fiber whole grains should be included as well as soy products, chickpeas, lentils, limas and the many varieties of other beans. "If we halve our fat consumption and double our fiber intake, you could predict up to 50% less breast cance in this country," according to Leonard Cohen, Ph.D., cell biologist at the Amrican Health Foundation in New York. --Prevention, May 1992, p. 38.

* Many studies have shown that the antioxidant vitamins and minerals--including vitamins A, C, E and selenium--are most clearly identified with breast cancer protection. These nutrients as founed in fresh fruits, vegetables, legumes, whole grains and supplements, protect the body against harmful free radicals that attack cell membranes and damage DNA. Women with low selenium and vitamin E levels (they work best togethetr) had a 10 times greater risk of developing breast cancer. --Let's Live, February 1991, p. 52.

* Nobel laureate, Linus Pauling's research showed that patients with cancers of the breast, ovaries, uterus and cervix had a life expectancy 20 times longer when they took vitamins and minerals. --Let's Live, March 1994, p. 20.
Coenzyime Q10, a vitamin-like substance with antioxidant properties, involved in energy metabolism, is likewise beneficial in protecting the breast.

* Breast cancer is essentially a dietary disease, just as lung cancer is essentially a smoking-related disease," says Robert Kradjian, M.D., a breast surgeon for nearly 30 years and author of Save Yourself From Breast Cancer. "If you want to avoid breast cancer, then learn to live like billions of women on this earth who will avoid the disease. Eat as the women in protected countries do--a diet high in protective vegetables, fruits and fiber--a plant based diet." --EarthSave, Winter 1996/7, Vol. 7, No. 4.

* Physical activity (exercise) rounds out a complete program of breast cancer prevention. Women who exercise at least 4 hours a week or have physically demanding jobs, have a significantly reduced risk of breast cancer according to many studies. Indeed physically active women fare better in avoiding various cancers.

(To be continued),
Suzanne

CANCER, (con't)

PROSTATE CANCER

Medical authorities decrying the fact that this cancer has reached epidemic levels in North America, do not have a really satisfactory treatment for it. However, there is much that can be done on a preventive basis. And what could this be? You guessed it--a low-fat vegetarian diet. Consider the following:

* Prostate cancer is less frequent in men whose diets are lower in fats and protein and richer in a variety of vegetables. Medical scientists at our own Loma Linda University found that male SDAs who ate lots of fatty foods like meat, cheese and eggs were 3.6 times more likely to contract fatal prostate cancer than Adventist vegetarians. --Prevention, April 1986, p. 77.

* Men in general, whose diets are rich in animal fats and particularly fats from red meat, have nearly an 80% greater risk of developing potentially fatal prostate cancer than do men with the lowest intake of such fare. Also at risk were men who ate large amounts of mayonnaise, creamy salad dressing and butter. --Journal of the National Cancer institute, Oct. 6, 1993.

* Other studies of prostate cancer patients show a high intake of fats, milk, meats and coffee. --Eustace Mullins, Murder by Injection, p. 216. Indeed, Richard E. Berger, M.D., director of the Reproductive and Sexual Medicine Clinic at the University of Washington Medical Center in Seattle, lists alcohol, tobacco, caffeine, coffee (with caffeine or without), as prostate irritants. --Let's Live, July 1991, p. 20. Strong spices are likewise irritating.

Protective Factors

This fragile organ greatly benefits from the support offered by a low-fat, plant-based diet.

* Lots of fresh fruits and vegetables and fiber rich beans, whole grains and bran are good health insurance supplying vitamins A, C, E and other antioxidant nuitrients so cruicial for cancer protection.

* A group of Harvard researchers found that locopene, which gives tomatoes their red color reduced the risk of prostate cancer by almost 50% in men who ate at least 10 servings a week of tomato-based foods. --Journal of the National Cancer Institute, Dec. 6, 1995. Lycopene, an antioxidant closely related to beta carotene and also found in watermelon, strawberries, red cabbage, pomegranates and other red fruits and veggies, joins other carotenes in providing protection from free radical cellulaar damage, enhanding immune function and regulating cell differentiation and cell proliferation. --The Journal of Health and Healing, vol. 17, No. 1, p. 5.

* Tofu and its soy cousins--soy milk, soy flour, etc.--offers important protection against prostate cancer. This "wonder food" contains pytochemicals, antioxidants and other compounds that directly inhibit the growth of cancerous cells. --Lancet, Nov. 13, 1993.

* Raw seeds and nuts, most notably pumpkin, squash, sunflower and sesame seeds and almonds are specifics for prostate health. Pumpkin seeds are especially rich in zinc, the quintessential prostate mineral. This nutrient has a well-established rols in maintaining prostate function and well being.

* The herbal kingdom, too, offers help for the prostate. Saw palmetto berries, shown to be effective as a prostate healer in modern scientific studies, have been used to help ailing prostates since the 1800s. Studies have shown that this herb is more effective and less expensive than Proscar, the standard prescription drug used in treating an enlarged prostate. Other herbs for prostate health include pygeum, stinging nettles, juniper berries, ginseng, kelp, echinacea aned birch leaf.

* Aerobic exercise can reduce the risk of prostate cancer and the more exercise, the greater the reduction. Researchers at the Cooper Clinic in Dallas found that men who exercised the most were most likely to be free of this cancer. --Medicine & Science in Sports & Exercise, Jan. 1996.

Suzanne

PANCREATIC CANCER

This merciless killer is one of the fastest and least treatable of the cancer killers,--the diagnosis of which is tantamount to a death sentence. A diet that prevents this devastating form of cancer is imperative. Indeed much persuasive evidence is available showing that a correct diet can prevent it from developing. Consider this:

* A National Cancer Institute study found that a group of Cajuns in Louisiana who ate the most pork (mainly bacon, ham, sausage, cold cuts and unprocessed fresh pork), had the highest pancreatic cancer rates in the country. Other studies show that fried or grilled meat, along with smoked and cured pork products, raise chances of this cancer. A study in Japan found that eating meat at least once a day boosted the risk of pancreatic cancer by 50%. A Los Angeles study showed that those who ate beef 5 times a week had twice the rate of this cancer. While the meat itself, appears to be the villain, the accompanying fat factor is also involved. This cancer is greatest among populations eating the most fat. In addition animals fed lots of fat often show damaged pancreatic cells.

* A 1981 Harvard study found a link between coffee drinking and cancer of this key gland so necessary for digestion and metabolism. --Los Angeles Times, Feb. 1, 1988.

Preventive/Protective Factors

* Study after study strikingly confirms that fresh fruit is a formidable deterrent to pancreatic cancer. Swedish researchers found that citrus fruits, eaten daily cut the risk of this cancer by one-half to two-thirds. An SDA study showed that even dried fruit was protective, as were fresh citrus fruits, tomatoes and legumes. Other studies show twice-a-day fruit eaters (bananas, oranges, strawberries, apples, canned fruits and orange juice) were protective against this killer--the more fruit, the lower the risk. --Jean Carper, Food--Your Miracle Medicine.

Suzanne

OVARIAN, UTERINE, CERVICAL CANCER

* Cancers of the breast, uterus, kidney and colon appear to be closely related to the consumption of total protein and total fat, especially meats and saturated fats. --Let's Live, March 1994.

* Studies have shown that vegetarians fare better in avoiding these cancers. Dr. Ronald Phillips concluded a report in Cancer Research by showing overwhelming evidence that a non-meat, vegetarian diet strongly reduces the incidence of breast, uterine, ovarian, colon and many other cancers. --John Robbins, Diet for a New America.

* Folate (folic acid), as found in leafy greens, asparagus, dried beans, etc. can stop the virus that leads to cervical cancer, according to research done at the University of Alabama at Birmingham. --Jean Carper, Food--Your Miracle Medicine.

Suzanne

VITAMIN D DOUBLES COLON CANCER SURVIVAL RATES

Higher blood levels of Vitamin D may double survival rates of colorectal cancer patients, acording to a new study. People with the highest average levels of vitamin D had a cancer-specific mortality half that of those with the lowest average levels. Then too, high levels of the vitamin were associated with an overall mortality level 40% lower than people with the lowest average levels.

Knowledge of the link between vitamin D intake and protection from cancer dates from the 1940s, when Frank Apperly demonstrated a link between latitude and deaths from cancer, and suggested that sunshine gave a "a relative cancer immunity". --British Journal of Cancer, Sept. 15, 2009; Nutralngredients, Sept. 23, 2009.

Comment: Medical scientists are learning that many different cancers can be completely prevented when various lifestyle changes are addressed, and vitamin D plays an intergral part here.

Worth repeating! - "Nature is God's physician. The pure air, the glad sunshine, the beautiful flowers and trees, the orchards and vineyards, and outdoor exercise amid these surroundings are health giving--the elixir of life.... Life in the open air is good for body and mind. It is God's medicine for the restoration of health....True religion and the laws of health go hand in hand." --Ellen White, My Life Today, p. 135.

Suzanne

More Good News About Vitamin D

In one recent study, people with colon cancer who had the highest average levels of vitamin D had half the mortality rate of those with the lowest average levels, indicating that optimizing your vitamin D levels can improve your survival rate even if you already have the disease.

These findings add to a veritable mountain of studies that have found vitamin D to generate astounding powers of protection against a wide variety of cancers. Indeed, there are well over 800 studies showing vitamin D's effectiveness for cancer prevention and treatment.

One 2003 study in JAMA showed that men who consumed higher amounts of vitamin D significantly reduced their risk of developing colon cancer. Another study back in 1989 studied over 25,000 people for 8 years and discovered that people with higher vitamin D levels reduced their risk of colon cancer by a whopping 80%.

To optimize our vitamin D levels is a simple, inexpensive strategy which can prevent countless chronic ailments and deadly maladies.

Suzanne

Cancer Doctors Begin Prescribing Vitamin D as part of Cancer Therapy

Resounding evidence proving the effectiveness of vitamin D in slowing the onset of breast, colon, and other cancers is convincing a growing body of doctors and physicians to utilize the sunshine vitamin in their arsenal of cancer treatment weapons.

In the last several years, numerous epidemiological studies have illustrated the correlation between vitamin D deficiency and serious disease, including cancer. Researchers are now focusing attention on elevated levels of "therapeutic" vitamin D, far above the government's daily recommended amounts, for use in disease treatment and prevention.

Oncologist Tracey O'Connor from the Rosewell Park Cancer Institute in Buiffalo has stated that she is now having all her patients supplement with vitamin D. Since vitamin D carries no risk unless taken at enormously high amounts above and beyoned what any normal person would ingest, it can only benefit those who are already healthy by preventing disease, as well as those who are sick.

Recent studies have also shown that the general public is grossly deficient in vitamin D. Those with debilitating diseases have been found to be the most deficient, indicating a clear correlation between deficiency and the onset of disease. O'Connor pointed out that among women with breast cancer, about, 80% of them are vitamin D-deficient.

Current research is suggesting that healthy doses of vitamin D require a several-thousand IU daily intake rather than the two- to six-hundred IU dose that has typically been recommended. While these lower levels may prevent rickets, they do little or nothing to prevent the development of many common ailments that have become prevalent in modern society.

Natural sunlight is the best way to obtain vitamin D thoughout the warm months of the year. The precursor to vitamin D, ultraviolet light from the sun is absorbed into the skin where it is converted into this life-giving vitamin. The body knows when it has received enough for the day and shuts off production at the proper time, eliminating the risk of generating too much.

Vitamin D3 is the next best option as it is a natural plant form of vitamin D that is readily absorbed by the body. Advocacy groups and physicians recommend anywhere from 1,000 to 50,000 IU a day of vitamin D3 depending upon a person's condition. Healthy individuals typically do well taking between 2,000 and 10,000 IU a day while someone with cancer might be prescribed as much as 50,000 IU a day as part of a cancer treatment plan. --E. Huiff, staff writer, NaturalNews.com

Suzanne

Fruit for Kids May Deter Cancer

Eating fruit freely in one's childhood may help protect against cancer later on in life. A research team looked at foods eaten by over 1,300 British families back in the 1930s, and than, 60 years later, tracked down nearly 4,000 men and women who had been children at the time. The folks who had partaken of the most fruit as youngsters enjoyed a reduced risk of cancer development as adults. --J. Epidemiol. Community Health 2003;57:218-25.

Suzanne

Diet and Physical Activity Fight Breast Cancer

Up to a third of breast cancer cases in Western countries could be avoided if women ate less and exercised more, researchers at a conference said recently, renewing a sensitive debate about how lifestyle factors affect the disease.

Better treatments, early diagnosis and mammograms screenings have dramatically slowed breast cancer, but experts said the focus should now shift to changing behaviors like diet and physical activity. "What can be achieved with screening has been achieved. We can't do much more," Carlo La Vecchia, head of epidemiology at the University of Milan, said in an interview. "It's time to move on to other things."

La Vecchia spoke at a European breast cancer conference in Baracelona in March of 2010. He cited figures from the International Agency for Research on Cancer, which estimates that 25 to 30% of breast cancer cases could be avoided if women were thinner and exercised more.

His comments are in line with recent health advice that lifestyle changes in areas such as smoking, diet, exercise and sun exposure can play a significant role in risk for several cancers.

Dr. Michelle Holmes of Harvard University, who has studied cancer and lifestyle factors, said people might wrongly think their chances of getting cancer depend more on their genes than their lifestyle. "The genes have been there for thousands of years, but if cancer rates are changing in a lifetime, that doesn't have much to do with genes," she noted.

Breast cancer is a most common cancer in women. In Europe, there were about 421,000 new cases and nearly 90,000 deaths in 2008, the latest available figures. The U.S. last year saw more than 190,000 new cases with 40,000 deaths. (Don't have the figures for Canada).

A woman's lifetime chance of developing breast cancer is about one in 8. Obese women are up to 60% more likely to develop any cancer than normal-weight women, according to a 2006 study by British researchers. Many breaest cancers are fueled by estrogen, a hormone produced in fat tissue. So experts suspect that the fatter a woman is the more estrogen she's likely to produce which could in turn fuel breast cancer. Even in slim women, experts believe exercise can help reduce the cancer risk. --The Press-Enterprise, March 26, 2010.

Comment: Lifestyle factors involved in reducing the risk of various maladies have been discussed here for several years. Now, the powers that be are finding that this is indeed the case. Let's take heed for our health sake!

Suzanne

Thanks for all the excellent information Suzanne!

Pancreatic Cancer

Regularly downing two or more sweetened soft drinks a week raises your risk of pancreatic cancer 87%, reveals a large-scale study in the journal Cancer Epidemiology, Biomarkers & Prevention. Soda's high sugar content increases insulin levels, which may fuel tumor growth, explain researchers. --Woman's World, April 26, 2010.

Suzanne

Healthy Diets and Ovarian Cancer

Women with ovarian cancer who ate at least 5 servings of fruits and vegetables a day in the 3 to 5 years before their cancer diagnosis appeared to live longer than those who consumed less produce. This acording to a study of over 340 women with the cancer. --Journal of the American Dietetic Association, March 2010.

Suzanne

Science just confirms the Spirit of Prophecy more all the time. All the evidence about Vitamin D...no wonder SUNSHINE is one of the eight laws of health!

Calcium and Vitamin D: A Girl's Best Friend

Calcium and vitamin D help lower the risk of breast cancer, according to recent meta-analysis of 36 studies. Participants with the highest intake of calcium had a 19% decrease in breast cancer risk compared with women consuming the smallest amounts of the mineral.

Women with the highest levels of vitamin D had a 45% decrease in breast cancer risk compared to those with the lowest levels. Study authors conclude, "These results provide strong evidence that vitamin D and calcium have a chemopreventive effect against breast cancer." --Remedies, January 2010.

Suzanne

Hold the Fries to Keep Away Breast Cancer

A childhood diet rich in french fries could significantly increase the risk of breast cancer in adults. One study of more than 2,000 women found that each weekly serving of fries between the ages of 3 and 5 upped the risk of cancer by 27%.

"This study provides evidence that breast cancer may originate during the early phases of a woman's life and that eating habits during that phase may be important," warns Dr. Karin Michels of Harvard Medical School.

Comment: Other studies show that this information applies accross the board to one and all. And don't forget all the other preventive modalities that balance out the cancer preventive program.

Suzanne

Walk Away From CANCER

Much research shows that exercise helps reduce the risk of breast and other cancers. Now, new findings from the Nurses' Health Study suggest that physical activity also lowers mortality among women with breast cancer, whether or not the disease is diagnosed early or after the cancer has spread.

"After my mastectomies I got right out there and started walking," says one 43 year-old cancer survivor, who now works out 4 hours a week. "Women with breast cancer have little to lose and much to gain from exercise," according to lead investigator Michelle D. Holmes, MD, DrPH, of Harvard Medical School.

The greatest benefit occurred among women who walked 3 to 5 hours a week at an average pace. While exercise is no substitute for medical treatment and may often be difficult for exhausted cancer patients, it is "something women can do that doesn't involve drugs and side effects," notes Debbie Saslow of the American Cancer Society. "Certainly no one is going to blame a woman for what she doesn't do," she adds. "But if you can [exercise], this [study] says you might benefit."

"Women don't have to run marathons," says Dr. Holmes, whose findings suggest that hormonal factors play a role. "The most logical explanation is that physical activity lowers hormone levels, and the lower hormone levels reduce the chance of [cancer] recurrence," she explains. --Source: JAMA, May 25, 2005, and www.voanews.com.

Comment: Any mention of cancer would not be complete without pointing out what the Spirit of Prophecy offers on the subject:

"Cancers, tumors and all inflammatory diseases are largely caused by meat eating. From the light God has given me, the prevalence of cancer and tumors is largely due to gross living on dead flesh." --Ellen White, Counsels on Diet and Foods, p. 388.

Suzanne

Constipation and Breast Cancer

Physicians Nicholas L. Petrakis and Eileen B. King of the University of California, writing in Lancet "have found that women who have two or fewer bowel movements per week have 4 times the risk of breast disease (benign or malignant) as women who have one or more bowel movements per day."

Dr. Petrakis noted that 5% of women having one bowel movement per day would have abnormal dysplastic cells, while 10% of women having fewer than one bowel movement a day would have this abnormality and 20% of women have 2 or fewer bowel movements per week would show these dysplastic changes in cell character of breast fluid.

He continued by saying, "We found that 70% of the women we tested had exogenous (foreign) chemicals in the breast fluid. We don't know why they are there but we do know that the breast cells are in contact with the bloodstream, which will contain foreign substances absorbed into the circulation system from the skin, lungs, and the gastrointestinal tract." He also pointed toward dietary factors, noting that the bowels of people who eat meat contain greater amounts of mutagenic substances than do the bowels of those who abstain from eating meat. --Well Being Journal, January/February 2006.

Suzanne

Protection Against Skin Cancer

Collectively the most common form of cancer, skin tumors are often avoidable. It seems that what we eat helps prevent some skin cancers. Australian researchers recently discovered that meat eaters are more likely to develop squamous cell cancers, which originate from the most superficial level of the skin, than people who consume a plant-based diet. This study showed that people with a history of skin cancer benefited most from eating fruits and vegetables, and leafy greens appeared responsible for sun protetion.

Other research links diets high in arachidonic acid, a fatty acid in animal fats, to squamous cell carcinomas. In experimental research astaxanthin from algae helps protect against UVA radiation...The Journal of the American Academy of Dermatology suggest that other antioxidants (vitamin E and selenium) and carotenoids (beta carotene and lycopene), curcumin in turmeric, grape seed extract, and silymarin in milk thistle may also be useful against skin cancer. --Taste for Life, July 2007.

Suzanne

An Integral Factor in Preventing Cancer

A recent report published by the American Institute for Cancer Research (AICR) and the World Cancer Research Fund (WCRF) entitled Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, concludes that strictly limiting meat consumption is one of the most integral factors in preventing certain types of cancer, especially colorectal.

The reports concludes that no amount of processed meat, such as bacon or lunchmeat, can be considered safe to consume. While the American Meat Institute refuted the findings, both the AICR and WCRF stood by the report, noting, "The AICR Second Expert Report examined the evidence on meat and colorectal cancer risk in a systematic, transparent, and objective manner and concluded that consumption of red meat and expecially processed meat increases risk." Other increased risk factors for developing cancer include excess body weight and physical inactivity, according to the report. --American Institute for Cancer Research.

Suzanne

The Cancer Virus

In 1911, Peyton Rous discovered that cancer could be induced in healthy chickens by injecting them with a cell-free extract of the tumor of a sick chicken. He ground up samples of the tumor and passed the material through a filter with pores so fine that not even bacteria could get through. However, the tumor filtrate was able to induce cancer when injected into chickens. This was the first demonstration of an oncogenic virus--that is, a virus capable of causing cancer. The tumor was a sarcoma, a tumor of connective tissue. The virus was named the Rous sarcoma virus (RSV).

The Rous sarcoma virus is a retrovirus (as is HIV, the virus that causes AIDS).

See complete article here: http://users.rcn.com...ages/R/RSV.html

Another article is entitled Cancer-Virus Link Growing Quickly: www.alternativehealingtools.com/cancer/virus2.htm

The National Cancer Institute's cancer virus article:
www.cancer.gov/cancertopics/factsheet/risk/sv40

Google, Yahoo and other search engines give additional information on the cancer virus.

This information is in line with what Inspiration warned us so many years ago: "Those who use flesh foods little know what they are eating. Often if they could see the animals when living and know the quality of the meat they eat, they would turn from it with loathing. People are continually eating flesh that is filled with tuberculosis and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated." --Ellen White, Counsels on Diet and Foods, p. 388.

These solemn facts should be of supreme interest to all,
Suzanne

But fries are vegan. The question would be, how many vegans eat fries skew the results of the health study if one equates being vegan with being healthy? I know many people who think (or at least they say) they are eating healthy when fries, white flour, and white sugar make up a large portion of their diet. Eating a vegan diet does not automatically mean eating a healthy diet as Suzanne's post supports.

Two or fewer! Where are they storing that stuff! Maybe it's not best to ask.

Another indication that one can eat vegan but still not be healthy. One would think whoever chooses to eat vegan would choose so to be healthy. However, a diet of soft drinks, french fries, white flour, white sugar all would tend to pack it in. This results in a so called vegan skewing the results for those who associates "vegan" with health. Vegans eating like this would have a high incidence of breast cancer and colon cancer. Which further results in others saying, see, eating vegan doesn't help you any.

If you look up the term, "vegan", you'll find it means more than being healthy. It really has more to do with animal rights and not much to do with health or treating your body's temple well. I do not consider myself a vegan. While a vegan may be comfortable eating with the way I eat, I would not be comfortable eating the way most of them eat -- it would jeopardize my health.

Many people who erroneously believe to be healthy is to eliminate animal products become what could be called an extremist. They eliminate that which is bad, but fail to replace that which they eliminate. They go from eating burgers, fries, and soft drinks to eating fries and soft drinks. They did not replace what little and poor nourishment they were getting from the burger with something else.

Perhaps fresh fruit, vegetables, nuts, and grains prepared in a simple manner?

kland,

The heart of this particular issue has very little to do with whether or not one chooses a vegan diet. This issue of french fries affecting the risk of cancer has everything to do with one thing: oil.

Now, are all oils bad?

According to some of our more conservative institutions, like Weimar Institute, the answer is yes. They teach that when Mrs. White spoke of the oil "as eaten in the olive," she meant it should not be extracted from the olive. I beg to differ.

If oil should never be extracted, then why does Mrs. White not simply say "oil is bad?" Why not say "eat olives instead of oil?" And why does the Bible speak of the "oil of joy" in place of the "olive of joy?"

Nay, when Mrs. White referred to the oil from olives "as eaten in the olive," she meant that the oil should be preserved in as natural a state as possible when extracted.

This is the problem with french fries. There is no problem with the potato. This natural vegetable should not be health-harming or habit-forming. It is a good starch food. But french fries are made with oils cooked at high enough temperatures to convert the oils into trans-fats. Furthermore, french fries are typically soaked in oils which are never changed from one day to the next...the restaurants simply add oil to the boiling pot to replenish the levels, though sometimes they do run the oil through a filter to remove bits of food/meat (depending on what else may be deep frying in that pot).

Fats converted to trans-fats by heating them, or which are oxidized or become rancid as a result of exposures and processing cannot be said to exist as they are "in the olive." And these oils are damaging.

A Canadian author by the name of Udo Erasmus has written one of the best books on the market on this topic titled, " Fats that Heal, Fats that Kill." He does a good job of showing the benefits of quality fats versus the harmfulness of the bad fats. (I studied the book when it came out under the title of "Fats and Oils," and have a copy under the newer title as well.)

To be honest, those who consume the majority of their fats from animal sources are better off than those who get their "vegetarian" fats from the food oil industry. In other words, it is better by far to eat butter than to choose margarine. It is better to use cream than canola oil. Read Udo's book and you will understand why, because he so carefully explains the science behind it.

Blessings,

Green Cochoa.

Here is more info re: viruses and cancer:

Viruses Added to List of Cancer Causes

The government is adding viruses for the first time to its list of known or suspected causes of cancer, including hepatitis B and C and a third virus that causes sexually transmitted diseases. Lead, X-rays and compounds in grilled meats also are joining the list.

It has been known that the hepatitis viruses can cause liver cancer and that some forms of the sexually transmitted human papillomavirus can cause cervical cancer.

Dr. Michael Thun, who runs the American Cancer Society's epidemiological program, said adding the viruses was important. "These are human carcinogens and very important carcinogens," he added. --The Associated Press, 2004.

Suzanne

Green, I'm not sure how your overall comment negated anything I said.

The only sugar one should consume is that in fruit.

Therefore, (Warning, conclusion coming which is not to be confused with facts)
we should all go out and purchase high fructose corn syrup.


Green, you gave an example of what Ellen White would say if oil should never be extracted.
Now, can you give an example of what she would have said to be more clearer if she meant the only oil one should eat is the oil as eaten in the olive?

Vegetarians Have Lower Cancer Risk Than Meat Eaters

by David Gutierrez, staff writer

(NaturalNews) Vegetarians are significantly less likely to develop cancer than non-vegetarians, according to a study conducted by researchers from universities in New Zealand and the United Kingdom, and published in the British Journal of Cancer.

"These interesting results add to the evidence that what we eat affects our chances of developing cancer," said a spokesperson for Cancer Research U.K. "We know that eating a lot of red and processed meat increases the risk of stomach cancer."

Researchers followed 61,566 British adults and compared cancer rates among vegetarians, those who ate fish but not other kinds of meat, and those with no dietary restrictions. They found that the lifetime risk of developing cancer was 14 percent lower in vegetarians than in the general population. The protective effect was greatest for stomach cancer, bladder cancer, Non-Hodgkin's lymphoma, and blood cancers. Vegetarians were less than 50 percent as likely to develop lymph and blood cancers as nonrestricted eaters, while their risk of a rare bone marrow cancer known as multiple myeloma was 75 percent lower. Fish-eaters had a lower risk of blood and lymph cancers than nonrestricted eaters, but their risk was still higher than that of vegetarians.

It is the first study specifically showing a link between a vegetarian diet and a lower risk of bone marrow cancer.

"Dietary advice to myeloma patients remains aligned with national guidance -- that they should eat a healthy, balanced diet high in fiber, fruit and vegetables and low in saturated fat, salt and red and processed meat," Myeloma U.K. said.

Red and processed meats have previously been linked to elevated rates of stomach cancer. Processed meat is believed to be particularly dangerous, due to the N-nitroso compound used to preserve them and the high temperatures they are cooked at.

The researchers found that vegetarians and fish eaters had roughly the same risk of stomach cancer, about one-third less than the risk experienced by unrestricted eaters. This adds evidence to the theory that red and processed meats are particular risk factors for this kind of cancer.

Sources for this story include: news.bbc.co.uk.

Suzanne

Chlorophyll Blocks Absorption of Toxic Carcinogens

by Mike Adams, the Health Ranger, NaturalNews Editor

(NaturalNews) A recent study conducted by researchers from Oregon State University (OSU) has found that chlorophyll works effectively to block bodily absorption of aflatoxin, a fungal contaminant found in many grain and legume stocks. Research participants who were given chlorophyll alongside aflatoxin did not absorb the carcinogen as readily as those who were given only aflatoxin.

Published in the journal Cancer Prevention Research, the study utilized a new, state-of-the-art assessment method called "Phase 0" which essentially evaluates the effects of carcinogens by administrating them in safe micro-doses. Praised by researchers as a breakthrough testing procedure, Phase 0 utilizes an accelerator mass spectrometer that is able to measure minute variations of toxic exposure and assess toxicity levels down to the smallest increments.

Many developing countries around the world have food supplies that are tainted with high levels of aflatoxin. Aflatoxin is implicated in causing problems in the liver, including liver cancer. George Bailey, an OSU scientist who has studied aflatoxin exposure in China, found that in one region ten percent of inhabitants die from aflatoxin-induced liver cancer.

Using Phase 0 technology, researchers were able to determine that aflatoxin is absorbed very rapidly by the body once ingested. In the presence of chlorophyll, however, aflatoxin is prevented from entering the bloodstream and quickly eliminated from the system. Supplementation with chlorophyll and chlorophyllin, its derivative, may reduce the number of cases of liver cancer.

Researchers hope to conduct further research in order to better understand logistically how chlorophyll works to block aflatoxin absorption.

Comments by Mike Adams, the Health Ranger

Here's yet more evidence showing the importance of including fresh, raw plants in your diet. Chlorophyll protects you from other dietary toxins and can theoretically even save you from liver cancer.

Chlorophyll offers a lot more benefits as well: It cleanses your blood and helps detoxify your liver, colon and entire digestive tract.

Modern medicine, of course, has utterly failed to recognize any use for chlorophyll whatsoever. But followers of raw living foods understand very well how important chlorophyll is to human health.

What are the best sources? One of the best is parsley juice. Grow your own parsley (or buy it in a store), then juice it with some other fruits and vegetables to make a chlorophyll-rich, highly-nutritious beverage!

Sources for this story include:
http://www.eurekalert.org/pub_relea...

Suzanne

Flushing Away Toxins with Water

British studies prove that just drinking 5 glasses of plain water daily can cut your risk of breast and colon cancers 45%--or more! And Harvard doctors report that staying well-hydrated also protects you against kidney cancer and reduce your risk of bladder cancer by 50%. "Our best guess is that water flushes toxins out of the colon, bladder and kidneys; plus, it dilutes any toxins that sneak inside body cells, so theyi're less likely to irritate your breasts and other organs," says Susan M. Kleiner, Ph.D., author of Power Eating. --Woman's World, Dec. 13, 2010.

Suzanne

Cutting Your Risk 18% by Getting a Move On

Studies prove that fitting in some easy exercise daily cuts cancer risk 18% by keeping blood levels of the hormone estrogen--the culprit behind many female cancers--low and steady all month long. How much exercise is enough? Just 20 minutes will deliver this great health payoff. Sweating nonstop, by working out for 90 minutes, will only lower your cancer risk an additional 4%. --Woman's World, Dec. 13, 2010.

Suzanne

Zapping Troublemakers with Herbs

Basil, rosemary, garlic, parsley, turmeric--whichever you prefer, pile 'em on when you cook. Exciting new research shows that herbs don't just pack a flavor punch, these antioxidant-rich gems also help shut down tumors, rev your body's production of cancer-fighting natural killer cells and even mop up carcinogens before they can be absorbed through the intestinal wall. The study-proven dose: 1 tsp. daily.

Ounce for ounce, oregano supplies 30 times more cancer-fighting antioxidants than blueberries, according to USDA scientists. --Woman's World, Dec. 13, 2010.

Suzanne

Potato chips, fries linked to cancer

by Ethan A. Huff, staff writer

(NaturalNews) When potato products are fried in oil at high temperatures, they produce a chemical called acrylamide that can cause cancer. And a new study in the British Journal of Cancer adds to the mounting evidence against the chemical, showing that acrylamide is associated with a 20 percent increased risk of breast cancer in pre-menopausal women.

Back in July, a study published in the journal Breast Cancer Research and Treatment found that women with the highest intake of acrylamide were 31 percent more likely to develop ER+ breast cancer, 47 percent more likely to develop PR+ breast cancer, and 43 percent more likely to develop ER+PR+ breast cancer, compared to women who consumed the least or no acrylamide.

In 2009, a study published in the American Journal of Clinical Nutrition found that acrylamide intake caused an increase in oxidized low-density lipoprotein (LDL) cholesterol levels, increased inflammation markers in antioxidants, which would otherwise remove acrylamide, and other neurological damage (http://www.naturalnews.com/025774_a...).

And in 2008, a study published in the journal Cancer Epidemiology found that women who eat roughly one serving of potato chips a day are twice as likely as those who do not to develop ovarian or endometrial cancers.

Fried potatoes are not the only foods that contain acrylamide, though. Any starchy foods that are cooked too long or at too high a temperature can form acrylamide, including even grilled meats and vegetables with grill marks on them. Toasted breads and cereals, baked foods, browned meats, and even some dried fruits also contain acrylamide (http://www.naturalnews.com/024942_a...).

"Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries...and quitting smoking, which is a major source of acrylamide," said Mary Ann Johnson, PhD, a spokesperson at the American Society for Nutrition.

Sources for this story include:

http://www.foodconsumer.org/newsite...

http://www.foodconsumer.org/newsite...

Suzanne

Carrots and cruciferous vegetables prevent breast cancer

by Jonathan Benson, staff writer

(NaturalNews) It is safe to assume that most people are aware of breast cancer's existence, but many lack practical knowledge about how to go about preventing it through nutrition. However, a new study out of Boston University adds to the growing body of literature about the anti-cancer properties of vegetables, particularly cruciferous ones like carrots, collard greens, cabbage and broccoli.

As part of the ongoing Black Women's Health Study, the recent research was particularly focused on foods that help lower the risk of estrogen receptor-negative (ER-negative) breast cancer, a type of breast cancer common among African-American women. But what they found was that many vegetables fight all forms of breast cancer, and even cancer in general.

The team tracked more than 50,000 African-American women for 12 years. Roughly 1,300 of these women developed breast cancer during that time, and 35 percent of those cancers were the ER-negative type. But those that ate at least two servings of vegetables a day were 43 percent less likely to develop ER-negative breast cancer than women who ate less than four servings of vegetables per week.

Additionally, women who ate three or more servings of just carrots a week were 17 percent less likely to develop breast cancer than women who ate carrots less that once a month. And cruciferous vegetables in general exhibited anti-cancer effects for all forms of cancer.

There are many practical ways by which women can help avoid getting breast cancer. Instead of celebrating Breast Cancer Awareness Month, NaturalNews would rather turn it into Breast Cancer Prevention Month by informing readers about the foods and herbs they can eat right now to stay healthy and avoid the disease.

To learn more about breast cancer prevention, visit:
http://www.naturalnews.com/breast_c...

Sources for this story include:

http://www.reuters.com/article/idUS...

Suzanne

New study says plant-based foods help prevent cancer

by Jonathan Benson, staff writer

(NaturalNews) Researchers from the University of Minnesota Hormel Institute now admit that plant-based foods are highly beneficial in helping to prevent cancer, particularly among those who have the highest risk of developing the disease. Published in the journal Nature Reviews Cancer, their study says that plant phytochemicals -- which include powerful nutrients and antioxidants like selenium, resveratrol, beta-carotene, and lycopene, -- are a viable option in cancer prevention.

"Although successful for a limited number of cancer types, the efficiency of (conventional) cancer therapies, especially for later stages, remains poor," said Dr. Zigang Dong, one of the study authors and director of The Hormel Institute. "We would like to use target therapies for prevention of human cancer. We have identified many protein targets that can be used to develop more effective cancer preventive agents."

And while Dong and his team in their study speak specifically of extracting plant phytochemicals and turning them into patented pharmaceutical drugs, these phytochemicals in their natural form are perfectly capable of providing anti-cancer benefits without having to be modified.

Myricetin, a phytochemical in green onions that the researchers identified, was also previously identified in a 2007 study published in the American Journal of Epidemiology as a powerful anti-cancer nutrient. Three different types of flavanols, including myricetin, together exhibited anti-cancer benefits in the study (http://www.naturalnews.com/022364_p...).

Resveratrol, a phytochemical antioxidant compound found in grapes, has also been shown to prevent and fight cancer, as well as protect against heart disease, deter the negative effects of aging, improve vision, and prevent diabetes, among many other things (http://www.naturalnews.com/resverat...).

Other anti-cancer plant phytochemicals include allicin in garlic, anthocyanidins in cranberries and blueberries, sulforaphane in cruciferous vegetables like broccoli and cauliflower, and anti-aromatase compounds in mushrooms.

Sources for this story include:

http://www.austindailyherald.com/20

Suzanne

Study: Nearly All Women with Breast Cancer Have Parabens in Their Breast Tissue

by Jonathan Benson, staff writer

(NaturalNews) They are added to everything from shampoos and deodorants to processed foods and pharmaceutical drugs in order to inexpensively extend shelf life and improve product stability. But a new study out of the University of Reading (UR) in the UK has found that, based on tests conducted, nearly every single woman with breast cancer has one or more paraben chemicals in her breast tissue, suggesting a possible link between the chemical and the disease.

According to the UK's Daily Mail, Dr. Philippa Darbre and her team from UR gathered tissue samples from 40 women who were undergoing mastectomies for breast cancer between the years of 2005 and 2008. The team took four different tissue samples from each woman at separate times, which collectively totaled 160 samples, and performed an extensive analysis on each of their contents.

In the end, the group found that 99 percent of the breast tissue samples contained at least one type of paraben, while 60 percent contained at least five. And while the presence of parabens in cancer-infected breast tissue does not necessarily imply that the chemicals are responsible for causing the disease, it sure does lend suspicion to the notion that parabens could be a potential culprit.

"The intriguing discovery that parabens are present even in women who have never used underarm products raises the question: where have these chemicals come from?" asked Dr Darbre after observing that even women who did not use typical paraben-containing products still had the chemical in their breast tissue. "The fact that parabens were present in so many of the breast tissue samples does justify further investigation."

In a separate study, the US Centers for Disease Control and Prevention (CDC) found that nearly every human urine sample tested contained parabens. This is particularly concerning, since research compiled by the Environmental Working Group (EWG) suggests that parabens are linked to causing organ system toxicity, reproductive and fertility problems, birth and developmental defects, and endocrine (hormone) disruption. (http://www.ewg.org/chemindex/term/563).

When shopping for personal care products and food, be sure to read all ingredient labels carefully to avoid unnecessary exposure to parabens. High-quality personal care products, for instance, will often contain helpful labels indicating that they do not contain parabens.

Sources for this article include:

http://www.dailymail.co.uk/health/articl...r-patients.html

Suzanne

55-year-old former model battles breast cancer with diet changes; refuses chemo and surgery

by Jonathan Benson, staff writer

(NaturalNews) The story of former model Jessica Richards' battle with cancer is a remarkable one, especially because it has defected from the use of conventional treatments like chemotherapy, radiation, or surgery. In her book The Topic of Cancer, Richards explains how following a strict metabolic diet and receiving high-dose intravenous injections of vitamin C has helped successfully reverse the progression of her breast cancer, to the shock of many conventional doctors.

It is a story you will likely never hear from the mainstream media, at least not from the perspective of being taken seriously, and yet it is one that people desperately need to hear. Rather than follow in the footsteps of the millions of others who have lost their lives as a result of all the cutting, burning, and poisoning, Richards made the personal, informed decision to naturally fight breast cancer by feeding her body a plethora of cancer-fighting nutrients, and cutting out a host of cancer-causing foods and substances.

After learning that she had an unusually large tumor in one of her breasts, Richards was told by her doctors that she would need to begin an aggressive treatment protocol that involved removing the breast, having it reconstructed, and undergoing an intense series of radiation and hormone treatments to keep it at bay. Knowing a bit about the toll this would take on her body, Richards decided to take a different route.

"The cancer consultant who'd done my ultrasound scans said my tumor was so large I'd need accelerated chemotherapy for several months," writes Richards about her initial diagnosis. "He said I would almost certainly need a mastectomy or at least a large lumpectomy with significant reconstruction, my lymph nodes removed, radiotherapy and five years of hormone-altering drugs after that."

After researching alternative options, Richards decided to eliminate all dairy and sugar from her diet, including most fruits, and instead eat lots of vegetables and take high doses of vitamin C intravenously. After just three weeks of starting this regimen, which many said she was crazy to undertake at the expense of conventional treatments, scans showed that Richards' tumor had essentially "gone to sleep," and was in the process of regressing. Almost immediately after beginning the protocol, in fact, Richards began to see drastic improvements.

"I switched from a generally healthy diet to a metabolic one, focusing on alkaline over acid foods and cutting out all sugars," adds Richards. "I also cut out all grains and most fruit, which are broken down into sugars. Instead, I concentrated on leafy green vegetables, short grain rice, quinoa and linseeds, and cut out all dairy, which is pumped with artificial hormones. I also had regular high-dose infusions of vitamin C, a natural form of chemotherapy."

With the help of alternative cancer specialists, Richards has all but completely cured her cancer

After several months of adhering to her strict diet, which she admits has not always been easy, Richards was told by her consultant radiologist that her tumor was effectively breaking down in the same way as it would with intensive chemotherapy, except without all the organ damage and other deadly side effects. A little over a year after first being diagnosed with cancer, Richards was able to stop her intravenous vitamin C injections -- and not long after that was told that she was completely healthy, and would not have to return for a checkup for another year.

Today, Richards is healthier than ever, and has never once had to be blasted with radiation, poisoned with chemicals, or had a knife cut her skin.

You can also check out her website at: http://www.jessicarichards.co.uk/

Sources for this article include:

http://www.thesun.co.uk

Suzanne

Here's the article: http://www.thesun.co.uk/sol/homepage/woman/health/health/article4467643.ece

Interesting read after the article in "My View" where JUSTIN STEBBING says, "Very occasionally, I’ve seen spontaneous regression of cancers, possibly two or three per 1,000 cases." Why? Or why so called "spontaneous"? Is that how few people would change their diets? If not, what is going on according to the medical people?

"The data for complementary therapies simply doesn’t exist."
Is that because it doesn't work? Or is it because there's no point testing it, "because it doesn't work"? Or, do few people report back to the establishment which ostracizes them for doing something different? But he said the data doesn't exist. It wasn't about the quality of the data, but saying no data. Why isn't it tested? Are there so few willing to be subjects, so few willing to change their diets?

"But the ongoing development and refinement of therapies such as chemotherapy and radiotherapy are proven to save and improve lives. "
At least for five years. That's all they give you. Unfortunately, whoever randomly picked out the number "5" probably made a mistake. So, we do "early detections" of cancer to improve the odds of barely detecting the cancer and the person surviving within the 5 year range.

Early detection helps save lives. Errrr, make that, Early detection increases the probability of someone surviving 5 years by starting the clock ticking sooner. Even if nothing is done, if the person dies at the same date as without early detection, the numbers look better. It's not about saving lives. It's about manipulating the numbers.


When you read about her past in http://thetopicofcancer.co.uk/all-about-me, (which you can find from from Suzanne's link and which sells her book and stuff) you find she had a number of illnesses before succumbing to cancer. I notice she says, "almost 5 years later", which means my point can't be made yet, but it doesn't sound like she is close to dying.

Scientists 'confident' they have effective vegetable-based treatment for breast cancer

by Sherry Baker, Health Sciences Editor

(NaturalNews) Triple-negative breast cancer (TNBC) is one of the most aggressive and deadly forms of breast cancer. It is harder to detect, grows the fastest, spreads earlier to other parts of the body and recurs more often. What's more, the arsenal of drugs and chemicals currently used by mainstream medicine to treat TNBC are so toxic that patients often can't tolerate the treatment -- and chemotherapy is often ineffective anyway.

But at the 2012 American Association of Pharmaceutical Scientists (AAPS) Annual Meeting and Exposition underway in Chicago, scientists have just announced what they say is an "effective treatment" for TNBC. The key to this discovery? Compounds derived from diindolylmethane (DIM), a natural-occurring chemical commonly found in various types of cruciferous vegetables, especially Brussels sprouts and broccoli.

"We are confident that the compounds we are currently working with are an effective treatment for triple-negative breast cancer. These compounds are safer for the patient than current treatments available," said Mandip Sachdeva, Ph.D., who made the breakthrough along with his Florida A&M University colleagues Chandraiah Godugu, Ph.D. and Stephen Safe, Ph.D., from Texas A&M University.

This could be a huge advancement in the treatment -- and possible prevention -- of TNBC. The aggressive and very often deadly disease accounts for approximately 15 to 20 percent of all breast cancer cases in the U.S. It's called "triple-negative" because it doesn't express the genes for an estrogen receptor (ER), progesterone receptor (PR) or HER2 (Human Epidermal Growth Factor Receptor 2). So scientists have been stymied at finding a chemo regime that could go after a specific target. Instead, there's been a "shotgun" approach of various chemicals that hope to stop the spread of the disease, but rarely, if ever, do.

"Targeted treatment options for TNBC are limited; current treatments, such as infusions, result in poor patient compliance and increased toxicity," Sachdeva stated, explaining that diindolylmethane compounds are safer for breast cancer patients than current treatments available.

In fact, unlike existing anticancer drugs, the diindolylmethane compounds are orally active. That means they could be available to be taken in pill form and should be safe to take every day.

Of course, the race is now on to create a Big Pharma synthesized version of the vegetable-derived chemical. However, the discovery adds more evidence to previous research showing that a variety of plants contain natural anti-cancer compounds.

Natural News readers were alerted back in 2010 that scientists at Ohio State University's Comprehensive Cancer Center at Arthur G. James Cancer Hospital and the Richard J. Solove Research Institute (OSUCCC-James) had discovered that a substance in broccoli and Brussels sprouts specifically blocks the growth of breast cancer cells. And, as Natural News has previously reported, apigenin (a common compound found in parsley and other plant products) appears to have anti-breast cancer properties as does a natural chemical used in traditional Indian medicine that is derived from the roots of Withania somnifera (also known as Ashwagandha), Indian ginseng, Winter cherry, Ajagandha and Kanaje Hindi.

Sources:

http://www.aaps.org/news.aspx
http://www.eurekalert.org/emb_releases/2012-10/aaop-sfv101112.php
http://www.naturalnews.com/032410_parsley_tumors.html
http://www.naturalnews.com/029204_broccoli_cancer_cells.html
http://www.naturalnews.com

Suzanne

How cancer feeds on sugar (and other big reasons to avoid refined sweets)

by J. D. Heyes

(NaturalNews) Not only is sugar the primary source of excess calories in the United States, but the latest research also shows that cancer cells lap up high-fructose corn syrup, adding yet another reason to avoid it.

A couple of years ago, researchers from the University of California-Los Angeles found that pancreatic tumor cells use fructose to divide and reproduce, debunking earlier assumptions that all sugars were the same.

Tumor cells that were fed glucose and fructose used those sugars in two different ways, the research team said.

'Major significance for cancer patients'

Their findings, which were published in the journal Cancer Research, could help explain earlier studies that have linked ingestion of fructose with pancreatic cancer, one of the deadliest forms of the disease.

"These findings show that cancer cells can readily metabolize fructose to increase proliferation," Dr. Anthony Heaney of UCLA's Jonsson Cancer Center and colleagues wrote in 2010.

"They have major significance for cancer patients given dietary refined fructose consumption, and indicate that efforts to reduce refined fructose intake or inhibit fructose-mediated actions may disrupt cancer growth," he said.

North Americans, much more than people in most other industrialized nations, consume an incredible amount of fructose, mainly high fructose corn syrup, which is a mix of fructose and glucose used largely in sodas, bread and a host of other processed foods.

Incredibly, there is still no consensus among politicians, industry experts and some healthcare specialists over whether high fructose corn syrup and other sugary ingredients increase the nation's collective belt line (though Natural News readers and most reasonable people who don't grow corn for a living already know the answer to that "debate"). That's likely why there hasn't been more public education about the consequences of consuming fructose-heavy, processed foods.

Tumor cells thrive on all sugars

That said, some groups know the truth and have tried to speak it loudly. The American Heart Association, for example, says too much sugar of any kind will not only bust your belt but increase your risk of heart disease and stroke.

And a number of states, including New York and California, have considered levying a tax on sugary sodas to help pay for patients suffering from obesity-related diseases and who are covered under government health insurance programs. But these taxes have been successfully opposed, for the most part, with the help of millions of dollars in lobbying money from interest groups who say sugar is sugar.

Heaney's team found otherwise, Reuters reported. During trials, they grew pancreatic cancer cells and fed them both glucose and fructose.

The tumor cells thrived on both kinds of sugars but proliferated with fructose.

"Importantly, fructose and glucose metabolism are quite different," the team wrote.

"I think this paper has a lot of public health implications. Hopefully, at the federal level there will be some effort to step back on the amount of high fructose corn syrup in our diets," Heaney said in a statement.

Consumption of high fructose grew rapidly in the U.S. - by 1,000 percent - between 1970 and 1990, about the time the obesity epidemic began in earnest.

History of disease linked to sugary diets

High fructose corn syrup has also been linked to other medical conditions and diseases:

-- A diet high in corn syrup causes the body to produce excess uric acid, which worsens gout - a condition caused by high levels of uric acid - according to a study published in the March 2012 Journal of Nutrition.

-- Researchers at the Duke University in North Carolina said high fructose consumption can worsen non-alcoholic fatty liver disease by "depleting their store of critically important molecules called ATP, which provide liver cells (and other body cells) energy for important cellular processes, including metabolism," Science Daily reported.

-- A study published in the Journal of Nephrology found that ingestion of "dietary fructose" worsens kidney disease by inhibiting intestinal calcium absorption and inducing vitamin D deficiency.

Sources:

http://www.reuters.com
http://www.greenmedinfo.com
http://www.sciencedaily.com/releases/2012/05/120502112705.htm
http://jasn.asnjournals.org/content/21/2/261.long

Suzanne

Groundbreaking new diet promises to prevent cancer

by Linn Cole

(NaturalNews) In Dr. Joel Fuhrman's recent book, Super Immunity, Fuhrman draws on studies conducted worldwide to pinpoint the ties between diet and cancer. His findings: many whole foods have specific medicinal properties which inhibit and fight cancer in a variety of ways. The final result of this effort is a comprehensive set of dietary guidelines proven to enhance the immune system and improve overall health in addition to routing cancer.

Plant foods trump animal products and processed foods

Animal foods present specific risks in relation to cancer. The saturated fat in meat, dairy and eggs encourages higher levels of circulating sex hormones such as testosterone and estrogen, in turn contributing to cancers such as estrogen-dependent breast cancer. Animal foods also raise levels of insulin-like growth factor, or IGF-1, which is linked to greater cancer risk overall. Amazingly, vegetarians enjoy a 40 percent reduced risk of cancer.

Chronic high consumption of sugar in turn leads to chronically high insulin; recent research has confirmed that most cancers mutate to make the best use of both insulin and IGF-1 for growth, effectively using them as fuel.

Whole plant foods, on the other hand, contain high levels of phytonutrients, antioxidants and fiber, all of which contribute to lower cancer risk. Fiber, which is not found in animal or processed foods, dampens levels of circulating estrogen, lowers the risk of colon cancer and likely enhances general immunity.

GOMBBS - Greens, onion, mushrooms, berries, beans and seeds

Fuhrman coined this quirky acronym to capture the most demonstrably powerful anti-cancer foods. Greens are the most nutrient-dense foods in the world; the cruciferous vegetable family in particular, including broccoli, cauliflower, cabbage and many others, generates compounds known as isothiocyanates (ITCs) when blended, chopped or chewed that have a plethora of anti-cancer actions. In one study, higher intake of cruciferous vegetables halved the total incidence of cancer, while in another, higher intake saw a 57 percent reduction in the occurrence of colon cancer.

Allium vegetables including onions, garlic, shallots, leeks and scallions contain organosulfur compounds that are released when chewed, chopped or crushed. Increasing consumption of these healthful vegetables is proven to reduce the risk of prostate and gastric cancers. The flavonoid quercetin, abundant in onions, slows tumor growth and causes death of colon cancer cells.

All commonly eaten mushrooms contain powerful cancer-fighting agents including angiogenesis inhibitors, aromatase inhibitors and antigen-binding lectins which block estrogen production and prevent cancer cell growth. Eating just one mushroom per day lowers risk of developing breast cancer by 64 percent.

Berries' extraordinarily high antioxidant content merits them a spot on Fuhrman's short list of cancer fighters. For the greatest health benefit, dip berries in a homemade chocolate sauce; the combination of antioxidant-rich cacao and berries has been proven to have a synergistic effect that doubles the amount of antioxidants absorbed.

Beans, peas and lentils are nutrient-rich and high in protein and fiber; eating legumes at least two times a week reduces colon cancer risk by 50 percent. Additional protective effects have been shown for kidney, stomach, oral, larynx and pharynx cancers.

Seeds (and nuts, to a lesser degree) are high in protein, minerals, antioxidants and healthy fats. Flax, hemp and chia seeds are great sources of omega-3 fatty acids, and nut and seed consumption generally is linked to heart health, prevention of diabetes and weight control.

Sources of this article include:

http://www.huffingtonpost.com/joel-fuhrman-md/gombbs_b_996352.html
http://www.huffingtonpost.com
http://www.naturalnews.com
http://www.naturalnews.com/035914_sugar_HFCS_disease.html
Bernard MD, Neil D., and Reilly RD Jennifer K. The Cancer Survivor's Guide. Summertown, TN: Healthy Living Publications, 2008. eBook. --end of article.

Comment: We SDAs have had this info for over 100 years and are benefiting from it. Thank you Jesus!!!!

Suzanne

Except mushrooms.

__________________

Except mushrooms what? They don't "contain powerful cancer-fighting agents including angiogenesis inhibitors, aromatase inhibitors and antigen-binding lectins which block estrogen production and prevent cancer cell growth"?

Dr. Dean Burk, 34 years at the national cancer institute. www.rawforbeauty.com

Toothpaste without fluorite should be available in health stores.

Peaches, nectarines and berries lower breast cancer risk by 41 percent

by Ethan Evers

(NaturalNews) Women consuming at last two servings weekly of peaches or nectarines saw a stunning 41 percent risk reduction for postmenopausal ER- breast cancer, while those eating at least one serving of blueberries weekly saw a 31 percent risk reduction, according to one of the largest and longest running studies ever made on women's health as a function of diet.

ER negative breast cancer: Worse prognosis but easier to prevent with good diet

Although only about 20 percent of breast cancers are estrogen receptor negative (ER-), they represent a disproportionately high share of breast cancer deaths due to their poorer prognosis compared to ER+ cancers (up to 50 percent greater mortality for Caucasian and 70 percent greater mortality for African American women). Paradoxically, ER- breast cancers may be easier to prevent with a healthy diet than are ER+ cancers. For example, one large study recently showed high vegetable consumers had 18 percent less ER- breast cancer but no protection from the ER+ variant. As a result, much work is being done to further clarify how diet may prevent ER- breast cancer.

Fruit and vegetables for cancer prevention: Is selection key?

In this new landmark study, researchers followed the diets of 75,929 postmenopausal women from the Nurses' Health Study (NHS) cohort starting in 1984. Food frequency questionnaires were sent to participants every four years, yielding dietary data far more detailed and more reliable than what is available in most other similar studies. The results were somewhat surprising: even the women eating the highest amount of fruit and vegetables (nine servings daily in total) saw only marginal protection from ER- breast cancer. Fruit in general offered no protection, even at four servings daily. Vegetables showed a little more promise: Women eating the most (5.5 servings daily) experienced 19 percent less ER- breast cancer, but even this was not quite statistically significant.

But researchers have long suspected that there may be a few super foods which offer particularly strong protection from cancer (flaxseed is a good example), and that these protective effects can be lost in the statistics when the superfoods are lumped together with all other fruit or vegetables. With this in mind, the researchers in this study separately analyzed the effects of 17 different vegetables and 11 different fruits (or juices) on cancer risk.

Peaches, nectarines and blueberries - the new super foods against ER- breast cancer?

The detailed analysis showed that women eating at least two servings of peaches or nectarines weekly had a 41 percent reduction in ER- breast cancer risk, while those eating at last two servings of berries had 25 percent less ER- breast cancer. The berries category was further subdivided into blueberries and strawberries only. Both were protective, but blueberries were far more potent, reducing risk by 31 percent with at least one serving weekly. For vegetables, only winter squash showed a protective effect (30 percent risk reduction at 2 servings weekly) but this was statistically marginal.

The mechanisms by which peaches, nectarines and berries protect against breast cancer are not fully understood. All are excellent sources of antioxidants. Peaches and nectarines also happen to be good sources of chlorogenic acid, which has been shown in lab studies to potently inhibit ER- breast cancer growth.

Further research will be carried out to uncover exactly how these super foods protect women against ER- breast cancer. But in the meantime, it's good to know that some selective buying at the fruit section of your local grocery store could make a very meaningful difference in your risk for cancer.

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/23532538

http://www.naturalnews.com

http://www.ncbi.nlm.nih.gov/pubmed/23349252

http://www.ncbi.nlm.nih.gov/pubmed/19530711

Suzanne

Prevent arthritis and cancer with broccoli: Research proven

by PF Louis

(NaturalNews) By now, most Natural News readers have an inkling of cruciferous vegetables' ability to resist cancer cells from developing or impede their growth once formed.

Out of those cruciferous vegetables, which include broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy among others, broccoli has shown the most consistent and pronounced anticancer effects with testing.

The types of broccoli grown and how it's prepared determine its anticancer power. The amount that has to be eaten for high anticancer activity may be too much for most except the most ardent broccoli lovers.

But recently, a more accessible variation of broccoli has been proven so potent at delivering anticancer compounds that one group attempted to patent it; fortunately, they were unsuccessful.

Now the same anti-cancer compound in broccoli has been tested positively for its effects on existing osteoarthritis or degenerative joint disease, a very common, painful and debilitating degenerative joint condition that afflicts an estimated 20 million people or more in the USA alone.

Older folks are most likely to suffer from osteoarthritis, as joint wear and tear increases inflammation.

What the anticancer compound is and how it's been tested

The anticancer compound is sulfur-based sulforaphane. It doesn't come gift wrapped in broccoli, but the naturally occurring precursor glucoraphanin that creates it does.

So it's the glucoraphanin content that varies with different broccoli and is essential for creating sulforaphane, releasing Phase-2 enzymes which neutralize highly reactive forms of cancer-causing chemicals before they can damage DNA and promote cancer. [1]

A very recent test of broccoli's sulforaphane creation and activity was focused on osteoarthritis instead of cancer. The UK's University of East Anglia in vitro (petri dish) study showed that sulforaphane blocked a key inflammatory enzyme. Inflammation is the root of osteoarthritis

They also completed in vivo (animal) studies showing that mice fed a diet high with broccoli's glucoraphanin-producing sulforaphane had significantly less joint cartilage than mice who had less sulforaphane. The study was published in the journal Arthritis & Rheumatism. [2]

Now this same team will pursue a human trial. They even created a super broccoli hybrid they call Beneforte, which 20 knee replacement patients will consume 3.5 ounces daily for two weeks before their surgeries. Another 20 similar patients will not consume the Beneforte broccoli. All 40 removed tissues will be compared after their knee replacement surgeries. [3]

Most guys know that consuming lots of heated tomato products is a good way to enjoy Italian foods and protect against prostate cancer with the anticancer agent lycopene.

But combining cooked tomatoes with broccoli has been shown to offer cancer preventative properties higher than either food alone. The animal (rat) study to determine this was conducted by the University of Illinois at Urbana-Champaign and the Solove Research Institute of Columbus, Ohio. It was published in the 2007 issue of Cancer Research. [4]

The most potent broccoli tested and contested

In 1997, Johns Hopkins University discovered that broccoli sprouts had 20 to 50 times the glucoraphanin to sulforaphane capacity as regular broccoli. They were so impressed with what they found that they formed Brassica Protection Products LLC and patented their findings.

Then they played Monsanto and sued individual commercial broccoli sprout farmers to eliminate the existing competition. Naughty-naughty Johns Hopkins. Fortunately, the farmers united and formed a defense that prevailed even after Brassica's appeal in 2002.

The Maryland judge ruled, ... "merely describing unexpected beneficial results of a known process does not entitle Plaintiffs (Brassica Protection Products) to patent that process." Finally, some justice in the justice system. [5]

Due to exaggerated E. coli concerns, some commercial broccoli sprout cultivators have resorted to using bleach as a disinfectant. That's not too healthy. The FDA recommends cooking them. Both of these measures disrupt enzymes and healthy compounds in those sprouts.

Your options are buying organically produced broccoli sprouts, which are difficult to find and expensive, or better yet, simply sprouting your own organic broccoli seeds. That's the ticket (http://www.naturalnews.com)!

Sources for this article include:

[1] http://www.hopkinsmedicine.org

[2] http://healthland.time.com

[3] http://www.bbc.co.uk

[4] http://science.naturalnews.com

[5] http://www.finnegan.com

Suzanne

Is red meat giving you cancer?

by Sarah Abbott, DC

(NaturalNews) Red meats have long been associated with an increased risk of cancer- specifically colorectal, breast and prostate cancer. There has been little conclusive evidence definitively indicating red meats play a role in endometrial cancer (a.k.a. cancer of the uterus). There is no known cause of this disease. It affects women as early as 40 years old, but most often occurs for women between the ages of 60 and 70. It is likely that levels of hormones (estrogen) play a large role, but the influence of nutrition is somewhat convoluted. A study followed the consumption of meats, endometrial cancer development and overall health in 60,000 Swedish women from 1987 to 2008.

The science behind it

Animal protein is composed of both heme and non heme iron. The heme iron found within the animal proteins creates the issue, as it is inflammatory. Fruits and vegetables are proven antioxidants, where as heme iron is thought to be pro-inflammatory. The heme iron found in red meats creates more oxidative stress within the body and leads to DNA damage. Additionally, heme iron has been linked to the development of both diabetes and obesity. These two conditions predispose an individual to the development of endometrial cancer.

What did the study find?

The study's participants had an initial physical to screen their baseline health and rule out those who were not qualified for participation. The women filled out surveys on a quarterly basis that assessed the types of meat they were eating (poultry, red meat, fish, and processed meat), their overall health, and development of disease. There was a 20 to 30 percent increased risk of endometrial cancer for participants who had the highest heme iron and total dietary iron intake as compared to those participants who had the lowest values. When the data was compared for a specific meat, i.e. chicken vs. beef, liver products were found to have a 30 percent higher risk of endometrial cancer. Liver has a higher portion of heme iron. No other meat types were correlated with an increased risk of developing endometrial cancer. The study also found that an increased rate of total dietary iron and heme iron were associated with higher incidence of endometrial cancer over the 21-year period. Additionally, those study participants with a higher BMI (body mass index) and a greater meat intake, had a greater risk for developing endometrial cancer. Another study looked at the consumption of iron containing meats, but not heme iron, and its associated risk with endometrial cancer. There was a two-fold risk in development if the disease associated with increased intake.

Many of the red meats become harmful in the way they are prepared. The ingredients in processed meats have been shown to have high levels of heme and total iron. These have been shown to be carcinogenic. This was not studied in this group of Swedish women and cannot be compared.

Food for thought

• Iron levels should always be assessed by a qualified practitioner

• There is a causal link indicating increased heme iron containing meats like liver, increase the risk for endometrial cancer

• Try incorporating complete plant proteins into your diet such as quinoa

Sources for this article include:

Endometrial Cancer. Pub Med Health. http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001908/ Retrieved: Sept 30 2012

Genkinger JM., Friberg E, et al. Long-term dietary heme iron and red meat intake in relation to endometrial cancer risk. American Journal of Clinical Nutrition, October 2012; 96.4: 848-854

Kallianpur AR, Lee SA, Xu WH, et al. Dietary iron intake and risk of endometrial cancer: a population-based case-control study in Shanghai, China. Nutrition Cancer 2010;62:40-50.

Suzanne

Exercise not only boosts immunity, it protects you from cancer: study

by J. D. Heyes

(NaturalNews) We all know that regular exercise can certainly improve overall health in often immeasurable ways, but a new study suggests that it could also enhance your immune system and maybe even help protect against cancer.

The small study, conducted by researchers at the University of Nebraska Medical Center in conjunction with the Rocky Mountain Cancer Rehabilitation Institute, found that a large number of the immune T cells in cancer survivors managed to improve their ability to fight disease after they participated in an exercise class for 12 weeks.

"What we're suggesting is that with exercise, you might be getting rid of T cells that aren't helpful and making room for T cells that might be helpful," said researcher Laura Bilek, of the University of Nebraska Medical Center, in a statement.

"If exercise indeed strengthens the immune system and potentially improves cancer surveillance, it's one more thing we should educate patients about as a reason they should schedule regular activity throughout their day and make it a priority in their lives," she added.

'A variety of positive associations between exercise and cancer'

A press release from the American Physiological Society said the exercise program was implemented after patients finished chemotherapy, and that "their immune systems remodel themselves to become more effective, potentially fending off future incidences of cancer."

The new research, presented at the Integrative Biology of Exercise VI meeting Oct. 10-13, which was sponsored by the APS, has yet to be published in a peer-reviewed journal so the findings should be considered preliminary. Nevertheless, researchers said, "previous research had turned up a variety of positive associations between exercise and cancer - notably, that exercise can reduce the risk of getting initial incidences of several different types of cancers, can often improve prognosis in cancer patients, and can reduce the risk of recurrence and secondary cancers survivors of some types of cancers. However, the mechanism behind these phenomena has been unknown."

16 people who survived cancer were included in the study; all but one of whom had just finished chemotherapy. Researchers took initial blood samples from participants and analyzed the numbers of senescent and naive T cells (senescent T cells do not fight disease well, while naive T cells do).

Then, participants went through a 12-week program of exercise where they performed cardio, strength training and flexibility workouts. At the end of the program, researchers drew more blood samples to reexamine T cell levels.

Researchers discovered that in most participants, the ratios of their T cells changed from more senescent and fewer naive T cells to fewer senescent and more naive T cells.

'A litany of positive benefits from exercise'

"What we're suggesting is that with exercise, you might be getting rid of T cells that aren't helpful and making room for T cells that might be helpful," says Bilek, adding that the findings highlight the importance of exercise for everyone, including those suffering from cancer and especially cancer survivors. Both populations could benefit especially from the elevated "cancer surveillance" - the ability of the immune system to find and destroy potential cancers - that the study's findings suggest exercise brings.

"There's a litany of positive benefits from exercise," said Bilek. "If exercise indeed strengthens the immune system and potentially improves cancer surveillance, it's one more thing we should educate patients about as a reason they should schedule regular activity throughout their day and make it a priority in their lives."

Earlier this year, a study published in the journal Cancer hinted that exercise may lower the risk of breast cancer, though scientists from the University of North Carolina at Chapel Hill said the best way to reduce risk for this disease is to maintain a healthy weight.

Sources:

http://www.huffingtonpost.com

http://www.eurekalert.org/pub_releases/2012-10/aps-ecf101112.php

http://www.the-aps.org

Suzanne

Consumption of tree nuts reduces women's risk of pancreatic cancer

by PF Louis

(NaturalNews) The main article in my source list had a red flag: It was from the International Tree Nut Council Nutrition Research & Education Foundation (INC NREF) located in the area of Davis, California. That seemed like a conflict of interest.

But further research revealed that INC NREF had basically posted a favorable and accurate press release based on a study that had been published by the BJC, the British Journal of Cancer, an arm of the prestigious BJM, or British Journal of Medicine.

The study was not done or funded by the INC NREF. It was part of an independent third party prospective* epidemiological mega-study based on data collected from the Nurses Health Study (NHS), which started in 1976 and has gone through two phases to date.

The third phase recruitment is underway, seeking another 100,000 nurses or student nurses between the ages of 20 and 46 in the USA and Canada.

Thus far, 238,000 nurses have participated in the overarching total study, designed to determine the impact of diet, lifestyle and exercise on health and funded originally by the National Institutes of Health (NIH) and coordinated and managed by the Harvard School of Public Health and Brigham and Women's Hospital, both located in Boston, Massachusetts.

The surveys are done online. Baseline (beginning) data is collected and followed up with surveys every two to four years for disease and health status along with all the lifestyle/dietary information at each time.

From this enormous database collected from surveys of knowledgeable health professionals who have access to medical testing, several different groups within the surveyed NHS participants can be accessed with various study topics that can be addressed by researchers, even those who are outside the institutions that created and manage the NHS.

The pancreatic cancer tree nut study

The tree nut pancreatic risk survey study was conducted by researchers at the Channing Division of Network Medicine, which is connected to the two previously mentioned Boston medical institutions.

The study abstract's background information states that the researchers were aware that tree nut consumption reduced the risk factor of diabetes mellitus, which is also a risk factor for pancreatic cancer. They prospectively followed 75,680 nurses who had never had cancer and made statistical adjustments for smoking, body mass index (BMI) or weight/obesity factors and lifestyle activities.

During the prospective period, 466 cases of pancreatic cancer had occurred among the 75,680 nurses. The researchers discovered that participating nurses who ate one ounce of tree nuts two or more times per week had reduced their pancreatic cancer risk significantly.

Study conclusion: Frequent nut consumption is inversely associated with risk of pancreatic cancer in this large prospective cohort of women, independent of other potential risk factors for pancreatic cancer.

The International Tree Nut Council certainly has "evidence based" nutritional cancer-resistant data to use for promoting tree nuts from the producers they represent.

Hopefully, the FDA won't get on their case the way they did with cherry growers who promoted actual scientific study results as a basis for their health claims (http://www.naturalnews.com).

*The term prospective simply means a specific group is followed over time.

Sources for this article include:

Nurses and student nurses can register for the Nurses Study 3 here:
http://www.nhs3.org

The ITNC press release:
http://www.eurekalert.org

The actual BJC tree nut pancreatic study abstract:
http://www.nature.com

http://medical-dictionary.thefreedictionary.com

Suzanne

Eating meat and ignoring tomatoes is shown to have a dramatic effect on cancer incidence

by John Phillip

(NaturalNews) If you were to ask the vast majority of young and middle-aged adults if the type of foods they regularly consume had any effect on their risk of developing a host of different forms of cancer, most would indicate a passive ignorance, as they blindly believe that risk is predetermined by their genetic makeup and they can do little (short of smoking cessation) to avoid the number two killer of men and women in the US. Long ago, scientists determined that statistical significance of developing cancer based solely on genetic inheritance was at less than one-half of 1 percent. Our lifestyle choices made over the course of years and decades control genetic expression and disease development and progression.

Two independent research bodies both provide firm evidence that the foods we consume directly impact our risk for developing cancer and can significantly lower cancer incidence. An international study published in the journal Nutrition explains that certain lifestyle factors, specifically smoking and eating diets high in animal products, have the strongest association with cancer rates. Investigators looked at cancer rates for 21 different forms of the disease from 157 different countries and statistically compared these rates with indices for risk-modifying factors.

Junk food consumption is the second leading preventable cause of many types of cancer

The scientists performing this analysis determined that more than half of the cancer incidence rates were explained by smoking and animal product indices. Additionally, alcoholic beverage consumption explained a smaller, yet still significant number of new cancer cases. While smoking is the leading preventable cause of cancer, the team found that animal products had the strongest correlation among certain cancers, including breast, kidney, ovarian, pancreatic, prostate, testicular and thyroid cancer.

A study group from Rutgers University has published the results of their work in the Journal of Clinical Endocrinology & Metabolism that demonstrates how adopting a diet rich in tomatoes may reduce the risk of developing breast cancer in at-risk groups of postmenopausal women. Women in the US have a 12.4 percent risk of developing breast cancer at some point in their lives. This risk increases with age, with women over the age of 50 having a 1 in 42 chance of developing the disease. Researchers found that, when women followed a tomato-rich diet for 10 weeks, they showed a 9 percent increase in their levels of adiponectin.

Adiponectin is a hormone that plays a part in the regulation of fat and blood sugar levels and significantly lowers the risk for breast cancer incidence. The study authors concluded, "Eating fruits and vegetables, which are rich in essential nutrients, vitamins, minerals and phytochemicals such as lycopene, conveys significant benefits. Based on this data, we believe regular consumption of at least the daily recommended servings of fruits and vegetables would promote breast cancer prevention in an at-risk population." In addition to eliminating smoking as a fully accepted direct cause of cancer, adding a colorful variety of vegetables and fruits, especially lycopene-rich tomatoes, can impact gene expression to help prevent many forms of cancer.

Sources for this article include:

http://www.mdpi.com

http://www.endocrine.org

http://www.medicalnewstoday.com

http://www.medicalnewstoday.com

http://science.naturalnews.com

http://science.naturalnews.com

Suzanne

Looking to beat cancer? Just exercise more, scientists discover

by David Gutierrez, staff writer

(NaturalNews) A more active lifestyle doesn't just reduce your risk of cancer and improve survival rates among cancer patients: a new study conducted by researchers from Loyola University and published in the Journal of Physical Activity & Health shows that exercise also halves the risk of death among cancer survivors.

Better diagnoses and treatments for cancer mean that survivors are living longer than ever before, said study co-author Kathleen Wolin. This makes the study's findings particularly relevant.

"Physical activity should be actively promoted to such individuals to enhance longevity," Wolin said.

"Much less likely to die"

The study was conducted using data from Harvard's Alumni Health Study, which collected health information on men who attended Harvard between the years of 1916 and 1950. In 1988, 1,021 cancer survivors completed detailed questionnaires about their exercise habits, including sports, going for walks and even climbing stairs. The men updated this information in 1993.

All participants were over the age of 71 at the study's start and had previously been diagnosed with a form of cancer other than non-melanoma skin cancer.

The researchers found that men who exercised enough to burn more than 12,600 calories per week (an average of 1,800 per day) were 48 percent less likely to die from any cause than men who burned less than 2,100 calories per week (an average of 300 per day). They were also 38 percent less likely to die from another case of cancer and 49 percent less likely to die from cardiovascular disease.

A 176-pound man who followed health guidelines to take a brisk, 30-minute walk five days per week would burn 4,200 calories from exercise in that week.

Exercise is for everyone

Although the new study is the first to show that exercise extends the lifespan of cancer survivors, it is only the latest in a long line of studies showing the benefits of exercise in improving health, including fighting cancer.

For example, a 2010 study concluded that 3.4 percent of breast cancer cases, 3.8 percent of endometrial cancer cases and 5.3 percent of colon cancer cases could be prevented if people met the recommendation to exercise at least 30 minutes per day, five days per week. This adds up to 3,000 cancers per year that could be prevented by exercise in the United Kingdom alone.

"We know exercise can help reduce the chance of getting cancer in the first place," said Martin Ledwick, of Cancer Research UK.

"Previous studies have [also] suggested exercise can help some people feel better after being diagnosed and cope better with fatigue related to cancer and its treatment."

Studies have shown that breast cancer survivors with lower body weights are significantly less likely to suffer cancer recurrence, while prostate cancer patients who get at least three hours of vigorous exercise per week have significantly higher survival rates.

"It's absolutely true that exercise is shown to be helpful in most cancer cases," said Anne Elliot of Middlesex University. "It also helps hugely with arthritis and circulatory diseases. We know that if you do exercise you are improving your respiratory and immune systems and they are linked to lifespan."

Apart from promoting general health, exercise appears to fight cancer through several different mechanisms. It helps repair the immune system's T-cells, which fight tumors and are also important in aiding chemotherapy recovery. It lowers blood levels of insulin, which has been linked to breast cancer, and of sex hormones that have been linked to cancers of the breast, prostate and uterine lining. It also reduces obesity, which has been linked to many cancers.

Sources for this article include:

http://www.dailymail.co.uk

http://www.sciencedaily.com

http://www.redorbit.com

http://www.express.co.uk

http://www.naturalnews.com

http://science.naturalnews.com

Suzanne

Exercise helps to prevent cancer, fight it, and ward off relapse: studies

by Reuben Chow

(NaturalNews) Separate recent studies have underlined the importance of exercise and physical activity in fighting cancer. Importantly, the research showed that exercise not only helps with cancer prevention, it also helps with improving the prognosis of those already diagnosed with cancer, as well as with boosting the life expectancy of cancer survivors who had previously beaten the disease.

Prevention

Firstly, exercise is useful in helping to ward off cancer. Numerous studies have proven this.

For example, a recent large study published in Cancer Epidemiology, Biomarkers, and Prevention had looked at 73,615 postmenopausal women for 17 years and found that different degrees of physical activity lowered breast cancer risk by varying amounts.

The women who took part in the highest levels of physical activity were 25 percent less likely to develop breast cancer as compared to those with the lowest levels of physical activity. This finding was quite consistent with previous studies.

Significantly, even the women who walked an average of at least seven hours per week had 14 percent lower breast cancer risk than women who only walked three hours or fewer each week. This was after factors such as BMI and hormone use were accounted for. Walking an hour a day should not be too difficult for most people.

Also notable was that the women with the highest levels of physical activity generally took part in moderate intensity exercises such as walking, aerobics, dancing and cycling. Since moderate exercise was more effective than just walking, it is probable that higher intensity exercises such as running, tennis and swimming could further lower cancer risk.

Cancer sufferers

Previous research had shown that prostate cancer sufferers who engaged in physical activity were less likely to die of the condition and to suffer relapses as compared to men who did not exercise.

Another recent study validated this finding by suggesting that men who walked at a fast pace had prostate cancer tumors which had bigger and more regularly shaped blood vessels as compared to those who walked at a slower pace - and this, as shown in previous research, meant that the tumors were less aggressive and more responsive to treatments. The study had looked at 572 prostate cancer sufferers who took part in the Health Professionals Follow-up Study.

The study's findings suggested that exercise as basic as brisk walking could boost the survival rates of prostate cancer sufferers.

Relapse

Previous research had revealed that the most physically active cancer survivors had a 38 percent lower chance of dying from cancer and a 48 percent lower chance of dying from cardiovascular conditions.

And researchers from the Loyola University Chicago Stritch School of Medicine recently validated those findings when they looked at 1,021 men who were part of the Harvard's Alumni Health Study. The study team found that cancer survivors who used more than 12,600 calories per week through exercise had better life expectancy as compared to those who hardly exercised and only used less than 2,100 calories each week. After adjustments for age, early parental death, smoking and weight, the likelihood of dying of any cause was reduced by a very significant 48 percent.

"Physical activity should be actively promoted to such individuals to enhance longevity," said Dr Kathlee Wolin, a co-author of the study.

Conclusion

Put together, such studies show that regular exercise not only improves the life expectancy of healthy people and helps prevent cancer, it also boosts the lifespan of those with cancer as well as those who had previously survived cancer. Although some studies only focused on specific cancers, it is reasonable to infer that the benefits of exercise would apply to most types.

Sources for this article include:

http://yottafire.com

http://www.scotsman.com

http://www.dailymail.co.uk

Suzanne

Truth And Lies About Cancer

by Jay Ricci

(NaturalNews) Cancer...the dreaded C word is probably the scariest word in our vocabulary because the very mention of it has struck fear into the hearts of so many people. According to the American Cancer Society, cancer is the second leading cause of death in this country. Why such staggering statistics? Why do some people get cancer and others don't? Why do some heal and others don't?

Deficiency and toxicity

In order to find the answers regarding this cancer Goliath we have to understand where physical illnesses originate. You see the human body is made up of trillions of tiny microscopic cells. Two reasons why the cells in our body get corrupted and malfunction are deficiency and toxicity. Our cells malfunction and create a breeding ground for physical problems when they are not getting enough of what they need to function properly (i.e. nutritional deficiency) and are being exposed to toxins which can corrupt their originally designed function (i.e. toxicity).

Cancer's origin

So what exactly is cancer? Cancer is not just the tumor or lump as that may only be the symptom of the cancer, which is why people can get the lump removed only to have the same lump or another appear later. In truth, cancer is the result of malfunctioning cells which is largely due to internal deficiency and external toxicity. Cancer is not the result of a lack of fundraisers, drugs, surgery, radiation, synthetic (fake) over-the-counter vitamins or "good luck". Because cancer is big busine$$ there are many groups that have a vested interest in making sure that people believe the lie that if they just donate a little more, walk a little longer, or try the newest drug on the market, the problem of cancer will be solved. Only those who are sincerely deceived or desiring to put profit before people's welfare would perpetuate these cancer myths. The politics and myths about cancer propagated in the media by "Big Pharma" and the medical establishment is causing people more harm than the disease itself.

Now, there are many sincere doctors who know and speak the truth but by and large the medical establishment seems to be only interested in drugs, surgery, and radiation because these maintain the disease by only addressing the symptoms not the cause. Trying to solve toxicity in the body by putting more toxicity in the body (in the form of drugs, etc.) is not the solution.

In truth, disease results when our cells malfunction due to nutritional deficiency and toxicity not from a lack of new drugs, radiation or surgery. The following story illustrates this well.

Back in the 1970s Dr. George Malkmus, former pastor and founder of Hallelujah Acres was diagnosed with colon cancer, the same disease that his mother had. After doing some research he was convinced that his mother died not from the cancer itself, but from the medical establishment's way of treating the cancer. Instead of going the conventional medicine route George decided to supply his body with raw pure vegetable juice along with the raw foods mentioned in Genesis 1:29 in the Holy Bible. Within a year the colon cancer was completely gone and he has not had it or any other physical illness since and he still consumes those foods today.

The human body was originally designed by God with the ability to self heal. However the dead, processed foods many people eat daily (which are high in toxins and low in nutrients), not only hinder the body's self healing properties, but also create the environment where toxicity diseases like cancer arise.

Sources for this article include:

http://www.cancer.org

http://www.diffen.com/difference/Cancer_vs_Tumor

http://pathology.jhu.edu/pc/BasicTypes1.php

http://news.smh.com.au

http://healthtip.hacres.com/index.php/about/

www.hacres.com/pdf/documents/TheHallelujahHealthTip113.pdf

Suzanne

Wife of Windsor, Ontario, Canada, Mayor Says Locally Grown Organic Foods, Green Vegetables and Juices Were Key To Her Cancer Recovery

by Raw Michelle

(NaturalNews) When Michelle Prince, the wife of Windsor, Ontario, Canada, Mayor Eddie Francis, was diagnosed with colorectal cancer, she was shocked (1). She was a health-conscious, high-spirited, 42-year-old woman who was poised to run the Detroit half-marathon. Such devastating health problems were not supposed to happen to her.

She had been experiencing some pain in her groin yet chalked it up to running injuries that she thought might be helped with over-the-counter pain pills. But when the pain became so unbearable that she not only had to back out of the Detroit marathon but was hardly able to sleep at night, curled in a fetal position in severe pain, she sought medical attention.

Flash forward to her colonoscopy results (yes, she was ordered one although she was only 42): a nearly 6-inch portion of her colon had to be removed due to the finding of a cancerous tumor.

The power of vegetables to help combat colon cancer

These days, she's doing well with her chemotherapy sessions, attributing healthy, locally grown organic foods to why she's been healing so well. "If there's one thing you could do, it's food and diet," Prince said. "[M]ove to a more plant-based diet, and try juicing. People can do so much, heal so much, through food (1)." She should know about the importance of eating in such a manner. After all, she owns Lifetime Wellness Center and is an alternative-health professional who advocates and enjoys exercise and making healthy foods choices.

She says that she chooses to eat a wide range of green vegetables and enjoys juice mixtures, all of which help her detox her body, which is especially important after her chemotherapy sessions.

Studies support the fact that vegetables play a role in fighting cancer, specifically colon cancer. Researchers have found there to be a link between consumption of foods like cabbage, broccoli and Brussels sprouts and a reduction of colon cancer (2). According to a list of the world's healthiest foods on the George Mateljan Foundation website, Brussel's sprouts "provide special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are the body's detox system, its antioxidant system, and its inflammatory/anti-inflammatory system." (3)

Dark yellow vegetables and apples were also shown to fight cancer in other areas throughout the colon, demonstrating what many people already know: that eating a variety of vegetables and fruits is healthy and can play a role in combating illness and disease.

And Prince, who is faring very well for herself while also helping others deal with news of a cancer diagnosis, is testimony if ever there was.

Sources for this article include:

(1) http://blogs.windsorstar.com

(2) http://www.naturalnews.com

(3) http://worldshealthiestfoods.com

http://science.naturalnews.com

Suzanne

What You Eat Changes Gene Expression For Colorectal Cancer

by David Gutierrez, staff writer

(NaturalNews) One in three people carries a genetic variant that makes them especially sensitive to increased colorectal cancer risk from processed meat consumption, according to a study conducted by researchers from 27 different institutions and published in the journal PLOS Genetics on April 17.

"Our results identify a novel gene-diet interaction with processed meat for colorectal cancer, highlighting that diet may modify the effect of genetic variants on disease risk, which may have important implications for prevention," the researchers wrote.

Dangers of red and processed meat
Colorectal cancer is the third-most common tumor type and the third-leading cause of cancer death in both men and women of most ethnic backgrounds. It has been linked to both genetic and dietary factors; genome-wide surveys have identified approximately 30 separate gene variants associated with colorectal cancer risk, while consumption of red and processed meat has been linked to increased risk, and consumption of fruits, vegetables and fiber has been linked to decreased risk.

For example, a 2008 study by the National Cancer Institute found that people who ate the most red meat had a 25 percent higher risk of colorectal cancer than people who ate the least. The researchers found that one in 10 colorectal cancer cases could be prevented just by reducing meat intake.

Little research has been conducted, however, into the interaction between these risk factors.

"The possibility that genetic variants may modify an individual's risk for disease based on diet has not been thoroughly investigated but represents an important new insight into disease development," researcher Dr. Li Hsu said.

The researchers compared dietary information, cancer status and roughly 2.7 million genetic variants in more than 18,000 people who had taken part in 10 separate studies later pooled together into the Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO) and Colorectal Cancer Family Registry. Approximately half the participants had colorectal cancer, and the other half did not.

One in three vulnerable
In all participants, greater red and processed meat intake was associated with increased colorectal cancer risk, while fruit, vegetable and fiber intake was correlated with a lower risk. The researchers further found that individuals with the gene variants rs4143094-TG and rs4143094-TT experience an even greater risk associated with processed meat consumption, compared to those with the rs4143094-GG variant.

This particular gene is notable because it occurs in a place on the genome near a gene known as GATA3, which codes for a transcription factor that plays a role in immune function. Prior studies have linked GATA3 to various types of cancer.

About a third of the population carries the genetic variants found to be associated with greater risk from processed meat consumption

"Our results, if replicated by other studies, may provide us with a greater understanding of the biology into colorectal carcinogenesis," researcher Dr. Ulrike Peters of the Fred Hutchinson Cancer Research Center's Public Health Sciences Division said.

Although the study was not set up to explain the connections between processed meat, the gene in question and colorectal cancer, the researchers speculated that, in people with certain gene variants, processed meat might trigger an immune and inflammatory response that promotes tumor formation.

Researchers hope that further investigation into the connection between dietary and genetic cancer risk could lead to more personalized cancer prevention care.

"Diet is a modifiable risk factor for colorectal cancer," researcher Dr. Jane Figueiredo said. "Our study is the first to understand whether some individuals are at higher or lower risk based on their genomic profile. This information can help us better understand the biology and maybe in the future lead to targeted prevention strategies."

Sources for this article include:

http://www.plosgenetics.org

http://www.sciencedaily.com

http://www.naturalnews.com

http://science.naturalnews.com

Suzanne

Diet Changes That May Help Reduce Cancer Risk

by Sandeep Godiyal

(NaturalNews) With the incidences of cancer seeming to rise frequently according to the media outlets, many people wonder if there is anything they can do in order to significantly reduce that risk. While a diagnosis of cancer can be a devastating blow, there are some steps that people can take to reduce their risk of getting a number of different types of cancer. One of the things that an individual has the most control over is the diet that is consumed. By making some dietary changes, it is possible to lower the risk of getting cancer.

Increase fiber
There is a reason why so many health experts espouse a diet that is high in fiber. Repeated studies have shown that there is a strong relationship between a high-fiber diet and a reduced risk of colorectal cancer. Fiber helps move those potentially toxic compounds through the intestinal walls faster as well as bindS them together so that they are kept away from the intestinal walls. This is even true for those people who are at high risk for colon cancer. A study showed that, when those people ate a high-fiber diet of no less than 13 grams of wheat bran fiber each day, less growth was noted in those cells that were potentially cancerous.

Increase consumption of raw fruits and vegetables
Eating more fresh fruits and vegetables is not just a good idea to keep sugar cravings to a minimum and help keep weight manageable. Along the same vein, eating an abundance of fruits and vegetables helps an individual reduce their craving for fatty foods, a notorious component of the diet that can increase the risk of cancer. In addition, fruits and vegetables are high in phytochemicals. These phytochemicals are natural compounds that can help the body fight off cancer and lower risk. Those vegetables that are cruciferous, such as cauliflower, Brussels sprouts, cabbage, broccoli, kale and mustard greens, are considered cancer-fighting powerhouses, because they contain three powerful phytochemcals.

Make the switch from an animal-based diet
Studies that have looked at the diets of vegetarians, as well as Seventh Day Adventists, have found that these groups tend to have a much lower risk of developing cancer. Some researchers believe that the skyrocketing rates of cancer during modern times is directly correlated to the switch humans made from a primarily plant-based diet to one that focuses on animal products. Indeed, plants have a three-prong advantage over animal products. They contain phytochemicals, as well as more fiber than animal products. In addition, plants contain a great deal less fat than animal products.

By making a few changes to eat in a healthier fashion, individuals can greatly decrease their risk of being diagnosed with cancer. Following these dietary changes over the course of a lifetime can help them remain cancer-free.

Sources:

http://preventcancer.org

http://www.cancer.gov

http://www.askdrsears.com

http://science.naturalnews.com

Suzanne

Man Heals Stage 3 Prostate And Colon Cancers With Raw Food Diet

by Raw Michelle

(NaturalNews) Joshua Strayer was once told by seven different specialists that he had stage 3 colon and prostate cancer and that surgical treatment was necessary.(1) Without it, they told the newlywed that his wife might end up a widow in just six short months, a comment that both angered 330-pound Strayer yet propelled him to set out on a healthier path. After hearing the news, he and his wife engaged in research about adopting a healthier lifestyle.

Today, he's healed himself from cancer, saying that his doctors were so amazed that not only did they check and re-check his blood several times, but now actually claim to have made mistake in their diagnosis. Furthermore, he's also 140 pounds lighter, now weighing about 190 pounds.

The dietary changes that healed stage 3 cancer

"I'm almost literally half the individual I was before but exponentially more spiritually and every which way," he tells The Raw Food World CEO Matt Monarch in an interview detailing the journey that helped him develop a healthy relationship with food.(1) He explains that it's a relationship that leaves him feeling fulfilled, not deprived, because so many healthy and tasty options exist.

So, what did he do?

Rather than get involved with the doctor-recommended surgeries and other cancer treatment options, Strayer explains that he cleansed his body with herbal remedies, eliminated processed foods in favor of eating whole foods and that initially, he stayed away from the vibes of negative people.(1)

Today, he enjoys a raw vegan lifestyle, something that he easily transitioned to after a few months on a vegetarian diet. He also cut his salt intake in half and stopped drinking sodas. Strayer says he hasn't looked back. It's a focus that Monarch fully embraces, saying that in order to heal from degenerative diseases and improve overall health, the "key is to eliminate processed foods."(1)

Key foods that help heal cancer

Top foods that have been shown to help heal cancers like prostate include green tea, broccoli and tomato, turmeric, pomegranate, cauliflower and Brussels sprouts.(2) In fact, eating a combination of tomato and broccoli has been shown to have a "synergistic effect" in reducing prostate tumor growth by an impressive 52 percent.(2)

The American Cancer Society notes that lack of exercise, being overweight and eating a diet high in red and processed meats can lead to a higher risk of colon cancer.(3) As for prostate cancer, the American Cancer Society mentions that men who eat dairy and fewer amounts of fruits and vegetables tend to have more of a risk than those who eat otherwise.(4)

"If you believe it and commit to it," says Strayer, "you will become healthy and you will heal yourself from anything possible."(1)

Sources for this article include:

(1) http://news.therawfoodworld.com

(2) http://www.naturalnews.com

(3) http://www.cancer.org

(4) http://www.cancer.org

Suzanne

Sun Exposure Cuts The Risk Of Certain Cancers In Half

by L.J. Devon, Staff Writer

(NaturalNews) It's an absolute miracle, an alliance of divine life, how the Earth is positioned, so delicately in relation to the sun. Two stellar bodies communicating with such intricacy and harmony in space and time, one sphere rotating in seasonal rhythm, the other projecting flares of brilliant heat and light.

Every living thing -- from dragonflies to orangutans, from dandelions to oak trees, from mushrooms to humans -- peers beyond their plot on the sphere of Earth, looking up through the atmosphere to absorb the ever-powerful rays of the flaming sun.

In the industrialized world, many men and women have fled to the shade, working under roofs day in and day out. Naturally, the skin craves the sun's light; it yearns for its immune-system-stimulating vitamin D, but humans today often go for long periods without absorbing these powerful rays. Spending a little time basking in this great energy source creates a disconnection between humans and their health, between humans and their energy fields.

Do you see the sun as cancer-causing or cancer-preventing?

We are less acclimated to the natural heat and light of the sun. We are less at one with this life-giving power. Our skin can easily lack vital antioxidants, too. The sun's rays are not always used effectively anymore, especially when the skin and body are not properly acclimated to absorb the sun's energy. The sun may burn, may cause skin to peel, creating fear of sun and fear of skin cancer.

But the majestic energy source we call the sun may not be to blame, even though some medical authorities have suggested that it is the evil behind many skin cancer cases today.

According to studies conducted by Professor Rachel Neale from the QIMR Berghofer Medical Research Institute in Brisbane, Australia, cancer risk can actually be slashed significantly, in HALF, when people are exposed to more time in the sun. In her studies, she found out that those who lived in areas receiving higher levels of UV rays had a 30 to 40 percent lower chance of being diagnosed with pancreatic cancer. Some epidemiology studies showed how excess sun exposure can cut the risk of certain cancers by 50 percent.

"We certainly are not hand on heart saying this is definitely true, in these types of epidemiological studies we are always very cautious about saying something is casual, but we do see an association between UV exposure and some cancers," she said.

30 minutes of sun a day can be the powerful medicine that keeps the doctor away

To back up her study, Professor Neale is recruiting 25,000 Australians over 60 to participate in a study examining how vitamin D reduces esophageal, ovarian and pancreatic cancers. The five-year study will also investigate the difference between vitamin D pills and vitamin D obtained straight from the sun. From her experience, Professor Neale believes that everyone should be getting sun exposure every day. "Even if it's only for 2-3 minutes each day, it will be enough to get that source of vitamin D," Professor Neale said.

The Cancer Council proposes that everyone obtain at least 30 minutes of sun exposure in the middle of each day, to keep the doctor away.

"Exposing more skin in a short period of time is better than less skin in the long run. Go outside and lift your shirt or pants up -- show your tummy and legs." This is especially important for naturally dark-skinned people, expecting mothers or those who work indoors. Additionally, children can develop rickets when they don't have enough vitamin D circulating in their blood. This causes soft bones in adulthood.

The sun is basically the freest of all medicines, available to all. Utilizing this energy and harnessing its timeless power ultimately increases levels of circulating vitamin D, empowering the immune system, which is ultimately the vessel that cures a body's cancerous state.

Sources for this article include:

http://www.dailymail.co.uk

http://science.naturalnews.com

http://science.naturalnews.com

Suzanne

5 Colorful Foods That Help Lower Cancer

by Sandeep Godiyal

(NaturalNews) An increasing number of studies are showing links between healthy eating habits and the prevention of certain forms of cancer. Moreover, research has found that colorful fresh foods which tend to be high in immune-boosting phytochemicals, are particularly adept at this. Below is a discussion of the different dietary changes that can be made to make sure these phytochemicals are part of the daily diet.

Red foods

Perhaps the best-known of red foods, tomatoes, have been linked to decreased risk of cancer of the ovaries. In a study of some 15,000 women, it was found that eating just a half-cup of tomatoes at least four times a week can lower the chances of developing tumors on the ovaries by a whopping 50%. Consumption of tomatoes was connected in another study to fighting pancreatic malignancy as well. It is thought that this is due to its lycopene, which is also found in red peppers and red berries.

Orange foods

The phytochemicals which lend orange vegetables like squash and carrots their color have been proven to be effective in treating malignancy in the digestive tract. Caffeic acid, found in high quantities in yams, has been proven to slow the development of malignant cells in the breast. Orange fruits and vegetables should be eaten around three times a week.

Yellow foods

Citrus fruits, such as grapefruit, lemons, tangerines and papayas, are excellent means to help ward off tumor formation through the diet. This is because these foods are all high in Vitamin C which has been shown to be extremely effective at fighting digestive cancers, such as those of the mouth, throat and colon. Apart from Vitamin C, they are also high in phyto-compounds that slow the development of tumors and promote overall healing through detoxification.

Green foods

Research has linked the consumption of cruciferous vegetables like broccoli, cauliflower, cabbage, kale, bok choy and endive, to a lower risk of several cancers, including those of the ovaries, stomach and colon. Scientists believe that this is likely due to the fact that these green foods are an excellent source of glucosinolates, which chemicals with anti-cancer properties and Vitamin K, which is particularly effective in reducing the risk of pancreatic malignancies. Try to include them in the diet at least once a day.

White foods

While color-rich fruits and vegetables can ward off cancer, there are many white or pale-colored ones that have that ability, too. They include mushrooms as well as members of the allium family like garlic and onions. Both mushrooms and alliums have been linked to lower rates of digestive cancer. The allium family is high in a chemical called allicin, which is a powerful antioxidant. Onions also contain phytochemicals linked to reduce risk of colon cancer. Mushrooms are a good source of Vitamin D that can lower development of malginancy in the ovaries. Add them to the diet twice a day if possible for maximum effect.

These colorful fruits and vegetables will not only lend interest and flavor to the diet, but also help reduce the risk of developing tumors or to help combat it if it does become established. These foods are also easy to work into a diet in soups, salads, casseroles or fruit-based desserts.

Sources:

http://www.doctoroz.com

http://www.joybauer.com

http://www.helpguide.org

Suzanne

Selenium and iodine are also important minerals in preventing breast cancer.

I think it's important to learn that breast cancer isn't genetic. I understand there may be a small input from genetics, but a very small one at that.

Will you be talking about other cancers as well?

Kale's active ingredients combat cancer

by Sandeep Godiyal

(NaturalNews) Kale has become increasingly popular in recent times as more people not only discover its delicious flavor but also learn more about the many health benefits it can bring. And more evidence shows that one of these benefits is a reduced risk of cancer development.

Cancer remains a serious threat to human health and is one of the top 10 killers in the United States and other countries around the world. Kale, however, has been shown to be able to strengthen the immune system and also stop the conversion of some lesions into cancerous cells; studies have shown this to be the case for oral, colorectal, breast, prostate, kidney and esophageal cancers, some of the most common forms of the cancer in existence.

Kale's active ingredients deactivate cancer cells

Kale's anticancer properties are derived largely from its collection of active compounds, including indoles like I3C and isothiocyanates. These isothiocyanates are derived from the glucosinolates which kale is rich in and were first observed to have anticancer properties by Chinese researchers, who later published their results in the distinguished journal Nature. In that study, these compounds were shown to be able to deactivate carcinogenic cells and increase the body's ability to detoxify and remove them from the body. This study has since spurred others that have also taken a look at myriad effects that kale can have on reducing cancer risk.

Kale and IgA
Immunoglobulin A (IgA), plays an important role in the body's immune system, as it is responsible for supporting the healthy function of the mucosal lining of the genitourinary, respiratory and gastrointestinal tracts, all of which are very important as a first-line defense against invading pathogens. If IgA is weak, the musical lining is more likely to be invaded by bacteria, viruses or other disease-causing agents, and these can then enter the bloodstream and compromise the cells, leading to atypical cellular division and possibly paving the way for cancer. Kale's active compounds are able to support IgA and therefore the overall health of the body.

In short, then, if someone is interested in kale as a dietary means of reducing cancer risk, then eating it in fresh in salads or steaming it is an excellent way of incorporating it into one's diet. If the kale is tossed in a little coconut oil and raw minced garlic is added, these healthful foods will will enhance the natural anti-cancer benefits that keep the body free from this serious disease.

So consider adding kale to salads, soups, casseroles or other dishes to increase overall intake of this amazing vegetable. Its active ingredients will help strengthen the body's own natural defenses against cancer and other chronic conditions and will give an array of other health benefits in the process. It has really earned its status as one of the greatest of the superfoods.

Sources:

http://www.lef.org

http://www.eattobeat.org

http://www.whfoods.com

Suzanne

Don't forget your kale!

Watercress Kills Cancer Cells and Offers Potent Cancer Protection

by Jonathan Landsman

(NaturalNews) A wealth of scientific evidence plus no shortage of real-life observation make it difficult to dispute the critical role that nutrition plays in overall health, and more specifically, the human body's ability to ward off cancer. In fact, it's estimated that 30 to 40 percent of all cancers are directly linked to poor diet, according to a report by the World Cancer Research Fund UK.

For example, cruciferous vegetables, such as broccoli, cauliflower and cabbage, are prized for their anticancer properties. While vegetables like broccoli, cauliflower and cabbage are commonly used, it is the lesser-known watercress that exhibits some of the most beneficial qualities for preventing and slowing the growth of cancer.

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NaturalNews.com/InnerCircleSpecial.html.

An important message for cancer patients about antioxidants

The key to the anticancer properties of watercress nutrition likely arises from the vegetable's ability to pump up the antioxidant level in the bloodstream. Watercress is known to be an exceptional source of the known antioxidant vitamins A and C. It is also an excellent source of vitamin K, critical to bone health.

In addition, watercress is packed with zeaxanthin and lutein. These carotenoid nutrients are heralded for their abilities to protect cardiovascular health and safeguard vision. Antioxidants are widely believed to protect DNA from the kind of damage associated with the development of cancer cells.

In fact, there is a growing school of research linking watercress to lower incidence of colon, breast and prostate cancers, as well as evidence that watercress can slow the growth of certain cancer cells.

Science reveals the amazing anticancer benefits of watercress

In more specific terms, watercress, along with other cruciferous vegetables, contain what are known as glucosinolates. These are phytochemicals that, when hydrolyzed, produce isothiocyanates. Scientists have long studied isothiocyanates due to their recognized anticancer properties. Research has shown that ingestion of these compounds can counter the advancement of breast, colorectal, head, lung, neck and prostate cancers, offering insight into why watercress is so good for the body.

But the nutritional value of watercress doesn't stop there. This vegetable is also known to be a rich dietary source of nasturtiin. Nasturtiin is the precursor of phenethyl isothiocyanate (PEITC), which slows or stops the phase I enzymes found in the liver.

Why should you care? These enzymes are known to activate many carcinogens, which trigger cancer. In addition, this compound induces the liver's phase II enzymes, which are associated with enhanced excretion of carcinogens.

Kill cancer cells without toxic drugs or risky surgical procedures. By detoxifying the body of unwanted toxins, improving digestion and boosting immune function – you can REVERSE cancer safely and naturally.

Over 200 integrative healthcare providers are teaching thousands of people how to get healthy today. Learn more by clicking the link below:
NaturalNews.com/InnerCircleSpecial.html.

Scientific proof that watercress prevents DNA damage and inhibits cancer cell growth

University of Ulster researchers published what many consider the most convincing work to date regarding watercress and its ability to slow the progression of specific biomarkers that are known to be associated with cancer risk. In the study, 60 men and women -- with half of them smokers -- were given three ounces of raw watercress daily as part of a normal diet, for eight weeks. Researchers then took a look at the DNA effects on lymphocytes and plasma lutein, retinol, alpha-tocopherol and beta-carotene.

Overall, there was a 17 percent decrease in basal DNA damage. Meanwhile, antioxidant blood levels rose, beta-carotene levels increased 33 percent, and lutein levels soared by 100 percent. Interestingly, smokers gained even more from the DNA-protective aspects of watercress than did nonsmokers.

There is also significant research showing that an extract of watercress and broccoli can be effective in suppressing an enzyme known to otherwise pave the way for the spread of breast cancer to other tissues.

In addition, research has demonstrated that isothiocyanates in watercress can act to suppress production of pro-inflammatory compounds, like prostaglandins. These compounds are otherwise associated with a number of pathological occurrences, including the occurrence of cancer. Scientists theorize that suppression of these inflammatory compounds may be another way that watercress and other cruciferous vegetables reduce the risk of cancer growth.

The best way to put watercress into the diet
Enjoying watercress on a regular basis is easy. Simply trim the stem, rinse the remaining greens in cold water and then let dry on a paper towel. Watercress can be used immediately as a green or stored in a closed, refrigerated container for up to three or four days.

Use watercress much as you would lettuce or other green in sandwiches, salads and other recipes. Watercress can even be eaten lightly steamed or put into soup. Keep in mind, however, that uncooked (raw) watercress is likely to have the greatest cancer-fighting qualities.

Stop cancer naturally. Learn about the best detoxification techniques, how to improve digestion and immune function, and increase overall energy levels and avoid cancer-causing lifestyle habits. Learn how by simply clicking the link below:

NaturalNews.com/InnerCircleSpecial.html.

Suzanne

I do have a question; How much do we know about cancer stem cells? My understanding is that once a tumor reaches about one centimeter in size, the cancer stem cells only make up one percent of the tumor and maybe even less than one percent.

Vitamin C Shown To Annihilate Cancer

by Jeanette Padilla

(NaturalNews) Vitamin C is a well-known antioxidant and is commonly used to fight off a cold. Recent studies have cast a much brighter light on this underrated and extremely necessary vitamin. Researchers from the University of Kansas found that high doses of intravenously supplied vitamin C effectively eradicates cancer cells in human subjects. Additionally, healthy cells are left intact.

Inexpensive possible cancer treatment may never reach patients

Conducted in vitro, lab tests were performed by injecting high doses of vitamin C into human ovarian cells. These test were also performed on mice and a group of 22 human subjects. The test, according to BBC News, showed the vitamin C competently targeted the ovarian cancer cells while averting healthy cells. This major finding could potentially save millions of lives and at only a fraction of the price of modern cancer treatments. Dr. Jeanne Drisko, co-author of the study, stated to BBC News, "Patients are looking for safe and low-cost choices in their management of cancer. Intravenous vitamin C has that potential based on our basic science research and early clinical data."

Replicating these results in patients and widespread application would be ideal. However, this may never become a reality. "Because vitamin C has no patent potential, its development will not be supported by pharmaceutical companies. We believe that the time has arrived for research agencies to vigorously support thoughtful and meticulous clinical trial with intravenous vitamin C," said Qi Chen, lead author of the new study.

These and similar findings have been dismissed by the modern medicine industry because of the lack of patentability. How could pharmaceutical companies justify charging patients hundreds to thousands of dollars for what is basically just nutrients from food? Additionally, how can they validate years of cutting into patients via invasive surgery and putting patients on the conveyer belt of radiation and chemotherapy typically ending with bleak results?

While we may never see widespread application of these types of findings we can take preventative measures to stay healthy. Consuming adequate amounts of vitamin C is essential for optimal health because the body does not manufacture vitamin C. Vitamin C is required for so many basic physiological functions, like the following:

* Growth and repair of tissue
* Making skin, tendons, ligaments, and blood vessels
* Repair cartilage, bones, and teeth
* Heal wounds
* Form scar tissue
* Helps the absorption of iron
* Helps thyroid hormone production
* Helps metabolize folic acid, tyrosine, and tryptophan
* Stimulate adrenal function
* Stimulates the release of norepinephrine and epinephrine (stress hormones)
* Insulin production
* Calcium metabolism
* Fights free radicals

The majority of people suffer from vitamin C deficiency and most may not even be aware. The main cause of this deficiency is poor diet. Vitamin C should ideally come from a diet rich in fresh fruits and vegetables. However, this diet isn't typical for most. Another main cause of vitamin C deficiency is an imbalance of copper. Higher levels of copper can cause issues maintaining a healthy level of vitamin C.

Low levels of vitamin C can increase your risk for various cancers and arthritis. Other health issues caused by low levels of vitamin C include:
* Scurvy
* Anemia
* Infertility
* Arteriosclerosis
* Artherosclerosis
* Cataracts
* Glaucoma
* Nosebleeds
* Fatigue
* Infection
* Gingivitis
* Gastrointestinal problems
* Gallstones
* Dermatitis
* Impaired hormones
* Low insulin production
* Vascular degeneration
* Impaired formation and maintenance of collagen

Sources:

http://www.naturalnews.com

http://www.greenmedinfo.com

http://umm.edu

http://www.ncbi.nlm.nih.gov

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Suzanne

A well known physician in Denmark used large amounts of vitamin C to cure cancer - with some success. Showing that the final cure for all cancer has not yet been discovered.

Benefits Of Beets Documented To Defeat Cancer

by Jonathan Landsman

(NaturalNews) Beets have long been known as a healthy source of nutrients, but – now, more than ever - scientific evidence continues to support beets as a natural cure for cancer. Labeled "beet root chemotherapy" by some health experts, actual scientific research reveals the astounding cases of remission in cancer patients who were given high concentrations of beet root.

This root vegetable, best known for its red color, has been enjoyed in various forms for generations as a healthy source of iron, as well as potassium, phosphorus, calcium, sulfur, magnesium, iodine and a number of trace minerals. But, the combination of certain elements found only in specific combinations and concentrations within the beet give this veggie its cancer fighting and disease preventing powers.

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Scientific evidence reveals the cancer-fighting power of beets

One of the most-often cited studies of work relating to the benefits of beet juice and cancer-fighting properties of beets is that of Dr. Alexander Ferenczi at the Department for Internal Diseases, Csoma, Hungary, in the late 1950s. Using nothing but raw, red beets, the doctor was able to record amazing results of remission in cancer patients. Decades later, his work would be republished in the Australian International Clinical Nutrition Review.

In one study, a 50-year-old man suffering from a lung tumor, which corresponded clinically to lung cancer, was treated with beet root by Dr. Ferenczi. In just six weeks, the tumor had disappeared and after four months, the man gained back just over 20 pounds. His blood work results corresponded to clinical recovery.

In another study, a prostate cancer sufferer and uterine cancer patient were both admitted to the hospital. At the time of admission, both weighed the same. The man with the prostate cancer received beet root treatment, but the doctor noted that the uterine cancer patient could not take it. Although he had been bedridden with a catheter when admitted, the man was able to have his catheter removed after a month, and soon began walking around and putting back on weight. The female patient, however, continued to lose weight. After just three months, there was a weight difference of over 23 lbs. between the two.

The fact that other iron-rich foods do not have the same effect could mean the benefits of beets and the secret to beet root's ability to ward off cancer may lie in the red color. Dr. Ferenczi, along with his co-worker Dr. S. Schmidt, believed that the traces of rubidium and caesium were critical.

They also noted that while other foods contained iron, the human body is able to assimilate iron from the beet root more readily than almost any other known food. Researchers suspect some catalyst in the beet root which helps the body more easily use the available iron.

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The best way to consume beets to defeat cancer

Because beets are a vegetable and healthy to eat, the biggest advantage to the cancer-fighting benefits of beet juice is that you do not have to worry about harmful side effects from their consumption. To beat cancer, it is best to administer beet root in its most concentrated form. Beet root is available in many different forms, although beet powder is probably the most popular and can be found in most health food stores.

It is believed that one level tablespoonful in 8 fluid ounces of water or juice every morning before breakfast can dramatically improve your resistance to cancer. For those already suffering from some type of cancer, double or triple the amount each day. Just remember to always take this concentrated form of beets with meals and never on an empty stomach.

One word of caution: Be careful not to administer too much of the concentrated beet root at any given time due to its ability to act quickly in breaking down cancer cells. Obviously, cancer patients need to be careful - and work with a qualified healthcare provider - because the effect can result in too many toxins for the body to eliminate. Some advocates for this natural cancer treatment suggest going through a colon and liver detox process prior to the consumption of beet root concentrate - to avoid health issues related to the rapid breakdown of waste products.

Ultimately, to fully heal from a cancer diagnosis, one must regain healthy digestive (and elimination) function; remove unwanted toxins from entering or residing in the body and resolve any emotional issues or other excessively stressful situations like dental problems, systemic infections and overexposure to EMF pollution.

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Suzanne

Top doctors: Chemotherapy one of dozens of procedures shown to 'give no benefit'

by Vicki Batts

(NaturalNews) Chemotherapy is arguably one of the medical industry's biggest frauds. Perhaps that's why it recently landed on a list of ineffectual treatments drawn up by the Academy of Medical Royal Colleges (AMRC).

The list was created by 11 top specialists, who were each asked to think of five treatments they felt provided little to no patient benefits. And surprise, surprise – chemotherapy was one of them. Doctors from the AMRC said that chemotherapy cannot cure terminal cancer, and may bring unneeded distress in the final months of life. The Guardian reported:

"The treatment is 'by its very nature toxic', the college said. "Therefore, the combination of failing to achieve a response and causing toxicity can 'do more harm than good.'"

Do more harm than good? You don't say.

Research has shown that in some hospitals, up to 50 percent of cancer patients are dying, not from their disease, but from chemotherapy drugs. For the first time ever, researchers actually looked at the numbers of patients who were dying within 30 days of chemotherapy administration, which could indicate that the treatment was the cause of death rather than the cancer. What they found was horrifying.

The study, which was conducted by Public Health England and Cancer Research UK, found that the average 30-day mortality rate across England was about 8.4 percent for lung cancer and 2.5 percent for breast cancer. But, in some hospitals, those numbers were much higher. For example, at Lancashire Teaching Hospitals, the 30 day mortality rate for palliative chemotherapy for lung cancer was 28 percent. In Milton Keynes, the death rate for lung cancer treatment soared up to 50.9 percent.

The research revealed that the death rate for lung cancer patients was higher than average in several areas, including Blackpool, Coventry, Derby, South Tyneside, Surrey and Sussex.

The data also revealed that about 1-in-5 people who underwent palliative care for breast cancer at Cambridge University Hospitals died because of chemotherapy treatment.

Of course, the industry was quick to defend their practices, with doctors suggesting that these occurrences could simply be the outcome of data problems, noting that even a few deaths could skew statistics.

However, no one really argued with the fact that chemotherapy is indeed a toxin. It doesn't discriminate; it kills cancerous cells and healthy cells – and therein lies the rub. It may kill the cancer, but not without increasing your risks of getting cancer again in the future.

A 2004 study also found that cytotoxic chemotherapy does very little towards enhancing cancer survivors' 5-year survival rates. The research, which was led by scientists from the Department of Radiation Oncology at the Northern Sydney Cancer Centre of the Royal North Shore Hospital, located in Sydney, Australia, raised serious questions about the actual efficacy of curative and adjuvant chemotherapies.

What they found was that in Australia chemo only contributed 2.3 percent to the 5-year survival rate in adults, and in the U.S., that number dropped to 2.1 percent. These findings suggest that overall, chemotherapy truly provides very little benefit to any patient's survival. In their conclusion, the study authors wrote, "As the 5-year relative survival rate for cancer in Australia is now over 60%, it is clear that cytotoxic chemotherapy only makes a minor contribution to cancer survival. To justify the continued funding and availability of drugs used in cytotoxic chemotherapy, a rigorous evaluation of the cost-effectiveness and impact on quality of life is urgently required."

The AMRC urges doctors and patients to question whether or not particular treatments are necessary. After all, unwarranted and harmful treatments are truly anything but medicine.

Sources:

BBC.com

TheGuardian.com

Telegraph.co.uk

Cancer.org[PDF]

NCBI.NLM.NIH.gov

-Suzanne