Category: Nutritional News

We are trying to eat healthier and live better, and for many of us that means passing up the frozen food aisle, ignoring the meat section of our neighborhood grocery stores, and simply saying no to the rows of prepackaged foods that clutter up the supermarket shelves. For most of us, eating healthier means fresh fruits and vegetables, and the safe haven of the produce section or local green grocer. But the healthy eater may find trouble here as well. Genetically modified fruits and vegetables are quickly gaining ground in supermarkets and grocery stores around the country. GMOs (genetically modified organisms/foods) are becoming more prevalent every day. Which begs the question, “Are genetically modified foods safe for you and your family, or do they increase your risk for cancer and other diseases?” It is a question which needs to be answered. Because if eating healthier and fighting cancer is our goal, than it is vitally important that we have a better understanding of the foods we eat.

What are GMOs

GMO stands for genetically modified organism, and refers to any living organism whose genetic material has been altered, or modified, through the use of genetic engineering. Genetically modified foods are not really new, and have been the goal of food scientists and large food corporations for many years. However, GMOs are becoming much more prevalent as genetic engineering techniques have become more sophisticated. The purpose of genetically modified foods is, according to the corporations and their food scientists, to increase yield, standardize production, and ensure a longer shelf life. This all sounds very good, even altruistic to some degree. But there is a problem, and it’s a big one.

The Trouble with Genetically Modified Foods

Scientists and corporations want us to believe that GMOs are no different than the age old practices of animal husbandry and cross pollination of plants. They argue that genetically modifying food is simply the next step in an ongoing process. But the scientists are being more than a little disingenuous here. The cross breeding of fruits and vegetables has been going on for thousands of years, and is a natural process – whether it is instigated by man or by the natural world itself. That is why there are so many different varieties of any given fruit or vegetable.

Take the tomato as an example. There are more than 80 different varieties of tomato, from heirlooms to the modern beefsteak. But genetically modified tomatoes are different. There basic genetic structure has been altered, far beyond the common considerations of hybridization, creating a food stuff that is alien to the human system. With a genetically modified tomato you may get a vegetable that will grow more plentifully, travel better, and survive longer on the store shelves; but you also get a vegetable that the human body was not designed to consume. The subtle, and sometimes not so subtle, genetic alterations make it difficult for the body to absorb the life giving nutrients it needs from the vegetables and grains we consume. More to the point, changing the natural genetic structure of the food we consume may lead to an unforeseen rise in diseases, not the least of which is cancer.

GMOs and Cancer

Recent studies in Europe and South America are indicating that there is a direct correlation between genetically modified crops and an increased risk for many chronic diseases. The causes for this are twofold. First, the genetic modification of the food itself presents a problem when it comes to digestion and the extraction of nutrients. Second, these genetically modified crops have been designed to withstand, and flourish under, the use of certain pesticides. These bio-toxic pesticides are known carcinogens, and while the scientists and corporations may insist that they pass harmlessly from the body, research is showing that that is simply untrue. A research study at the University of Caen in France found that mice fed on a steady of diet of GMO corn face an onslaught of serious health risks, including:

• Premature aging
• Liver damage
• Lung damage
• Immune deficiency
• Cancer

In fact, this study demonstrated that the test subjects fed on GMO corn were much more likely to suffer from premature death than those fed on wholly organic corn.

Protecting Yourself and Your Family

Genetically modified foods are already in the American food chain, and are difficult if not impossible to identify. Europe and South America strictly regulate GMOs, and all modified food stuffs must be clearly labeled. Unfortunately, in the United States GMOs can be sold right alongside natural healthy fruits and vegetables, with no indication of their inherent hazards. To protect yourself and your family from the potential dangers of genetically modified fruits and vegetables make it a point to buy only certified organic fruits and vegetables, and whenever possible from a local farm store or co-op. Make it a point to know where your food is grown, and the farming procedures used to produce those crops. Genetically modified foods present a very real health hazard, and until the USDA agrees to regulate and label GMOs it is important to always choose the certified organic option.

Take a quick look into your refrigerator or kitchen cupboards, and grab something random off of one of the shelves. Ignore, for a moment, the fresh fruits and vegetables which should be taking pride of place in your kitchen. Just grab something common and right to hand, say a box of cereal, loaf of bread, or even some butter or yoghurt. Go ahead, I’ll wait. Found something? Good. Now take a look at the list of ingredients. Anything there you find troublesome? Because you should. In all likelihood, whatever you have grabbed from your kitchen shelf has a long list of ingredients, many of which you need a PhD in biochemistry to recognize. One of these is BHA, a chemical used as a preservative in many prepackaged foods. If you don’t know what BHA is, and food manufacturers hope you don’t, it’s time to get brought up to speed on this hazardous food additive.

What is BHA and Why is it in Your Food?

BHA, or to give it its full name butylated hydroxyanisole, is a petroleum based chemical additive that is commonly used in the manufacture of prepackaged foods, cosmetics and over the counter medicines. It is used primarily as a preservative, retarding the natural oxidization of oils in order to prevent organic based products from spoiling or going rancid. Manufactures use BHA to give their products a longer shelf life, as well as a more uniform color and texture. BHA can be found in everything from lipsticks to aspirin; from yoghurt to canned peaches. But there is a problem with BHA, and it is a big one. BHA is a confirmed carcinogen, and it has been directly linked with an increased risk of developing cancer.

BHA and Cancer

BHA is a fat soluble chemical, that when ingested is broken down by the body. Ultimately, everything we ingest will have either a positive, or negative effect on our health. In the case of BHA, the effect appears to be a negative one. While scientists and food manufacturers assert that BHA is safe, ongoing research is proving otherwise. Recent ongoing studies into the effects of BHA are showing a verifiable link between prolonged exposure to this chemical additive and cancers of the stomach, liver, and kidneys. These same studies are also demonstrating a definite link between BHA exposure and irreversible damage to the thyroid gland.

BHA, the FDA, and the Rest of the World

In the United States, the FDA has classed BHA as “generally recognized as safe.” Hardly a ringing endorsement. Moreover, because the FDA has classed BHA as “generally recognized as safe”, it has not had to undergo a pre-market review. Subsequent independent reviews have supported the FDA’s claims, with the caveat that uncertainties still exist and further research is required. But other countries recognize the danger that BHA presents and have banned its use as a food additive. Japan, the United Kingdom, and the European Union have all taken steps to ban the use of BHA. Surely, these countries wouldn’t ban BHA unless it was deemed hazardous to the health of their citizens.

Avoiding BHA

Unfortunately, BHA is so commonly used by American manufacturers that it is hard to avoid. As we have seen it is in everything from breakfast cereal to cosmetics. That being said, there are steps you can take to limit your exposure. All foods containing BHA must be clearly labeled, and as a consumer you should make it a point to read the labels of products you are purchasing. Avoid those products that list BHA as an ingredient, and beware of general labels that list things like “other preservatives” or “preservatives add for extra freshness”. In general, foods containing BHA are not healthy choices in and of themselves, so avoiding these should be easy. Second, whenever possible choose fresh organic fruits and vegetables. Look for minimally processed foods that are clearly labeled as “free from additives”. For the most part, these are healthier choices anyway and should be a growing part of your health and nutrition strategy.

BHA may be an uncommonly common food additive in the US, but that doesn’t mean that you have to expose yourself to it. While the FDA may refuse to acknowledge the harmful effects of BHA, as consumers we can take steps to limit our exposure and protect the health of ourselves and our families. Buy certified organic products whenever possible and remember the more ingredients on a label that you cannot pronounce or that looks like chemical, they usually have a negative effect on your overall health.

We should all be trying to eat better, and to make healthier lifestyle decisions for ourselves and our families. Not simply to feel better and look better, but to protect ourselves from serious disorders. Diet and nutrition play a very large role in our overall health, and what we consume can have either a positive or negative effect. But in the modern world, it has become more and more difficult to control our food supply.

Over the last hundred years or more, our national food basket has become contaminated with a myriad of unnatural food additives. These food additives offer no nutritional value, and are used merely to enhance the appearance of food or to lengthen the shelf life of certain prepackaged food stuffs. Unfortunately, beyond offering no nutritional value, many of these commonly used food additives may actually be detrimental to our health. Moreover, some of these food additives have been linked to a variety of chronic health disorders, not the least of which is cancer.

So let’s look at a few of the more common food additives that have been linked to an increased risk for cancer and other diseases.

#1 – Food Dyes and Artificial Coloring

Artificial coloring is the most common food additive used in the United States. Food dyes are present in many different processed foods, including soft drinks, salad dressings, and condiments. Indeed, artificial coloring can be found in some surprising places, such as flavored yoghurts, low fat butter alternatives and cheeses. Certain commonly used food dyes have been linked to a number of different disorders. For example, FD&C Yellow No. 5 has been linked to hyperactivity in children, and has been found to be a significant trigger for asthma sufferers. Artificial food dyes are typically made from petroleum based chemicals, and have been linked to brain cancer, immune deficiency and nerve-cell deterioration. The hazards of artificial food dyes are so pronounced, that most have been banned in the UK and Europe.

#2 – Aspartame

Aspartame is an artificial sweetener, first introduced to the marketplace more than 25 years ago. It was designed to be a substitute for saccharine, another artificial sweetener that had come under fire for its own health hazards. Originally used in low calorie diabetic food products, aspartame has since been more widely marketed as a low calorie alternative to sugar. Aspartame is marketed under a number of different brand names, including NutraSweet, Equal, and Amino Sweet. The effects of Aspartame have been a health concern since its original introduction, and the artificial sweetener has been linked to chronic headaches, mood disturbances, and impaired mental acuity. Recent studies have also linked Aspartame to an increased risk for leukemia, lymphoma, and brain cancer.

#3 – Sodium Benzoate

Sodium Benzoate is used as a preservative in wide range of prepackaged and processed foods. Food manufacturers rely on Sodium Benzoate to give their products a longer shelf life, and therefore to reduce losses and increase revenue. The problem with Sodium Benzoate is that it reacts with vitamin C to produce Benzene, a recognized carcinogen. An FDA test in 2006 found that many popular soft drinks contained Benzene levels that were in excess of the US standards. Those soft drinks have since been reformulated, but the message is clear – Sodium Benzoate is a dangerous food additive that should be avoided whenever possible.

#4 – Potassium Bromate

Potassium Bromate is a food additive that is found in processed flour and many baked goods. It is used primarily to reduce baking times, standardize production, and increase yield. Home bakers who use prepackaged mixes will sometimes find it listed in the ingredients as Brominated Flour. While Potassium Bromate does reduce baking times, it also presents a serious health risk. Potassium Bromate has been linked to kidney disease, nerve damage, and a variety of cancers. Potassium Bromate is so hazardous, that it has been banned in Canada, China, and the European Union.

Food additives are a continual stumbling block for those who are trying to eat smart and maintain our optimal health. Too often, we fail to consider what might be lurking in the foods we choose to stock our pantries. But food additives present a real and present danger, and it is important to read the labels on everything we buy to ensure that we reduce our exposure to these cancer causing agents. The secret to a healthy lifestyle is to shop smart, eat smart, and always choose the all-natural alternative.

Bread, the staff of life. That’s what we’ve been told for centuries, and while most of us are cutting back on bread (mostly due a desire to reduce our carbohydrate intake) it still plays a substantial role in the average person’s diet. But if you’ve been keeping your ear to the ground, you’ve probably heard some startling news recently concerning this most basic of foods. Certain fast food chains have been serving customers a bread product containing Azodicarbonamide, a carcinogenic chemical. But the use of Azodicarbonamide isn’t limited to fast food, and this cancer causing chemical additive can be found in a wide range of processed foods from, sliced bread to mac and cheese to chewing gum.

The revelation that Subway, McDonald’s and other fast foods are potentially unhealthy is hardly breaking news to anyone who is trying to maintain a healthy lifestyle, but it does highlight an important issue. Health threatening chemical additives, including many carcinogens, are lurking in the most unlikely places, and it is vital that we as consumers stay every vigilant when choosing what to eat.

Azodicarbonamide – What is It?

Azodicarbonamide is a chemical additive approved by the FDA for a variety of uses, including a bleaching agent for flour and a general stabilizer for many packaged foods. It is also used in the manufacture of plastics, Styrofoam and rubber. It’s not difficult to see where the problem lies. As used in modern industry Azodicarbonamide is dangerous enough, and has been proven to trigger asthma attacks and other respiratory problems in workers exposed to the chemical.

The dangers of Azodicarbonamide expand exponentially when it is used as a chemical additive for food stuffs. For example, taking our cue from the latest headlines, when bread made from flour containing this chemical additive is baked, the Azodicarbonamide breaks down into urethane. Urethane is a well known carcinogen, and has been linked to the development of a number of different types of cancer. The connection between Azodicarbonamide and cancer is well understood in Europe, and its use has been banned in England and the European Union. There is currently a grass roots campaign to ban the use of Azodicarbonamide in the United States, but as yet the FDA has failed to address the situation.

Azodicarbonamide – Where Does it Lurk?

Now, you may be reading this and thinking, “This Azodicarbonamide sounds pretty bad, it’s a good thing I don’t eat at fast food restaurants”. The important thing to take away from this, however, is that Azodicarbonamide can be found in a variety of processed foods. While Subway and their competitors are taking much of the heat, consumers may be unaware that they are still risking exposure to this dangerous chemical by relying on the most common of grocery store products. Azodicarbonamide has been found in the many of the following common grocery store items:

• Breads – Including white and whole wheat, as well as English muffins and croissants.
• Frozen entrees – Used as a stabilizer to prevent spoiling.
• Frozen vegetables – Again, used as a stabilizing agent.
• Bread mixes and frozen dough
• Baked Goods – Including cakes, pies and pastries.

As you can see, Azodicarbonamide lurks in a variety of prepared food stuffs, making it clear that processed foods are a must to avoid. That being said, we all succumb to the convenience from time to time, so it is important that people learn to read the labels on food products and avoid those that contain carcinogenic chemical additives.

Avoiding Azodicarbonamide

Avoiding Azodicarbonamide isn’t difficult. Transitioning to a predominantly vegetarian diet, with an emphasis on organically grown fruits and vegetables, is most of the battle. At all costs, avoid prepackaged processed foods. Make it a point to prepeare your own meals, using only the best ingredients, and put restaurants on your ‘do not’ list. Avoid breads and baked goods in your diet, they contain chemicals, additives and gluten which is highly allergenic causing inflammation in the intestinal tract.

A healthy diet, comprised of organically sourced foods, is the first line of defense against a variety of diseases and disorder including cancer. The recent news concerning the use of chemicals like Azodicarbonamide should be a wake up call to anyone still relying on processed foods as part of their normal diet. To prevent disease, and to realize your total health, stick to the all-natural path.

Most of us have grown up with our parent’s telling us to “eat our vegetables”. These days, even the government has gotten in on the act, telling us all that our diets should contain at least five servings of fruits and vegetables per day. Here’s a little known fact – that number is entirely arbitrary. For example, the Japanese government recommends that their citizens should eat at least twelve servings of vegetables a day, while the Scottish government recommends a lowly three. Still, it’s widely accepted that the health benefits of fruits and vegetables cannot be overestimated, and that they can help to protect our bodies from a variety of diseases and disorders, not the least of which is cancer. Research into the effectiveness of plants, vegetables and fruits in the fight against cancer is ongoing, and recent discoveries have uncovered a remarkable ally in that battle. Salvestrols – mighty little chemicals that hide in the best fruits and vegetables and kill cancer naturally while leaving healthy cells untouched.

Salvestrols – A Brief History

Salvestrols were discovered in 2005 by two British scientists, Gerry Potter and Dan Burke, who were conducting research into synthetic compounds that would kill cancerous cells while leaving healthy cells untouched. To their amazement, they found that nature had got there first. During their research, Burke and Potter found that many fruits and vegetables contained a natural compound, which they called Salvestrols, that had the innate ability to target and kill cancerous cells while leaving healthy cells untouched. Moreover, they found that Salvestrols did this quickly, safely, and efficiently.

How Salvestrols Work

The chemical compound Salvestrols is found in a variety of fruits and vegetables. It is an inert chemical that is only activated in the presence of CYP1B1, which is an enzyme found in cancerous cells. All cells within the body follow a natural life cycle. They are born, they grow, and ultimately they die. The CYP1B1 enzyme interrupts this natural life cycle, preventing the natural death of the cell, and allowing it to mutate and become cancerous. Healthy cells do not have the CYP1B1 enzyme. Salvestrols are drawn to cells that exhibit CYP1B1, they are then activated by the enzyme and through a natural chemical process instigate cell death in the cancerous cell. Healthy cells, which do not exhibit the CYP1B1 enzyme, are left untouched.

Where to Find Salvestrols

Salvestrols can be found in a wide variety of plants, fruits and vegetables. Adding these to the diet can help to protect the body from developing cancerous cells, and can actually kill existing cancer cells. The following is just a sampling of the fruits and vegetables that contain Salvestrols.

• Avocados
• Broccoli
• Olives
• Artichokes
• Cabbage
• Brussels Sprouts
• Parsley
• Basil
• Mint
• Sage
• Blueberries
• Cranberries
• Bell Peppers

The list goes on and on. However, as common as Salvestrols is, there is a rub….

Salvestrols – Here’s the Rub

While the discovery of Salvestrols is definitely good news for people looking for natural ways to combat cancer, there are a few points to take note of. First, and foremost, many modern agricultural techniques (pesticides, fungicides, etc.) inhibit the growth of naturally occurring Salvestrols. Salvestrols is produced in plants as a protective mechanism to ward of blight, so when we divert the natural growing process we inhibit the development of the lifesaving chemical. That is why it so important to choose organically grown fruits, vegetables and herbs, and to eat them raw whenever possible. This cannot be stressed enough. Second, Salvestrols can only be obtained through a healthy diet, rich in organic fruits and vegetables. Because Salvestrols are so easily destroyed through processing, it is not possible to make an effective Salvestrols supplement.

Salvestrols is a mighty little chemical that is leading the way in the natural fight against cancer. Found in the food we often take for granted, this little might may be the key to unlocking a cancer free future for men and women everywhere. To put this mighty mite to work for you, remember that you must choose organic, and that the most benefit will be derived from raw fruits, vegetables and herbs.

As we all know, or should do by now, good nutrition is one of the basic building blocks of good health. This is never more true than when it comes to people battling any form of cancer. Cancer, and its attendant treatments, can often disrupt a person’s appetite as well as impair the body’s ability to absorb and process nutrients. It is estimated that at least 60% to 70% of cancer patients suffer from some degree of malnutrition. Cancer related malnutrition directly affects a patient’s progress during treatment, and can mean the difference between recovery and relapse. Because nutrition is such an important part of cancer treatment, patients and their caregivers must be constantly vigilant and mindful of the tell-tale signs of malnutrition.

The Impact of Malnutrition on Cancer Patients

Cancer related malnutrition impedes the body’s natural ability to heal itself. Denied the nutrients it needs to heal and repair itself, the body will be unable to successfully combat the cancer that is attacking it. Consequently, cancer patients experiencing any level of malnutrition will typically suffer setbacks during treatment, and endure a longer recovery time. In extreme cases, chronic malnutrition can undermine the patient’s treatment protocols entirely, making recovery and remission unlikely.

Cancer Symptoms That Can Impact Nutrition

There are a number of cancer related symptoms that can impact a patient’s diet and nutrition. Some cancers, particularly those that affect the digestive system, can make it difficult for the body to process and absorb nutrients even when the patient’s appetite remains healthy and unsuppressed. Other forms of cancer will often disrupt the patient’s appetite, or make it physically difficult for them to eat. It is vital that patients and their caregivers recognize these symptoms early so that steps can be taken to ensure that optimal nutritional levels are maintained. Some of the most common cancer related symptoms that can lead to malnutrition include:

• Loss of appetite
• Fatigue
• Depression
• Nausea
• Changes in taste or smell
• Mouth ulcers or difficulty swallowing
• Recurring diarrhea and/or vomiting

These symptoms are common to a variety of different cancers, and are often regarded as a necessary evil that must be endured throughout the recovery process. While this may be true to some extent, the ultimate effect of these symptoms can lead to the type of cancer related malnutrition that can seriously impact a person’s response to treatment and undermine their ultimate recovery.

Tips for Fighting Cancer Related Malnutrition

If you, or someone in your care, is experiencing any of the symptoms discussed above it is important to address them immediately. The sooner nutrient levels are restored, the better the response to any given cancer treatment. Consider the following tips for avoiding cancer related malnutrition.

• Find a Nutritional Support Team – A doctor who specializes in nutrition and diet, and who has experience working with cancer patients. This doctor can design a low inflammation and high nutrient diet, along with making recommendations of necessary vitamin or mineral supplements that will help boost the body’s nutritional intake.
• Change the Patient’s Eating Pattern – If the patient’s appetite is better in the morning, for example, prepare major meals earlier in the day. Larger meals can often be difficult for cancer patients. Instead of two to three larger meals, transition to a more frequent series of small meals and snacks throughout the day. Timed to coincide with a more robust appetite.
• Make Healthier Food Choices – A well balanced diet will help the body heal itself, and will reinforce the efficacy of any treatment. Transition to a predominantly vegetarian diet, with an emphasis on organic vegetables, seeds, nuts, and avocados with most of the diet being living and or raw plant material. Remember that animals in nature do not cook their food and they do not get the diseases that people do.
• Avoid Unhealthy Habits – Eliminate processed foods. They offer little nutritional value and can actually impede the body’s ability to process the nutrients it is receiving. Avoid alcohol, which can lead to dehydration and adversely affect appetite. Smoking should also be avoided, as it can damage taste buds, making good food less appealing.
• Stay Hydrated – Dehydration is common amongst cancer patients, and can lead to constipation and nausea. Drink plenty of pure water at least 8 cups throughout the day to help keep the body hydrated.
• Be Creative – Try different foods, and different food combinations to help engage the patient’s appetite. Use spices and herbs to improve the food’s flavor. Make mealtime interesting by varying the times, locations, or surroundings.

As we know, good nutrition is vital to maintaining the body’s total health, and avoiding cancer related malnutrition is an important step along the path to recovery. This begins with the right food choices and those choices should be ones that promote health and healing.

Over the last few decades scientists and doctors have been telling the public to beware of the harmful effects of direct sunlight. It has been beaten into our collective consciousness that exposure to sunlight is the major cause of a variety of skin diseases, not the least of which is skin cancer. And so, being desiring to improve our health we began to limit our exposure to sunlight, and rushed out to buy skin creams and sun blocks to protect ourselves from perhaps the most natural element in God’s great and wonderful universe – sunshine. But, it turns out that ‘conventional’ wisdom may well have been miles off the mark, and sunlight may actually be a surprising ally in the prevention of a number of diseases and disorders, including cancer. By limiting our exposure, we may have actually been harming our health.

Sunlight and Vitamin D

Vitamin D is one of the most important building blocks of human health. It is essential for strong bones and teeth, and vitamin D deficiency is responsible for a number of chronic disorders including rickets in young children and osteoporosis in senior citizens. Vitamin D is also instrumental in maintaining a healthy immune system, regulating cell growth, and in inhibiting the production and growth of rogue cells and tumors. Unlike most essential vitamins and minerals, which can be obtained through a healthy diet and supplements, vitamin D requires exposure to the UVB radiation in sunlight to become active within the body. Without this exposure, the vitamin D remains largely inert and fails to perform its necessary functions.

Conventional Medicine and Vitamin D

Conventional medicine would have us believe that over the counter vitamin D supplements can compensate for a lack of exposure to the sun. However, it is important to understand that man-made vitamin D supplements are difficult for the body to absorb and process, and do not provide the protection of naturally occurring vitamin D. In fact, like many over the counter supplements they can actually lead to toxicity, which can cause a host of further health problems. Vitamin D, obtained through a healthy diet and sensible exposure to sunlight, is used by the body as it is needed and excreted as waste when there is an abundance. Clearly, this is the healthiest way for people to obtain the vitamin D they need to remain healthy and free of disease.

Sunscreens and Skin Cancer

While recent research has shown that exposure to natural sunlight is vital for the health of the human body, over exposure is still a concern. That being said, the majority of commercial sunscreens may actually increase a person’s risk for developing cancer. Most of these creams and ointments contain chemicals, such as benzophenone and oxybenzone, which are themselves carcinogenic. While the irony seems to be lost on the sunscreen industry, it should be a warning for those of us trying to protect ourselves from skin cancer and other diseases. To protect yourself from overexposure, consider natural alternatives to commercial sun blocks and sunscreens. Aloe Vera protects the skin from the potentially damaging effects of ultraviolet rays, and has long been used to help heal burns, cuts, and abrasions. Virgin coconut oil also makes for an effective sunscreen, blocking harmful ultraviolet rays while allowing the skin to absorb the health giving goodness of the sun.

The dangers of sunlight exposure appear to have been greatly exaggerated, and recent research is showing that we need the sunshine to maintain our optimal health. In addition to helping to prevent cancer, exposure to natural sunlight helps to release endorphins that improve our mood and boost our energy levels. Regular doses of sunlight also helps to suppress the recurring symptoms of many autoimmune disorders such as multiple sclerosis, and can help to relieve the pain associated with fibromyalgia. The benefits of sunlight are many, and clearly we must learn to embrace the sunshine again if we are to maintain our total optimal health.

Anxiety disorders are currently the most common neuropsychiatric disorders in the United States and Europe.  They also represent one of the most major health problems in the western world.  There are many supplements that can help with treating anxiety.  Kava, passionflower, valerian, and magnesium are all excellent ways of helping to cope with anxiety.

There is substantial evidence out there that kava has a positive effect on anxiety disorders.  Kava has consistently shown that it is better than a placebo in producing reductions in anxiety symptoms.  The authors of one study concluded that kava taken for one to 24 weeks was safe and effective.  Kava can lead to improvements in the symptoms of generalized anxiety when taken for a short time.  Another clinic trial shows that it is superior to placebos and roughly equivalent to oxazepam or bromazepam.  Kava can be purchased in root form, tincture, capsule, tea, or paste.

Another supplement that can be helpful in treating anxiety is passionflower.  One single, randomized, double – blind trial compared passionflower tincture to oxazepam for 30 days.

The investigators noted a reduction in the anxiety score of both groups.¹   In another four week, double blind study of individuals with generalized anxiety, they once again compared passionflower to oxazepam.  Oxazepam worked quicker, but by the end of the study, both treatments were proved equally effective.  It was also shown that the passionflower had far less side-effects.  Another placebo-controlled trial showed that passionflower significantly reduced pre-surgery anxiety.   Passionflower is available as a capsule or a tincture.

Another herbal supplement for anxiety is valerian.  Valerian is best known as a treatment for insomnia.

Since most of the drugs that are useful for insomnia also help to reduce anxiety, valerian has been proposed as an anxiety treatment as well.  A double – blind, placebo – controlled study was done with people with generalized anxiety disorder.  They were given either valerian, valium, or a placebo for four weeks.  After careful analysis, the results hinted that valerian was helpful in treating anxiety.   Valerian helps to relax the mind and the body, and that is what helps give people relief from anxiety.  Valerian can be bought as a tea, tincture, capsule, or dried herb.

A mineral that is effective in treating anxiety that can be taken as a supplement or found in foods is magnesium.  Magnesium is one of the most abundant minerals on the planet.  Unfortunately many modern day food production practices essentially wipe it out of the food.  There is increasing evidence of the role of poor nutrition in the development of some psychiatric diseases like anxiety.

A relationship between magnesium and anxiety is suggested in mice that have low plasma magnesium levels and increased anxiety behavior.  It does not matter if these levels were depleted naturally or experimentally induced.  It has also been shown that supplementation with magnesium reduces the anxiety – related behavior in the mice.  It has also been shown that magnesium controls the activity of the hypothalamic – pituitary adrenocortical (HPA) axis, which is considered to be the main stress response system.  It has been suggested that dysregulations in the CRH – HPA axis system may contribute to pathological anxiety.   There are millions of people who are deficient in magnesium in some way.  Stress even appears to decrease magnesium in the body.  Magnesium can be taken as a supplement or found in foods.  Some excellent food sources are almonds, spinach, cashews, avocados, broccoli, and carrots.

Anxiety affects around 7 million adults in the United States.  There are many effective natural ways to treat anxiety.  Kava and passionflower have been proven to be just as effective as one of the most commonly prescribed medications for anxiety.  Valerian is an herb that can help with the symptoms of anxiety.  Magnesium is also a way to help with the effects of anxiety.

Dr. Keith & Laurie Nemec’s comments on Anxiety:

What is anxiety? It is a physiological and mental reaction in the body. So how would you best address anxiety? Well if you are like most Americans you would say take medication for it. If you are not the medication type then you would say take vitamins and herbs because they are more natural, and they are so this is a better choice than relying on medication that can have from 7-500 side effects.

This is why we listed some of the alternative choices. Next would be to eat the right foods and this goes without saying but many do not know what foods are helpful and that is why the best foods to consume are listed. But there is even a better way and that is to become healthy in body, mind and spirit. What we have seen in treating patients for 30 years is this: the symptom, condition or disease is not the problem it is the effect and not the cause. So if you take magnesium this is very good but you still are not addressing the cause.

This is what we do at Total Health Institute. We find the causes and when those are resolved the effects go away and the end product is you are healthy and your anxiety can completely resolve. We have seen this with so many of our patients over the years. So if you want to take the beginning steps in addressing your anxiety then you can begin with magnesium and nerve calm. But far better is to have your complete health evaluated at Total Health Institute. We have outpatient services for those who can drive and for those who live too far away we have inpatient programs and our “Stay at Home” program which is a tremendous way to improve your health from home and have Dr. Nemec personally coach you.

Remember it is always about getting healthy and NOT about trying to get rid of a disease.

 

Our original article on Six Cancer Fighting Foods was very well received. In an effort to make this information easier to understand, we created an infographic to better showcase these powerful cancer fighting foods. We encourage you to share this graphic on Facebook, Pinterest, Twitter, and through an embed code below.

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When it comes to the natural prevention, and treatment, of cancer one need look no further than God’s own garden. The Lord, in His infinite wisdom, created a myriad of herbs and roots that can be used to help us maintain our optimal health. These important herbs have been used for centuries to treat a variety of disorders, and it is only recently that the efficacy of these herbs and roots has come to the attention of Western medicine. But what our ancestors knew still holds true today, and there are many important herbs and roots that can be highly effective in the fight against cancer. The following roots and herbs should be seen as prime examples of the healing prescriptions available from God’s pharmacy.

Echinacea

Echinacea, also known as purple cone flower, is one of the flowering plants that make up part of the daisy family. Many people take Echincea on a fairly regular basis, as a protection from the common cold. But the Echinacea plant has many more health benefits. In addition to boosting the immune system, Echinacea is also instrumental in directing the white blood cells to seek out and destroy foreign organisms in the bloodstream. In essence, Echinacea gives the body’s scavenger cells the power and direction they need to kill potentially cancerous cells. Moreover, Echinacea helps to detoxify the lymphatic glands, helping the body to ward off many of the common infections that plague cancer patients.

Burdock Root

Burdock Root has been used for centuries throughout the world as a medicinal herb. Like Echinacea, it helps to boost the immune system. However, Burdock Root also strengthens the liver and kidneys, and helps to purify the blood. Recent research has shown that Burdock Root contains powerful anti-cancer compounds which help to inhibit the growth of tumors, and that are particularly effective against certain types of leukemia and lymphoma.

Dandelion Root

One of the most powerful of the important herbs is the Dandelion Root.  It has a number of health benefits. It purifies the blood, strengthens the liver, and aids in digestion. It is also a powerful ally in the fight against cancer. Dandelion Root contains polysaccharides which restrict the formation and growth of tumors. Moreover, these polysaccharides appear to seek out cancerous cells, killing them before they can reproduce and colonize. One of the things that makes Dandelion Root such a powerful tool in the natural treatment of cancer, is that it kills off cancerous cells while leaving healthy cells untouched.

Astragalus

This herb is more widely known in the East, although it is beginning to get more attention here in the West. Also known as Milkvetch or Goat’s Horn, Astragalus helps the body cope with physical stressors while stimulating the immune system. Astragalus also slows down the spread of cancer cells to other parts of the body, helping to supplement other natural therapies. Recent studies have also shown that Astragalus can protect the body from the toxic effects of chemotherapy.

Pau d’Arco

The final of the important herbs, Pau d’Arco is derived from the bark of the Lapacho tree, a native to South America. It has been used in the region for centuries as a natural treatment for infections as well as cancer. It contains natural anti-biotic and anti-tumor properties. However, the key benefit of Pau d’Arco is that it helps to oxygenate and nourish the cells of the body. Studies have shown that cancer cells can not thrive in an oxygen rich environment. By improving oxygen levels in the cells of the body, Pau d’Arco helps to protect them from any potential cancerous intrusion.

The natural prevention and treatment of cancer begins with the natural world. The earthly garden contains everything we need to not only keep our bodies healthy, but to restore them when they fall into disorder. These few examples of cancer fighting herbs and roots are just a sampling of what God has made available to us. To prevent and heal the cause of cancer, and to maintain our total health, we need look no further than the wonder that surrounds us. Any alternative cancer treatment protocol should look to what has been used for centuries to combat illness.

Stomach cancer is the fourth most common cancer in the world, with more than 900,000 new cases being diagnosed every year. Stomach cancer, sometimes referred to as gastric cancer, is particularly prevalent in highly industrialized countries such as the United States, the United Kingdom, South America and Japan. While the rate of new diagnoses has held steady over the last few decades, stomach cancer remains one of the most difficult cancers to treat successfully. Because the cancer compromises the stomach and digestive tract, it is difficult for patients to obtain the nutrients they need to fight off the disease. Even more than most diseases, where stomach cancer is concerned prevention is the key.

Common Risk Factors for Stomach Cancer

Stomach cancer tends to affect men more often than women, however the risk for developing the disease increases for both sexes once they pass the age of 55. Genetics may play a small role, with research indicating that at least 3% of stomach cancer cases occur in people with a family history of the disease. People with a history of chronic gastritis and/or stomach ulcers also seem to be at a higher risk for stomach cancer. But the major risk factors for developing gastric cancer appear to be lifestyle and diet. Smoking is a major contributing factor to the disease, as is the regular abuse of alcohol. Certain foods have been associated with a heighten risk for stomach cancer, including processed meats and foods that are high in salt and sugar along with high tea consumption. Obviously, diet and lifestyle play a large part in increasing or decreasing a person’s risk for developing any disease. Fortunately, there are some key dietary changes that can be made to help reduce the risk for stomach cancer.

Limiting Protein

Most Western diets are rich in protein, and while protein is definitely important to good nutrition you can have too much of a good thing. The human body relies on an enzyme called pancreatin to digest proteins. However, pancreatin enzymes also have another important function, protecting the body from cancer. A high protein diet forces the pancreatin enzymes to spend all of their time and energy with the digestive processes, keeping them from the major task of fighting off cancer. Limiting the daily amount of protein in the diet will allow the pancreatin enzymes to concentrate on protecting the body from stomach cancer.

Add Foods Rich in Quercetin

Quercetin is a bioflavonoid that has powerful cancer fighting properties. It also has significant anti-fungal, anti-bacterial, and anti-inflammatory properties. Foods rich in quercetin should be a large part of a healthy vegetarian based diet. These foods include red and yellow onions, broccoli, capers, and many different types of berries. Recent studies have indicated that including half of a raw red onion in the daily diet can reduce the risks of stomach cancer by as much as 50%.

Stick to Low Glycemic Foods

Foods with a high glycemic index are quickly broken down by the digestive system, causing blood sugar levels to spike and leading to an over production of insulin. Increased insulin levels have been linked to the growth and proliferation of cancerous tumors. Recent research is also finding a link between an abundance of insulin and the spread of cancers from one organ to another. Foods with a low glycemic index are more slowly digested, helping to maintain healthy blood sugar levels and eliminating sudden spikes in insulin production. Add foods with a glycemic index of 50 or below to your diet to help reduce the risk of stomach cancer. If you have a health challenge only eat foods with a glycemic index of 25 or less. Foods with a healthy low glycemic index include green vegetables, seeds, nuts, avocados, eggplant, mushrooms, tomatoes and cabbage.

Add Foods Rich in Beta-Glucans

Foods rich in beta-glucans should be a large part of any diet designed to prevent stomach cancer. Beta-Glucans are naturally occurring polysaccharides that have been proven to fight stomach cancer by directing immune cells into cancerous areas where they actively kill off cancer cells. A food group that is rich in beta-glucans is organic mushrooms. Beta-Glucans also help to support heart health and fight infections.

Adding these foods and limiting protein is part of any alternative cancer treatment focusing on the cause and not the effect.

Stomach cancer is one of the most virulent, and life threatening, cancers affecting the world today. As the fourth most common cancer in the world, it shows no signs of abating any time soon. Therefore, prevention is the key. By making certain lifestyle and dietary changes you can greatly reduce your risk for this all too common cancer.

Breast cancer statistics continue to rise around the world, with nearly 300,000 new cases of breast cancer being diagnosed each year in the United States alone. It is one of the most common forms of cancer affecting women, second only to skin cancer. It is estimated that one in eight women will be diagnosed with breast cancer at some time in their lives. The numbers are staggering. While the survival rates for breast cancer continue to improve, the best medicine remains prevention. Reducing the risk of developing breast cancer begins with a healthy diet. There are a number of foods that have been shown to significantly lower a woman’s risk for breast cancer, and they should become a part of every smart woman’s diet.

Flax Seed

Flax seed is rich in Omega-3 fatty acids, lignans, and fiber. Studies have shown that the nutrients found in flax seed help to protect breast tissue from forming cancerous cells. Flax seed can be purchased whole or ground, and can be added salads to provide a nutty crunch to a meal or snack.

Garlic

Garlic is a natural miracle with a surprising number of health benefits. Whole garlic contains allium, a cancer fighting compound that has been proven to slow the growth of tumors and inhibit the colonization of cancerous cells. Studies have shown that garlic, as well as leeks, onions, scallions, and chives, can greatly reduce the risk of a number of different cancers, including breast cancer, colon, cancer, and prostate cancer. Raw garlic should be added to the diet, and as little as one whole clove a day can help to guard against cancer, but with garlic the more the better.

Brazil Nuts

Brazil nuts are rich in selenium, fiber, and cancer fighting phytochemicals. They boost the immune system, help to fight inflammation, and prevent the formation and growth of cancerous tumors. A handful of Brazil nuts a day, taken as a snack or mixed into a salad, can help prevent breast cancer and colon cancer.

Walnuts

Like Brazil nuts, walnuts are a powerful tool in the prevention of breast cancer. Walnuts are rich in Omega-3 fatty acids, and can deliver the antioxidants that the body needs to protect itself from the free radicals that can cause cancer. As little as an ounce of walnuts every day can help to protect a woman’s body from breast cancer. Make sure your walnuts as with all nuts and seeds are organic and fresh. Walnuts because of their high omega-3 content can become rancid and their taste becomes bitter.

Dark Green Leafy Vegetables

Dark green leafy vegetables, such as kale, collard greens and spinach, are a vital part of any cancer preventative diet. These life giving vegetables are chock full of cancer fighting nutrients, including vitamin B, chlorophyll, natural phytochemicals and fiber. All of which help to protect the body from a variety of common cancers, including breast cancer.

Cruciferous Vegetables

Cruciferous vegetables, such as broccoli, Brussels sprouts and cabbage, contain significant amounts of sulfurophane and indoles. These naturally occurring compounds help to regulate cell growth, and are instrumental in fighting a wide range of cancers, including lymphoma, prostate cancer, bladder cancer, and breast cancer.

Chilli Peppers

Chilli peppers and Jalapeno peppers contain capsaicin. Capsaicin is the active component that makes hot peppers hot. But capsaicin does much more, it retards the growth rate of cancer cells and inhibits their ability to colonize and form tumors. Peppers are also rich in chlorophyll and carotenoids, both of which help to guard against the formation of cancerous cells. A taste for hot peppers can do more than spice up your meals, it can help you ward off breast cancer.

Breast cancer prevention begins with making some smart lifestyle choices that will reduce the risk of developing the disease. One of the most powerful tools in the fight against breast cancer is diet, and it is one area where every woman can take control of their lives and make a positive difference in their total health. The foods we have discussed should be a part of every woman’s cancer prevention arsenal.

Scientists at The Scripps Research Institute have discovered the details of a brain-to-body signaling circuit that enables weight loss independently of food intake. The weight-loss circuit is activated by combined signals from the neurotransmitters serotonin and adrenaline.

“Boosting serotonin signaling has been seen as a viable strategy for weight loss in people, but our results hint that boosting serotonin plus adrenaline should produce more potent effects — and there is already some evidence that that’s the case,” said the lead researcher for the study.

Serotonin signaling, which can be increased artificially by some diet and antidepressant drugs, has long been known to reduce weight. Until recently, scientists assumed that it does so largely by suppressing appetite and food intake. The principal researcher showed that serotonin changes food intake and fat levels via separate signaling pathways. “We could make the animals we studied lose fat even as they ate more,” she said. Her experiments found that serotonin’s food-intake-suppressing and weight-loss effects are separable.

Their most surprising discovery was that serotonin isn’t the sole driver of this weight-loss pathway, but works in concert with another neurotransmitter, a version of adrenaline. “That was a very interesting finding, especially since other studies suggest that these two neurotransmitters tend to oppose each other’s functions,” said researcher.

The human experience with weight-loss drugs already demonstrates such a fat-loss circuit. Serotonin-plus-adrenaline boosting therapies, the most prominent of which was fenfluramine-phentermine (“fen-phen”), have tended to do better at cutting weight than serotonin-boosting therapies alone. Unfortunately, the serotonin-boosting elements of these compounds have often been blamed for cardiovascular side effects — fenfluramine, for example, was banned by the FDA in 1997 — but in principle, future combination therapies could be designed to avoid producing such side effects.

– Cell Metabolism, Science Daily

Dr. Keith & Laurie Nemec comments on Serotonin and Adrenaline Effect Weight Loss:

The answer to weight loss is not a magic pill, potion or drug. Stop looking for the quick fix, the temporary patch job and get to the root of the problems so you can resolve it once and for all. Weight loss comes naturally as a byproduct of getting and STAYING healthy. There are no safe shortcuts in this journey as was found when the diet pill fen-phen was taken off the market because of cardiovascular risks and side effects. So how do you become healthy? It begins with 7 Basic Steps to Total Health which are:

Air-are you deep diaphragm breathing to oxygenate your body?
Water-are you drinking 32 ounces of distilled or reverse osmosis water per 50/lbs per body weight per day?
Sleep-are you sleeping 8.0 hours with 3.0 of them before midnight?
Exercise-are you exercising 30 minutes every day?
Fasting-are you fasting from the normal Standard American Diet (SAD)?
Prayer-are you taking the time throughout your day to regularly still your mind so you can hear the voice of God spoken into your heart? Food-are you consuming a diet of living/raw plant food which has the highest energy, bioelectricity, enzymes and bioavailable nutrient content to either maintain or restore your health?  THIS IS THE BIG ONE IF YOU WANT TO EAT MORE AND WEIGH LESS.

An uncooked baked potato with skin 7oz is 154 calories. Cook that same potato is now 255 calories. What happened? Cooked food causes a tremendous amount of unnecessary calories. Unlike cooked potatoes, some of the starch in raw potatoes is not fully digested. This not fully digested starch passes through the small intestine into the large intestine, where it ends up being fermented by the beneficial bacteria that live in the colon. This fermentation of the starch increases the production of butyrate, a fatty acid that is associated with very beneficial effects on diseases of the colon including decreasing colon cancer risk.

The other fact to understand is that cooking increases blood sugar and sugar feeds inflammation, disease and cancer. A raw potato has a glycemic index of 25 while a cooked potato tops the chart at 105. More sugar means more calories, more weight, more inflammation and more disease. So what is the bottom line? Eat more living and raw plants in the form of vegetables, seeds, nuts, avocados and start cutting out the cooked starches like the bread, pasta, potato and rice. Make sure you are full from the bulk from the vegetables instead of the bulk from the starch or animal protein.

So, how do you eat more and weigh less? Start planting the 7 Basic Steps to Total Health every day and you will see them start to grow and eventually reap the harvest of Total Health of Body, Mind and Spirit.

Over the last few decades the health benefits of soy, and soybean products, have been proclaimed far and wide around the world. Many people began to add soy products to their diet in the hopes of improving their overall health, and more particularly, fending off the onset of possible cancers. But recent research has revealed some startling facts, and the news is not good. Soy may not be as good for our health as we’ve been told. In fact, it may be downright detrimental to our total health, and it may actually cause cancer as opposed to preventing it. If you’re one of those people who have made soy a part of your diet, there are some important things you need to know.

Soybeans Contain Toxins and Enzyme Inhibitors

Soybeans contain toxins that may prove to be hazardous to a person’s overall health. Many foods have low levels of toxicity, however, those toxins are typically destroyed, or rendered harmless, when the food is properly prepared and cooked. Unfortunately, that does not apply to soy and soy byproducts.
Cooking does not destroy the toxins in soy, and apart from some specific preparation techniques (such as fermentation), does not render those toxins inactive. The toxins in soybeans remain intact, and act as enzyme inhibitors, interfering with the body’s natural digestive processes and preventing the proper digestion of the proteins we need to thrive. Moreover, recent studies have linked the enzyme inhibitors in soy to the risk for certain types of cancer, most particularly pancreatic cancer.

Soy Interferes With The Proper Absorption of Nutrients

Soybeans contain high levels of phytic acid, a compound that interferes with the natural digestive process. The phytic acid prevents the proper absorption of certain minerals, most notably magnesium, iron, calcium and zinc, which are vital to maintaining a healthy body. These mineral deficiencies have been linked to a number of chronic illnesses, including many types of cancer.

Soybeans, Genetic Modification, and Pesticides

The news about genetically modified crops is traveling fast, and many people are rightfully worried about the possible effects of GMOs on the environment and on their health. Soybean crops were one of the first genetically modified crops, and today it is almost impossible to find wholly organic soy products. Most of these crops are also highly contaminated with pesticides. Exposure to these pesticides has not only been linked to cancer, but to a variety of auto immune disorders.

What’s Hidden in the Bean Itself?

Far from being a health food, soybeans actually contain a variety of substances that adversely affect the overall health of the body. For example, they are full of nitrites which have been proven to increase the risk for many different types of cancer. Soy products also contain goitrogens, which interfere with the thyroid gland and disrupt the natural production of the hormones the body needs to regulate itself and to maintain its overall health. Certain protein strands found in soybeans have also been shown to cause an enlargement of the pancreas, and to lead to fatty acid deposits in the liver.

The Myth About Soy

For years we have been told that soy, and soy byproducts, were full of health benefits. As proof we were told to look at Asian cultures who had significantly fewer instances of disease and considerably longer lifespans. What wasn’t being made clear, was that Asian cultures only began adding it to their diet after they discovered that fermentation destroyed the toxins hidden in the bean, and that only through fermentation could the bean’s scant nutrients be made bio-available. They understood that soybeans were filled with hazardous toxins, and only included certain fermented soy products, such as miso and tempeh, in their diet.

The myth of soy has lasted for decades now, and many people have mistakenly added them to their diet as a way of promoting good health. But the truth will out, as they say, and it has now become apparent that soy is not a wonder food. For the prevention of cancer, as well as the prevention of a host of other ailments, it is recommended that people eliminate soy, and soybean byproducts, from their diet.

Much has been said and written about the power of food in the prevention of cancer, and certainly good nutrition is one of the fundamentals of good health. However, what often gets overlooked when people discuss cancer fighting foods is the importance of choosing the right food combinations to maximize the effectiveness of a healthy diet. It is sometimes too easy to view cancer fighting foods in isolation, and to assume that if one simply adds more walnuts to one’s diet that will effectively prevent, or combat, cancer. But a balanced diet is just that, and it is important to realize that the foods we eat work in concert to provide our bodies with the health giving nutrients they need to thrive.

No Single Food Is A Star

No single food stuff is a miracle cure in and of itself. Once we accept this idea, we can better understand the misleading reports that are generated by conventional medicine and the pharmacological industry. For example, when researchers into natural cancer prevention assert that the Lycopene found in tomatoes is instrumental in the fight against cancer, conventional medicine tries to refute that research by claiming that they have tested Lycopene in the lab and the results are inconclusive. The problem is, they have isolated the Lycopene compound and simply tested it in a vacuum. In essence, they are saying, “We fed our subjects nothing but tomatoes and they don’t seem to be any healthier”.

By ignoring the importance of nutritional balance, conventional medicine is not taking into account functional and holistic approaches.

Nutritional Supplements

Nutritional supplements are a good way for people to augment their healthy diets, and to increase their intake of important vitamins and nutrients. However, they should never be seen as an alternative to a balanced diet. Again, because the nutrients are taken in isolation, they can lack much of their cancer fighting properties. This is why nutritionists always stress the importance of relying on whole foods as a source for vitamins, minerals and other life giving nutrients. Supplements can play a part in good nutrition, but they can never supersede an all natural, organic, plant based diet.

Some Examples of Cancer Fighting Food Combinations

Now that we’ve talked a bit about the importance of combining the right foods for the prevention and treatment of cancer, let’s look at a few key examples of cancer fighting food combos.

• Tomatoes and Broccoli – As we know, tomatoes are rich in Lycopene, an antioxidant that helps to prevent the formation of cancer causing free radicals. Broccoli contains glucosinolates, which help to flush carcinogens from the body. A recent study by the American Institute for Cancer Research International Research Conference demonstrated that test subjects given a diet of both tomatoes and broccoli showed a significantly reduced instance of cancerous tumors than subjects fed on only one of these vegetables.
• Brussels Sprouts and Broccoli – Both of these vegetables are rich in vitamin C and folate, which are instrumental in the prevention of cancer. They also both contain phytonutrients, crambene in the case of Brussels sprouts and indole-3-carbinol in the case of broccoli. These phytonutrients work together to prevent dangerous carcinogens from damaging otherwise healthy cells at the DNA level.
• Tomatoes and Fat – We’ve all been taught that fat is bad for us, but in reality the body does actually need a lot of “good”fat for optimal health. The Lycopene in tomatoes is fat soluble, and the body can’t absorb it without the presence of fat. A healthy combination would be a tomato salad with avocados and olive oil.

God made the living and raw food to supply everything we need to protect ourselves from disease, but it is important to understand that no single plant or vegetable holds the ultimate answer. How we combine our food is just as important as the food we choose to put on our table. We must learn to combine natural and organic sprouts, seeds, nuts and vegetables in a way that will maximize their health giving properties. Only then will we be in all that God has created us to be in physical health and do all that He has called us to do.

The consumption of sugar has long been recognized as a direct cause of obesity and diabetes, two of the major health concerns facing Americans today. However, it may be surprising for some people to learn that there is a direct correlation between sugar rich diets and the development of many common cancers. With nearly 13 million people being diagnosed with some form of cancer every year, it is clear that cancer has become an ongoing epidemic that shows little sign of abating. And while environmental factors can account for a percentage of those cancer diagnoses, lifestyle and diet remain the primary causes of many of the most common forms of cancer. Clearly, our Western diet, with its over reliance on high cooked and processed fat and sugar rich processed foods, is taking its toll on our health.

But Surely the Body Needs Sugar for Fuel?

As most of us learned in our high school biology classes, the human body converts sugars into the fuel it needs to survive and thrive. This is, of course, true. The body burns sugars for fuel, and uses that fuel to provide the basic energy we need to live. However, the body naturally produces the sugar it needs by converting proteins and starches into glucose. In this way it fuels the metabolism, promotes healthy cell growth and regeneration, and energizes the blood, tissues and organs of the body. The only outside sources of sugars the body needs, are those that are found in a vegetarian based diet, rich in organic vegetables. Foods that are high in either refined sugar or even natural sugars do not, in fact, boost the body’s energy levels. They only serve to throw the body’s natural mechanisms off kilter, resulting in ill health and chronic disease. The body’s metabolism actually works far better burning living and raw plant fats for fuel than starches and sugars.

Excess Dietary Sugar and Cancer

Once we accept that the body can produce all of the natural glucose it needs from a healthy diet, we can begin to look at the negative effects of the over consumption of sugars on our overall health, and how it can lead to the development of cancer. All cells rely on sugar for the energy they need to reproduce, but cancer cells are particularly ravenous for sugars. And when we have too much sugar in our daily diet it tends to feed cancerous cells, giving them the fuel they need to multiply and form into colonies. Moreover, excess dietary sugar leads to an increase in insulin production, as well as an increase in the protein B-catenin, both of which have been linked to an elevated risk for developing a number of different types of cancer. Recent studies have shown that B-catenin unnaturally extends cell-life while encouraging cell proliferation, thereby increasing the potential for cells to mutate and turn cancerous.

Beware of Hidden Sugars

At first glance, reducing our intake of sugar would appear to be simple. However, refined sugars lurk in often surprising places, and foods that appear healthy may actually be packed with unnecessary, and unwanted, sugars. In addition to the obvious offenders, soda, candy, and pastries, excess refined sugars can also be found in the following:

• Sports Drinks
• Protein/Nutrition Bars
• Salad Dressings
• Breads
• Pastas
• Grains
• Starches- rice, potatoes
• Processed Meats
• Canned Goods
• Frozen Vegetables and Frozen Prepared Meals
• Fruit Juices
• Vitamins and Nutritional Supplements

Because unwanted sugar can hide in the most surprising places, it is important to be an informed consumer, and to be vigilant about what one includes in one’s diet.

We have known for a long time that too much sugar in the diet is a primary cause of diabetes, and that high cooked and processed fat and sugar rich, diets lead to obesity and heart disease. But sugar is also a contributing factor in the development of many common forms of cancer. By eliminating sugar and starch from the diet, and allowing the body to produce the natural glucose it needs from a healthy vegetarian diet, we can all greatly reduce our risk for a variety of chronic illnesses, including cancer.

When searching for powerful aids in the fight against cancer, one need look no further than nature itself. Often, what we consider the lowliest of God’s creations turns out to be an indispensable ally in the prevention and treatment of many life threatening diseases. A case in point is the lowly dandelion. Common to many lawns and gardens across the world, and often considered little more than a weed and a gardener’s nuisance, the lowly dandelion offers many surprising health benefits. Instead of spending our summers trying to eradicate this plant from our gardens and lawns, we should be taking a closer look at what the dandelion has to offer in support of our total health.

The Dandelion – Pest or Providence?

The dandelion, though often considered a weed, is in fact a member of the daisy family. It is entirely edible and extremely nutritious. In fact, the dandelion was a common part of the American diet prior to industrialization and the rise of prepackaged and over processed food stuffs. Dandelions have been used to make tea, to flavor wine, and have been eaten raw and/or cooked as a component of tasty and healthful summer salads. Just why this remarkable plant has become so despised is unclear, but the time has come to reevaluate the daisy’s cousin, and bring it back into the American diet.

Dandelion Root and Cancer Prevention

There is much anecdotal evidence linking the dandelion among the successful cancer fighting foods, So much so, that a wide range of clinical tests and trials are currently being conducted at universities around the world. What these studies are showing, is that the dandelion, most specifically the root of the dandelion, possesses properties that kill cancerous cells. Dandelion Root is rich in polysaccharides, a polymer that inhibits the formation and growth of tumors. By killing cancerous cells before they can multiply and form into colonies, dandelion root helps to ward off many common cancers, including breast cancer, skin cancer, and prostate cancer.

Dandelion Root and the Treatment of Cancer

While Dandelion Root can be a powerful ally in the prevention of cancer, it is also proving to be a remarkably effective tool in the treatment of existing cancers as well. One of the major problems with conventional cancer therapy is the reliance on chemotherapy. Chemotherapy is indiscriminate, and while it does effectively kill off cancerous cells, it also kills healthy cells. This is what makes it such a dangerous treatment option for patients whose health has already been compromised by cancer. Current studies into the effects of Dandelion Root on cancer are showing that the polysaccharides found in the Dandelion Root appear to leave healthy cells untouched, while successfully killing off the cancerous cells. This is an important step forward in the treatment of all types of cancer.

Further Health Benefits of Dandelion Root

In addition to its value in the fight against cancer, Dandelion Root offers many other health benefits. Studies have shown that Dandelion Root extract helps to promote healthy liver function, while protecting the liver from the damage caused by dangerous toxins. It also improves the activity of antioxidant enzymes that can help to lower cholesterol while preventing the formation of arterial plaque that can lead to heart disease.

Reaping the Benefits of Dandelion Root

Dandelion Root can be found in dried form, and as a tincture, in most reputable health food stores. As always, look for purely organically grown and processed supplements when purchasing Dandelion Root. Dandelion Root can also be harvested out of your own garden, provided it is free of pesticides or potentially toxic chemicals. Fresh Dandelion Root can be roasted and ground, and prepared as you would a traditional tea. It can also be included in spring salads.

Whether you harvest your Dandelion Root from your own garden, or take it as a daily dietary supplement, the time is right to begin including this powerful plant in your regular nutritional regimen. The health benefits of this often overlooked cousin to the daisy are far reaching, and can help to both prevent cancer, and to treat it in its earliest stages. So the next time you are tempted to curse your lawn or garden for being overrun with dandelions, remember that they have been sent help you maintain your total optimal health.

The links between obesity and a variety of serious health conditions, including diabetes and heart disease, have been well documented over the last few decades. It is clear that obesity has become one of the greatest health challenges facing Americans in the 21st century. But the dangers of obesity may be even greater than originally observed. Recent research is proving that obesity is also a major contributing factor in the occurrence of many common cancers, and is second only to tobacco as a causal link in the development of a wide range of otherwise preventable cancers. Excess body weight has been directly linked to the ever increasing number of cases of breast cancer, prostate cancer, bowel and colon cancer, pancreatic cancer, and cervical and ovarian cancer. It is clear that cancer prevention begins with weight control, and there is no better time than now to seriously reassess America’s ongoing battle with obesity.

Cancer, Obesity, and Biology

In 2007, the World Health Organization recorded more than 80,000 new cases of cancer which could be directly linked to obesity. These cases involved both sexes, with obesity related cancers being slightly more prevalent amongst post-menopausal women. While it is not yet known exactly how excess body weight increases an individual’s cancer risk, some biological factors are clear. First, fatty tissue creates an environment in which cancer causing toxins can be stored and in which they can thrive. Excess body fat also leads to an increase in the production of estrogen in women, as well as insulin in both men and women. Both of which have been linked to an increased risk for cancer. Moreover, obesity appears to cause hormonal changes that interfere with the body’s natural ability to regulate cell growth and cell repair, putting the body at a greater risk for the development of cancerous growths and tumors.

Obesity and Cancer Treatment

If obesity greatly increases the risk for cancer, it also greatly reduces the efficacy of many cancer treatments. The stresses and strains created by excess body weight can seriously compromise the body’s ability to heal itself and can adversely impact a patient’s recovery from many common cancers. This is why it is so important for obese, and borderline obese, men and women to begin addressing the problem immediately. Returning to, and maintaining, a health body mass index will not only reduce the risk for developing cancer, it will also help to improve the effectiveness of any natural therapies should cancer occur.

Attacking the Problem Head On

While obesity is a growing epidemic in many Western developed nations, the good news is that it is entirely treatable. Admittedly, the cure for obesity may be easier to articulate than it is to implement, but the time to attack the problem is now. With some serious lifestyle changes, it is possible to lose weight, feel better, and reduce your risk for developing a variety of life threatening diseases.

The first step is to make the transition to a wholly vegetarian diet, with an emphasis on fresh organically grown vegetables and raw plant fats like avocados, seeds, nuts, olive oil and coconut oil. These raw plant fats do not make you fat but instead shift you into a fat burning metabolism. Choosing organic is vital, particularly with the current rise of genetically modified foods. It is also important to eliminate sugars, solid fats, and alcohol from the diet. In addition to addressing the quality of the food you eat, it is also necessary to make some strategic behavioral changes. It is important to learn to eat only to assuage hunger, and not out of habit. Many of us were taught to “clean our plates”, but it turns out that was bad advice. Eat until you are no longer hungry, not until you are full.

Second, a regular routine of exercise should be adopted. This may be difficult at first for those who are overweight, but over time the routine will become easier and it will be possible to increase your exercise regimen. This will not only help to reduce your body weight, but will also help to strengthen the heart and cardiovascular system, reducing the risk of a variety of chronic conditions, as well as cancer.

To reduce the risk of cancer, it is vital to learn how to maintain a healthy body mass index. The research is undeniable, and the links between obesity and increased risk for a great variety of cancers cannot be ignored. The time to take control of your weight is now, for a longer life and a healthier future.

Nature’s bounty provides a wide variety of God given weapons that can be used in the prevention and treatment of cancer. It sometimes seems that many of the secrets of God’s garden have been lost to us throughout the centuries, and we are only recently rediscovering what the earth itself can offer us in our quest for total health. Spirulina is only the latest in a long line of rediscoveries, and it is proving to be a powerful tool in the natural prevention and treatment of a vast array of different types of cancers. Spirulina has been used in the East for centuries as a medicinal supplement, but it is only recently that Western science has taken a closer look at the health benefits of this naturally occurring algae. The latest research is yielding remarkable results, and Spirulina is proving to be one of the most powerful weapons in the natural treatment and prevention of cancer.

What Is Spirulina?

Spirulina is a naturally occurring blue-green algae that grows in high alkaline warm water lakes. Its blue-green color is the result of phycocyanin, a protein that has been shown to inhibit the growth and proliferation of cancer cells. Spirulina, like most plants and algae, also contains high levels of chlorophyll. Recent studies have shown that chlorophyll binds with cancer cells, allowing them to be more easily excreted from the body. Thereby eliminating cancerous cells before they can group into colonies and develop into tumors or spread into other parts of the body. Spirulina is also a rich source of vitamin B12 and beta carotene, as well as other minerals and fatty acids which aid in the fight against cancer.

Spirulina and the Immune System

Many people mistakenly believe that cancer is, in and of itself, an aberration. The truth is that cancer cells develop, and exist, in all healthy bodies. The immune system, when it is operating at peak levels, isolates most cancer cells and either destroys them or redirects them to be excreted as waste. When a person is diagnosed with “cancer”, it means that their immune system has not effectively killed off the naturally occurring cancer cells, and they have been able to multiply and bloom into a systematic cancer. The vitamins and minerals in Spirulina help to boost the immune system, allowing it to more effectively deal with cancer cells as they appear in the body, thus reducing their chances of multiplying and developing into a systematic cancer.

Further Benefits of Spirulina

In addition to fighting cancer, Spirulina has a number of other positive health benefits, including;

• Fighting fungal and yeast infections, including Candida Albicans and Aspergillus Fumigatus.
• Strengthening the respiratory system, and relieving the symptoms of many chronic breathing disorders including asthma, bronchitis and allergies.
• Helping to regulate blood sugar, particularly in people with type-2 diabetes.
• Strengthening bones and teeth. Spirulina is rich in calcium and can help people maintain strong bones and teeth while avoiding milk and dairy products.

Sources of Spirulina

For centuries, Spirulina was primarily found in parts of Asia, Africa, and Mexico. It grows naturally in tropical seas and large fresh water lakes. Recently, Spirulina “farms” have been created around the world, most notably in Hawaii. Due to contamination issues in parts of Asia and Africa, “farmed” Spirulina is recommended over most naturally occurring sources. It is important to always look for organically grown and processed Spirulina. Some manufacturers have been known to use potentially harmful additives, including heavy metals, in the processing of Spirulina, and these can often carry unwanted side effects. Spirulina should be taken as a daily supplement, usually 1 to 2 tablespoons in a glass of water.

God has a way of providing everything we need to maintain our total health. The food He provides is overflowing with the resources we need to restore our bodies to optimal health, and to protect them from damage and disease, all we need do is learn to partake of them.

Click Here for the 6 Cancer Fighting Foods Infographic

The best defense against cancer is a strong offense, and that means tending to the health of our bodies before the disease can take hold. Cancer prevention begins by making serious dietary and lifestyle choices. Choices that will provide our bodies with the energy and nutrients they need to protect themselves from damage and disease. The continued rise of various types of cancers in the western world can be directly connected to diet. As a whole, we rely too heavily on highly processed foods. We eat too much meat, we drink too many sugary soft drinks, and we seem culturally opposed to fresh vegetables. More to the point, we simply eat too much. If cancer prevention begins with diet, than it is important to know what foods we should add to our diets to reduce our risks for a number of different types of cancers.

The following half dozen foods have been shown to greatly reduce the risk of cancer in otherwise healthy adults. These are common foods, available to all, so there is no reason they should not become an integral part of your diet.

Flax seeds

Flax seeds have been shown to contain a number of cancer fighting compounds, including phytoestrogens, fiber, and antioxidants. When taken as part of a healthy diet they have been shown to reduce the risk of many common cancers. Now, when we speak of flax seeds the emphasis is on organically grown, unprocessed seeds. Remember, the more highly processed the food is, the less cancer fighting nutrients remain.

The list of healthy seeds includes:

• Flax
• Hemp
• Chia

Tomatoes

Fresh, organically grown, tomatoes are rich in lycopene. Lycopene has been linked to a reduced risk for heart disease, prostate cancer, breast cancer, and pancreatic cancer. Raw tomatoes are highly beneficial. Raw tomatoes should be added to the diet to protect against a variety of diseases, including cancer.

Garlic

Fresh garlic contains diallyl disulfide, a chemical that inhibits the growth of tumors. It has been shown to be particularly effective in the prevention of colon cancer, skin cancer, and lung cancer. Again, garlic should be certified organic, and should be eaten raw as cooking reduces garlic’s inherent cancer fighting attributes.

Avocado

Avocados are one of the best cancer fighting foods, high in numerous   nutrients, including phytochemicals like lutein as well as vitamins like vitamin E, carotenoids, minerals, anti-oxidants,  glutathione precursors and the health promoting monounsaturated fat, oleic acid.Phytochemicals plant bound chemicals that naturally protect plants from getting cancer. So when plants like avocados that are very high in phytochemicals are eaten they prevent cancer formation and growth.

Avocados are a very anti-inflammatory food and cancer like most other diseases are caused by inflammation.  Avocados have a unique characteristic that makes it clearly one of God’s foods.  When avocados are consumed they cause and anti-inflammatory response in healthy cells but in cancer cells they do the opposite. They increase inflammation and cause the cancer cells to go into apoptosis which means it causes them to automatically die. Avocados help the healthy cells stay healthy and cause the unhealthy cells to die.

Beans (Legumes)

Beans are rich in fiber and protein, as well as the B vitamin folate. Beans and legumes are also rich in antioxidants which have been proven to protect healthy cells from damage. Adding legumes to the diet greatly reduces the risk for a number of cancers, but most especially prostate cancer, and cancers of the digestive system.

Cancer fighting legumes include:

• Mung beans
• Adzuki beans

Cruciferous Vegetables

Cruciferous vegetables are a rich source of vitamins, minerals, and cancer fighting phytochemicals, and are the most powerful foods in the fight against cancer and disease. The latest research advises that adults should add several servings per week of cruciferous vegetables to their diet as a way to promote and maintain their total health. People with diets high in cruciferous vegetables have been shown to have a greatly reduced risk for prostate cancer, breast cancer, colon cancer, liver cancer and lung cancer.

There are many members of the cruciferous food family, including:

• Broccoli
• Kale
• Cauliflower
• Cabbage
• Brussels sprouts
• Collard greens

Cancer prevention begins with good nutrition, and good nutrition begins with transitioning to a predominantly vegetarian diet rich in organic fruits and vegetables. The food God created for us to eat in the Garden offers everything we need to keep our bodies and minds operating at top efficiency, all we have to do is understand that what was best for us in the beginning is still best for us today.