Prevention Of Cancer
1.Consume a life-long, varied diet rich in plant foods including vegetables, fruits, and whole grains.
- Include fruits and vegetables in every meal.
- Prefer fruits and vegetables as snacks.
- Substitute beans for meat.
- Select whole grain products in preference to refined grains.
- Include high fiber foods in the diet.
2.Intake of fatty foods should be restricted.
- Meat portions should be small relative to plant food servings.
- Meat should be trimmed of fat.
- Fish and poultry should be preferred to meats high in saturated fats
- Limit intake of food fried in fats and oils.
- Limit additions of fats and oils to prepared foods.
- Include high fiber foods in the diet.
3.Alcoholic beverage consumption should be limited or avoided. 4.Foods should be stored and prepared in ways that reduce carcinogenic, microbial and fungal contamination.
- Fresh foods should be properly cleaned before consumption.
- Perishable foods should be refrigerated.
- Limit consumption of salted, nitrite treated, smoked, and pickled foods.
- Avoid charred foods.
5.Reduce use of added salt during food preparation and eating. 6.Dietary intake and energy expenditure should be balanced to avoid excesses of high or low weight.
- Eat small portions of high calorie foods.
- Exercise to maintain weight.
7.Supplementary vitamins and minerals should not be relied upon as a substitute for a balanced and adequate diet.
- Maximize intake of essential nutrients by inclusion of vitamin and mineral rich foods.
- Use supplements only for needs not adequately covered by diet.
Use only unprocessed foods, nothing in a package with a label
- Uses high amounts of fresh vegetables.
- Employs a low fat diet.
- Emphasizes the importance of regularity.
- Uses little or no dairy products, with yogurt as the preferred dairy selection.
- Stabilizes blood sugar levels with no sweets and never eat something sweet by itself.
- Increases potassium and reduces sodium intake.
Though there are many nourishing foods, there are only a few super foods that contain such a potent collection of protective factors that they deserve regular inclusion in most diets.
While dairy products are the world's most common allergenic food, for 1/2 to 2/3 of the population, yogurt can provide some dramatic immune stimulation. On the surface, yogurt appears to be nothing more than a fermented dairy product. Yet, modern scientists find that the active culture of bacteria in yogurt (Lactobacillus) can fortify the immune system. Yogurt is an impressive immune stimulant.7 In both humans and animals; yogurt in the diet tripled the internal production of interferon (a powerful weapon of the immune system against tumor cells) while also raising the level of natural killer cells. Yogurt has been shown to slow down the growth of tumor cells in the GI tract while improving the ability of the immune system to destroy active tumor cells.8 Yogurt can block the production of carcinogenic agents in the colon. When scientists looked at the diet of 1010 women with breast cancer and compared them to an equally matched group without breast cancer, they found an inverse dose-dependent relationship: the more yogurt consumed, the lower the risk for breast cancer.
In several European studies, yogurt in animal studies was able to reverse tumor progress. A 1962 study found that 59 percent of 258 mice implanted with sarcoma cells were cured through yogurt. A more recent American study found a 30 percent cure rate through yogurt.10 While it is doubtful that yogurt is going to cure advanced human cancer, it is likely that yogurt can better fortify the cancer patient's immune system.
This stinky little vegetable has been used for 5000 years in various healing formulas. Pasteur noted that garlic killed all of the bacteria in his petri dishes. More importantly, garlic has been found to stimulate natural protection against tumor cells. Tarig Abdullah, MD of Florida found that white blood cells from garlic-fed people were able to kill 139% more tumor cells than white cells from non-garlic eaters.11 Garlic and onions fed to lab animals helped to decrease the number of skin tumors.12 Researchers found that onions provided major protection against expected tumors from DMBA in test animals.13 Mice with a genetic weakness toward cancer were fed raw garlic with a lower-than-expected tumor incidence.
The most common form of cancer worldwide is stomach cancer. Chinese researchers find that a high intake of garlic and onions cuts the risk for stomach cancer in half.15 Garlic provides the liver with a certain amount of protection against carcinogenic chemicals. Scientists find that garlic is deadly to invading pathogens or tumor cells, but is harmless to normal healthy body cells; thus offering the hope of the truly selective toxin against cancer that is being sought worldwide.
Green plants create sugars by capturing the sun's energy in a process called photosynthesis. The electrons that must be corralled in this process can be highly destructive. Hence, nature has evolved an impressive system of free radical protectors, including carotenoids and bioflavonoids, that act like the lead lining in a nuclear reactor to absorb dangerous unpaired electrons. Both of these substances have potential in stimulating the immune system while there is preliminary evidence that carotenoids may be directly toxic to tumor cells.
Carotenoids are found in green and orange fruits and vegetables. Bioflavonoids are found in citrus, whole grains, honey, and other plant foods.
Cruciferous vegetables :
Broccoli, Brussels sprouts, cabbage, and cauliflower were involved in the "ground floor" discovery that nutrition is linked to cancer. Lee Wattenberg, PhD of the University of Minnesota found in the 1970s that animals fed cruciferous vegetables had markedly lower cancer rates than matched controls. Since then, the active ingredient "indoles" have been isolated from cruciferous vegetables and found to be very protective against cancer. Scientists at Johns Hopkins University found that lab animals fed cruciferous vegetables and then exposed to the deadly carcinogen aflatoxin had a 90 percent reduction in their cancer rate.
Cruciferous vegetables are able to increase the body's production of glutathione peroxides, which is one of the more important protective enzyme systems in the body.
Gourmet chefs have long prized various mushrooms for their subtle and exotic flavors. Now there is an abundance of scientific evidence showing that Rei-shi, Shiitake, and Maitake mushrooms are potent anti-cancer foods.17 Actually, Maitake literally means "dancing mushroom" since people would dance with joy when finding these delicate mushrooms on a country hillside. Oral extract of Maitake provided complete elimination of tumors in 40% of animals tested, while the remaining 60% of animals had a 90% elimination of tumors. Maitake contains a polysaccharide, called beta-glucan, which stimulates the immune system and even lowers blood pressure.
Seed foods (like soybeans) have a substance that can partially protect the seed from digestion, called protease inhibitors (PI). For many years, these substances were thought to be harmful. New evidence finds that PIs may squelch tumor growth.18 Researchers at the National Cancer Institute find a collection of substances in soybeans, including is flavones and phytoestrogens, appear to have potent anti-cancer properties.