Cancer-Fighting Foods & Spices

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Cancer-Fighting Foods & Spices

 

Cancer-Fighting Foods & Spices JoAnn Guest Oct 24,

2005 17:33 PDT

 

 

The National Cancer Institute estimates that roughly

one-third of

all cancer deaths may be diet related.

 

What you eat can hurt you, but it can also help you.

Many of the common

foods found in organic markets contain cancer-fighting

properties, from

the antioxidants that neutralize the damage caused by

free radicals to

the powerful phytochemicals that scientists are just

beginning to

explore.

 

There isn't a single element in a particular food that

does all the

work: The best thing to do is eat a variety of foods.

 

The following foods have the ability to help stave off

cancer and

some can even help inhibit cancer cell growth or

reduce tumor size.

 

Avocados-

are rich in glutathione, a powerful antioxidant that

attacks free

radicals in the body by blocking intestinal absorption

of certain fats.

They also supply even more potassium than bananas and

are a strong

source of beta-carotene. Scientists also believe that

avocados may also

be useful in treating viral hepatitis (a

cause of liver cancer), as well as other sources of

liver damage.

 

Broccoli, cabbage, and cauliflower--

have a chemical component called indole-3-carbinol

that can combat

breast cancer by converting

a cancer-promoting estrogen into a more protective

variety.

 

Broccoli, especially sprouts, also have the

phytochemical

sulforaphane, a product of glucoraphanin -

believed to aid in preventing some types of cancer,

like colon and

rectal cancer.

Sulforaphane induces the production of certain enzymes

that can

deactivate free radicals and carcinogens.

The enzymes have been shown to inhibit the growth of

tumors in

laboratory animals.

However, be aware that the Agriculture Department

studied 71 types

of broccoli plants and found a 30-fold difference in

the amounts of

glucoraphanin.

 

It appears that the more bitter the broccoli is, the

more glucoraphanin

it has. Broccoli sprouts have been developed

under the trade name BroccoSprouts that have a

consistent level of

sulforaphane -

as much as 20 times higher than the levels found in

mature heads of broccoli.

 

Carrots-

contain a lot of beta carotene, which may help reduce

a

wide range of cancers including lung, mouth, throat,

stomach,

intestine, bladder, prostate and breast.

In fact, a substance called falcarinol that is found

in carrots has

been found to reduce the risk of cancer, according to

researchers at

Danish Institute of Agricultural Sciences (DIAS).

 

Kirsten Brandt, head of the research department,

explained that

isolated

cancer cells grow more slowly when exposed to

falcarinol.

This substance is a polyacethylen, however, so it is

important not to

cook the carrots.

 

Chili peppers- and jalapenos--

contain a chemical, capsaicin, which may neutralize

certain

cancer-causing substances (nitrosamines) and may help

prevent cancers

such as stomach cancer.

 

Cruciferous vegetables -

broccoli, cauliflower, kale, Brussels sprouts, and

cabbage contain two

antioxidants, lutein and zeaxanthin

that may help decrease prostate and other cancers.

 

Figs-

apparently have a derivative of benzaldehyde. It has

been

reported that investigators at the Institute of

Physical and

Chemical Research in Tokyo say benzaldehyde is highly

effective at

shrinking tumors,

though I haven't seen this report. In addition, the

U.S. Department of

Agriculture says figs, which contain vitamins

A and C, and calcium, magnesium and potassium, may

curtail appetite

and improve weight-loss efforts.

 

Fig juice is also a potent bacteria killer in

test-tube studies.

 

 

Flax -

contains lignans, which may have an antioxidant effect

and

block or suppress cancerous changes. Flax is also high

in omega-3

fatty acids, which are thought to protect against

colon cancer and

heart disease.

The Budwig diet is a specialized diet using flax seed

oil and yogurt or cottage cheese.

 

Garlic -

has immune-enhancing allium compounds (dialyl

sultides)

that appear to increase the activity of immune cells

that fight

cancer and indirectly help break down cancer causing

substances.

 

These substances also help block carcinogens from

entering cells and

slow tumor development.

Diallyl sulfide, a component of garlic oil, has also

been shown to

render carcinogens in the liver inactive.

Studies have linked garlic — as well as onions, leeks,

and chives —

to lower risk of stomach and colon cancer.

Dr. Lenore Arab, professor of epidemiology and

nutrition at the UNC-CH

(University of North Carolina at Chapel Hill) schools

of public health

and medicine and colleagues analyzed a number of

studies and reported

their

findings in the October 2000 issue of the American

Journal of

Clinical Nutrition.

According to the report, people who consume raw or

cooked garlic

regularly face about half the risk of stomach cancer

and two-thirds the

risk of colorectal cancer as people who eat little or

none.

 

Their studies didn't show garlic supplements had

the same effect.

It is believed garlic may help prevent stomach cancer

because it has

anti-bacterial effects against a bacterium,

Helicobacter pylori, found

in the stomach and known to promote cancer there.

 

Grapefruits, -

like oranges and other citrus fruits, contain

monoterpenes, believed to

help prevent cancer by sweeping carcinogens out of the

body.

Some studies show that grapefruit may inhibit the

proliferation of

breast-cancer cells in vitro. They also

contain vitamin C, beta-carotene, and folic acid.

 

Grapes, - red--contain bioflavonoids, powerful

antioxidants that

work as cancer preventives.

Grapes are also a rich source of

resveratrol, which inhibits the enzymes that can

stimulate cancer-

cell growth and suppress immune response. They also

contain ellagic

acid, a compound that blocks enzymes that are

necessary for cancer

cells - this appears to help slow the growth of

tumors.

 

Studies show that consumption of green and yellow

leafy vegetables

has been associated with lower levels of stomach

cancer.

 

Kale -

has indoles, nitrogen compounds which may help stop

the

conversion of certain lesions to cancerous cells in

estrogen-

sensitive tissues. In addition, isothiocyanates,

phytochemicals

found in kale, are thought to suppress tumor growth

and block cancer-

causing substances from reaching their targets.

 

Licorice root -

has a chemical, glycyrrhizin, that blocks a component

of testosterone and therefore may help prevent the

growth of

prostate cancer. However, excessive amounts can lead

to elevated

blood pressure.

 

Mushrooms -

There are a number of mushrooms that appear to help

the

body fight cancer and build the immune system -

Shiitake, maitake,

reishi, Agaricus blazei Murill, and Coriolus

Versicolor. These

mushrooms contain polysaccharides, especially

Lentinan, powerful

compounds that help in building immunity. They are a

source of Beta

Glucan. They also have a protein called lectin, which

attacks

cancerous cells and prevents them from multiplying.

They also

contain Thioproline. These mushrooms can stimulate the

production of

interferon in the body.

 

Extracts from mushrooms -

have been successfully tested in recent

years in Japan as an adjunct to chemotherapy. PSK is

made from the

Coriolus Versicolor. Maitake mushroom extract is PCM4.

 

 

Nuts -

contain the antioxidants quercetin and campferol that

may

suppress the growth of cancers. Brazil nut contains 80

micrograms of

selenium, which is important for those with prostate

cancer.

 

(Note: Many people are allergic to the proteins in

nuts, so if you

have any symptoms such as itchy mouth, tight throat,

wheezing, etc.

after eating nuts, stop. Consider taking a selenium

supplement

instead or work with someone on how to eliminate this

allergy.)

 

Oranges and lemons -

contain Iimonene which stimulates cancer-

killing immune cells (lymphocytes, e.g.) that may also

break down

cancer-causing substances.

 

Papayas -

have vitamin C that works as an antioxidant and may

also

reduce absorption of cancer-causing nitrosamines from

the soil or

processed foods. Papaya contains folacin (also known

as folic acid),

which has been shown to minimize cervical dysplasia

and certain

cancers. Organic varieties are best as papayas are

currently

genetically modified

 

Raspberries -

contain many vitamins, minerals, plant compounds and

antioxidants known as anthocyanins that may protect

against cancer.

 

According to a recent research study reported by

Cancer Research

2001;61:6112-6119, rats fed diets of 5% to 10% black

raspberries saw

the number of esophageal tumors decrease by 43% to

62%. A diet

containing 5% black raspberries was more effective

than a diet

containing 10% black raspberries. Research reported in

the journal

Nutrition and Cancer in May 2002 shows black

raspberries may also

thwart colon cancer. Black raspberries are rich in

antioxidants,

thought to have even more cancer-preventing properties

than

blueberries and strawberries.

 

Red wine, -even without alcohol,

has polyphenols that may protect

against various types of cancer. Polyphenols are

potent

antioxidants, compounds that help neutralize

disease-causing free

radicals. Also, researchers at the University of North

Carolina's

medical school in Chapel Hill found the compound

resveratrol, which

is found in grape skins. It appears that resveratrol

inhibits cell

proliferation and can help prevent cancer. However,

the findings

didn't extend to heavy imbibers, so it should be used

in moderation.

In addition, alcohol can be toxic to the liver and to

the nervous

system, and many wines have sulfites, which may be

harmful to your

health. Note: some research indicates that alcohol is

considered a

class " A " carcinogen which can actually cause cancer -

 

 

see http://www.jrussellshealth.com/alccanc.html. You

should

probably switch to non-alcoholic wines.

 

Rosemary -

may help increase the activity of detoxification

enzymes.

An extract of rosemary, termed carnosol, has inhibited

the

development of both breast and skin tumors in animals.

We haven't

found any studies done on humans. Rosemary can be used

as a

seasoning. It can also be consumed as a tea: Use 1

tsp. dried leaves

per cup of hot water; steep for 15 minutes.

 

Seaweed -

and other sea vegetables contain beta-carotene,

protein,

vitamin B12, fiber, and chlorophyll, as well as

chlorophylones -

important fatty acids that may help in the fight

against breast

cancer.

Many sea vegetables also have high concentrations of

the minerals

potassium, calcium, magnesium, iron, and iodine.

 

Soy products -like tofu contain several types of

phytoestrogens —

 

weak, nonsteroidal estrogens that could help prevent

both breast

and prostate cancer by blocking and suppressing

cancerous changes.

There are a number of isoflavones in soy products, but

research has

shown that genistein is the most potent inhibitor of

the growth and

spread of cancerous cells. It appears to lower

breast-cancer risk by

inhibiting the growth of epithelial cells and new

blood vessels that

tumors require to flourish and is being scrutinized as

a potential

anti-cancer drug.

 

Sweet potatoes contain many anticancer properties,

including beta-

carotene, which may protect DNA in the cell nucleus

from cancer-

causing chemicals outside the nuclear membrane.

 

Teas:

Green Tea and Black tea contain certain antioxidants

known as

polyphenols (catechins) which appear to prevent cancer

cells from

dividing. Green tea is best, followed by our more

common black tea

(herbal teas do not show this benefit).

 

According to a report in the July 2001 issue of the

Journal of

Cellular Biochemistry, these polyphenols that are

abundant in green

tea, red wine and olive oil, may protect against

various types of

cancer. Dry green tea leaves, which are about 40%

polyphenols by

weight, may also reduce the risk of cancer of the

stomach, lung,

colon, rectum, liver and pancreas, study findings have

suggested.

 

Tapioca-

is derived from the cassava plant. It is one of the

many

plants that manufactures cyanide by producing a

chemical called

linamarine which releases hydrogen cyanide when it is

broken down by

the linamarase enzyme.

Spanish researches have been studying the cassava and

attempting to

clone the genes from the plant which are responsible

for producing

the hydrogen cyanide and then transfer it to a

retrovirus.

 

Organic Tomatoes contain lycopene, an antioxidant that

attacks roaming

oxygen molecules, known as free radicals, that are

suspected of

triggering cancer.

It appears that the hotter the weather, the more

lycopene tomatoes

produce. They also have vitamin C, an antioxidant

which can prevent

cellular damage that leads to cancer.

It is wise however to obtain organic tomatoes. They

have been

genetically engineered.

 

Watermelons, carrots, and red peppers also contain

these substances,

but in lesser quantities. It is concentrated by

cooking tomatoes.

 

Scientists in Israel have shown that lycopene can kill

mouth cancer

cells.

An increased intake of lycopene has already been

linked to a

reduced risk of breast, prostate, pancreas, skin and

colorectal cancer.

(Note: Recent studies indicate that for proper

absorption, the body

also needs some oil along with lycopene.)

Organic tomatoes contain more nutrients, as

traditional varieties

have been genetically modified .

 

Tumeric-

(curcuma longa), a member of the ginger family, is

believed

to have medicinal properties because it inhibits

production of the

inflammation-related enzyme cyclo-oxygenase 2 (COX-2),

levels of

which are abnormally high in certain inflammatory

diseases and

cancers, especially bowel and colon cancer.

 

In fact, a pharmaceutical company Phytopharm in the UK

hopes to

introduce a natural product, P54, that contains

certain volatile

oils, which greatly increase the potency of the

turmeric spice.

 

Turnips-

are said to contain " glucose molaes " which is a cancer

fighting

compound.

 

Consumption of fruits and vegetables has been

associated with

decreased risk of cancers of the colon and rectum.

 

There are many good books on this topic,

including Vern Verona's book on " Cancer Fighting

Foods. "

_________________

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html