Cancer Deaths - Diet Related? Foods & Spices that may help

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Cancer Deaths - Diet Related? Foods & Spices that may help JoAnn Guest Apr

23, 2005 21:28 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.

 

Organic Carrots -

contain a lot of beta carotene, which may help reduce a

wide range of cancers including lung, mouth, colon, 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

numerous 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.

 

Organic 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 that 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.

 

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 and other cancers.

 

Oranges and lemons -

contain Iimonene which stimulates cancer- killing immune cells

(lymphocytes, e.g.) that may also break down cancer-causing substances.

 

Organic 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.

 

Organic 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 because the tomatoes have been genetically altered.

 

Watermelons, carrots, and red peppers also contain these same substances

(lycopene), 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 omega-3 oil (extra virgin olive oil is best) along with

the lycopene to work well.)

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. "

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Broccoli Sprouts- Sulphoraphane Component fights Cancer

--

BROCCOLI SPROUTS FIGHT CANCER

by Mary Ellen Burris

 

Scientists at Johns Hopkins University School of Medicine have

discovered that three-day old broccoli sprouts have exceptionally

high amounts of a natural cancer-fighting compound.

 

For years scientists have known that vegetables in the cabbage family

had beneficial health effects. Recently, they've had success in drilling

down further to unlock the secret benefits… the reasons why eating such

foods can reduce the risk of disease.

 

Dr. Paul Talalay and his colleagues, working over 20 years, showed that

some varieties of

vegetables such as broccoli contain substantial quantities of

sulforaphane (sul-FOR-a-fane) which helped support antioxidants,

such as vitamins C and E.

 

Next they found when testing the tender shoots of broccoli at the

three day-old stage that they were loaded with a concentrated form

of the cancer fighter, 20 to 50 times more than in the mature

vegetable.

 

Then they determined that not all broccoli sprouts are alike. The

scientists tested more than 50 varieties of broccoli

seeds, and found only a few types that had large, uniform levels of

the natural cancer-fighting chemical. Since the discovery, Johns

Hopkins has obtained a patent and an exclusive license to market the

trademarked BroccoSprouts has been granted to the Brassica Sprout

Group.

 

There's a local connection. Springwater Sprouts in Honeoye Falls,

south of Rochester, is one of 14 growers of the power-packed

BroccoSprouts, testing for sulforaphane content to ensure guaranteed

levels.

 

The quality and safety control procedures at Springwater

Sprouts, supplier of other sprouts to Wegmans for over 20 years, are

among the most stringent in the sprouts industry which has been hit

with contaminated seed problems leading to outbreaks of disease

caused by salmonella and E.coli.

 

A one-ounce serving of BroccoSprouts, about l/2 cup, contains about

as much of the cancer-fighting compound as l-l/4 pounds of cooked

mature broccoli.

 

And here's the good news for the George Bush types who would rather die

than eat broccoli…these sprouts don't really taste like broccoli. They

have a peppery flavor, a nice contrast in salad or a sandwich.

 

Now, don't misunderstand me. This product is not a 'silver bullet'.

Life's not that simple, however, it is a fascinating story in the

unfolding of knowledge about nutrition. The research is promising

and it appears that consuming BroccoSprouts with sulforaphane as

part of a healthy diet rich in vegetables and fruits may indeed help

reduce the risk of some cancers.

 

For other articles by Mary Ellen Burris , visit my.wegmans.com

 

FAQ's - Common Questions and Answers

--

 

Sproutman Publications

Steve Meyerowitz, Sproutman

P.O. Box 1100, Great Barrington, Mass. 01230

Tel: 413-528-5200

Fax: 413-528-5201

Email: Spr-

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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