fiber/low fat diet is a cancer preventer and fighter. Fiber cleans your
colon and combines with "stuck" fats to pass them on. It helps to lower
cholesterol and tones your entire digestive track. The connection between
low fiber intake and colon cancer has long been established, however, a
study (1999) showed no connection between a high fiber diet and
lowered colon cancer risks.
In breast cancer, there are two types of estrogen, good and bad estrogen. A
high fiber diet lowers blood levels of estradiol, the bad estrogen.
From the British Journal of Cancer, June 1994, we’ve learned of the
largest international study on links between colon cancer and consumption of
starch. "After analyzing diet and cancer rates from 12 countries, they found
a strong association between starch consumption and cancer of the large
bowel, colon and rectum. On the average, the more starch consumed in a
population, the lower the incidence of the diseases." Green bananas and cold
boiled potatoes were cited as sources of virtually indigestible starches
that might provide particularly strong protection against these cancers.
Cauliflower, broccoli, Brussels sprouts, cabbage, kale and Chinese
vegetables. They contain indole-3-carbinol that stimulates liver enzymes
to reduce levels of hormones and immuno-suppressive agents. They also
contain sulfur, which is an overlooked nutritional supplement. However if
the gas from cruciferous veggies is too much, try Bok Choy with only 2
Beta carotene (found in the yellow veggies such as yams, pumpkins, and
carrots) is a powerful antioxidant that has been shown to inhibit the growth
of tumors (and is used in Russia to fight infant leukemia), but few know
about alpha carotene that has been demonstrated to be ten times more
powerful in its inhibitory effect on tumors. This includes
carrots, winter squash, tomatoes, green
beans, cilantro and Swiss chard.
and collard greens contain the carotenoids lutein and zeaxanthin which
are powerful antioxidants that cannot be bought in a health food store.
Spinach and collard greens are highest in these two carotenoids, followed by
kale, mustard greens and turnip greens.
A study in
Northern Italy consisting of nearly 3,000 people showed that eating seven or
more servings of tomatoes per week had a 50% to 60% lower risk of developing
cancers of the mouth, esophagus, stomach, colon and rectum. It is believed
that the cancer fighting substance in tomatoes is lycopene, an antioxidant
and member of the carotenoid family. Lycopene remains stable when tomatoes
are cooked or canned. [International Journal of Cancer, October 15,
Omega oils protect you from cancer (especially breast cancers because
breasts are made of fat) and have reversed cancers. Flax oil daily is a must
for a cancer patient. Also good are fish oils.
Some centers recommend avoiding soy products because they
claim that they inhibit enzymatic action, however, the benefits of fermented
soy products in fighting cancer and many other benefits must be mentioned.
foods made from soy lower blood cholesterol and reduce the risk of heart
disease. All the plant chemicals found in the soy plant — phytate,
phytosterols, phenolic acids, lecithin, omega-3 fatty acids, isoflavones,
and protease inhibitors — protect against cancer. Proteases are chemicals
(enzymes) that tumors give off to break down surrounding tissues to
facilitate the growth of the tumor. Protease inhibitors (found in soybeans,
lima beans, seeds and sprouts) can block the spread of cancer. ["Protease
Inhibitors May Block Tumor Spread." Cancer Reporter, 1987;2]
to Morton Walker, a professional medical journalist ["Phytochemicals in
Soybeans," Health Foods Business, March 1995]:
The Japanese, Taiwanese, Koreans, and Indonesians eat a daily average of 40
grams of [fermented] soy foods per person, and experience 90 percent less [Sic]
. . . cancers (and half the amount of colon cancer) than do Americans.
where a controversy exists: the Gerson institute says soy brings back breast
cancers while others state that soy fights breast cancers. We know that soy
products, between 35 and 60 grams per day, will help to reduce a woman's
chances of breast cancer. The phytoestrogen in soy is a "good" estrogen. It
also helps to extend the menstrual cycle, as we've seen in Oriental women
who have, on the average, a 33 day menstrual cycle (exercising daily can
help extend the menstrual cycle too). With fewer menstrual periods in your
life, you have less contact with estrogen.
isoflavone component, genistein, inhibits prostate cancer by normalizing
cancerous cells. Death by prostate cancer is nearly nonexistent in the
Orient. In breast cancer, genistein stops the proliferative growth of
cells that can differentiate into cancer. Furthermore, Walker states that
the anti-angiogenetic (stopping the growth of new blood vessels) properties
of genistein works by neutralizing the
vascular endothelial growth factor (IGF) put out by tumors to encourage new
blood vessel growth. The main
source of genistein are soybeans. Other legumes, such as chickpeas, contain
small amounts of genistein.
Mindell’s Soy Miracle, we find that soy foods contain antioxidants,
boost the immune system, are easier on the kidneys than animal protein,
might slow down or prevent kidney damage, and can protect against
pinto, etc. Studies have shown beans to be anti-carcinogenic. Also they are
fiber filled which helps to keep the colon clear of fats and in a fit
condition. Again, we must mention preparation and caution you against
indigestion which leads to colon problems and to degenerative diseases: soak
the beans overnight as needed (see below), and pour off the water. Add
digestive enzymes to your meal to help with the flatulence.
Sea veggies are high in iodine. According to Gerson, cancer is caused by a
sodium/potassium imbalance, an acid/alkaline imbalance, and a lack of
iodine. Sea veggies are an excellent source of Omega-3 fatty acids, contain
a fiber that binds with steroids and carcinogens, and are great detoxicators
and liver cleansers.
J. Chilton in his article "Medicinal Mushroom Use on the Rise" in Vitamin
Retailer, April 1994:
Mushrooms . . . may have been one of the first "neutraceuticals," or foods
that also function as medicines. . . . Mushroom polysaccharides act by
enhancing host defenses, rather than directly killing tumor cells. For this
reason they are called host defense potentiators (HPD). The specific effect
of these polysaccharides is the activation of macrophages and T-lymphocytes,
stimulation of interferon, and the overall enhancement of cell-mediated
to the Reishi mushroom having anti-aging and immunorestorative powers,
studies from Japan, Korea, and Russia all showed reduction in tumors (98% in
the Japan study with 80% complete remission). The phytochemical in the
Shitake mushroom that scientists are now studying is called Lentinan, which
has shown to stimulate macrophages, increase T-cell production, enhance
helper T-cell activity, and increase interferon production. But the real
cancer killer seems to be the Maitake mushroom which has been available wild
but is now being cultivated. The National Cancer Institute began testing the
Maitake in 1991 on both anti-HIV and anti-tumor activities and their results
supported the findings of studies in Japan. Laboratory studies have shown
that 97% of 300,000 HIV infected T-cells remained alive with a minimal
amount (1/1000,000 gram) of maitake compound. The anti-cancer activity of
the Maitake was even greater than that of the Shitake and Reishi, showing
that both oral administration or injection inhibited cancer growth up to
86.3%. (Duke, James. "Mushrooms Mushrooming." Immune Perspectives,
naturopaths claim that you cannot get as much medicinal "punch" from the
actual mushroom as you can get from extracts sold in health food stores, but
this depends on how much you eat. Including them with every meal, in salads,
soups, and teas should allow you to get much of their benefit.
is another cancer battler and is found in watercress, spinach, dark green
veggies and eggs.
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.
Asparagus seems to be linked to the remission of more than a few
disorders, including cancer. According to Karl Lutz, this is because of the
high folic acid, nucleic acid, and histone (basic protein) levels found in
asparagus. In Beating the Odds, Dr Machetti points to a study that
discovered that methyl mercaptan, which is secreted into the urine following
a meal with asparagus, has distinct anticancer qualities.