Do you think cancer as a mighty sword that can reach down and hurt any and all of us? At any time?
If you do, then you should think again. Exciting new research shows that nature gives us weapons that can fight back. And these weapons are not in exotic places. They are in common foods.
The substances I am talking about are not considered nutrients, because their absence does not cause a deficiency disease. These substances are little-known food elements. Only a handful of research scientists are familiar with them.
Scientists call them inhibitors. In laboratory animals, these substances show an impressive ability to inhibit the cancer process.
How Cancer Inhibitors Work
A cancer agent, such as one found in cigarette smoke, might cause cancer in half of the animals that are exposed to it. But when an inhibitor is given along with the cancer-causing chemical, fewer animals will develop cancer. The inhibitor prevents the cancer-causing chemical from doing its damage.
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Cancer Tags:
brassica family, broccoli, brussels sprouts, cabbage, Cancer, cancer inhibitors, cauliflower, colon cancer, cruciferous vegetables, dietary fiber, digestive organs, indoles, rectal cancer, stomac cancer, vitamin A, vitamin C
Appendix Benefits Your Health
Appendix, the common name for the vermiform appendix – a wormlike sac approximately 3.5 inches long attached to the cecum (the beginning of the large intestine). The appendix is called a vestigal organ – that is to say, it no longer has a function in the body, being simply a vestige of an organ in an ancestral species. It is usually on the right side of the body in the groin area. Substances in the intestine may find their way into the appendix and then may be removed by the involuntary contractions of the abdominal muscles (peristalsis).
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I love to share with you some great information below for each of the four blood types for preventing and treating heart conditions, high blood pressure, controlling cholesterol and vascular problems.
In his book, Cardiovascular Disease: Fight It with the Blood Type Diet, Dr. D’Adamo explains why people with different blood types experience different cardiovascular problems and provides targeted programs for each of the four blood types for preventing and treating heart conditions, high blood pressure, controlling cholesterol and vascular problems. Here are a few tips to keep your ticker in tip top shape!
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Blood Type Diet Tags:
Baked Swiss Chard, Beet Leaf Salad, blood type A, blood type AB, blood type B, Blood Type Diet, blood type O, Broccoli Salad, cardiovascular problems, lectins, Sauteed Kale
Beyond the Cancer Question
I would drink my orange juice and eat my green peppers even if it weren’t for research linking vitamin C to prevention of cancer.
Some of my reasons are the same ones that bolster the advice to eat more fruits and vegetables that supply carotene. Like these plant foods rich in vitamin A, foods rich in vitamin C are also low in saturated fat and sodium.
What’s more, fruits and vegetables that contain vitamin C are cholesterol-free. And they provide small to moderate amounts of dietary fiber. Eaten in large amounts, the fiber in these fruits and vegetables helps to lower blood cholesterol levels.
There is more. Vitamin C is rarely recognized for its role in iron absorption. Yet we have known for many years that vitamin C helps the body to absorb iron.
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Cancer, NUTRITION Tags:
Cancer, cancer prevention, carotene, dietary fiber, heart disease, iron, iron absorption, saturated fat, scurvy, sodium, vitamin C
Vitamin C
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Unlike most mammals and other animals, humans do not have the ability to make their own vitamin C. Therefore, we must obtain vitamin C through our diet.
Function
Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone. Vitamin C also plays an important role in the synthesis of the neurotransmitter, norepinephrine. Neurotransmitters are critical to brain function and are known to affect mood. In addition, vitamin C is required for the synthesis of carnitine, a small molecule that is essential for the transport of fat into cellular organelles called mitochondria, where the fat is converted to energy (1). Research also suggests that vitamin C is involved in the metabolism of cholesterol to bile acids, which may have implications for blood cholesterol levels and the incidence of gallstones (2).
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Kidney Stones, NUTRITION Tags:
antioxidant, Cancer, immune system, kidney stones, linus pauling institute, natural vitamin C, supplements, sweet red pepper, vitamin C, vitamin c supplementation
Controversy over Vitamin C Supplements
Many of the health institution in the world, including The Committee on Diet, Nutrition, and Cancer, took a stand against use of vitamin C supplements to meet it’s recommendations.
I think that scientists who take this position have one of two reasons. One is a very good one. But the other, in my opinion, is not so good.
The studies that tie vitamin C to cancer prevention usually link foods containing vitamin C rather than the vitamin itself to reduce risk of cancer. There is always the possibility that it is something else in these foods, rather than the vitamin C, that is protecting our health. If this is the case, people who take a vitamin C pill rather than eat vitamin C-containing foods will miss the unknown protective substance. Personally, I think that it is probably the vitamin C itself that is protective, though I also believe that other substance in these same foods may have anti-cancer ability.
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Soy Protein is Not Complete
While fermented soy products, such as traditional tempeh (tempe), contain protein, vitamins, anti-carcinogenic substances and important fatty acids, they can under no circumstances be called nutritionally complete. Like all pulses, the soybean lacks vital sulfur-containing amino acids cystine and methionine. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed. Soy should never be considered as a substitute for animal products like meat or milk.Claims that fermented soy products like tempeh can be relied on as a source of vitamin B12, necessary for healthy blood and nervous system, have not been supported by scientific research.27
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Marketing the Soybean
The truth is, however, that most of us are unlikely to adopt traditional soy products as their principal food. Tofu, bean curd and tempeh (tempe) have a disagreeable texture and are too bland for the Western palate; pungent and musty miso and natto lose out in taste tests; only soy sauce enjoys widespread popularity as a condiment. The soy industry has therefore looked for other ways to market the superabundance of soybeans now grown in the United States and around the world.
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Commercial milk products have been linked to a number of disease conditions including allergies, asthma, arthritis, diabetes, auto immune diseases, childhood anemia, heart disease and cancer. Many have turned to soy products as substitutes for dairy products. A popular booklet describes soy foods as ” . . . uniformly high in protein but low in calories, carbohydrates and fats, entirely devoid of cholesterol, high in vitamins, easy to digest, tasty and wonderfully versatile in the kitchen, [which] positions them as irresistible new food staples for the evolving American (and also many other countries) diet. 1. . . with each mouth watering soy food dish,” says the author, “comes a balanced, adequate and sustainable nutritional package.” 2
Leaving aside the question of whether products like tofu and soy milk are really “mouthwatering” and “irresistible,” those charged with providing nutritious meals for their families should carefully examine claims that newly introduced soybean products provide an easily digested and complete nutritional package, one that adequately replaces dairy products like milk, butter and cheese, which have, after all, provided nourishment for our generations.
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NUTRITION Tags:
allergies, antinutrients, Cancer, Commercial milk products, diabetes, enzyme inhibitors, fermentation, heart disease, hemaglutinin, phytate, soy milk, soy products, soybeans, tofu, zinc
Once a rare disease, cancer is now widespread, affecting as much as one-third of the population. The rise in cancer in the West has paralleled the rise in factory farming and the use of processed foods containing vegetable oils and additives.
Orthodox methods for treating cancer (radiation and chemotherapy) do not prolong life. The best approach to cancer is prevention.
Traditional diets, containing animal and plant foods farmed by nontoxic methods, are rich in factors that protect against cancer. Many of these protective factors are in the animal fats.
Vegetarianism does not protect against cancer. In fact, vegetarians are particularly prone to cancers of the nervous system and reproductive organs.
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