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Nutrition—A Cancer Battle Plan
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Foods that Fight Cancer
Though most of the foods we will talk about are known to prevent cancer, you can assume that once your diet has begun to boost your immune system, these foods will help to fight the spread of cancer and contribute to your overall defense against any existing tumors.
There are many books and articles written about foods that fight cancer. Here is what we’ve found:
Fiber
A high 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 recent study (1999) showed no connection between a high fiber diet and lowered colon cancer risks. We (here at this web ste) are going to check into this latest study before we buy into it, for any study can prove anything depending on the methodology.
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.
Starch
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.
Cruciferous Vegetables
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 two percent sulfur.
At Cornell University, rats that were given a substance that causes breast cancer were separated into two groups and both were fed the same, except that one group got 20% ground up Brussels sprouts. 70% of the group not getting the Brussels sprouts developed cancers, compared to 13% in the Brussels sprout group. Additionally, when those who had come down with cancer were given Brussels sprouts, their cancers stopped spreading. [Cancer Letters, 88]
It is also assumed that the indoles from cruciferous veggies fight breast cancer by either converting the cancer promoting type of estrogen to a harmless form or by preventing am overproduction of estrogen. [Environmental Nutrition, August, 1995]
Sulforaphane, another phytochemical in cruciferous vegetables, has been shown to neutralize carcinogens before they could trigger tumors, and isothiocyanates, the chemicals that give these veggies their sharp flavor, "have been shown to slow the progression of cancerous cells in rats." [Health and Healing, August 1993, 3:8] Top
Carotenoids
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. (Murakoshi, Et Al: "Inhibitory Effects of Alpha Carotene on Proliferation of the Human Neuroblastoma Cell Line." Journal of the National Cancer Institute, 1989; 81.)
Spinach 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, 1994]
In 1998, the Israelis developed a tomato with ten times the amount of lycopene found in our present tomatoes. Look for them soon in supermarkets.
Flax
There is already at this web site lots of information on flax oil, and Johanna Budwig's recipe. The simple fact is that your 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 and hemp oil, which is reputed to be the best oil for the human body, you have to take into consideration that the seeds from which we get hemp oil have been "denatured" and ... how is this process completed? We don't know. So, personally, I avoid it. Top
Soybeans
As mentioned earlier, Dr Balch recommends avoiding soy products because he claims they inhibit enzymatic action, however, the benefits of fermented soy products in fighting cancer and many other benefits must be mentioned.
First off, 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]
According 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.
He goes on to point out that the isoflavone components of soy are similar to the drug tamoxifen in their anti-estrogenic effect (lowering estrogen), and should be used daily for any estrogen related malignancies such as breast cancer.
Here is 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.
Another isoflavone component, genistein, inhibits prostate cancer by normalizing cancerous cells—death by prostate cancer is nearly nonexistent in the Orient—and 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 is on a par with shark cartilage. It works by neutralizing the vascular endothelial growth factor (IGF) put out by tumors to encourage new blood vessel growth. This being the case, pregnant women and persons with injuries could use soy products instead of shark cartilage to fight cancer. (See the section on shark cartilage in the article entitled "Alternative Cancer Therapies.")
In his book , Concentrated Soybean Phytochemicals, Dr Walker also talks about the phytate in soy that "binds iron in the intestines to prevent it from generating free radicals," the saponins "which stop cellular mutations," and the phytosterols (suspected to have some effect in cancer prevention) "which neutralize the breakdown products of cholesterol and reduce the development of colon tumors and skin cancer."
From the Tufts University Diet & Nutrition Letter (12:12, February 1995), we find that that the phytoestrogens (plant estrogens) will prove to be an alternative to estrogen replacement therapy. Premenopausal women consuming soy protein are protected by this natural antiestrogen, and after menopause they provide the lift estrogen therapy normally provides, but without the cancer risk.
From Earl 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 osteoporosis.
A report from the Boston Globe (February 10,1995) spoke of an experiment in which human leukemia cells were injected into mice, and the soy derivative B43-genistein was administered killing all detectable leukemia cells.
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This article was added: August 24, 2009
Tidbits & Stuff was born on Thursday, March 9, 2006
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