Posts Tagged ‘fruit’

Is Your Risk of Colorectal Cancer Reduced by Eating Fruit and Vegetables?

Friday, December 16th, 2011

A recent research study published in the Journal of The American Dietetic Association concluded that the effects of consuming fruit and vegetables seem to differ depending on the site of origin. Within the proximal and distal colon and that brassica vegetables such as Brussels sprouts, cabbage, cauliflower, and broccoli are associated with a decreased risk of these cancer. However, a lower risk of distal colon cancer was associated with eating more apples, and at the same time an increase of rectal cancer was found to occur with the consumption of fruit juices. The researchers acknowledged the earlier research on diet and colorectal cancer research that was contradictory and believe these results were related to not considering the site of the colorectaL cancer. In a case controlled study, the researchers explored the link between fruit and vegetables and cancers in three different parts of the bowel: proximal colon cancer, distal colon cancer, and rectal cancer. There were 918 subjects with a confirmed colorectal diagnosis and 1021 controls with no history of colorectal cancer. Extensive medical and nutritional questionaires were completed and all participants were assigned a socioecomic status depending upon their address.
Results showed that the consumption of brassica vegetables were associated with a reduced incidence of proximal colon cancer, and both fruit and vegetables seemed to reduce the risk of distal colon cancer. Distal colon cancer risk was significantly reduced with the intake of dark yellow vegetables and apples, but there was an increase risk of rectal cancer associated with the consumption of fruit juice. There was no risk of proximal colon cancer or rectal cancer associated with intakes of total fruit and vegetables. total vegetables or total fruit.

Fruit Shows Promise in Treatment of Breast Cancer

Friday, June 11th, 2010

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Research published in the Journal of Agriculture and Food Chemistry in December, 2009 reported that in lab tests peach and plum extracts killed even the most aggressive type of breast cancer cells while not harming normal cells. Two phenol compounds in the fruit were responsible for the destruction of the cancer cells. These were chlorogenic and neochlorogenic found in most fruits. However, the stone fruits such as plums and peaches have especially high levels of these compounds. Two commercial varieties of the fruit were used in extract form–the “Rich Lady” peach and the “Black Splendor” plum. The researchers also said laboratory tests were carried out that confirmed the compound prevented cancer from growing in animals given the compounds.

To Alkalize or Not to Alkalize-That is the Question

Friday, August 28th, 2009

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In her book Outsmart Your Cancer: Alternative Non-Toxic Treatments that Work, Tanya Harter Pierce, this week’s guest, discusses whether or not to alkalize if you have cancer. She says this is an important question and in almost all cases the answer is yes. The rational for this is that most alternative practitioners agree that cancer cells thrive in an acidic body and in general, cancer patients are much more acidic than non-cancerous patients.

The primary way to maintain a normal pH level in your body is with the use of minerals from the diet. In an earlier blog I talked about the alkaline diet recommended by Edgar Cayce and how this was similar to the anti-inflammatory diet discussed by Dr Andrew Weil. It will be remembered that it is not the acidity of the foods that determines their effect in the body but how they promote alkalinity or acidity. For example, citrus fruit such as limes are acidic outside the body but promote alkalinity when broken down and processed within the body. In general, minerals such as calcium, magnesium, potassium, iron and others are very alkalizing to the body and many fruit and vegetables tend to be high in these alkalizing minerals. Thus, they are often recommended as a mainstay of the diet of a cancer patient. In an earlier blog when I talked about my cancer regime 33 years ago when I was given 6 months to live, my diet consisted of 75% raw fruits and vegetables and a limited amount of cooked vegetables but no sugar, meat, dairy, poultry and the other acid producing foods identified below from Tanya’s book.

Tanya discusses acid producing foods (meats, fish, poultry, eggs, milk, processed grains refined sugar, nuts and seeds, ice cream, chocolate and other similar foods) and alkaline producing foods (raw fruit and vegetables, sprouts, olive oil, goat cheese, stevia, molasses, maple sugar, green tea, miso and sauerkraut, herbs and similar foods). She continues to discuss optimum pH level and how to test for alkaline balance and how to alkaline, if needed. I suggest reading this or similar material on alkalizing because it is not only useful for individuals with cancer but also those with yeast infections and other bodily imbalances.

More information is available at: www.OutsmartYourCancer.com