Good news for all nasal or nose cancer patients & survivors!
A team of researchers at the National Cancer Centre Singapore (NCCS) has developed a new blood test that can detect traces of a virus associated with nose cancer. This test could allow for early detection of residual or recurrent nose cancer.
Read the news article below reproduced from SingHealth website.
New test helps detect nose cancer earlier
24 Jan 2017
A new blood test to detect traces of a virus associated with nose cancer has been developed by local researchers. And it could be in the clinic in just three months.
Doctors said it could allow for earlier detection of residual or recurrent nose cancer - the eighth most common and seventh most deadly cancer among Singapore men.
The test homes in on a DNA fragment of the Epstein-Barr virus, called BamHI-W, which is found in almost all patients with nose cancer, said Dr Tan Min-Han, Visiting Consultant at the Division of Medical Oncology, National Cancer Centre Singapore (NCCS), who led the development of the blood test.
"You can think of it as though you have a bowl of soup and you are picking out a specific ingredient," the senior principal investigator from the Agency for Science, Technology and Research's Institute of Bioengineering and Nanotechnology (IBN) added.
When it is detected, this indicates the possible presence of the cancer.
The blood test was used in a trial with 46 nose cancer patients at the National Cancer Centre Singapore, where it was able to detect the virus 89 per cent of the time.
It outperformed other blood tests used which had detection rates of 67 and 85 per cent. These tests pick out another gene of the Epstein-Barr virus called EBNA1.
A single cell in the Epstein-Barr virus has multiple copies of the BamHI-W but just one of the EBNA1, which makes BamHI-W easier to detect, making the new blood test more sensitive, said Ms Jess Vo, a lab officer involved in the research.
The results were published in the prestigious international journal Scientific Reports last month.
The technology was patented recently and is being commercialised.
The team anticipates that it could be available for use in clinics in three months.
Nose cancer is the most common head and neck cancer here, with between 350 and 400 cases diagnosed each year.
It mainly occurs in men aged from 35 to 55. It is difficult to detect because it has no obvious symptoms.
Patients usually see a doctor only when they get regular nosebleeds, and are often diagnosed when the cancer is at an advanced stage.
Dr Lim Chwee Ming, a consultant at the division of surgical oncology (head and neck surgery) at the National University Cancer Institute, Singapore, said the amount of BamHI-W detected through the blood test after cancer treatment could help an oncologist decide if a patient needs additional chemotherapy after the main or initial treatment to kill any cancer cells that may be left behind.
The blood test could also be beneficial as a tool to screen people at high risk of developing nose cancer, such as those with a family history of the ailment, he added.
The IBN team plans to assess the effectiveness of the blood test as a screening tool in future studies.
Commenting on the effort, Dr Tan Wu Meng, a consultant at Parkway Cancer Centre, said: "This next-generation test provides another tool to estimate the prognosis of patients, and we look forward to further validation of the test in the months ahead."
Source: The Straits Times Singapore Press Holdings Limited. Reproduced with permission.
Wednesday, 15 February 2017
Thursday, 7 May 2015
The Healing Benefits of CINNAMON & HONEY
written by : Alan Steinfeld
source : NewRealities.com
source : NewRealities.com
Since the initial posting of the Cinnamon and Honey article, it has become one of the most popular pieces on the whole website. Besides some of the great testimonials I have received about this simple healing formula there are some additional considerations that have been brought to my attention. Since I have had so many hits and some very important comments, I decided to take these helpful suggestions and clarifications in order to bring people more updates and accurate information.
First before you start taking this, please note that not all Cinnamon is the same. There are two types of cinnamon : Ceylon Cinnamon and Cassian Cinnamon. Cassian Cinnamon has much higher levels of a compound called Coumarin, which can be toxic to your liver in large prolonged doses, please see specifications below. If you are taking Cinnamon daily you should take Ceylon Cinnamon which has low levels of Coumarin and won't damage your liver.
As far as honey is concerned, it is best to get raw never been heated honey. You can find some great products at your local health food store. But the honey that is sold in big-chain supermarkets has none of the nutritional value you can get with natural raw honey. Even raw honey is very high in natural sugar and should be used in moderation. That is the key to this health formula in general. The best strategy is to take a rest of one week after six weeks of use to give your body a rest... and you can come back to the formula with renewed strength.
Here are some other updates : where it says spoonful, it is most logical to use teaspoon sizes not table spoon.
And it is best not to boil honey, it can lose its valuable enzymatic power. Where it says boil, it means pour boiling water over honey, it does not mean boil the honey. Do NOT boil, but it's ok to pour boiling water over honey. I hope this helps.
One additional confession: It is true that most of the original posting was mostly taken from a the Weekly World News, January 17 1995. But just because a lot of what is found in that paper can be considered confabulation, this particular piece seems to have merit and the honey and cinnamon combination as a natural remedy can be found in many other places as a well proven remedy.
Here is the updated article :
Folk remedies have been around a long time for a very good reason-- they work!
Here is another for the folks : CINNAMON & HONEY
Honey is the only food on the planet that will not spoil or rot. It will do what some call turning to sugar. Never boil honey or put it in a microwave. To do so will kill the enzymes in the honey. Make sure your honey is untreated, unprocessed and not heated. This will have the greatest benefit. Caution : honey is a form of sugar so too much honey of any kind is not good for the body. But a little bit of honey can help some of the following conditions.
The Cinnamon should be organic. Chinese medicine says it is warm and nourishing for the Kidneys.
Weekly World News, a magazine in Canada has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
The Cinnamon should be organic. Chinese medicine says it is warm and nourishing for the Kidneys.
Weekly World News, a magazine in Canada has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
ARTHRITIS: Arthritis patients may take daily, morning and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses. To make it lukewarm, place it in a small jar and let it set in warm water for awhile.
HEART DISEASES: Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack.
Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS: According to the studies done in India and Japan , it is revealed that if Honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.
INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
INFLUENZA – FLU: A scientist in Spain has proved that honey contains a natural 'ingredient' which kills the influenza germs and saves the patient from flu.
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life span also increases and even a 100-year-old might start performing the chores of a 20-year-old.
PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.
WEIGHT LOSS: Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the body within a week.
CANCER: Research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.
BAD BREATH: People in South America first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts, helps restore hearing.
CONCLUSION:
It is good to take some sort of mixture of cinnamon and honey daily!
BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.
CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses. To make it lukewarm, place it in a small jar and let it set in warm water for awhile.
HEART DISEASES: Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack.
Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.
GAS: According to the studies done in India and Japan , it is revealed that if Honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.
INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
INFLUENZA – FLU: A scientist in Spain has proved that honey contains a natural 'ingredient' which kills the influenza germs and saves the patient from flu.
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life span also increases and even a 100-year-old might start performing the chores of a 20-year-old.
PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water. If done daily for two weeks, it removes pimples from the root.
WEIGHT LOSS: Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the body within a week.
CANCER: Research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.
BAD BREATH: People in South America first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts, helps restore hearing.
CONCLUSION:
It is good to take some sort of mixture of cinnamon and honey daily!
Source : PEASHealth.com
You need to pay attention to a very important fact that not all cinnamon is good. Most people do not know this. There is a lot of discussion on the internet on topics like benefits, uses, remedies, etc of cinnamon. There is either no or little information about the fact that not all cinnamon is good. There is fake and real, good and bad, toxic and non-toxic! In this article, I have explained all about this and how to choose the right one.
Cassia Cinnamon
This is called cassia, Chinese or Saigon cinnamon. Some people also call it fake cinnamon. It is produced in countries such as Vietnam, China and Indonesia. It is very hot and by chewing a piece you can feel the pungent taste sizzle and flame in your mouth. It shares some of the characteristics with real cinnamon like being anti-microbial, anti-fungal, blood regulation etc. The real problem, however, with the fake cinnamon is that it has a high content of coumarin; in fact, nearly 1200 times higher than found in the real herb. Taking large amount of coumarin is highly toxic and a prolonged use may pose several serious health damage.
This is called cassia, Chinese or Saigon cinnamon. Some people also call it fake cinnamon. It is produced in countries such as Vietnam, China and Indonesia. It is very hot and by chewing a piece you can feel the pungent taste sizzle and flame in your mouth. It shares some of the characteristics with real cinnamon like being anti-microbial, anti-fungal, blood regulation etc. The real problem, however, with the fake cinnamon is that it has a high content of coumarin; in fact, nearly 1200 times higher than found in the real herb. Taking large amount of coumarin is highly toxic and a prolonged use may pose several serious health damage.
According to the Federal Institute for Risk Assessment (BfR) in Germany, coumarin can damage liver and kidneys if taken for longer periods. In case of sensitive individuals, only a small amount can cause damage.
BfR further advises that cassia cinnamon contains high levels of coumarin and should not, therefore, be eaten.
Cassia Cinnamon is a lot cheaper than the real or Ceylon variety. Most cinnamon sold in the supermarket is the Chinese or Cassia variety.
Ceylon Cinnamon
This is also called real, sweet or good cinnamon. It is produced in Sri Lanka from the plant called Cinnamomum Zeylanicum. It is light brown in color and thin and soft in appearance. The sticks are filled like a cigar with several folded layers. The amount of coumarin content is only 0.0004% against 5 % found in Cinnamomum Cassia.
How to Distinguish Between the Two?
In case of ground cinnamon, it is very difficult to distinguish between the two unless you are an expert, especially at sniffing spices. However, there is no guarantee that the result will be one hundred percent accurate. However, in case of sticks, it is easier to differentiate between the two. The following table and pictures highlight some of the differences which can help you to choose the correct type.
In case of ground cinnamon, it is very difficult to distinguish between the two unless you are an expert, especially at sniffing spices. However, there is no guarantee that the result will be one hundred percent accurate. However, in case of sticks, it is easier to differentiate between the two. The following table and pictures highlight some of the differences which can help you to choose the correct type.
Ceylon Cinnamon
|
Cassian Cinnamon
|
Soft texture, easily broken
|
Hard texture, not easily broken
|
Soft and Sweet aromatic
|
Pungent and very spicy flavor
|
Coumarin content 0.0004%
|
Coumarin content 5%
|
Generally safe
|
Toxic if taken in case of prolonged use
|
Expensive and not found everywhere
|
A lot cheaper and found in supermarkets
|
Native to Sri Lanka
|
Native to China, India, Vietnam, Indonesia
|
Light brown in color
|
Dark Brown or reddish in color
|
Soft in appearance
|
Rough in appearance
|
Several folds of layer like a cigar
|
Only inward folded. Empty cavity
|
Most bottled or packaged ground cinnamon does not mention its type or origin. It is, therefore, difficult to ascertain its type and origin or the country or plant. The best course is to identify the sticks and make sure that you are buying the Ceylon variety. Once you get hold of the real “thing” , use your blender to crush it into powder.
Suggested Readings :
1. Facts on Honey & Cinnamon, Snopes.com
2. Honey & Cinnamon Cure - Help or Hoax? Health Scams Exposed
3. Honey and cinnamon cures - do they really work? Natural News
4. Honey and Cinnamon: Miraculous Health Benefits Just a Myth? The Alternative Daily
4. Honey and Cinnamon: Miraculous Health Benefits Just a Myth? The Alternative Daily
Friday, 1 May 2015
taking too many vitamin pills can increase cancer risk
published by : The Telegraph
21 Apr 2015
Taking too many vitamin tablets can increase your heart disease and cancer risk, new research has warned.
Over the counter supplements are promoted for their health benefits but exceeding the recommended daily amount may have a counter effect.
Dr Tim Byers of the University of Colorado Cancer Centre said: "We are not sure why this is happening at the molecular level but evidence shows that people who take more dietary supplements than needed tend to have a higher risk of developing cancer."
Two decades ago research found those who ate more fruits and vegetables tended to have less cancer so Dr Bryers began to investigate if taking extra vitamins and minerals would reduce cancer risk even further.
But the associate director for cancer prevention and control added: "When we first tested dietary supplements in animal models we found that the results were promising.
"Eventually we were able to move on to the human populations. We studied thousands of patients for ten years who were taking dietary supplements and placebos.
"We found that the supplements were actually not beneficial for their health. In fact, some people actually got more cancer while on the vitamins."
Too many vitamin tablets could be bad for your health
One trial exploring the effects of beta-keratin supplements showed that taking more than the recommended dosage increased the risk for developing both lung cancer and heart disease by 20 per cent.
Folic acid, which was thought to help reduce the number of polyps in a colon, actually increased the number in another trial.
Dr Bryers said: "This is not to say that people need to be afraid of taking vitamins and minerals.
"If taken at the correct dosage, multivitamins can be good for you. But there is no substitute for good, nutritional food."
He added most people get the daily recommended doses of vitamins and minerals in their diets by eating healthy meal and warned: "At the end of the day we have discovered that taking extra vitamins and minerals do more harm than good."
The findings were presented at the American Association for Cancer Research Annual Meeting 2015.
Recommended Readings
1. Vitamin health warning: Too many supplements can 'boost' risk of cancer and heart disease, The Express UK
2. Vitamins & Minerals, Cancer.Net
3. Vitamin supplements and cancer, Cancer Council NSW
4. Multivitamins Linked to Breast Cancer Risk, WebMD
21 Apr 2015
Taking too many vitamin tablets can increase your heart disease and cancer risk, new research has warned.
Over the counter supplements are promoted for their health benefits but exceeding the recommended daily amount may have a counter effect.
Dr Tim Byers of the University of Colorado Cancer Centre said: "We are not sure why this is happening at the molecular level but evidence shows that people who take more dietary supplements than needed tend to have a higher risk of developing cancer."
Two decades ago research found those who ate more fruits and vegetables tended to have less cancer so Dr Bryers began to investigate if taking extra vitamins and minerals would reduce cancer risk even further.
But the associate director for cancer prevention and control added: "When we first tested dietary supplements in animal models we found that the results were promising.
"Eventually we were able to move on to the human populations. We studied thousands of patients for ten years who were taking dietary supplements and placebos.
"We found that the supplements were actually not beneficial for their health. In fact, some people actually got more cancer while on the vitamins."
Too many vitamin tablets could be bad for your health
One trial exploring the effects of beta-keratin supplements showed that taking more than the recommended dosage increased the risk for developing both lung cancer and heart disease by 20 per cent.
Folic acid, which was thought to help reduce the number of polyps in a colon, actually increased the number in another trial.
Dr Bryers said: "This is not to say that people need to be afraid of taking vitamins and minerals.
"If taken at the correct dosage, multivitamins can be good for you. But there is no substitute for good, nutritional food."
He added most people get the daily recommended doses of vitamins and minerals in their diets by eating healthy meal and warned: "At the end of the day we have discovered that taking extra vitamins and minerals do more harm than good."
The findings were presented at the American Association for Cancer Research Annual Meeting 2015.
Recommended Readings
1. Vitamin health warning: Too many supplements can 'boost' risk of cancer and heart disease, The Express UK
2. Vitamins & Minerals, Cancer.Net
3. Vitamin supplements and cancer, Cancer Council NSW
4. Multivitamins Linked to Breast Cancer Risk, WebMD
Thursday, 16 April 2015
cancer myths & facts
article contributed by : National Cancer Centre Singapore
source : Healthxchange.com.sg
April 2015
Globally, cancer cases may be on the rise, but cancer patients are actually living longer because of early detection and advances in treatment.
Patients can now hope to survive common cancers such as breast cancer and prostate cancer, and enjoy a good quality of life. However, cancer continues to evoke fear in many people, and the numerous myths surrounding cancer don’t help. Most of these myths, circulated via email and text messages, and posted on the Internet, concern the cancer risk posed by commonly used items.
Dr Faye Lynette Lim, Consultant, Division of Radiation Oncology, National Cancer Centre Singapore (NCCS), a member of the SingHealth group, dispels some of these cancer myths and presents the facts related to such items as antiperspirants and hair dyes.
Myth 1: Daily use of antiperspirants and deodorants can cause breast cancer.
Fact: Antiperspirants and deodorants are safe to use every day and they don’t cause breast cancer. It is wrongly believed that aluminum and parabens in these personal care products are absorbed through the skin, or through cuts caused by underarm shaving, and cause breast cancer. A study on the use of underarm perspiration products and cancer, published in the Journal of the National Cancer Institute (2002), found no link between breast cancer risk and antiperspirant use, deodorant use, or underarm shaving.
Myth 2: Wearing a bra can compress the lymphatic system of the breast and cause toxins to accumulate, leading to breast cancer.
Fact: It is completely safe to wear a bra. There is no scientific evidence to link wearing a bra, the type of bra worn (under-wired or non-wired) or the length of time it is worn, with breast cancer risk. The authors of a new breast cancer study on post-menopausal women, funded by the US National Cancer Institute and published in the September 2014 issue of Cancer Epidemiology, Biomarkers & Prevention, said: “Our results did not support an association between bra wearing and increased breast cancer risk among post-menopausal women.”
Myth 3: Using hair dye regularly to colour your hair increases your risk of breast cancer, bladder cancer, non-Hodgkin lymphoma and leukaemia.
Fact: Scientific evidence on the link between personal hair dye use and cancer is mostly inconclusive. Most studies on personal hair dye use and the link to bladder cancer and breast cancer have not found an increased risk. However, some studies do suggest that hairdressers and barbers, who have a high exposure to hair dye and other chemicals, may have an increased risk of bladder cancer.
Due to the lack of conclusive evidence from research studies, the International Agency for Research on Cancer (IARC), part of the World Health Organization, considers hair dye use to be “not classifiable as to its carcinogenicity to humans”.
If you are a regular hair dye user and are concerned about your cancer risk, you would do well to carefully follow the instructions when you apply hair dye. Always use gloves and don’t keep the hair dye on longer than instructed. Alternatively, you can use plant-based hair dyes rather than the commonly used semi-permanent and permanent dyes.
Myth 4: Excessive use of mobile (cellular) phones can cause a brain tumour and specific types of cancer, e.g. skin cancer and testicular cancer.
Fact: Mobile phones don’t cause brain tumours or cancer. Mobile phones use radiofrequency (RF) waves, to send and receive signals from cellular towers. These RF waves are a form of non-ionizing radiation. There is no conclusive evidence to prove that these RF waves can cause a brain tumour or cancer. The American Food and Drug Administration (FDA), which regulates the safety of mobile phones in the United States says: “The majority of studies published have failed to show an association between exposure to radiofrequency from a cell phone and health problems.”
Myth 5: Artificial sweeteners can cause cancer.
Fact: Artificial sweeteners commonly used as sugar substitutes, are safe to use. Studies have been conducted on the safety of these artificial sweeteners, e.g. saccharin, aspartame (NutraSweet and Equal), sucralose (Splenda), acesulfame potassium (Sweet One, Sunett), and there is no conclusive evidence to indicate that they are associated with cancer risk in humans.
Myth 6: Excessive consumption of sugar can worsen your cancer.
Fact: Eating sugar will not worsen your cancer. Studies have not found any link between eating sugar and cancer though a high-sugar diet can cause weight gain and obesity. Obesity is associated with an increased risk of developing some types of cancer, e.g. colon cancer and pancreatic cancer.
Myth 7: Heating plastic containers in the microwave can release toxins which cause cancer.
Fact: All plastic containers which say ‘microwave-safe’ are completely safe to use in your microwave oven. However, it’s important to follow the instructions on the container, e.g. remove the lid before use. Plastic containers which are not labeled microwave-safe should not be used in the microwave since they can melt and leak chemicals into your food.
Please note: plastic containers and bottles that contain ready-to-eat foods such as yogurt, cream cheese, mayonnaise and peanut butter are not microwave-safe.
Myth 8: Using plastic bottles to store water or freezing them can cause cancer. Disposable water bottles contain a harmful substance called DEHA and re-using them can cause cancer.
Fact: You can safely store water in plastic bottles as long as the bottle is in good condition and can be cleaned with soap and water to prevent the growth of bacteria. This also holds true for disposable plastic water bottles, which can be re-used as long as they are in good condition. According to the American Cancer Society, “DEHA is not inherent in the plastic used to make these bottles.” There is also no scientific evidence to suggest that you can’t freeze plastic water bottles.
Article contributed by the Division of Radiation Oncology at:
Recommended readings
1. Common Cancer Myths and Misconceptions, National Cancer Institute USA
2. Rumors, Myths, and Truths, American Cancer Society
3. Popular myths about the causes of cancer, Mayo Clinic
4. Cancer Myths and Facts, WebMD
5. 10 persistent cancer myths debunked, Cancer Research UK
6. 31 Myths and Truths, The Breast Cancer Deadline
Saturday, 9 August 2014
surviving nose cancer 8 years on
dear readers
My million apologies for failing to update this blog in the past 3 years. Some of you are wondering if I'm still alive? Yes, I can assure you that eight years on, I'm still very much alive by God's grace.
Thank you to those who have chanced upon this blog & written to me. I have promised you that I would be updating this blog soon and I will try my very best to return as soon as I possibly can.
If you have recently been diagnosed with nose cancer, my heart & prayers are with you. I hope you will find this blog and my two other related blogs helpful as you begin your journey with nose cancer. Do write & I will respond.
Wishing all of you the best of health now & always.
your fellow NPC or nose cancer survivor,
sockkim / shuqin / kim
(you may call me by any of these names)
My million apologies for failing to update this blog in the past 3 years. Some of you are wondering if I'm still alive? Yes, I can assure you that eight years on, I'm still very much alive by God's grace.
Thank you to those who have chanced upon this blog & written to me. I have promised you that I would be updating this blog soon and I will try my very best to return as soon as I possibly can.
If you have recently been diagnosed with nose cancer, my heart & prayers are with you. I hope you will find this blog and my two other related blogs helpful as you begin your journey with nose cancer. Do write & I will respond.
Wishing all of you the best of health now & always.
your fellow NPC or nose cancer survivor,
sockkim / shuqin / kim
(you may call me by any of these names)
Friday, 11 November 2011
anticancer diet to help fight cancer (Part 4) : fruits & vegetables
[This is Part 4 of a 5-parts article. Readers should first read Part 1 (Intro) to get the background to this article. As new remedies will be added from time to time, readers need to come back to this article now & then to view updates.]
Introduction
Hippocrates (460-377BC), the father of modern medicine, made this famous quote : "Let food be thy medicine and medicine be thy food!" And Louis Pasteur (1822-1895), a French microbiologist who is remembered for his remarkable breakthroughs in the causes & preventions of diseases such as vaccination & pasteurisation, once said : "Nature is the best physician; she heals three-quarters of all diseases and never badmouths her colleagues."
Eating fruits & vegetables has long been known as a way to help reduce the risk of cancer. Historically, cultures that consume a low-fat diet that includes a variety of fruits, vegetables, legumes and whole grains have lower rates of certain cancers and heart disease. Among the many anticancer components that fruits & vegetables contain, research studies have shown that plant compounds called phytochemicals have an amazing ability to inhibit cancer growth. A diet based on a regular intake of foods containing high levels of phytochemicals is vital in preventing cancer.
In nutritional terms, the foods we eat are generally divided into two categories : macronutrients & micronutrients. Macronutrients include carbohydrates, proteins and lipids (fats). Micronutrients include vitamins, minerals, fibres and phytochemicals.
What are Phytochemicals? (sources : see “References”)
Phytochemicals refer to a wide variety of compounds produced by plants that have protective or disease preventive properties. They are found in fruits, vegetables, beans, grains and other plants.
Phytochemicals are the molecules responsible for the colour and organoleptic properties (properties that affect the organs & the senses such as taste, texture, astringency & aroma) of fruits & vegetables. For example, the brilliant red colour of the strawberry, the characteristic smell of garlic and the bitter taste of bitter gourds are due to the presence of different phytochemical compounds in these foods.
Plants produce phytochemicals to protect themselves from bacteria, viruses and fungi. Recent research demonstrates that phytochemicals can also protect humans against diseases. Scientists have identified about 10,000 different phytochemicals in plants that are considered beneficial in the prevention of chronic diseases such as cancer, stroke & heart disease. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavanoids in fruits.
Phytochemicals & Anticancer (sources : see “References”)
There is some evidence that certain phytochemicals may help prevent the formation of potential carcinogens (substances that cause cancer), block the action of carcinogens on their target organs or tissue, or act on cells to suppress cancer development. Many experts suggest that people can reduce their risk of cancer significantly by eating more fruits & vegetables. Phytochemicals are present in virtually all of the fruits, vegetables, legumes (beans and peas) and grains we eat, so it is quite easy for most people to include them in their diet. For instance, a carrot contains more than a hundred phytochemicals.
A research done by Prof Beliveau & Dr Gingras, two of the world’s top researchers, revealed that some foods have shown potential to help prevent cancer. In a book they co-authored, they wrote, “Until recently, vitamins, minerals and fibres were considered the only substances responsible for the beneficial effects of fruits & vegetables in the prevention of chronic diseases such as cancer. However, results obtained in the last few years have cast these conclusions into doubt. It now seems more and more probable that the protection against cancer that is offered by fruits & vegetables is due mostly to their phytochemical content.”
The researchers added, “It is the high levels of different classes of phytochemicals present in certain foods that allow them to act as agents in cancer prevention & thus be considered as nutraceuticals. A nutraceutical is any food (fruit, vegetable, beverage or product of fermentation) that contains a large quantity of one or more molecules with anticancer potential. Although all fruits & vegetables contain phytochemicals, many of the phytochemicals showing the highest levels of cancer prevention activity are present only in a few very specific foods.”
Nutraceuticals - Foods with Anticancer Phytochemicals
It's good to eat a variety of fruits & vegetables to benefit from the thousands of phytochemicals present in plants.
According to the research done by Prof Beliveau & Dr Gingras, the following foods (nutraceuticals) have shown high levels of anticancer phytochemicals so you should try to include these foods regularly in your diet to help you fight cancer :
• Cruciferous veggies – cabbage, broccoli, cauliflower, brussels sprouts, etc
• Garlic, onions, shallots & members of the Allium family
• Soya-based foods - tofu, miso, soya beans, soya milk (dou-nai), etc
• Turmeric
• Green tea
• Berries – raspberry, strawberry, blueberry, cranberry
• Omega-3 fatty acids - fresh walnuts, soya beans, tofu, sardines, mackerel, etc
• Tomatoes
• Citrus fruits – orange, grapefruit, lemon, mandarin orange
• Grapes & grape juice (red wine)
Whole Foods or Supplements?
Someone may say, "I've no time to juice or cook, can I take supplements?" My answer is "No". A lot of people think that popping a pill can make up for the lack of a healthy meal. I would say that nothing can substitute for a balanced diet made up of fresh, whole foods.
On the American Cancer Society website it says, "Many of the better-known phytochemicals are now available as dietary supplements. Examples are beta-carotene, ascorbic acid (vitamin C), vitamin E, folic acid, curcumin, etc. However, most available evidence suggests that these single supplements are not as beneficial as the foods from which they are derived." This is because phytochemicals cannot be found in supplements and are present only in whole foods.
Therefore I would suggest that you eat whole foods and NOT food supplements which often come in the form of ready-to-swallow capsules or pills OR ready-to-drink mixture or satchet. Eating whole foods, instead of taking supplements, allows the body to benefit from the wide range of phytochemical compounds they contain.
Foods with high levels of anticancer phytochemcials
You can eat the foods in their natural form (as juices or salads) or you can cook the food. I like to eat my food raw & uncooked so as to preserve its God-given natural nutrients. Many nutrients in food tend to be destroyed by the high heat of cooking so I consume some veggies in the form of juices. But I also include cooked vegetables in my daily balanced meals (purely for their fibres content, and also because some foods are best eaten cooked eg tomatoes). You too can eat your foods raw or cooked to enjoy the full benefits that nature provides.
You can include the following foods regularly in your anticancer diet.
1. Cruciferous Vegetables
Members of the cabbage family are known as crucifers or cruciferous vegetables and belong to the Cruciferae or Brassicaceae family. This family takes its name from the shape of their flowers whose four petals resemble a cross (crucifer). Cruciferous vegetables have a unique ability to fight against the development of cancerous cells in the body. Eaten regularly, they are an easy & inexpensive way to help prevent cancer.
Members of the crucifer or cabbage family include the following :
• Brocolli & broccoli sprouts
• Brussels sprouts
• Cauliflower
• Cabbages – green cabbage (with smooth green-white leaves), red cabbage (with purple-red leaves), savoy cabbage (with curly crinkled leaves), Chinese celery or napa cabbage (or wong-bok)
• Non-head-forming cabbages – bok choy (or pak choy, peh chai, bai-cai, Shanghai qing-cai), Chinese broccoli or Chinese kale (kai-lan), collard greens, kale, kohlrabi, mustard, radish, rutabaga, spring greens, turnips, wasabi, watercress
Phytochemicals in Cruciferous Veggies
Cruciferous vegetables are unique in that they are rich sources of sulphur-containing compounds called glucosinolates that impart a pungent aroma and spicy, bitter taste. Glucoraphanin and isothiocyanate sulforaphane are two major types of glucosinolates. Chopping or chewing cruciferous vegetables results in the formation of bioactive glucosinolate hydrolysis products such as isothiocyanates and indole-3-carbinol.
“In food-bearing plants, glucosinolates act as natural pesticides and are stored in the plant’s cells, ready to be released upon tissue damage. Similarly, when consumed by humans, the action of chewing releases the glucosinolates into the body where they are transformed into bioactive compounds believed to have anticancer properties. These anticancer compounds operate on several fronts --- triggering the body’s own detoxification systems, slowing cancer cell growth and supporting DNA repair.” (source : sharecare.com)
“Research suggests that glucosinolates can stimulate the body’s own natural antioxidant systems. As such, glucosinolates act as indirect antioxidants triggering the liver to produce detoxifying enzymes that block free-radical attack on DNA. Once this process occurs, a cascade of antioxidant activity actually cycles over and over within the body, continuing to protect your system for up to four days after the glucosinolate-containing food was initially eaten.” (source : sharecare.com)
Anticancer effects
• Of all edible plants, cruciferous vegetables contain the largest variety of phytochemical compounds with anticancer activity.
• Cruciferous vegetables contain important quantities of many anticancer compounds that slow the development of cancer by preventing carcinogenic substances from causing damage to cells.
• Many studies have found that eating a diet rich in cruciferous vegetables has been associated with a decrease in the risk of many cancers such as lung cancer, breast cancer, prostate cancer and gastrointestinal cancers such as stomach, bladder & colorectal.
• Isothiocyanates, such as sulphoraphane (American spelling : "sulforaphane"), may help prevent cancer by promoting the elimination of potential carcinogens from the body.
• “Certain isothiocyanates show more powerful anticancer activity than others; this is the case of the sulphoraphane in broccoli. Sulphoraphane accelerates the body’s ability to flush out toxic substances linked to cancer. Sulphoraphane also seems capable of acting directly at the level of the cancerous cells & bringing about their demise.” (source : Beliveau & Gingras)
• “Broccoli & broccoli sprouts are by far the best source of sulphoraphane; one serving of broccoli contains up to 60mg while one serving of broccoli sprouts can contain up to 100 times more. This makes broccoli one of the most important foods in the prevention of cancer through diet.” (source : Boliveau & Gingras)
• Sulphoraphane can be found in all cruciferous veggies but highest in broccoli & broccoli sprouts. Broccoli, broccoli sprouts and Brussels spouts are exceptional sources of these anticancer molecules and should be eaten regularly.
• “Despite all the beneficial properties associated with sulphoraphane, it would be wrong to assume that eating regular helpings of broccoli is the only way we might prevent cancer. The isothiocyanates and indoles present in other cruciferous vegetables also possess anticancer properties that contribute to their protective effect on health.” (source : Beliveau & Gingras)
• “Among these molecules, two deserve special mention : phenethyl isothiocyanate (PEITC) & indole-3-carbinol (I3C). Studies have shown that PEITC, present in large amounts in watercress & Chinese cabbage, not only can prevent the development of tumours but it may also play a protective role in fighting existing tumours.” (source : Beliveau & Gingras)
• “I3C is a type of glucosinolate that is found in most cruciferous vegetables and especially broccoli & Brussels sprouts. Research on the chemopreventive role of I3C has shown its impact on oestrogen metabolism & its ability to interfere with cancers dependent on oestrogens such as breast, cervical and uterine cancers.” (source : Beliveau & Gingras)
Basic facts you should know (source : Beliveau & Gingras)
Several factors must be considered in order to maximise the active isothiocyanate & indole content in cruciferous vegetables.
(1) The anticancer molecules in cruciferous vegetables are present in a latent state in the vegetables themselves; it is only when these vegetables are actually chewed & eaten that the active anticancer compounds are released.
(2) Glucosinolates are very soluble in water so cooking a cruciferous veggie for 10 min in a large volume of boiling water reduces by half the quantity of glucosinolates present in the veggie. This is a cooking method best avoided.
(3) Myrosinase activity (definition below) is very sensitive to heat. A prolonged cooking time substantially reduces the amount of isothiocyanates. Cruciferous veggies should therefore be cooked as little as possible, in a minimum of liquid, to reduce the loss of myrosinase activity & glucosinolates.
What is Myrosinase? (source : whfoods.com)
Did you know that cutting the broccoli florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties? Cutting broccoli into smaller pieces breaks the cells and activates an enzyme called myrosinase. The myrosinase converts some of the sulphur-containing chemicals found in broccoli (called glucosinolates) into other sulphur containing chemicals (called isothiocyanates) which research has shown to contain cancer preventive properties not found in the glucosinolates . Studies have actually pinpointed specific mechanisms, like changes in cellular genetic processes, which are involved in increasing cancer protection.
Cooking Tips
• Avoid boiling cruciferous veggies as boiling will destroy sulphoraphane & indo-3-carbinols.
• Cruciferous vegetables should be lightly cooked and thoroughly chewed when eaten in order to maximise their anticancer potential.
• Rapid cooking techniques, such as steaming or stir-frying in a wok, are simple & effective ways of maximising the quantity of anticancer molecules delivered by cruciferous veggies. Cover & steam briefly (steam for 2-3 min after water in steamer has boiled) or stir-fry rapidly in a wok with a little olive oil & some garlic.
• Steamed veggies taste delicious even without any seasoning. Give it a try, you will love its original natural sweetness & flavour. Lightly cooked veggies have a bright green colour.
• Don’t overcook cruciferous veggies as they will turn yellow and can produce a strong sulphur odour which can be unappealing. Overcooking the veggie will also decrease its nutritional value.
• When buying fresh broccoli, look for firm florets with a purple, dark green or bluish hue on the top. These are likely to contain more beta-carotene and vitamin C than florets with lighter green tops. If it has yellow in it or is limp and bendable, the broccoli is old --- don’t buy it.
Caution : Goitrogens present in cruciferous vegetables
People who suffer from hypothyroidism and who are on thyroid hormone replacement treatment should consider limiting the consumption of cruciferous vegetables. This is because cruciferous vegetables contain thyroid inhibitors known as goitrogens. (Generally, there are two categories of foods that have been associated with disrupted thyroid hormone production in humans : soybean-related foods and cruciferous vegetables.)
Goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid, that is, a goitre. Goitrogens can cause difficulty for the thyroid in making its hormone. Isothiocyanates appear to reduce thyroid function by blocking thyroid peroxidase and also by disrupting messages that are sent across the membranes of thyroid cells.
“Although research studies are limited in this area, cooking does appear to help inactivate the goitrogenic compounds found in food. Both isoflavones (found in soy foods) and isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive and cooking appears to lower the availability of these substances. In the case of isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water.” (source : whfoods.com)
“Although for many people goitrogens do not seem to pose a health concern, certain individuals who have thyroid problems may be advised by their healthcare practitioner to limit excessive consumption of foods that contain these compounds. As cooking seems to help to inactivate the goitrogenic compounds found in food, it seems reasonable to conclude that for individuals with deficient thyroid hormone production, steaming of cruciferous vegetables like broccoli makes good sense, as does consumption of tofu in cooked versus raw form.” (source : whfoods.com)
(more to come)
Eat right. Exercise daily. Rest adequately.
shuqin
______________________________________________________________
References
Phytochemicals
American Cancer Society
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/phytochemicals
Book : "Foods to fight Cancer" by Prof R Beliveau & Dr D Gingras (2007)
Book : "Anticancer" by Dr D Servan-Schreiber (2011)
ShareCare.com
How do glucosinolates in vegetables protect me from cancer?
http://www.sharecare.com/question/glucosinolates_protect_cancer
Wikipedia
http://en.wikipedia.org/wiki/List_of_phytochemicals_in_food
Cruciferous vegetables
Wikipedia
http://en.wikipedia.org/wiki/Cruciferous_vegetables
Cook’s Thesaurus
http://www.foodsubs.com/Cabbage.html#bok
Cruciferous Vegetables Diet
http://www.cruciferousvegetablesdiet.com/
The World’s Healthiest Foods
http://www.whfoods.com/genpage.php?tname=george&dbid=47
How to prepare broccoli to retain its nutritional value (must read)
http://www.whfoods.com/genpage.php?tname=george&dbid=64
Introduction
Hippocrates (460-377BC), the father of modern medicine, made this famous quote : "Let food be thy medicine and medicine be thy food!" And Louis Pasteur (1822-1895), a French microbiologist who is remembered for his remarkable breakthroughs in the causes & preventions of diseases such as vaccination & pasteurisation, once said : "Nature is the best physician; she heals three-quarters of all diseases and never badmouths her colleagues."
Eating fruits & vegetables has long been known as a way to help reduce the risk of cancer. Historically, cultures that consume a low-fat diet that includes a variety of fruits, vegetables, legumes and whole grains have lower rates of certain cancers and heart disease. Among the many anticancer components that fruits & vegetables contain, research studies have shown that plant compounds called phytochemicals have an amazing ability to inhibit cancer growth. A diet based on a regular intake of foods containing high levels of phytochemicals is vital in preventing cancer.
In nutritional terms, the foods we eat are generally divided into two categories : macronutrients & micronutrients. Macronutrients include carbohydrates, proteins and lipids (fats). Micronutrients include vitamins, minerals, fibres and phytochemicals.
What are Phytochemicals? (sources : see “References”)
Phytochemicals refer to a wide variety of compounds produced by plants that have protective or disease preventive properties. They are found in fruits, vegetables, beans, grains and other plants.
Phytochemicals are the molecules responsible for the colour and organoleptic properties (properties that affect the organs & the senses such as taste, texture, astringency & aroma) of fruits & vegetables. For example, the brilliant red colour of the strawberry, the characteristic smell of garlic and the bitter taste of bitter gourds are due to the presence of different phytochemical compounds in these foods.
Plants produce phytochemicals to protect themselves from bacteria, viruses and fungi. Recent research demonstrates that phytochemicals can also protect humans against diseases. Scientists have identified about 10,000 different phytochemicals in plants that are considered beneficial in the prevention of chronic diseases such as cancer, stroke & heart disease. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavanoids in fruits.
Phytochemicals & Anticancer (sources : see “References”)
There is some evidence that certain phytochemicals may help prevent the formation of potential carcinogens (substances that cause cancer), block the action of carcinogens on their target organs or tissue, or act on cells to suppress cancer development. Many experts suggest that people can reduce their risk of cancer significantly by eating more fruits & vegetables. Phytochemicals are present in virtually all of the fruits, vegetables, legumes (beans and peas) and grains we eat, so it is quite easy for most people to include them in their diet. For instance, a carrot contains more than a hundred phytochemicals.
A research done by Prof Beliveau & Dr Gingras, two of the world’s top researchers, revealed that some foods have shown potential to help prevent cancer. In a book they co-authored, they wrote, “Until recently, vitamins, minerals and fibres were considered the only substances responsible for the beneficial effects of fruits & vegetables in the prevention of chronic diseases such as cancer. However, results obtained in the last few years have cast these conclusions into doubt. It now seems more and more probable that the protection against cancer that is offered by fruits & vegetables is due mostly to their phytochemical content.”
The researchers added, “It is the high levels of different classes of phytochemicals present in certain foods that allow them to act as agents in cancer prevention & thus be considered as nutraceuticals. A nutraceutical is any food (fruit, vegetable, beverage or product of fermentation) that contains a large quantity of one or more molecules with anticancer potential. Although all fruits & vegetables contain phytochemicals, many of the phytochemicals showing the highest levels of cancer prevention activity are present only in a few very specific foods.”
Nutraceuticals - Foods with Anticancer Phytochemicals
It's good to eat a variety of fruits & vegetables to benefit from the thousands of phytochemicals present in plants.
According to the research done by Prof Beliveau & Dr Gingras, the following foods (nutraceuticals) have shown high levels of anticancer phytochemicals so you should try to include these foods regularly in your diet to help you fight cancer :
• Cruciferous veggies – cabbage, broccoli, cauliflower, brussels sprouts, etc
• Garlic, onions, shallots & members of the Allium family
• Soya-based foods - tofu, miso, soya beans, soya milk (dou-nai), etc
• Turmeric
• Green tea
• Berries – raspberry, strawberry, blueberry, cranberry
• Omega-3 fatty acids - fresh walnuts, soya beans, tofu, sardines, mackerel, etc
• Tomatoes
• Citrus fruits – orange, grapefruit, lemon, mandarin orange
• Grapes & grape juice (red wine)
Whole Foods or Supplements?
Someone may say, "I've no time to juice or cook, can I take supplements?" My answer is "No". A lot of people think that popping a pill can make up for the lack of a healthy meal. I would say that nothing can substitute for a balanced diet made up of fresh, whole foods.
On the American Cancer Society website it says, "Many of the better-known phytochemicals are now available as dietary supplements. Examples are beta-carotene, ascorbic acid (vitamin C), vitamin E, folic acid, curcumin, etc. However, most available evidence suggests that these single supplements are not as beneficial as the foods from which they are derived." This is because phytochemicals cannot be found in supplements and are present only in whole foods.
Therefore I would suggest that you eat whole foods and NOT food supplements which often come in the form of ready-to-swallow capsules or pills OR ready-to-drink mixture or satchet. Eating whole foods, instead of taking supplements, allows the body to benefit from the wide range of phytochemical compounds they contain.
Foods with high levels of anticancer phytochemcials
You can eat the foods in their natural form (as juices or salads) or you can cook the food. I like to eat my food raw & uncooked so as to preserve its God-given natural nutrients. Many nutrients in food tend to be destroyed by the high heat of cooking so I consume some veggies in the form of juices. But I also include cooked vegetables in my daily balanced meals (purely for their fibres content, and also because some foods are best eaten cooked eg tomatoes). You too can eat your foods raw or cooked to enjoy the full benefits that nature provides.
You can include the following foods regularly in your anticancer diet.
1. Cruciferous Vegetables
Members of the cabbage family are known as crucifers or cruciferous vegetables and belong to the Cruciferae or Brassicaceae family. This family takes its name from the shape of their flowers whose four petals resemble a cross (crucifer). Cruciferous vegetables have a unique ability to fight against the development of cancerous cells in the body. Eaten regularly, they are an easy & inexpensive way to help prevent cancer.
Members of the crucifer or cabbage family include the following :
• Brocolli & broccoli sprouts
• Brussels sprouts
• Cauliflower
• Cabbages – green cabbage (with smooth green-white leaves), red cabbage (with purple-red leaves), savoy cabbage (with curly crinkled leaves), Chinese celery or napa cabbage (or wong-bok)
• Non-head-forming cabbages – bok choy (or pak choy, peh chai, bai-cai, Shanghai qing-cai), Chinese broccoli or Chinese kale (kai-lan), collard greens, kale, kohlrabi, mustard, radish, rutabaga, spring greens, turnips, wasabi, watercress
Phytochemicals in Cruciferous Veggies
Cruciferous vegetables are unique in that they are rich sources of sulphur-containing compounds called glucosinolates that impart a pungent aroma and spicy, bitter taste. Glucoraphanin and isothiocyanate sulforaphane are two major types of glucosinolates. Chopping or chewing cruciferous vegetables results in the formation of bioactive glucosinolate hydrolysis products such as isothiocyanates and indole-3-carbinol.
“In food-bearing plants, glucosinolates act as natural pesticides and are stored in the plant’s cells, ready to be released upon tissue damage. Similarly, when consumed by humans, the action of chewing releases the glucosinolates into the body where they are transformed into bioactive compounds believed to have anticancer properties. These anticancer compounds operate on several fronts --- triggering the body’s own detoxification systems, slowing cancer cell growth and supporting DNA repair.” (source : sharecare.com)
“Research suggests that glucosinolates can stimulate the body’s own natural antioxidant systems. As such, glucosinolates act as indirect antioxidants triggering the liver to produce detoxifying enzymes that block free-radical attack on DNA. Once this process occurs, a cascade of antioxidant activity actually cycles over and over within the body, continuing to protect your system for up to four days after the glucosinolate-containing food was initially eaten.” (source : sharecare.com)
Anticancer effects
• Of all edible plants, cruciferous vegetables contain the largest variety of phytochemical compounds with anticancer activity.
• Cruciferous vegetables contain important quantities of many anticancer compounds that slow the development of cancer by preventing carcinogenic substances from causing damage to cells.
• Many studies have found that eating a diet rich in cruciferous vegetables has been associated with a decrease in the risk of many cancers such as lung cancer, breast cancer, prostate cancer and gastrointestinal cancers such as stomach, bladder & colorectal.
• Isothiocyanates, such as sulphoraphane (American spelling : "sulforaphane"), may help prevent cancer by promoting the elimination of potential carcinogens from the body.
• “Certain isothiocyanates show more powerful anticancer activity than others; this is the case of the sulphoraphane in broccoli. Sulphoraphane accelerates the body’s ability to flush out toxic substances linked to cancer. Sulphoraphane also seems capable of acting directly at the level of the cancerous cells & bringing about their demise.” (source : Beliveau & Gingras)
• “Broccoli & broccoli sprouts are by far the best source of sulphoraphane; one serving of broccoli contains up to 60mg while one serving of broccoli sprouts can contain up to 100 times more. This makes broccoli one of the most important foods in the prevention of cancer through diet.” (source : Boliveau & Gingras)
• Sulphoraphane can be found in all cruciferous veggies but highest in broccoli & broccoli sprouts. Broccoli, broccoli sprouts and Brussels spouts are exceptional sources of these anticancer molecules and should be eaten regularly.
• “Despite all the beneficial properties associated with sulphoraphane, it would be wrong to assume that eating regular helpings of broccoli is the only way we might prevent cancer. The isothiocyanates and indoles present in other cruciferous vegetables also possess anticancer properties that contribute to their protective effect on health.” (source : Beliveau & Gingras)
• “Among these molecules, two deserve special mention : phenethyl isothiocyanate (PEITC) & indole-3-carbinol (I3C). Studies have shown that PEITC, present in large amounts in watercress & Chinese cabbage, not only can prevent the development of tumours but it may also play a protective role in fighting existing tumours.” (source : Beliveau & Gingras)
• “I3C is a type of glucosinolate that is found in most cruciferous vegetables and especially broccoli & Brussels sprouts. Research on the chemopreventive role of I3C has shown its impact on oestrogen metabolism & its ability to interfere with cancers dependent on oestrogens such as breast, cervical and uterine cancers.” (source : Beliveau & Gingras)
Basic facts you should know (source : Beliveau & Gingras)
Several factors must be considered in order to maximise the active isothiocyanate & indole content in cruciferous vegetables.
(1) The anticancer molecules in cruciferous vegetables are present in a latent state in the vegetables themselves; it is only when these vegetables are actually chewed & eaten that the active anticancer compounds are released.
(2) Glucosinolates are very soluble in water so cooking a cruciferous veggie for 10 min in a large volume of boiling water reduces by half the quantity of glucosinolates present in the veggie. This is a cooking method best avoided.
(3) Myrosinase activity (definition below) is very sensitive to heat. A prolonged cooking time substantially reduces the amount of isothiocyanates. Cruciferous veggies should therefore be cooked as little as possible, in a minimum of liquid, to reduce the loss of myrosinase activity & glucosinolates.
What is Myrosinase? (source : whfoods.com)
Did you know that cutting the broccoli florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties? Cutting broccoli into smaller pieces breaks the cells and activates an enzyme called myrosinase. The myrosinase converts some of the sulphur-containing chemicals found in broccoli (called glucosinolates) into other sulphur containing chemicals (called isothiocyanates) which research has shown to contain cancer preventive properties not found in the glucosinolates . Studies have actually pinpointed specific mechanisms, like changes in cellular genetic processes, which are involved in increasing cancer protection.
Cooking Tips
• Avoid boiling cruciferous veggies as boiling will destroy sulphoraphane & indo-3-carbinols.
• Cruciferous vegetables should be lightly cooked and thoroughly chewed when eaten in order to maximise their anticancer potential.
• Rapid cooking techniques, such as steaming or stir-frying in a wok, are simple & effective ways of maximising the quantity of anticancer molecules delivered by cruciferous veggies. Cover & steam briefly (steam for 2-3 min after water in steamer has boiled) or stir-fry rapidly in a wok with a little olive oil & some garlic.
• Steamed veggies taste delicious even without any seasoning. Give it a try, you will love its original natural sweetness & flavour. Lightly cooked veggies have a bright green colour.
• Don’t overcook cruciferous veggies as they will turn yellow and can produce a strong sulphur odour which can be unappealing. Overcooking the veggie will also decrease its nutritional value.
• When buying fresh broccoli, look for firm florets with a purple, dark green or bluish hue on the top. These are likely to contain more beta-carotene and vitamin C than florets with lighter green tops. If it has yellow in it or is limp and bendable, the broccoli is old --- don’t buy it.
Caution : Goitrogens present in cruciferous vegetables
People who suffer from hypothyroidism and who are on thyroid hormone replacement treatment should consider limiting the consumption of cruciferous vegetables. This is because cruciferous vegetables contain thyroid inhibitors known as goitrogens. (Generally, there are two categories of foods that have been associated with disrupted thyroid hormone production in humans : soybean-related foods and cruciferous vegetables.)
Goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake, which can, as a result, cause an enlargement of the thyroid, that is, a goitre. Goitrogens can cause difficulty for the thyroid in making its hormone. Isothiocyanates appear to reduce thyroid function by blocking thyroid peroxidase and also by disrupting messages that are sent across the membranes of thyroid cells.
“Although research studies are limited in this area, cooking does appear to help inactivate the goitrogenic compounds found in food. Both isoflavones (found in soy foods) and isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive and cooking appears to lower the availability of these substances. In the case of isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water.” (source : whfoods.com)
“Although for many people goitrogens do not seem to pose a health concern, certain individuals who have thyroid problems may be advised by their healthcare practitioner to limit excessive consumption of foods that contain these compounds. As cooking seems to help to inactivate the goitrogenic compounds found in food, it seems reasonable to conclude that for individuals with deficient thyroid hormone production, steaming of cruciferous vegetables like broccoli makes good sense, as does consumption of tofu in cooked versus raw form.” (source : whfoods.com)
(more to come)
Eat right. Exercise daily. Rest adequately.
shuqin
______________________________________________________________
References
Phytochemicals
American Cancer Society
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/phytochemicals
Book : "Foods to fight Cancer" by Prof R Beliveau & Dr D Gingras (2007)
Book : "Anticancer" by Dr D Servan-Schreiber (2011)
ShareCare.com
How do glucosinolates in vegetables protect me from cancer?
http://www.sharecare.com/question/glucosinolates_protect_cancer
Wikipedia
http://en.wikipedia.org/wiki/List_of_phytochemicals_in_food
Cruciferous vegetables
Wikipedia
http://en.wikipedia.org/wiki/Cruciferous_vegetables
Cook’s Thesaurus
http://www.foodsubs.com/Cabbage.html#bok
Cruciferous Vegetables Diet
http://www.cruciferousvegetablesdiet.com/
The World’s Healthiest Foods
http://www.whfoods.com/genpage.php?tname=george&dbid=47
How to prepare broccoli to retain its nutritional value (must read)
http://www.whfoods.com/genpage.php?tname=george&dbid=64
Wednesday, 26 October 2011
anticancer diet to help fight cancer (Part 3) : herbs & spices
[This is Part 3 of a 5-parts article. Readers should first read Part 1 (Intro) to get the background to this article. As new remedies will be added from time to time, readers need to come back to this article now & then to view updates.]
Introduction
Herbs & spices have been known since ancient times to provide nutritional benefits for a wide range of diseases & illnesses. The Chinese have used medicinal herbs for 5,000 years to heal diseases & promote wellness. And many spices are not only used as a food additive, colouring or preservative but they are also used to help prevent chronic diseases such as cancer.
Below are some herbs & spices that cancer survivors can use in their daily diet to help them fight cancer.
Lemongrass Tea
In 2005, researchers at Ben Gurion University in Israel discovered that the lemon aroma in herbs like lemongrass kills cancer cells in vitro, while leaving healthy cells unharmed. The researchers found that a drink with as little as one gram of lemongrass contains enough citral to prompt the cancer cells to commit suicide in the test tube.
Citral is the key component that gives the lemony aroma and taste in several herbal plants such as lemongrass. The success of their research led them to the conclusion that herbs containing citral may be consumed as a preventative measure against certain cancerous cells.
Many physicians in Israel began to believe that while the research certainly needed to be explored further, in the meantime it would be advisable for their patients, who were looking for any possible tool to fight their condition, to try to harness the cancer-destroying properties of citral. The cancer patients were "told to drink eight glasses of hot water with fresh lemongrass steeped in it on the days that they went for their radiation and chemotherapy treatments."
Here are some tips on how you can include lemongrass in your daily anti-cancer diet.
Recipe
Ingredients : 3 stalks of lemongrass & 8 glasses of water (2,000ml or 2 litres).
Method : Cut the stalks in halves & boil them in water for about 20 min.
When to drink : On the day you go for radiation or chemo treatment, drink this tea within 2 hrs & stop drinking half-hour before treatment starts. On the day when you don't have treatment, you can boil just 1 stalk of lemongrass with 2 glasses (500ml) of water for 10 min and drink it while it's fresh & warm.
For cancer survivors : you too can include lemongrass tea in your daily diet as part of your health maintenance. Boil 1 stalk of lemongrass with 500ml of water & drink the tea while it's fresh & warm. I make & drink this tea everyday.
Benefits : prevent mouth ulcers and nausea; prevent good cells from being killed by radiation and chemo drugs; prevent growth of cancer cells.
Additional tips : You can include one or two stalks of lemongrass when you cook your rice.
Useful Info (taken from : WebMD website, see "References" for link)
1. Lemongrass is a plant. The leaves and the oil are used to make medicine.
2. Lemongrass is used for treating digestive tract spasms, stomachache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, the common cold, and exhaustion. It is also used to kill germs and as a mild astringent.
3. Some people apply lemongrass and its essential oil directly to the skin for headache, stomachache, abdominal pain, and muscle pain.
4. By inhalation, the essential oil of lemongrass is used as aromatherapy for muscle pain.
5. In food and beverages, lemongrass is used as a flavoring. For example, lemongrass leaves are commonly used as “lemon” flavoring in herbal teas.
6. In manufacturing, lemongrass is used as a fragrance in soaps and cosmetics. Lemongrass is also used in making vitamin A and natural citral.
7. How does it work? Lemongrass might help prevent the growth of some bacteria and yeast. Lemongrass also contains substances that are thought to relieve pain, reduce fever, stimulate the uterus and menstrual flow, and have antioxidant properties.
Turmeric and Black Pepper
Turmeric is a spice commonly used in Indian cooking. Is it a coincidence that the rate of cancer among Indians is lower than that of the Chinese & Malays in Singapore? (Chinese males : 250 per 100,000 population compared to Indian males 113; Chinese females : 209 per 100,000 population compared to Indian females 128). I don't think so. I can’t help but feel that turmeric may be the reason for the disparity between the rates of cancer among Indians and the other two main ethnic groups in Singapore.
And interestingly, when cancer rates from India are compared with those from Western countries, it also tells the same story. In India, the rates for breast, lung, colorectal, prostate & kidney cancers are one of the lowest in the world. Turmeric could be the reason as it is consumed in large amounts in India. An Indian consumes an average of 1.5g to 2g of turmeric per day (one-quarter to half a teaspoon).
Turmeric is grown in India and other tropical regions of Asia. Since the seventh century AD, turmeric has long been used as an anti-inflammatory herbal remedy. Some practitioners prescribe turmeric to relieve inflammation caused by arthritis, muscle sprains, swelling & pain caused by injuries or surgical incisions. It is also promoted as a treatment for rheumatism & as an antiseptic for cleaning wounds.
Supporters of turmeric also claim that turmeric protects against liver diseases, stimulates the gallbladder and circulatory systems, reduces cholesterol levels, dissolves blood clots, helps stop external and internal bleeding, and relieves painful menstruation and chest pains that often occur with heart disease. It is also used as a remedy for digestive problems such as irritable bowel syndrome, colitis, Crohn’s disease and illnesses caused by toxins from parasites and bacteria.
Turmeric is a plant in the ginger family. Turmeric (Indian saffron) is known as Haldi in India or jianghuang (yellow ginger) in Chinese. Turmeric contains an active ingredient called curcumin, an antioxidant that has shown to have numerous anticancer properties. Laboratory studies have found that carcumin inhibits & slows the growth of a number of cancers, particularly tumours of the oesophagus, mouth, lung, liver, prostate, stomach, colon, intestines, breast, skin & leukaemia. It also inhibits angiogenesis (#) & forces cancer cells to die.
A research done by Dr Beliveau & Dr Gingras on turmeric discovered that curcumin has one drawback – its low bioavailability (the extent to which it can be absorbed into the bloodstream). They found that piperine, a molecule contained in black pepper, increases the body’s absorption of curcumin by a factor of 1,000. To be assimilated by the body, turmeric must therefore be mixed with black pepper.
Dr Servan-Schreiber, a physician-scientist and a 20-year brain cancer survivor, said in his “Anticancer” blog, “Given that turmeric and pepper, taken as part of a normal diet, are practically never toxic in any way, it seems to me to be perfectly reasonable to recommend that all of us regularly consume a soupspoon of turmeric every day, with a pinch of pepper. You can use it in all your cooking, just like I've been doing for years.”
Here is the recipe for tumeric-black pepper mixture which was given me by Jimmy, one NPC survivor who had done some research into this anticancer spice.
Recipe
Ingredients : ten (10) teaspoons of turmeric powder and one (1) teaspoon of ground black pepper.
Method : Mix the 2 ingredients thoroughly in a glass container. Use a glass container with a tight lid, one that you can use to store the mixture for daily use.
How to consume : sprinkle turmeric-black pepper powder in your cooking or in your bowl of rice, noodles or soup, in fact in all the food you consume each day.
How much to take : Although there is no standard dose for turmeric, some practitioners recommend taking a teaspoon with each meal.
Benefits : inhibit, prevent & slow the growth of cancer. In the words of Dr Beliveau & Dr Gingras, "The daily addition of a teaspoon of turmeric to soups, salad dressings or pasta dishes is a simple, rapid & inexpensive way of providing a curcumin intake sufficient to help prevent cancer from developing."
Caution & Contraindications :
1. “Note that it is often safest to avoid turmeric during chemotherapy as well as three days before and after the treatment. This is because it can – rarely, but it can – interfere with some chemotherapy treatments and reduce their benefits.” (Dr Servan-Schreiber)
2. A study by some researchers had suggested that curcumin changes metabolism of oxalate, a substance that can form kidney stones. The researchers urged caution in use of this supplement by people with conditions that make them susceptible to kidney stones. (American Cancer Society)
3. People taking blood-thinning medications, drugs that suppress the immune system or non-steroidal pain relievers (such as ibuprofen) should avoid turmeric because of the risk of harmful drug interactions. In animal and laboratory studies, turmeric made certain anti-cancer drugs less effective. Antioxidant supplements can interfere with the effectiveness of chemotherapy or radiation treatment. Patients who are in cancer treatment should talk to their doctor before taking vitamins, minerals, herbs or other supplements. (American Cancer Society)
4. People with bleeding disorders, obstructions of the bile duct or a history of ulcers also should avoid turmeric. Women who are pregnant or breast-feeding should not use this herb. The amount of turmeric found in foods is thought to be safe for those who are not allergic to it. (American Cancer Society)
5. When used as a spice in foods, turmeric is considered safe. But allergic reactions are possible. People who are allergic to ginger or yellow food colourings are more likely to be allergic to turmeric. (American Cancer Society)
Sabah Snake Grass (or Clinacanthus nutans) (work-in-progress)
notice
dear readers, I'm in the process of doing research on this herb but may have to delay publishing it on this blog as I have to attend to my ageing dad who is very sick with pneumonia. I will be back as soon as I can.
Meanwhile, if you google "Sabah snake grass" on the internet, you will be able to find several blogs on this subject. I append below some of the blogs you can visit.
Some recommended websites
http://sabahsnakegrassclinacanthus.com/
http://detox4cure.blogspot.com/
http://blog.ongsiwkim.com/en/
http://goodguy.hubpages.com/hub/Herbal-cure-for-cancer
http://upekah.blogspot.com/2011/09/sabah-snake-grass-update.html
http://healthiswealthwithherbs.blogspot.com/2011/11/how-to-plant-sabah-snake-grass.html
(watch out for more remedies ......)
Eat right. Exercise daily. Rest adequately.
shuqin
__________________________________________________________________
References
Lemongrass
http://www.israel21c.org/health/fresh-lemon-grass-fields-in-israel-become-mecca-for-cancer-patients
http://www.webmd.com/vitamins-supplements/ingredientmono-719-LEMONGRASS.aspx?activeIngredientId=719&activeIngredientName=LEMONGRASS
Turmeric
Singapore Cancer Registry Interim Report - Trends in Cancer Incidence in Singapore 2004-2008
http://www.nrdo.gov.sg/uploadedFiles/NRDO/Publications/Cancer_Trends_Report0408_web_v2.pdf
Dr David Servan-Schreiber’s “Anticancer” blog
http://www.anticancerbook.com/research.html
American Cancer Society
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/turmeric
Book - “Foods to fight cancer” by Prof R Beliveau & Dr D Gingras
Introduction
Herbs & spices have been known since ancient times to provide nutritional benefits for a wide range of diseases & illnesses. The Chinese have used medicinal herbs for 5,000 years to heal diseases & promote wellness. And many spices are not only used as a food additive, colouring or preservative but they are also used to help prevent chronic diseases such as cancer.
Below are some herbs & spices that cancer survivors can use in their daily diet to help them fight cancer.
Lemongrass Tea
In 2005, researchers at Ben Gurion University in Israel discovered that the lemon aroma in herbs like lemongrass kills cancer cells in vitro, while leaving healthy cells unharmed. The researchers found that a drink with as little as one gram of lemongrass contains enough citral to prompt the cancer cells to commit suicide in the test tube.
Citral is the key component that gives the lemony aroma and taste in several herbal plants such as lemongrass. The success of their research led them to the conclusion that herbs containing citral may be consumed as a preventative measure against certain cancerous cells.
Many physicians in Israel began to believe that while the research certainly needed to be explored further, in the meantime it would be advisable for their patients, who were looking for any possible tool to fight their condition, to try to harness the cancer-destroying properties of citral. The cancer patients were "told to drink eight glasses of hot water with fresh lemongrass steeped in it on the days that they went for their radiation and chemotherapy treatments."
Here are some tips on how you can include lemongrass in your daily anti-cancer diet.
Recipe
Ingredients : 3 stalks of lemongrass & 8 glasses of water (2,000ml or 2 litres).
Method : Cut the stalks in halves & boil them in water for about 20 min.
When to drink : On the day you go for radiation or chemo treatment, drink this tea within 2 hrs & stop drinking half-hour before treatment starts. On the day when you don't have treatment, you can boil just 1 stalk of lemongrass with 2 glasses (500ml) of water for 10 min and drink it while it's fresh & warm.
For cancer survivors : you too can include lemongrass tea in your daily diet as part of your health maintenance. Boil 1 stalk of lemongrass with 500ml of water & drink the tea while it's fresh & warm. I make & drink this tea everyday.
Benefits : prevent mouth ulcers and nausea; prevent good cells from being killed by radiation and chemo drugs; prevent growth of cancer cells.
Additional tips : You can include one or two stalks of lemongrass when you cook your rice.
Useful Info (taken from : WebMD website, see "References" for link)
1. Lemongrass is a plant. The leaves and the oil are used to make medicine.
2. Lemongrass is used for treating digestive tract spasms, stomachache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, the common cold, and exhaustion. It is also used to kill germs and as a mild astringent.
3. Some people apply lemongrass and its essential oil directly to the skin for headache, stomachache, abdominal pain, and muscle pain.
4. By inhalation, the essential oil of lemongrass is used as aromatherapy for muscle pain.
5. In food and beverages, lemongrass is used as a flavoring. For example, lemongrass leaves are commonly used as “lemon” flavoring in herbal teas.
6. In manufacturing, lemongrass is used as a fragrance in soaps and cosmetics. Lemongrass is also used in making vitamin A and natural citral.
7. How does it work? Lemongrass might help prevent the growth of some bacteria and yeast. Lemongrass also contains substances that are thought to relieve pain, reduce fever, stimulate the uterus and menstrual flow, and have antioxidant properties.
Turmeric and Black Pepper
Turmeric is a spice commonly used in Indian cooking. Is it a coincidence that the rate of cancer among Indians is lower than that of the Chinese & Malays in Singapore? (Chinese males : 250 per 100,000 population compared to Indian males 113; Chinese females : 209 per 100,000 population compared to Indian females 128). I don't think so. I can’t help but feel that turmeric may be the reason for the disparity between the rates of cancer among Indians and the other two main ethnic groups in Singapore.
And interestingly, when cancer rates from India are compared with those from Western countries, it also tells the same story. In India, the rates for breast, lung, colorectal, prostate & kidney cancers are one of the lowest in the world. Turmeric could be the reason as it is consumed in large amounts in India. An Indian consumes an average of 1.5g to 2g of turmeric per day (one-quarter to half a teaspoon).
Turmeric is grown in India and other tropical regions of Asia. Since the seventh century AD, turmeric has long been used as an anti-inflammatory herbal remedy. Some practitioners prescribe turmeric to relieve inflammation caused by arthritis, muscle sprains, swelling & pain caused by injuries or surgical incisions. It is also promoted as a treatment for rheumatism & as an antiseptic for cleaning wounds.
Supporters of turmeric also claim that turmeric protects against liver diseases, stimulates the gallbladder and circulatory systems, reduces cholesterol levels, dissolves blood clots, helps stop external and internal bleeding, and relieves painful menstruation and chest pains that often occur with heart disease. It is also used as a remedy for digestive problems such as irritable bowel syndrome, colitis, Crohn’s disease and illnesses caused by toxins from parasites and bacteria.
Turmeric is a plant in the ginger family. Turmeric (Indian saffron) is known as Haldi in India or jianghuang (yellow ginger) in Chinese. Turmeric contains an active ingredient called curcumin, an antioxidant that has shown to have numerous anticancer properties. Laboratory studies have found that carcumin inhibits & slows the growth of a number of cancers, particularly tumours of the oesophagus, mouth, lung, liver, prostate, stomach, colon, intestines, breast, skin & leukaemia. It also inhibits angiogenesis (#) & forces cancer cells to die.
A research done by Dr Beliveau & Dr Gingras on turmeric discovered that curcumin has one drawback – its low bioavailability (the extent to which it can be absorbed into the bloodstream). They found that piperine, a molecule contained in black pepper, increases the body’s absorption of curcumin by a factor of 1,000. To be assimilated by the body, turmeric must therefore be mixed with black pepper.
Dr Servan-Schreiber, a physician-scientist and a 20-year brain cancer survivor, said in his “Anticancer” blog, “Given that turmeric and pepper, taken as part of a normal diet, are practically never toxic in any way, it seems to me to be perfectly reasonable to recommend that all of us regularly consume a soupspoon of turmeric every day, with a pinch of pepper. You can use it in all your cooking, just like I've been doing for years.”
Here is the recipe for tumeric-black pepper mixture which was given me by Jimmy, one NPC survivor who had done some research into this anticancer spice.Recipe
Ingredients : ten (10) teaspoons of turmeric powder and one (1) teaspoon of ground black pepper.
Method : Mix the 2 ingredients thoroughly in a glass container. Use a glass container with a tight lid, one that you can use to store the mixture for daily use.
How to consume : sprinkle turmeric-black pepper powder in your cooking or in your bowl of rice, noodles or soup, in fact in all the food you consume each day.
How much to take : Although there is no standard dose for turmeric, some practitioners recommend taking a teaspoon with each meal.
Benefits : inhibit, prevent & slow the growth of cancer. In the words of Dr Beliveau & Dr Gingras, "The daily addition of a teaspoon of turmeric to soups, salad dressings or pasta dishes is a simple, rapid & inexpensive way of providing a curcumin intake sufficient to help prevent cancer from developing."
Caution & Contraindications :
1. “Note that it is often safest to avoid turmeric during chemotherapy as well as three days before and after the treatment. This is because it can – rarely, but it can – interfere with some chemotherapy treatments and reduce their benefits.” (Dr Servan-Schreiber)
2. A study by some researchers had suggested that curcumin changes metabolism of oxalate, a substance that can form kidney stones. The researchers urged caution in use of this supplement by people with conditions that make them susceptible to kidney stones. (American Cancer Society)
3. People taking blood-thinning medications, drugs that suppress the immune system or non-steroidal pain relievers (such as ibuprofen) should avoid turmeric because of the risk of harmful drug interactions. In animal and laboratory studies, turmeric made certain anti-cancer drugs less effective. Antioxidant supplements can interfere with the effectiveness of chemotherapy or radiation treatment. Patients who are in cancer treatment should talk to their doctor before taking vitamins, minerals, herbs or other supplements. (American Cancer Society)
4. People with bleeding disorders, obstructions of the bile duct or a history of ulcers also should avoid turmeric. Women who are pregnant or breast-feeding should not use this herb. The amount of turmeric found in foods is thought to be safe for those who are not allergic to it. (American Cancer Society)
5. When used as a spice in foods, turmeric is considered safe. But allergic reactions are possible. People who are allergic to ginger or yellow food colourings are more likely to be allergic to turmeric. (American Cancer Society)
Sabah Snake Grass (or Clinacanthus nutans) (work-in-progress)
notice
dear readers, I'm in the process of doing research on this herb but may have to delay publishing it on this blog as I have to attend to my ageing dad who is very sick with pneumonia. I will be back as soon as I can.
Meanwhile, if you google "Sabah snake grass" on the internet, you will be able to find several blogs on this subject. I append below some of the blogs you can visit.
Some recommended websites
http://sabahsnakegrassclinacanthus.com/
http://detox4cure.blogspot.com/
http://blog.ongsiwkim.com/en/
http://goodguy.hubpages.com/hub/Herbal-cure-for-cancer
http://upekah.blogspot.com/2011/09/sabah-snake-grass-update.html
http://healthiswealthwithherbs.blogspot.com/2011/11/how-to-plant-sabah-snake-grass.html
(watch out for more remedies ......)
Eat right. Exercise daily. Rest adequately.
shuqin
__________________________________________________________________
References
Lemongrass
http://www.israel21c.org/health/fresh-lemon-grass-fields-in-israel-become-mecca-for-cancer-patients
http://www.webmd.com/vitamins-supplements/ingredientmono-719-LEMONGRASS.aspx?activeIngredientId=719&activeIngredientName=LEMONGRASS
Turmeric
Singapore Cancer Registry Interim Report - Trends in Cancer Incidence in Singapore 2004-2008
http://www.nrdo.gov.sg/uploadedFiles/NRDO/Publications/Cancer_Trends_Report0408_web_v2.pdf
Dr David Servan-Schreiber’s “Anticancer” blog
http://www.anticancerbook.com/research.html
American Cancer Society
http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/HerbsVitaminsandMinerals/turmeric
Book - “Foods to fight cancer” by Prof R Beliveau & Dr D Gingras
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