Food and Cancer

Food is medicine.

Good foods have kept human healthy since the dawn of time. It is only a recent trend where food has become the accelerator of disease.

Obesity, heart disease and diabetes are well known chronic disease due to a metabolic and nutritional disorder. Many can be prevented.

Cancer is started by a chemical modification or mutation in DNA. The mutation is due to one of many agents.

Etrogens are thought to initiate cancer via a DNA-estrogen adduct. Adducts bind to DNA.

Estrogen contains the molecule benzene. This it is theorized, confers adduct ability to estrogen.

Benzene was found to cause leukemia decades ago and so it seems likely that the adduct theory is correct.

 

A cancer prevention strategy depends on a library of compounds.

A healthy diet should include a variety of soy products, healthy fats, medicinal mushrooms, sea vegetables, cruciferous vegetables and colorful fruit.

These foods balance the generation of free radicals with their destruction.

This is accomplished by neutralizing them with a large and diverse group of antioxidants.

Certain populations have a higher incidence of specific cancers.

It is speculated that this increased incidence can be attributed to carcinogens in their diet and nutritional deficiencies.

There is also a recognized protective relationship between a healthy diet and a decreased cancer risk. 

Vitamin D supplements are also recommended to increase cell ‘stickiness’, thereby preventing overgrowth.

A healthy diet includes fruits, vegetables, fiber, and complex starches.

The diet should also reduce the amount of saturated fats in it. 

Diets rich in fruits and vegetables are thought to provide protection from lung, gastric and colo-rectal cancers.

Flaxseeds and soy beans are high in omega-3 fatty acids and contains other compounds that may help prevent cancer.

 

Reservatrol (resorcinol) is the polyphenol found in wine.

On its own, it is is a powerful antioxidant. Reservatrol is synthesized and stored in the skin of the red grape

Cruciferous vegetables come from plants in the family of Brassicaceae or Cruciferae.

These vegetables includes Broccoli, Brussels sprouts, cabbage, cauliflower, mustard greens, kohlrabi, rutabaga, turnips, book choy, arugula, horseradish, radish, wasabi, and watercress and kale.

They are known as cruciferous vegetables because their four equal-sized flowers resemble a cross.

Cruiferous vegetables are a rich source of glucosinolates, sulfur-containing compounds that gives the plants their pungent aroma and bitter taste.

Chewing and digesting them releases their biologically active compounds, the isothiocyanates and indoles.

These two medicinal compounds contain sulfur and nitrogen respectively.  

Isothiocyanates aid in the detoxification and elimination of carcinogens and may suppress the development of cancer by turning on tumor suppressor genes.

Indoles influence the activity of estrogens and and lessen the severity of hormone-related cancers, such as breast and prostate cancers.

Garlic contains the mineral germanium (Ge), a non-essential nutrient for humans.
Germanium is now thought to reduce the risk of cancer by enhancing immunity.  

Germanium is found deep in the earth's crust as well as plants that spring from it like garlic, wheat, bran and seeds.

Tomatoes contain the antioxidant, lycopene. Lycopene is also considered a cancer-preventive phytonutrient. Once lycopene enters the blood it preferentially targets the prostate gland, lungs and eye.  Its antioxidant activity is thought to prevent prostate cancer.

Pomegranate juice contains antioxidants and tannins, called punicalagins. The most researched of them is the ellagitannin complex. When ellagitannins are hydrolysed, they release ellagic acid, which is converted by gut microflora to urolithin A and is preferentially deposited in the prostate gland.

 

Cancer is the second leading cause of death among Americans, ultimately afflicting 1 out of 3 adults. Cancer is linked to a host of genetic and environmental factors. Cancer drugs cost tens of thousands of dollars. Cancer causes fear. 

The causes of cancer are many. Irritation, infection and unresolved chronic diseases are three. The link between chronic inflammation and cancer is just now becoming known.

Inflammation is the body’s reaction to infection and injury.
If inflammation persisits, tissues become damaged.

The immune system detects pathogens and recognizes cell damage.  If it senses it as a foriegn threat, it attacks it.

Unresolved inflammation activates an influx of cells called macrophages and neutrophils. Unresolved inflammation often ends up causing an immune response.

These cells engulf bacteria and debris.

This includes proteins, nucleic acids and other molecules released by the damaged cells.

The macrophages and neutrophils produce highly reactive chemicals that kill the bacteria. 

The molecular debris that poured forth, was also exposed to those highly reactive chemicals, changing them. All of this material diffuses into the surrounding tissue where it can initiate cancer.  

Cancers are classified according to their tissue of origin.

Carcinomas develop from epithelial cells, which make up the tissues lining the body cavities and their external surfaces. Sarcomas from the Greek sarcos for flesh, develop from cells of connective tissues, such as muscle, bone or blood. Metastatic cancers represent cancers that invade neighboring tissues by traveling away from their origin via the circulatory or lymphatic systems.

Carcinogens induce or initiate changes in normal cell biology.

One theory of carcinogenesis holds that DNA, the genetic blueprint of cells, becomes modified without any initial outward sign of change. These modifications are the result of free radical attack. Other agents, act years later as promoters to stimulate the conversion of the pre-cancerous cells with the modified DNA, into a cancerous ones.

The neutralization of free radicals before they can cause mutational changes may prevent cancers from developing.

A cancer prevention strategy depends on a variety of soy products, healthy fats, medicinal mushrooms, colorful herbs and cruciferous vegetables. These foods balance the generation of free radicals with their destruction.

This is accomplished by neutralizing them with a large and diverse group of antioxidants. Certain populations have a higher incidence of specific cancers. It is speculated that this increased incidence can be attributed to carcinogens in their diet and nutritional deficiencies. There is also a recognized protective relationship between a healthy diet and a decreased cancer risk. Vitamin D supplements are also recommended to increase cell ‘stickiness’, thereby preventing overgrowth.

A healthy diet includes fruits, vegetables, fiber, and complex starches. The diet should also reduce the amount of saturated fats in it. Diets rich in fruits and vegetables are thought to provide protection from lung, gastric and colo-rectal cancers. Flaxseeds and soy beans are high in omega-3 fatty acids and contains other compounds that may help prevent cancer.