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| Phyt Breast Cancer with Plants | ||||||||||||||||||
Nutritional Aspects of Breast Cancer In the United States, breast cancer is second only to cancer of the lung. In Asian countries like Japan, Korea and Thailand there is a very low incidence of breast cancer. Their diets contain a majority of fish and vegetable. Eskimos have low breast and prostate cancer rates and they consume a lot of containing fat. Mediterranean countries have a lower rate of breast cancer. They eat a lot of olive oil. The scientific research has identified dietary and lifestyle practices to be the most modifiable risk factors. Why does a
cell turn cancerous? Normal cells have a set of instructions in the nuclei that determine the limits of cell growth and life span. When cells divide a touch each other their cell size and rate of growth are kept in check. Cancer cells grow uncontrollably and have no program for cell death. Normal cells can transform into cancer cells when they are exposed to continual toxic situations and have undergone many changes that create free radicals and cause mutations. There are many reasons believed to be responsible for this occurrence. Genetic, environmental, dietary, iatrogenic and lifestyle factors may be involved in the development of cancer cells.
These factors affect the body’s immunity. The cells involved in immunity protect the body from foreign or cancer cells. Cells from the Thymus gland called T-Cells attach to foreign cells and destroy them. Cells from the bone marrow called B-Cells secrete chemicals called antibodies into the blood and stick to the surface of the foreign cell (known as the antigen). This alerts other immune cells to destroy this cell. Other bone marrow cells known as Natural Killer Cells (NKC) emit chemicals that cause a pre-cancer cell to self-destruct. The phytonutrients in these foods boost the immune system to manufacture more Natural Killer Cells.
What can I do
to promote breast health through nutrition? By increasing plant proteins (fruit and vegetables) to 10 servings a day can decrease breast cancer risk 30%. A Study from the American Journal of Epidemiology demonstrated that women who had low levels of carotene in their diets where two times as likely to develop breast cancer.
Which phytonutrients
are important and why? Antioxidants
are substances that neutralize the free radicals that cause mutation. Quercetin is an antioxidant found in onions and apples. It inhibits the activities of cancer promoting enzymes. Lycopenes are another type of antioxidant. They are found in cooked tomato products, pink grapefruit, watermelon and dried apricots and red peppers. Lutein and Carotenoid in spinach are antioxidants that are associated with calming the free radicals formed by sun’s rays on retina of the eye. Carototenoids are fat-soluble antioxidant plant chemicals. There are more than 600 naturally occurring carotenoids of which Lycopenes, Lutein, Alpha and Beta-Carotene are most well known. Total Vitamin A consists of Rentinol (preformed-Vitamin A) and carotinoids, which can be converted to Vitamin A by the body. Studies have demonstrated that women with the highest Beta-Carotene intake had lower risk of breast cancer. Women with existing breast cancer who had a higher intake of Beta-Carotene had a lower rate of death. Because they are fat-soluble they are able to penetrate the cell membrane and subdue “free radicals”. They enhance the body’s immune system. Consumption of excess Carotenoids can result in an orange pigmentation of the palms and soles of the feet. This is a harmless condition. However, high doses of Vitamin A supplementation can be toxic since it is stored in the liver. Good sources of Carotenoids are the red, orange and some green fruits and vegetables.
Vitamin C (Ascorbic Acid) enhances the Natural Killer Cells, reduces the formation of nitrosamines from cured meats in the gastrointestinal tract, strengthens the body’s collagen (the structure of skin, muscle,lung and bone), and assists Vitamin E.
Vitamin E (D-Alpha-Tocopherol) is another fat-soluble antioxidant that enhances the immune system and protects against mutation of cells.
Selenium causes cancer cells to expire before dividing and repairs damaged DNA. It aids in the detoxification of cells. It assists Vitamin E to combat the “free radicals”.
Allicin is a sulpher-based compound found in garlic. Garlic has been used for 5000 years in healing. Pastuer showed that garlic killed bacteria in a petri dish. Garlic is a member of the Lily family known as Alliums. In Chinese Medicine alliums dry damp conditions such as the common cold. Chewing raw cloves is the best method of obtaining its benefits. Other members of the Allium family are:
The antioxidant enzyme, Superoxide Dimutase (SOD) and special fraction P401, stimulates the renewal of DNA and slows cellular mutation and demise. It detoxifies effects of radiation and chemotherapy. Cereal grasses such as wheat and barley grass are high chlorophyll food products containing SOD. Individuals who are allergic to wheat are rarely allergic to the grass form. The grasses contain many amino acids and minerals to fortify the blood.
Phytoestrogens are plant nutrients that act like weak estrogens. Soybean means “greater bean”. It is a stable food in Asia where breast cancer incidence is low. Soybeans are included in a group of vegetable called, “Legumes” which means they are edible seed within a pod. Soy products and green peas contain Isoflavones. Isoflavones decrease estrogen production and prevent tumor growth. Genistein is a powerful isoflavone that wipes out carcinogens. It is recommended to eat soy from food three times a week Isoflavones from food products are superior to supplements and powders. Soy products include all the benefits of Folacin, Vitamin E and Fiber. Examples of soy products are:
Essential Fatty Acids (EFA’s) are known as Omega 3’s (Alpha Linolenic Acid), Omega 6’s (Linoleic), and Omega 9’s (oleic). They prevent and inhibit cancer cell growth. Cutting down on animal fats reduces the risk of many diseases including heart disease and cancer. Fat that comes from plants have fiber and are low in salt. Flaxseed, whole wheat, nuts, grains, seeds, avocados, olives and their oils contain EFA’s. These plant “fats” slow tumor growth.
For the correct balance of these fatty acids it is important to eat more Omega-3 products than Omega-6 products. Flaxseed and Flaxseed oil are the most abundant source of Omega-3 essential fatty acids. Flax has no cholesterol and contains Vitamin E. High fat and high carbohydrate diets increase estrogen production. Soluble fiber increases the excretion of estrogens. Fiber products include:
Seitan, Japanese for gluten (a protein in wheat) is great in fajitas as a meat substitute. Using Whole Wheat Couscous is also a wonderful choice. Sulphur based Cruciferous vegetables contain indoles (Indole-3-Carbinol) that help the body produce detoxifying enzymes to neutralize harmful hormones and chemicals. They metabolize estradiol and protect against hormone dependent cancers.
Folic acid supplements and Folacin in food are responsible accurate cell division. The Cruciferous vegetables like Broccoli, Greens and Legumes are excellent sources of Folacin. They are present in our Legume foods and are important in prevention of colon cancer. The recommended Folic acid dose for supplementation is 400mg. Examples of sources include:
Ellagic acid in strawberries, raspberries, blackberries, grapes and apples are beneficial. It protects DNA from mutation. Strawberries, fresh or frozen contain Ellagic acid and Lignans. Red grapes and seeds, blueberries, blackberries, cherries and white grapes offer Oligomeric Proanthocyanidins that protect DNA against free radicals in radiation and slow the mutations of cells. Polysaccharides in the Shitake, Reishi and Maitake Mushrooms are thought to be a natural interferon that prevents tumor growth. Mushrooms are a good source of Germanium, an element that improves cellular oxygenation and enhances the immune system. Alginic Acid from sea vegetables have shown some detoxifying and anti-tumor activity. Sea plants contain 10-20 times the minerals of land plants making them an excellent source of Calcium, Iron and Iodine. These include:
Coenzyme Q-10 called CoQ10 (ubiquinone) provides energy for the cells and enhances immune system in the liver. Sardines, spinach and peanuts provide sources for this nutrient. It has antioxidant properties and benefits the heart and blood pressure too. D-glucarate assists in the detoxification of environmental carcinogens and estrogen. It inhibits the enzyme that frees estrogen to be reabsorbed by the body and feed the hormone dependent tumors. It is available as Calcium D-Glucarate supplements. Curcumin is the active ingredient in cumin and tumeric spices. It is an anti-mutagenic agent that supports the detoxification of carcinogens in the liver. Tumeric used in scrambled tofu is extremely beneficial because it enhances the effects of Isoflavones. The spice enlivens stews, sauces and beans. Inositol Hexaphosphate and Inositol (IP6) is produced from rice bran. It has cancer combating and immune enhancing effects. It can be found in whole grains and beans. Use 2 1/2 tablespoons (37 grams) daily of fresh crushed flax seeds in your muffins, yogurt shakes, meatloaf and on your salads. Use soymilk on your whole grain cereal and add blueberries. Make teriyaki tofu sandwiches. Stir fry some garlic in olive oil, add some broccoli, carrots, soy, red pepper, seitan, onions or other veggies. Drink some green tea and have cantaloupe and strawberries for dessert. Blueberry muffins with flaxseed give you folic acid and antioxidants. Non-fat plain yogurt with vanilla, orange, strawberries antioxidants flaxseed, two tbs, beta-carotene, folic acid, apricot mangos, papaya, cantaloupe. Make some Teriyaki tofu sandwiches. In other words,
Consult a qualified provider for a more detailed program. Some clients who are undergoing chemotherapy and/or radiation may have a diminished appetite or difficulty swallowing may require a juicing protocol and supplementation for maximum nutritional benefits. |
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