Cancer-Diet-Basics
The following is a list of basic food products that you must avoid if you are realistic about treating your cancer symptoms naturally.
AVOID ALL FORMS OF SUGAR!
Tumor growth is strongly associated with sugar consumption.
Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.
Sugar, found everywhere in the modern diet, is the cancer cell’s prime source of energy, unlike oxygen, which is the energy source of healthy cells.
Researchers at Huntsman Cancer Institute at the University of Utah have uncovered new information on the notion that sugar "feeds" tumors. The findings may also have implications for other diseases such as diabetes. The research is published in the journal Proceedings of the National Academy of Sciences.
The main problem with refined white sugar is, that do to the refining process it is left with absolutely no nutritional content whatsoever. When you consume white sugar all you get is extra empty calories and nothing else, plain and simple! This being the case, your body has to draw from its own reserves of stored minerals in order to properly process the sugar, thereby causing mineral deficiencies, and putting a great strain on the metabolism process.
Excessive consumption of refined white sugar is a well-known aggravating factor with a host of medical conditions that include: heart disease, insulin and blood sugar disorders, mood disorders immune system disorders, inflammatory conditions, yeast infections, cancer, type 2 diabetes, and others.
Sugar is therefore something cancer patients must eliminate or drastically reduce. It also increases acidosis in the body which drives oxygen out of the body. As mentioned previously, oxygen is frequently called a cancer cell’s worst enemy.
As an alternative to sugar use the all-natural sugar alternative Stevia.
Avoid bread and other items containing bleached white flour
Products made from refined, bleached flour are essentially empty and harmful calories that convert to sugar once ingested.
In addition bread may contain up to 30 different chemicals. Current food laws do not require these chemicals to be listed. They include bread improvers, bleach, preservatives, etc.
Avoid even so-called natural or organic whole wheat breads – Eat only sourdough bread
Research has shown that sourdough breads are more easily digestible and its nutrients more readily absorbed by the body than yeasted bread.
Only when wheat gluten is properly fermented is it healthy for human consumption. When not it is potentially one of the most highly allergenic foods we eat. It is similar to the controversy with soy which also can only be considered a health food if it is fermented long enough. Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase.
Avoid ALL Trans Fatty Acids
Imitation fats in shortenings, margarines and most commercial baked goods and snack foods are strongly associated with cancer of the lungs and reproductive organs.
Avoid ALL vegetable oils
Although Omega-6 fatty acids are needed in small amounts, an excess can contribute to cancer. Dangerously high levels of omega-6 fatty acids are due to the overuse of vegetable oils in modern diets.
In addition, Industrial oil processing creates rancidity (free radicals) in commercial vegetable oils. Rancid oils and fats are dangerous, for they decrease oxygenation and weaken normal cells while strengthening cancerous ones.
Even health foods which have been on the shelf (not refrigerated) for too long can be rancid. Try to make sure that the wheat germ, wheat germ oil, sunflower seeds, sesame seeds, flaxseed oil, and whole wheat flour are fresh. Natural, unprocessed foods are extremely perishable. Refrigerate as soon as possible after purchasing them.
Avoid fried foods
University of Minnesota researchers A. Saari Csallany, a professor of food chemistry and nutritional biochemistry, and graduate student Christine Seppanen have shown that when highly unsaturated vegetable oils are heated at frying temperature (365 F) for extended periods–or even for half an hour–a highly toxic compound, HNE (4-hydroxy-trans-2-nonenal) forms in the oil.
HNE is a well known, highly toxic compound that is easily absorbed from the diet," said Csallany. "The toxicity arises because the compound is highly reactive with proteins, nucleic acids–DNA and RNA–and other biomolecules. HNE is formed from the oxidation of linoleic acid
For cooking purposes use Organic Virgin Coconut oil. Coconut oil is perfectly safe for you and will not affect you cancer in any way
Avoid MSG
MSG is associated with brain cancer. MSG is found in almost all processed foods, even when "MSG" does not appear on the label. Flavorings, spice mixes and hydrolyzed protein contain MSG.
Avoid artificial sweeteners such as Aspartame
Imitation sweeteners in diet foods and beverages are associated with brain cancer.
Avoid Pesticides
Pesticides: are associated with many types of cancer. Found in most commercial vegetable oils, fruit juices, vegetables and fruits.
Avoid Hormones
Hormones are found in animals raised in confinement on soy and grains. Plant-based hormones are plentiful in soy foods.
Avoid Artificial Flavorings and Colors
Artificial Flavorings and Colors are associated with various types of cancers, especially when consumed in large amounts in a diet of junk food.
Avoid all commercially produced Dairy Products
The American Dietetic Association reports that breast cancer is most prevalent in countries where women consume high-fat, animal-based diets. In Asia, where milk consumption is extremely rare, breast cancer is almost unheard of. International renowned nutrition expert Dr. T. Colin Campbell points to China, a basically no milk-drinking country, where cancer deaths among women aged 35 to 64 averaged less than 9 per 100,000, as opposed to 44 per 100,000 in the U.S.
Japanese women who follow a more Western-style, meat- and dairy-based diet are eight times more likely to develop breast cancer than their counterparts who eat a plant-based diet not containing dairy products.
There are numerous other studies to cite. For example, Dr. J.L. Outwater of Princeton University and Drs. A. Nicholson and N. Barnard of The Physicians Committee for Responsible Medicine cite more than 12 epidemiological studies that show a positive correlation between dairy products and breast cancer.
A report published in Cancer Research correlates breast cancer mortality with dairy consumption and suggests that dairy products play a role in the development of breast cancer.
Avoid All commercially produced beef and pork products because:
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Most commercially raised animals are chock full of antibiotics, PCB’s, dioxins, and growth hormones, which can cause havoc for a liver already overload with toxic chemicals. Growth hormones are suspect in being a contributing factor in many disorders, specifically, hormonal related disorders such as breast cancer and menstrual problems. This is due to the fact that they disrupt the natural hormonal balance that exists within the human body.
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Beef and pork fat have some of the largest concentrations of dioxin of all food sources The FDA advises us that most dioxin exposure occurs through the diet, with over 95% coming through dietary intake of animal fats.
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Grain fed cattle contain much more omega –6 fatty acids than omega-3 fatty acids. Studies have shown that one of the body’s major inflammatory pathways (the arachidonic acid pathway, starts with omega 6 fatty acids from saturated animal fats.
As Dr. Mary Enig pointed out, properly raised meat, poultry, and fish nourish the body as nature would have intended them to. But when man tampers with nature by adding harmful nitrites, trans fats, food coloring, preservatives, artificial flavors and colors, the body’s immune system is jeopardized. No wonder when the article “Evidence grows that eating red meat increases cancer” came out in The British Medical Journal (Jan. 15, 2005), they meant red meat from — hold your breath now — bacon, sausage, hamburger, cheeseburger, meatloaf, or casserole with minced beef, beef steak, beef roast, beef stew, pot pie, liver, pork, hotdog, ham, bologna, salami, and luncheon meat.
Eat organic pasture-raised meat products
Pasture-raised meat products are:
- Lower in fat and Calories
- Beef that is raised on pasture and consumes mostly grass is lower in fat and calories than grain-fed beef.
- High in omega-3 fatty acids
- Pasture raised beef contains higher amounts of omega-3 fatty acids. Omega-3s are “good” fats as they are the most heart-friendly of all fats.
- High in Conjugated Linoleic Acid
- Conjugated Linoleic Acid or CLA is another type of good fat. Pasture raised beef contains three to five times more CLA than conventionally fed beef. CLA may be one of our most potent defenses against cancer
- High in Vitamin E
- Beef raised on pasture is higher in vitamin E. Vitamin E is linked with a lower risk of heart disease and cancer.
Avoid all luncheon meats, hot dogs, or smoked or cured meats
These products are absolute POISON as they contain sodium nitrate and loads and loads of processed saturated fats.
Most preserved meats contain nitrates which are converted into a carcinogen, cancer causing agent, in the body. This includes foods that are typically pink in color like bologna, salami, pepperoni, hotdogs, corned beef, pastrami, bacon, and cured ham.
These carcinogenic compounds have been associated with cancer of the oral cavity, urinary bladder, esophagus, stomach and brain and child leukemia. One study found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia
Avoid non-fermented soy products- eat only fermented soy products
For centuries in many traditional cultures, naturally fermented soy products such as tofu, miso and tempeh, have been a mainstay in the food supply and have benefited the populations with increased health and longevity due to their immune-boosting probiotic levels (promoting digestive and intestinal health) and their highly bioavailable phytonutrients such as fermented isoflavones, proven protectors against chronic diseases such as cancer. Whole soy (which has not been fermented) simply does not have these beneficial effects—nor did the ancient cultures consume whole soy in an unfermented form.
