20 reasons to add turmeric to your diet

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.

Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

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Top Ten Foods for Learning and Health

Top Ten Foods for Learning and Health
By Jan Katzen–Luchenta

[Caveat: Not completely Vegan]

Want to provide your children with foods that can lead to optimal learning and health? It's clear that some foods are better for our bodies than others, but presented with so many options and so much information, it's hard to know where to start. If you're thinking about making changes this year, consider the following top ten ideas.
Nutrition for Learning

1. Eat Fats in their proper balance.

Fats are required for learning. The brain is made up of 60% fat. Fat is not only needed for optimal cell structure and functioning, but to build the myelin which is the fatty sheath that surrounds each nerve fiber making each nerve transmission more efficient and rapid. Neurotransmitters, which are chemical messengers such as acetycholine (connected to attention, learning, and memory), and serotonin and dopamine (nature’s feel good chemical messengers), rely on fatty acid intake.

DHA (docosahexaenoic acid, found in seafood) – Fish and shellfish are nature’s multi-vitamin/ mineral supplements that swim. Cold water fish such as salmon, sardines, trout, and cod contain omega–3 fatty acids (DHA in particular) that nutritional scientists call “the evolutionary staple of the human brain.” The highly unsaturated fats in fish build healthy cell membranes making cells more fluid, structurally sound, and able to protect against brain disorders, heart disease, diabetes, and cancer. Highly unsaturated fatty acids are needed for flexibility and adaption of magnocells which are responsible for timing of visual events in reading. Deficiencies are associated with attention and dyslexic disorders.

LNA (alpha-linolenic acid) found in plant sources such as canola oil, walnut oil, chia seeds, hemp and flax oil) – Children require omega–3 fatty acids daily such as LNA for optimal brain development and function. Deficiencies are associated with aggression, depression, and suicidal behavior. Flaxseed oil is not recommended for women during pregnancy and lactation because it can affect estrogen levels and reproductive development of children. Maternal flaxseed consumption has been demonstrated to disrupt reproductive cycling in offspring in animal studies. Flaxseed contains traces of cadmium which has shown to increase the risk of mammary gland tumors in offspring of animals fed flaxseed.

Monounsaturated fatty acids (oleic acid/olive oil, avocados) – partners in fatty acid metabolism. The myelin sheath is made up of predominantly monounsaturated and saturated (cholesterol) fatty acids that cover nerve fibers. This sheath expedites the directive from one neuron to the next (like high speed internet).

Trans fatty acids (hydrogenated or partially hydrogenated oils) – Trans fatty acids (hydrogenated oils) and too many omega–6 fatty acids (soybean, safflower oil) cancel out the benefit of omega–3 fatty acids and put children at risk for mental and physical ill health. Malnourished or mothers–to-be eating “bad fats” can influence their fetuses adipose tissue development in–utero; programming the infant for obesity and subsequent diabetes.

Saturated fatty acids – A young or maturing child on a diet of restricted fat may suffer neurologically. Remember, mother’s milk is high in cholesterol and contains over 50 percent of its calories as butterfat. Low fat diets have been linked to failure to thrive in children. Good saturated fat comes from natural fats from properly fed animals, poultry, and fish. These animal fats supply true Vitamins A and D, and cholesterol needed for brain and vision development. Butter contains lecithin which helps for better metabolism of cholesterol. Butter also contains a number of antioxidants (A and E) that protect against free radical damage.

2. Eat foods rich in B–vitamins. Increase protein intake from plant sources.

Add one serving a day of beans, peas, tofu (tempeh), asparagus, broccoli, or nuts with skin.

Good sources of Vitamin B1 (thiamine): Germ and bran of wheat, brewer’s yeast, husk of rice, whole grains, peas, lentils, beans, sunflower and sesame seeds, nuts with the skin, peanut butter, liver, kidney, pork, ham, eggs, poultry, seafood.

Good sources of Vitamin B2 (riboflavin): Organ meats, beef, lamb, dark meat of poultry, yogurt, milk, eggs, butter, cheese, whole grains, peas, beans, green vegetables, dark leafy vegetables, brewer’s yeast, wheat germ.

Good sources of Vitamin B3 (nicotinamide): Brewer’s yeast, whole grains, wheat germ, organ meats, green vegetables, meat, poultry, seafood, seeds, nuts, peanuts, potatoes.

Good sources of Vitamin B6 (pyridoxine): Brewer’s yeast, wheat germ, whole grains, molasses, peanuts, organ meats, meats, fish, poultry, spinach, sweet and white potatoes, bananas, prunes, watermelon.

Good sources of Vitamin B9 (folate): Liver, dark green leafy vegetables, asparagus, spinach, broccoli, sprouts, legumes, lentils, whole grains, wheat germ, brewer’s yeast, nuts, poultry, eggs, milk.

Good sources of Vitamin B12 (cobalamin): Meats, liver, kidney, poultry, seafood, salmon, scallops, shrimp, halibut, eggs, milk, cheese, low-fat yogurt.

3. Eat steel cut or whole grain (germ and bran intact) oats daily (plus two more servings of whole grains).

Whole grains – nutrients: B vitamins, vitamin E, and trace minerals. Inositol which is found in oats helps build the fatty acid membrane and facilitates cell communication. Food producers are milling grains, packaging them and synthetically adding the once organic nutrients back in as fortificants

4. Eat wheat germ daily.

Wheat germ is abundant in inositol and contains 20 times the vitamin E present in flour.

5. Eat one tablespoon of raw, hulled pumpkin seeds a day.

A ¼ cup of pumpkin seeds provides nearly 50% of the daily value for magnesium, 30% of the DV for iron, 50% of the DV for manganese, 20% of the DV for protein, and20% of the DV for zinc. They have the perfect fatty acid ratio; low in saturated – high in polyunsaturated. Built-in trace minerals to prevent peroxidation of fats.

6. Eat 1/8 cup sunflower seeds daily.

Sunflower seeds contain vitamin E – an antioxidant that protects omega-3 fatty acids + phytosterols that lower cholesterol and boost the immune system.

7. Eat low glycemic foods.

The glycemic index is a measure of how quickly a carbohydrate is digested, enters the bloodstream, and raises the blood sugar level. The more processed something is, the more quickly it will raise blood sugar, which in turn can cause you to secrete more insulin. Foods that are refined or processed such as boxed cereal, crackers, white rice, white bread, white pasta, or sugary foods like cake, muffins, candy, etc. enter the blood stream quickly, creating an insulin surge which can interfere with a child’s ability to pay attention, mood, behavior, and aptitude. Minimally processed foods with a low glycemic index enter the bloodstream slowly, contributing to a steadier insulin response and blood sugar level.

Common foods with a low glycemic index:

* all berries, cherries
* apples, oranges
* peaches, pears, apricots
* plums, grapefruit,
* fresh vegetable juice
* tomato juice
* artichokes
* asparagus
* black-eyed peas
* split peas, lentils
* bulgur wheat
* black beans
* garbanzo beans
* celery
* all lettuces
* navy beans
* peppers
* almonds, walnuts, peanuts
* flaxseeds
* pumpkin and sunflower seeds
* all bran cereals
* oatmeal/oat bran
* whole grain pastas
* barley
* organic milk
* organic plain yogurt
* low-fat cottage cheese
* stevia and agave syrup

8. Eat foods high in antioxidants.

Antioxidants; Vitamins C, E, and Beta-carotene (converts to Vitamin A), Selenium – Decreases lipid (fat) peroxidation.

Good sources of Vitamin C: Citrus fruits, strawberries, cantaloupe, watermelon, kiwi, sweet potatoes, cabbage, cauliflower, broccoli, snow peas, Brussels sprouts, sweet red and green peppers, pimento, parsley.

Good sources of Vitamin E: Poultry, seafood, green leafy vegetables, avocado, wheat germ, whole grains, seeds (sunflower), nuts, butter, unrefined oils (cold pressed), liver, milk, egg yolk.

Good sources of Vitamin A: Milk, butter, eggs, cheese, dark green, orange, and yellow vegetables, carrots, sweet potatoes, deep yellow or orange fruits, sweet red peppers, organ meats, liver, fish liver oil.

Good sources of Selenium: Poultry, seafood, meat from animals fed luxuriant selenium, egg yolks, grains grown in high selenium soil, whole grain breads and cereals, barley, mushrooms, Brazil nuts, onions, garlic.

9. Eat condiments high in vitamins, minerals, and antioxidants.

o molasses, maple syrup, *brewer’s yeast, *wheat germ, *wheat bran, *sesame seeds, pimento, parsley, garlic, onions, kelp, cloves, ginger, cinnamon.

Good sources of manganese: Whole grains, wheat germ, seeds, leafy vegetables, brewer’s yeast, egg, liver, onions, green beans, parsley, strawberries, bananas, apples, pineapple, cherries, walnuts, peanuts, pecans, chestnuts, cloves, ginger.

Zinc and Folate – Anti-oxidant qualities that counteract ROS (reactive oxygen species).

Good sources of zinc: Red meats, liver, shellfish, yogurt, nuts and nut butters, pumpkin seeds, sesame seeds, legumes, oatmeal, whole grains and corn, all fruit and vegetables, crimini mushrooms, spinach, asparagus, brewer’s yeast, wheat germ, maple syrup.

10. Eat the freshest, best food you can afford.

Go organic–For optimal nutritional safety and potency buy organically grown fruits, vegetables, and grains.

Go free range and wild– Many animals are artificially fed - fattening them up to obtain the highest market price, impacting all animal products such as eggs, milk, cheese, etc.

Wild fish contain approximately 6 percent body fat. Farm-fed fish can inflate to an unhealthy 23 percent body fat ratio. This is good for the market, but bad for our arteries and brains. (Sadly, the rich omega-3 fatty acid content gets washed out to sea.)

Copyright © Jan Katzen–Luchenta www.iluminahealing.com (602) 957-2602 Nutritional therapist www.nutritionforlearning.com (602) 370-4036 In-home nutritional therapy for children

As a nutritional researcher, author, and scientific writer, Jan has conducted extensive investigation into the unique and collaborative roles of nutrients as they impact human development through conception, infancy, and childhood. She has studied nutrition and health under the guidance of renowned professor Michael Crawford, director of the Institute of Brain Chemistry and Human Nutrition at the London Metropolitan University. She interned with Nim Barnes, founder of Foresight Pre-conceptual Care (Bognor Regis, England) and is the only Foresight practitioner and branch secretary located in the U.S. In collaboration with Foresight, Jan uses hair mineral analysis to help couples preparing for pregnancy address nutrient deficiencies and environmental influences that compromise fertility. In addition to working with individual families, Jan works as a nutritional interventionist, Montessori educator, and consultant for schools. She has published numerous
articles and books on nutrition with a focus on pre-conceptional health, child development, and foods that support attention and learning.
Jan serves on the advisory committee of the Mother and Child Foundation, whose goal is to promote the physical and mental health of future generations. She is also dedicated to charities that support the nutritional status of mothers and children in impoverished areas struggling with HIV/AIDS, and she provides nutritional education to government and non-government organizations involved in world health.

God's pharmacy

God's Pharmacy

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.

A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrum and lower cerebellums. Even the wrinkles or folds on the nut are just like the neocortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.

Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one Avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an Avocado from blossom to ripened fruit. There are over 14,000 proteolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries

Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions, look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.

Raw Broccoli Best; Cooking Kills 90% of Healing Properties (of Sulforaphane)

Raw broccoli best for anti-cancer potential: study
By Stephen Daniells, 28-Oct-2008

Source: http://www.foodnavigator-usa.com/Publications/Food-Beverage-Nutrition/NutraIngredients/Research/Raw-broccoli-best-for-anti-cancer-potential-study/?c=TJ6pZf%2BpD7d8AMguF1Px6A%3D%3D

Consuming cooked or processed broccoli may result in less of the potential anti-cancer compounds being available for absorption, suggests a new study from TNO Quality of Life.

Consumption of the cooked vegetable led to lower levels of a compound called sulforaphane being measured in the blood and urine, compared to consuming raw broccoli, according to findings published in the Journal of Agricultural and Food Chemistry.

The bioavailability of sulforaphane was calculated to be 37 per cent from the raw vegetable, and only 3.4 per cent from cooked broccoli, reported Martijn Vermeulen and co-workers from TNO Quality of Life.

The study extends out understanding of the potential anti-cancer benefits of broccoli, and may offer important information to companies involved in the production of broccoli extracts for the functional food and dietary supplements industry.

Sulforaphane is the main isothiocyanate from broccoli. The tissue of cruciferous vegetables, like broccoli, cauliflower, cabbage and Brussels sprouts, contain high levels of the active plant chemicals glucosinolates. These are metabolised by the body into isothiocyanates, which are known to be powerful anti-carcinogens.

Glucoraphanin, also known as sulforaphane glucosinolate (SGS), is the precursor of sulforaphane.

The Netherlands-based researchers recruited eight men to participate in the study. The men consumed 200 grams of crushed raw or cooked broccoli with a warm meal. The randomised, free-living, open cross-over trial used blood and urine levels of sulforaphane to elucidate the bioavailability of the proposed anti-carcinogen.

Vermeulen and co-workers report that the glucoraphanin content of the cooked broccoli was 61.4 micromoles, while glucoiberin and glucobrassicins were also detected. On the other hand, raw broccoli contained 9.92 micromoles of sulforaphane, and no other isothiocyanates.

“The sulforaphane content of raw broccoli was lower than the glucoraphanin content of cooked broccoli, 9.92 and 61.4 micromoles, respectively. It seems that the conversion from glucosinolate to isothiocyanate was incomplete or that another reaction occurred,” they wrote.

In addition to less sulforaphane being measured in the blood and urine when cooked broccoli was consumed, compared to raw broccoli, the absorption of the compound was delayed when the broccoli was cooked: the optimal levels were observed after six hours for the cooked broccoli, compared to only 1.6 hours after consumption of raw broccoli.

“Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli,” wrote the researchers.

“In future research, care should be taken that glucoraphanin is not hydrolyzed into other metabolites when broccoli is crushed,” they concluded.

Source: Journal of Agricultural and Food Chemistry
Published online ahead of print, ASAP Article, doi: 10.1021/jf801989e
“Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli”
Authors: M. Vermeulen, I.W.A.A. Klopping-Ketelaars, R. van den Berg, W.H.J. Vaes

Consuming Acrylamides Boost Kidney Cancer Rate by 59 percent

Consuming Acrylamides Boosts Kidney Cancer Rate by 59 Percent
by David Gutierrez

Source: Natural News - Consuming Acrylamides Boosts Kidney Cancer Rate by 59 Percent


(NaturalNews) According to a new study conducted by researchers from the Netherlands, consuming high levels of acrylamide increases people's risk of kidney cancer by 59 percent,

Kidney cancer is the tenth most common cancer in the world. According to Marji McCullough, a nutritional epidemiologist for the American Cancer Society, smoking and obesity are well-known risk factors for the disease.

"It's best not to smoke and to maintain an ideal body weight," McCullough said. "One way to maintain a healthy body weight is a healthy diet."

But increasing evidence is emerging that dietary factors may also play a role.

Acrylamide is found in coffee and in starchy foods like grains and potatoes that have been baked, fried, roasted or toasted. It has been classified as a probable human carcinogen by the International Agency for Research on Cancer since 1994, due to its documented genotoxic and carcinogenic effects in laboratory animals.

In the most recent study, researchers looked directly at the effects of dietary acrylamide on cancer risk by studying data from the Netherlands Cohort Study on diet and cancer, which includes more than 120,000 adult female and male participants between the ages of 55 and 69. Researchers from Maastricht University, the Dutch Food and Consumer Product Safety Authority, and TNO Quality of Life calculated the dietary acrylamide intake of 5,000 random participants, based on food frequency questionnaires filled out when the cohort study began.

The results are presented in the article "Dietary acrylamide intake and the risk of renal cell, bladder, and prostate cancer" by J.G. Hogervorst, L.J. Schouten, E.J. Konings, R.A. Goldbohm, P.A. van den Brandt, published in the American Journal of Clinical Nutrition (May 2008, Volume 87, Number 5, pp. 1428-1438).

The researchers found that after 13.3 years, those who had the highest dietary acrylamide intake experienced a 59 percent higher risk of renal cell carcinoma than those with the lowest intake. Renal cell carcinoma is responsible for more than 80 percent of kidney cancer cases.

"We found some indications for a positive association between dietary acrylamide and renal cell cancer risk," the researchers wrote.

A total of 339 cases of kidney cancer, 1,210 cases of bladder cancer and 2,246 cases of prostate cancer were observed among study participants. The researchers did not observe any connection between acrylamide intake and cancer of the bladder or prostate.

The highest average acrylamide intake was 40.8 micrograms per day, while the lowest was 9.5 micrograms per day. Average intake was 21.8 micrograms per day, or slightly less than the amount found in a 2.5-ounce serving of French fries. Every 10 microgram increase in daily intake appeared to increase a person's risk of kidney cancer by 10 percent. Among smokers, the effect of dietary intake was even stronger.

Coffee was the biggest source of dietary acrylamide for the study participants. Among participants in the group with the highest average intake, however, the biggest source was a popular baked snack called Dutch spiced cake.

Prior to 2002, acrylamide was known only as an industrial chemical that consumers might be exposed to through cigarette smoke, cosmetics or the breakdown of certain environmental contaminants such as the herbicide glyphosate (Roundup). Then researchers from the Swedish Food Administration discovered that the chemical also formed at high levels in many popular foods, such as potato chips and bread. Since then, research has suggested that it may also form in dried fruit.

Although acrylamide is generally accepted to pose health risks in humans, some researchers have questioned whether typical dietary intakes are actually high enough to have an effect. The recent study is only one of the latest to suggest that dietary intake is indeed a significant source of exposure to the chemical.

In earlier research conducted by the same team of scientists, also using data from the Netherlands Cohort Study, dietary acrylamide was found to increase women's risk of ovarian cancer by 78 percent and their risk of endometrial cancer (in the lining of the uterus) by 29 percent. Among women who had never smoked, the increase in risk was much higher: 122 percent for ovarian cancer and 99 percent for endometrial cancer.

Researcher J.G. Hogervorst recommended that people limit their acrylamide intake, including from their diet.

"In preparing food at home, fry potatoes at temperatures below 175 degrees Celsius [347 degrees Fahrenheit] and fry them to gold-yellow, not dark brown," Hogervorst said. "The same goes for making toast and cookies."

The darker a food is fried or baked, the more acrylamide it contains. Foods that are steamed or boiled do not contain acrylamide.

Sources for this story include: www.washingtonpost.com, www.foodnavigator-usa.com ;

The Fabulous Five: Compounds Found Most Effective Against Cancer

Source: Natural News, The Fabulous Five: Compounds Found Most Effective Against Cancer


(NaturalNews) Research is rapidly identifying the compounds from plants that are most effective against cancer. Among those that are proving to be the front line of defense against an initial diagnosis of cancer and to prevent recurrence are DIM, curcumin, EGCG, genistein, and I3C. Each has its own unique actions, and when taken together in small amounts they are much more powerful than taking a large amount of only one or two. Each is readily available in supplement form.

The fabulous five are research superstars

The British journal Acta Pharmacalagia Sinica, reports a study by the Cancer Biomarkers and Prevention Group at the University of Leicester in the UK. Researchers noted that intake of these phytochemical compounds is typically studied in artificial (in vitro) environments using high-dose single treatments. However, in humans (in vivo) the exposure to the compounds is persistent low-doses. They designed their study to reflect human exposure by investigating anti-tumor activity of these five phytochemicals in breast cancer cells exposed in long-term culture to typical low doses.

They found that curcumin, EGCG and I3C inhibited clonogenic growth by 55% to 60% and induced 1.5- to 2-fold higher levels of the basal caspase-3/7 activity. No changes in expression of cell cycle-related proteins or survivin were found; however, I3C reduced epidermal growth factor receptor expression, contributing to apoptosis (appropriate programmed cell death). Because some phytochemicals are shown to inhibit DNA histone modification, modulation of expression by the agents in a set of genes was compared with changes induced by inhibitors of DNA methylation or histone deacetylation. The phytochemicals modified protein and/or RNA expression of these genes, with EGCG eliciting the least and DIM the most changes in gene expression. DIM and curcumin decreased activator levels correlated with increased cell motility. Curcumin, DIM, EGCG, and genistein reduced cell sensitivity to radiation-induced DNA damage without affecting DNA repair.

The researchers concluded that this model has revealed that apoptosis and not arrest is likely to be responsible for growth inhibition. It also implicated new molecular targets and activities of the phytochemicals under conditions relevant to human exposure.

What are these compounds?

Each of these compounds is a phytochemical component of a superfood that has been found to confer great overall health benefits to those who consume it.

DIM and I3C

Diindolylmethane (DIM) and indole-3-carbinol (I3C) are components of cruciferous vegetables such as broccoli and cabbage, kale, cauliflower, radish, collard greens, Chinese cabbage, Brussel sprouts, kohlrabi, bok choy, turnip greens, rutabaga, arugula, water cress, rapeseeds and mustard seeds.

DIM has been documented as effective against cancer through several actions. It stops tumors from establishing their own blood supply necessary for their continuation of growth. It reduces cancer cell viability and causes cell growth inhibition and apoptosis. DIM down regulates both the ligand and the receptor in breast cancer cells as well as in ovarian cancer cells at the transcriptional level and in an estrogen-independent manner. The potential for chemotaxis and invasion is inhibited by DIM, thereby lowering the invasive and metastatic potential of cancer cells. DIM us able to act independently of Her-2 or estrogen receptor status. It has been shown to be a preventative and/or therapeutic agent in prostate cancer, and is able to induce the release of pro-inflammatory mediators in macrophages.

DIM is nature's hormone modulator. The metabolism and growth promoting activity of estrogen is modified by the intake of milligram amounts of dietary indoles from cruciferous vegetables. DIM is formed from its precursor indole, indole-3-carbinol (I3C), after the enzymatic release of I3C from parent glucosinolates found in these vegetables. DIM is unique among the phytonutrients with regard to its ability to favorably modify estrogen metabolism in the direction of greater 2-hydroxy estrogen production. Improper metabolism of estrogen allows damage to DNA and cancer promotion to take place.

Societies with low consumption of cruciferous vegetables have a high prevalence of estrogen related diseases, particularly breast and prostate cancers. Supplementing with DIM can restore and maintain a favorable estrogen metabolism and greatly lessen the risk for breast and other cancers. Addition of a DIM supplement ensures the hormones used in bioidentical hormone replacement are metabolized down the proper metabolic pathways. DIM has no estrogenic activity. It balances the natural response to estrogen. In dividing cells the growth promoting signal from estrogen is limited by the reduction of the activity level of the estrogen receptor system.

Supplements of I3C are available, but the compound is unstable in the body. I3C is a precursor indole, with little action in the body until it is converted to DIM by stomach acid.

DIM is the better choice for pre and post menopausal women and men interested in supplementing rather that getting these compounds directly from food. Although obtaining nutrients from food is always preferred, the amount of cruciferous vegetables needed to provide the benefits of DIM frequently make supplementation a better choice. Although there are several DIM products available, BioResponse DIM complex, a patented from of DIM offers enhanced bioavailability. DIM-Plus, the version of DIM made by Nature's Way, contains BioResponse DIM and is an economical choice, offered online at Vitacost.

ECGC

Epigallocatechin-3-gallate (ECGC) is a particular type of polyphenol found in green tea, a substance shown to be a cure and preventative for many of the ills of mankind. In addition to being a powerful agent in the prevention and cure of cancer, it is an antioxidant, promoter of glucose tolerance, protector of the liver and detoxification system, and benefactor of the cardiovascular system.

Recent research has documented a 54% reduction in risk of ovarian cancer in women who reported drinking green tea. Another study found green tea to have therapeutic cancer effects through induction of apoptosis in colorectal cancer. It is also one of the few effective treatments for pancreatic cancer. As a preventative for all cancers, ECGC is able to penetrate the body's cells and shield DNA from the potent free radical hydrogen peroxide.

Green tea also lowers cholesterol levels, and reduces the clotting tendency of blood. It shows promise as a weight-loss aid that can promote the burning of fat and the regulation of insulin levels and blood sugar.

There are many green tea supplements on the market. Some of these contain the whole plant, while others contain extracts. Whole plant supplements are usually preferable because they are backed by the integrity of the whole plant. Many green tea extract supplements are standardized to provide a quantified amount of ECGC.

Curcumin

Curcumin is the active ingredient in the bright yellow spice turmeric. It is one of nature's most powerful healers, having revealed its wonders over centuries. Numerous studies have shown curcumin to be as potent against inflammation as hydrocortisone, phenylbutazone, and over the counter NSAID drugs like Motrin, without the side effects. Its powerful antioxidant effects make it a popular natural therapeutic agent for diseases such as arthritis, where free radicals cause joint inflammation and damage. Studies have linked frequent use of turmeric to lower rates of breast, prostate, lung and colon cancer. It can prevent tumors from forming, and can slow the progression of cancer that is already present. Recent studies have documented that curcumin can slow the spread of breast cancer cells to the lungs. Turmeric acts as a transcription factor, a master switch for gene regulation. When genes are switched off, the growth and invasion of cancer cells is halted.

Curcumin is even being used effectively to treat Alzheimer's disease due to its ability to cross the blood-brain barrier. Alzheimer's disease is thought to occur when a fragmented protein accumulates in brain cells producing oxidative stress and inflammation, and forming plaque between nerve cells in the brain that disrupt function. Turmeric may prevent the oxidation of cholesterol in the body, thereby preventing damage to blood vessels and causing build up of plaque that can result in heart attack or stroke.

Dried turmeric is widely available. Organically grown turmeric is preferable. Frequently spicing your cooking with turmeric is one option for consuming curcumin. It can be easily mixed with rice, egg salad or into the cottage cheese flax oil mixture that is the basis of the Budwig diet. Turmeric capsules are available. Nature's Way makes a turmeric capsule that is free of magnesium stearate, but it's not organic. Organic turmeric can be found in the spice department of health food stores such as Whole Foods, or ordered online in powered or capsule forms. Most naturopaths suggest starting with a dose three times the normal dosage suggested in order to quickly bring inflammation under control. Then proceed with the standard dose to maintain.

Genistein
Genistein is an isoflavone found primarily in soybeans and traditional foods produced from soybeans like tofu and miso. In addition to being an antioxidant, genistein is a phytoestrogen, a plant compound that mimics the actions of estrogen and interacts with estrogen receptor in the human body.

Genistein removes damaging free radicals and reduces lipid peroxidation. By preventing the oxidation of LDL cholesterol, genistein helps reduce the risk for arteriosclerosis, and prevents the formation of heart attacks and strokes by acting as an anti-clotting agent. It increases the activity of other antioxidant enzymes such as glutathione peroxidase, superoxide dismutase (SOD), and glutathione reductase. It can also influence the growth of cells that are not hormone-dependent. Genistein inhibits the rate of cell growth through its ability to inhibit tyrosine kinase.

Studies have shown that genistein reduces the risk for the hormone related cancers, breast and prostate, by binding with estrogen receptors, preventing estrogen from binding. Consumption of traditional soybean products in China and Japan is linked with low incidence of these cancers. And since genistein imitates estrogen, it may be protective against osteoporosis. It is frequently used to ease menopause symptoms such as hot flashes.

Before genistein can act, it must be released from its precursor. This normally happens in the stomach and intestine through hydrolysis. Some genistein supplements contain genistein that has been hydrolysed in processing. Source Naturals produces genistein as a supplement. It is available at health food stores and online.

Source:

"Genistein" Phytochemicals.



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About the author
Barbara is a school psychologist, a published author in the area of personal finance, a breast cancer survivor using "alternative" treatments, a born existentialist, and a student of nature and all things natural.

Foods That Raise "Good" HDL Cholesterol

Foods that Raise *Good* HDL Cholesterol:

Garlic (fresh is best)
Grape Seed Oil
Almonds
Macademia Nuts
Avocadoes
Onions, raw
Leeks,Scallions
Extra Virgin Olive Oil
Vitamin C rich foods(bell peppers, broccoli,cauliflower)
Beta-carotene-rich foods (carrots, spinach, broccoli)
Red Wine in moderation
Caution: Diets containing even minimal amounts of hydrogenated or
partially hydrogenated oils and fats *depress* HDLs.

From: "Food your Miracle Medicine"
(How Food can Prevent and Cure Over 100 Symptoms and Problems)
by Jean Carper

Lupeol Compound in Fruits Found To Destroy Cancer Tumors in the Head and Neck Faster Than Chemotherapy Drugs

Source: Lupeol Compound in Fruits Found to Destroy Cancer Tumors in the Head and Neck Faster Than Chemotherapy Drugs

(NaturalNews) A chemical that naturally occurs in certain fruits such as grapes, mangoes and strawberries may be able to suppress the growth and spread of head and neck cancers, according to a study conducted by researchers at the University of Hong Kong and published in the journal Cancer Research.

Researchers induced head and neck cancer in mice and then gave the mice doses of the chemical lupeol, a triterpene compound found in many fruits. The lupeol appeared to block the function of a protein called NFkB, which assists both healthy and malignant cells in the process of growth and repair. In addition, the growth and spread of the cancer appeared to be slowed.

"From the animal models, not only did [lupeol] suppress the spread, the tumor got smaller. Compared to conventional drugs, lupeol reduced the size of the tumor far faster," researcher Terence Lee said.

In addition, lupeol did not appear to cause the wasting often associated with chemotherapy. Such thinning is thought to be correlated with lower cancer survival rates.

"Conventional drugs made the mice a lot thinner, but lupeol mice retained their bulk," Lee said.

Cancers of the head and neck include nose, oral, salivary gland, throat, thyroid and voice box cancers. Such cancers are more common among those of Asian than European descent. Risk factors in these cancers include smoking, drinking excessive alcohol, chewing betel nut and a diet high in preserved foods such as salted fish. Because the cancers are hard to diagnose in early stages and head or neck surgery is particularly difficult, mortality tends to be high.

According to researcher Anthony Yuen, the phytonutrient lupeol may eventually provide a useful treatment for not just head and neck cancers, but also cancers of the liver, prostate or breast -- all of which are known to activate the NFkB protein.

Lupeol is also present in saw palmetto, olive seed and certain vegetables.

Red Cabbage Found To Contain 36 Anti-Cancer Anthocyanins

Source: Red Cabbage Found to Contain 36 Anti-Cancer Anthocyanins


(NaturalNews) Red cabbage contains 36 different varieties of anthocyanins, a class of flavonoids that have been linked to cancer protection, according to a new study conducted by researchers from the U.S. Department of Agriculture's Agricultural Research Service (ARS) and published in the Journal of Agricultural and Food Chemistry.

Anthocyanins are naturally occurring pigments that give fruits and berries their red, blue and purple coloration. A variety of studies have shown that in addition to protecting against cancer, anthocyanins can improve heart health and brain function. Another recent laboratory study by the ARS found that some varieties of anthocyanin have twice the antioxidant effect of vitamin C. The effects of those different antioxidants in the human body have not yet been tested.

In the current study, researchers fed 12 volunteers a carefully controlled diet that contained either 2/3, 1 1/3 or 2 cups of cooked red cabbage per meal. The volunteers ate two meals per day for three days.

The researchers found that participants absorbed the most anthocyanins when eating the largest serving of cabbage. In addition, they identified 36 different varieties of the chemical in the vegetable, eight more than were previously known.

The anthocyanins were absorbed at different rates by the body, depending on whether they were acylated or non-acylated. Acylated anthocyanins, composing 80 percent of the anthocyanin content of the cabbage, were more stable and less easily absorbed by the body. In contrast, non-acylated anthocyanins were at least four times more bioavailable than the acylated variety.

Another recent study, conducted by Japanese researchers, found that anthocyanins modify the functioning of fat cells and may help fight the symptoms of metabolic syndrome.

Metabolic syndrome is a cluster of symptoms linked to cardiovascular disease and diabetes, including fasting hyperglycemia, high blood pressure, central obesity, lowered HDL ("good") cholesterol and elevated triglyceride levels.