Juicing has gotten a lot of attention in the past decade with every other celebrity and influencer touting their juicing cleanses and their “expertise.”

You can even find stores that have juice bars and refrigerated shelves lined with fresh-pressed colorful juices. If going to the store is not for you, some companies deliver to your front doorstep for a cost.  

So, what’s with all the hype, and how healthy is juicing for you? We will cannonball into the many ins and outs of juicing to answer all your juicy-juicing questions.

• Belinda Alonso, Utopia Wellness: Juicing for Cancer

What is juicing? 

Juicing requires using a juicer or press that removes the fiber, skin, and pulp from fruits and vegetables and extracts all the juicy goodness out into a liquid form. It’s an easy way to get an added variety of fruits and vegetables into your diet. 

Do you eat an average of 5-9 servings of assorted fruits and vegetables daily? According to the Centers for Disease Control and Prevention (CDC), only 1 in 10 adults meet the recommended daily fruit and vegetable consumption. [1]

Most of us tend to eat the same mundane fruit and veggies every day. The best way to eat fruits and vegetables is the old-fashioned way, by mouth, but adding juice to a healthy diet can be a great way to incorporate more fruits and vegetables into your diet. 

Studies have shown that adding juice to a balanced diet offered a profound risk reduction of many diseases, such as cancers, neurodegenerative diseases, and cardiovascular diseases. This is because of the high antioxidant properties that they possess, which may help lower oxidative stressors. [2]

Benefits of juicing

Studies suggest that vegetable juice may help reduce blood pressure. This is because of the polyphenols that are in the juice may cause a decrease in blood pressure. Furthermore, nitrates and minerals also have essential roles in the anti-hypertensive (lowering blood pressure) effects of vegetable juice. [2]

Juicing has also shown to help aid in reducing cholesterol. Five different studies on several fruits and vegetables all showed levels of cholesterol were lowered after consuming the drinks. The studies were done on orange juice, acai-berry based juice, cloudy apple juice, cranberry juice, and tomato juice. [2]

Inflammation is related to many chronic diseases, including cardiovascular disease. Studies related to cardiovascular inflammation done on certain juices such as tomato, plum, peach, and cranberry, all of which resulted in a reduction of cardiovascular-related inflammation. This is significant when we are talking about the prevention of chronic diseases because inflammation can be a big problem, and if not addressed in the long term, can develop into more pertinent diseases such as diabetes, cardiovascular disease, and even cancer. [2]

Another noteworthy benefit is because since the insoluble fiber is removed in the juicing process, this can help aid in digestion. People who have issues digesting fruits and vegetables might find juicing can help them incorporate more of the nutrient-dense foods into their diets while giving their digestive systems a break. [3]

When you add juicing to a healthy diet it can be a powerful tool. There are many benefits to juicing, such as prevention of disease, lowering blood pressure, lowering cholesterol, reducing inflammation, and aiding digestion. [2, 3] By adding a plethora of colorful fruits and vegetables to your juices, you are adding more raw minerals and nutrients to your overall diet, which you otherwise might not have.  

Risks of juicing

There are always risks to anything and everything – sewing, for instance. You may get impaled by sharp needle, which may carry a microscopic bacterium, and your finger might have to be amputated (dramatic, I know). So, what are the risks involved with juicing?

Let's talk about sugar, the natural kind found in all fruits and vegetables. Fruits contain more natural sugar then veggies, and too much sugar can be an issue, especially if you have diabetes. Most people would never sit down and eat 5 apples in one sitting, but those same 5 apples can easily fit into one glass when juiced. We shall do the math!

One apple has about 10 grams of sugar, and if you multiply that by 5 apples for a glass of fresh apple juice, this makes a total of 50 grams of sugar. [2] For further perspective, one 12oz can of Coca-Cola has 39 grams of sugar, so our same glass of apple juice contains more sugar than a Coke! [4] This amount of sugar can cause your blood sugar levels to spike, and if you have issues with insulin production, this can be a significant issue.

The takeaway from this is to limit the fruits you are adding to your juices. A good ratio of vegetables to fruits is 3 to 1, 3 vegetables to 1 fruit. You can also benefit from choosing low glycemic fruits such as green apples, berries, lemons, and limes. [5]

Did you know kale and spinach contain high levels of Vitamin K? However, if you are on a prescribed blood thinner, such as warfarin, high levels of Vitamin K can affect how a blood thinner works. [6] If you are on any medications, it's always important to check with your physician or pharmacist when making a dietary change for any potential problems.     

We need fiber in our diets. If you are only juicing and not eating any fruits or vegetables, you are missing out on essential nutrients and fiber.

“Fruit and vegetables are naturally loaded with dietary fiber. Fiber cannot be broken down by the body and mainly stays intact when it passes through your stomach, intestines, and colon. Fiber plays an essential role in maintaining good gut health (normalizing and maintaining bowel health). Fiber also lowers cholesterol levels, controls blood sugar levels, aids in achieving or maintaining a healthy weight, and may even help you live longer.” [7] 

A study was conducted in 2016 on the relationship between breast cancer and fiber intake. Twenty-four articles examined the link between dietary fiber and breast cancer. “A total of 51,939 cases and 3,662,421 participants were included. The analysis showed a protective association between dietary fiber intake and breast cancer risk, and the danger could be reduced by 12%. Furthermore, the data showed each 10 g/d increment of dietary fiber intake was associated with a 4% risk reduction.” [8]

• Breast Cancer and a high-fiber diet

Which type of juicer is best? 

The two most common types of juicers are centrifugal and masticating juicers. Both can be found in stores and online, and you can typically find a juicer that will fit into any budget with pricing anywhere from $50 to more than $2,000.

So which one is better? That is up to the consumer (and your budget), but we will hit the highlights regarding both types of juicers and also give our recommendations. 

Centrifugal Juicer

• Produce is fed into the hopper and ground to a pulp.
• Spins at high speed, and the motion forces the juice away from the pulp.
• The high speed can cause the juice to oxidize quickly, so you will want to consume the juice immediately.
• The high speeds can cause friction heating the juices, and this can cause loss of some of the live enzymes.
• On the cheaper end of the budget spectrum [5]

Masticating Juicer

• Masticating means to “chew, grind, or knead”
• Works at lower speeds than a centrifugal juicer preventing the juice from picking up any heat (as with centrifugal juicers).
• Is very good for juicing leafy greens and vegetables efficiently 
• Will yield more juice with less produce 
• Since it works at lower speeds and does not oxidize as much, juice can be stored in an airtight container refrigerated for up to 24 hours.  [5]
• Some masticating juicers add a hydraulic press (cold press) which helps in extracting the maximum amount of juice, as well as other benefits.

Juicer options

• Norwalk Juicer, Model 290 (masticating / cold press)
• Omega NC800HDS Juicer Extractor (masticating)
• Breville 800JEXL Juice Fountain Elite (centrifugal)

To-do’s of juicing

Now that we know all the benefits and risks of juicing, it’s time to talk about best practices. Anytime you want to succeed at anything, you have to be in the “know-how,” and we are here to serve it to you on a silver platter.  

Do eat fruits and veggies in their whole forms first

We talked before about how fruits and vegetables are best when consumed in their whole form, including the fiber. With that said, adding juice to your diet is a great way to add those extra nutrients you otherwise would not get. Simply enjoy them alongside your meals. 

Do wash your produce

This also goes without saying, but you always want to wash your produce. When you buy your juices at the supermarket, they are pasteurized, killing any bacteria and parasites that might be harmful to you. Even if it's organic, you still are making an unpasteurized drink, and you are at a higher risk of consuming parasites and bacteria that are living on the food. 

Simply soak your produce in cold water mixed with white distilled vinegar (10 cups water to 1 cup vinegar) for a few minutes, scrub with a vegetable brush, rinse, and dry. [5] A good soak and scrub can save you from time spent in the bathroom.

Do refrigerate your juices

If you are not consuming your juicy goodness right away, you can store it in the refrigerator in an airtight container for up to 24 hours. Freezing is another option as well. 

Do be heavy on your veggies

Not to sound like a broken record, but do be heavy on your veggies. Fruits contain more sugar than vegetables, so a good ratio is the three vegetables to 1 fruit rule.  Fruits are a great source of antioxidants and help sweeten up your drinks, just try not to overdo it. [2]

Do buy organic if you can

“Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to EWG’s analysis of the latest test data from the federal Department of Agriculture.” [9]

It may not always be available, but when possible, you should try to stick to organic produce. An excellent example of why you want to stick to organic foods is kale. Kale, which is rich in vitamins and antioxidants, is a commonly juiced vegetable and ranks number three on the EWG’s dirty dozen list this year. 

“In USDA’s most recent tests, the pesticide most frequently detected on kale was DCPA, sold under the brand name Dacthal. The Environmental Protection Agency classifies DCPA as a possible human carcinogen, and in 2009 the European Union banned it.” [9]

• When to buy organic vs. non-organic

Juicing recipes

If you are just getting started with juicing and need a little guidance, we have your back with a few of our fail-proof recipes. However, the great thing about juicing is you really can't mess it up and should try adding a variety of different fruits and vegetables to find what best suits your taste buds and your body.

The Energizer
6 Carrots
1 lemon
1 Inch of Ginger
2 Green Apples
1 Beet (you can even juice the top if you want more added nutrients)
Wash and juice all the above in your favorite juicer, no peeling required.

Super Greens
6 leaves of Kale
2 Cups Spinach
2 Green Apples
1 Inch of Ginger
1 Lemon
1 Cucumber 
Wash and juice all the above in your favorite juicer, no peeling required.

FAQs

Cancer protocols

The majority of alternative protocols, such as the Gerson diet, the Cellect Budwig diet, Chris Wark's Square One program, the Bob Beck protocol, along with many others, have juicing as an essential component in their treatments. Many holistic clinics also include some form of juicing.

The post Benefits of juicing during cancer treatment appeared first on Cancer Tutor.

Even more sobering, about 42,170 women are expected to die this year from breast cancer. There is good news: Overall, the breast cancer death rate has decreased by 1.3% per year from 2013 to 2017. The decreases are thought to be, according to the American Cancer Society, the result of treatment advances and earlier detection through screening.

Still, for women in the U.S., breast cancer death rates are higher than those for any other cancer, besides lung cancer.

About 1 in 8 women (about 12%) will develop invasive breast cancer throughout her lifetime. As of January 2020, more than 3.5 million women have a history of breast cancer, including those currently being treated and those who have finished treatment.

(And guys, don’t think it can’t happen to you. The ACS predicts about 2,620 new cases of invasive breast cancer are expected to be diagnosed in men this year. A man’s lifetime risk of breast cancer is about 1 in 883.)

However, despite the facts and figures, research continues to shine a light of hope. Everything from treatments to diet is being studied, and yes – food can make a difference. A recent study that examined dietary fiber intake and breast cancer showed the risk could be reduced by 12%.

So, if you are what you eat, what should that be (hint: bone up on the Mediterranean diet)? We’ll dig into that and also share why cruciferous veggies should become a staple in your everyday meal-planning.

As we dive in, remember that less than 15% of women who get breast cancer have a family member diagnosed with it. However, a woman’s risk of breast cancer nearly doubles if she has a first-degree relative (mother, sister, daughter) who has been diagnosed.

Now is the time to begin making a difference in your life. Take the initiative to do something, rather than risk becoming another statistic. Let’s take that first step together … 

What the science says

A 1994 case-control study of 451 women in Australia examined the risk of breast cancer to dietary fiber. There were significant reductions in relative risk with increased intake of dietary fiber. The study provided strong support that foods rich in dietary fiber may protect against breast cancer. [1]

In 2016, Dr. Manas Kotepui, Ph.D., reviewed 111 epidemiological studies that focused on nutritional risk factors including dietary fat, meat, fiber, and alcohol, and intake of phytoestrogen, Vitamin D, iron, and folate associated with breast cancer. The evidence suggests that diet may be associated with breast cancer risk depending on the amount and type of foods consumed. Higher intake of foods containing n-3 PUFA, Vitamin D, phytoestrogen, fiber, and folate, together with lower intake of saturated fat, n-6 PUFA, grilled meat, and alcohol, may be beneficial. [2]

With results released in 2016, Harvard research scientist Maryam Farvid examined fiber intake during adolescence and early adulthood to breast cancer risk. 90,534 women completed a dietary questionnaire in 1991; 2,833 invasive breast cancer cases were documented during 20 years of follow-up. The findings support the hypothesis that higher fiber intakes reduce breast cancer risk and suggest that consumption during adolescence and early adulthood may be particularly important. [3]

Another 2016 study, Dietary fiber intake, and risk of breast cancer: A systematic review and meta-analysis of epidemiological studies, examined 24 articles on the relationship between dietary fiber and breast cancer. A total of 51,939 cases and 3,662,421 participants were included. The analysis showed a protective association between dietary fiber intake and breast cancer risk, and the danger could be reduced by 12%. Furthermore, the data showed each 10 g/d increment of dietary fiber intake was associated with a 4% risk reduction. [4]

More recently, dietary guidelines for breast cancer patients have failed to address adequate nutritional intakes of macro- and micronutrients that may improve patients’ nutritional status.

Nutritionist Ana Teresa Limon-Miro led a review of the PubMed and Biomed Central databases across 15 years (2002-17) concerning dietary guidelines for breast cancer patients and the potential impact of a personalized, nutrient-specific diet on patients’ nutritional condition during and after cancer treatment.

The results, taken from five studies covering 2,622 women, indicated breast cancer patients should maintain healthy body weight and lean mass.

Limon-Miro notes that the specifics of nutritional therapy should be based on the patients’ nutritional status, dietary habits, schedule, activities, and cultural preferences for sustained success.

Adequate dietary intakes of food-based macro- and micronutrients rich in β-carotene and Vitamins A, E, and C can both prevent deterioration in breast cancer patients’ nutritional health and improve their overall prognosis. [5]

A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the clinical studies found a link between cruciferous vegetables and protection against cancer. [6] 

A 2007 study, however, expressly noted: “evidence of an inverse association between cruciferous vegetable intake and breast or prostate cancer in humans is limited and inconsistent.” [7]

The anticancer role of the Mediterranean diet

Tiffany M. Newman, with Wake Forest University’s Department of Cancer Biology, reported in 2019 that among 2,034 breast cancer patients studied, the Mediterranean diet is considered one of the healthiest of all dietary patterns. Adherence to the Mediterranean diet protects against diabetes, cardiovascular disease, and cancer. A Mediterranean diet was associated with a lower risk for women with all subtypes of breast cancer, and a Western diet pattern was associated with higher risk.

Newman noted epidemiological data supports the impact of dietary pattern on breast cancer risk. Western diet consumption elevates breast cancer risk, while the use of a Mediterranean diet reduces breast cancer risk. She proposed that regulation of the gut and mammary microbiome may be a key influencer on the anticancer role of the Mediterranean diet. Current research detailing the gut microbiome suggests a potential mechanism for dietary influence on cancer risk through inflammation. Restoring balance to the gut microbiome may prove a viable option for the reduction of diet-mediated cancer risks and prognosis factors. [8]

We know that bacteria thrive within us, but did you know bacteria also live in a woman’s breast tissue – the mammary microbiome, mentioned earlier? Researchers believe the microbes may have an effect on breast cancer, according to Gregor Reid, a professor of microbiology and immunology at Western University.

Reid and his team analyzed bacterial DNA found in breast tissue samples from 58 women who were undergoing lumpectomies or mastectomies for either benign or cancerous tumors. They also studied 23 healthy women who had undergone breast reductions or enhancements. The data showed that women with breast cancer had higher levels of some types of bacteria, including Enterobacteriaceae, staphylococcus, and bacillus. Women without cancer had higher levels of other types, such as lactococcus and streptococcus. [9]

In April 2020, a systematic review and meta‐analysis of prospective studies relating to fiber consumption and breast cancer incidence were released by the American Cancer Society. The authors identified 17 cohort studies, 2 nested case-control studies, and 1 clinical trial study. The results showed total fiber consumption was associated with an 8% lower risk of breast cancer.

The researchers, again led by Harvard’s Maryam Farvid, also found that it was only soluble fiber (a substance able to be dissolved, especially in water). Soluble fiber is the most substantial element in foods like beans, lentils, nuts, oatmeal, and peas that had a significant association with reduced breast cancer rates. (Soluble fiber slows digestion and becomes a gel-like substance in the colon.) Future research questions should address the decreased breast cancer incidence as a function of time adhering to a fiber-centric diet.

Insoluble fiber – found in whole grains and cannot be dissolved by the body – also was suggested to reduce the risk of cancer. The effect, however, was not statistically significant. (Both soluble and insoluble fiber are found in varying levels in most foods containing fiber.)

“Our study contributes to the evidence that lifestyle factors, such as modifiable dietary practices, may affect breast cancer risk,” said Dr. Farvid. “Our findings provide research evidence supporting the American Cancer Society dietary guidelines, emphasizing the importance of a diet rich in fiber, including fruits, vegetables, and whole grains.” [10]

Why cruciferous veggies are good for you

What do kale, arugula, and Brussels sprouts have in common? Aside from being the basis for trend-setting vegetable recipes, they’re all delicious cruciferous vegetables and pack a potent 1-2 punch for nutrition and fighting inflammation.

Fun fact: The name “cruciferous” is an informal classification for members of the mustard family and comes from the Latin Cruciferae, meaning “cross-bearing” because the four petals resemble a cross.

Benefits of cruciferous vegetables:

• Contain Cancer-Fighting Compounds
• Reduce Inflammation
• Regulate Blood Sugar
• Promote Weight Loss
• Enhance Heart Health
• Promote Estrogen Balance

While these veggies grow in all different colors, shapes, and sizes, they share several nutritional benefits. Most cruciferous veggies are rich in vitamins and minerals such as folate and Vitamin K. Dark green cruciferous veggies also are an excellent source of Vitamins A and C. They’re also rich in phytonutrients – plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer.

Cruciferous vegetables include:

• Arugula
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Collard greens
• Kale
• Mustard greens
• Radish
• Rutabaga
• Turnip
• Watercress

Cruciferous vegetables are rich in fiber and low-calorie. Fiber is an essential nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous veggies are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer.

In vitro studies have shown sulforaphane, a phytochemical found in cruciferous vegetables, can stimulate enzymes in the body that detoxify carcinogens before they damage cells. [11]

Also present in cruciferous vegetables are glucosinolates. These chemicals are not only responsible for the aroma and flavor of these plants, but they also have been shown to have anticancer effects. According to the National Cancer Institute, studies in rats and mice have demonstrated that indoles and isothiocyanates, the compounds that form from broken down glucosinolates, protect cells from DNA damage, inactivate carcinogens, and have antibacterial and antiviral effects. [12]

The U.S. Department of Agriculture recommends adult women should eat 2.5 cups of vegetables per day; adult men should have 3 cups. One cup of cooked or raw broccoli, Brussels sprouts, or cauliflower counts as 1 cup of vegetables. Two cups of leafy greens, like kale or arugula, count as 1 cup from the vegetable group. [13]

Your total vegetable intake doesn’t have to come from cruciferous vegetables. Still, they should be incorporated daily for maximum health benefits.

The American Cancer Society recommendations for nutrition and physical activity for cancer prevention include:

• Achieve and maintain a healthy weight throughout life.
• Adopt a physically active lifestyle.
• Consume a healthy diet with an emphasis on plant-based foods
• Limit the amount of processed and red meats:
  • Eat at least 2.5 cups of vegetables and fruits a day.
  • Choose whole grains instead of refined grain products.
  • Drink no more than 1 alcoholic drink per day (women).

Summary of Science

Overall, the connection between reducing the risk of breast cancer and a high-fiber diet is rooted in the nutritional research. In 2020, an American Cancer Society review of 20 different studies related to fiber consumption and breast cancer incidence shows total fiber consumption is associated with an 8% lower risk of breast cancer.

A key ingredient to maximizing a healthy diet is cruciferous vegetables, which have nutritional and inflammation-fighting value. These veggies also have phytonutrients and glucosinolates, which have been shown to have anticancer effects.

Cancer Tutor encourages patients to discuss diet and nutritional goals with their doctor and nutritionist. Together you can develop a sustainable plan that will address individual needs for a healthier lifestyle.

FAQs

The post Breast cancer and a high-fiber diet appeared first on Cancer Tutor.

We know what you’re thinking: We have lost our minds. But no, this is how our ancestors ate in the Paleolithic Era, which dates between 2.5 million to 10,000 years ago.

The Paleolithic diet (or the paleo diet) is also known by several monikers – caveman diet, hunter-gatherer diet, or stone-age diet. The idea behind the food is to mimic what our ancestors ate. So, you would eat what a hunter-gatherer would be able to find.

However, dietary habits have changed vastly over just the past century. (And they continue to get worse with the abundance of convenient and overly processed foods.) Plain and simple, we were not designed to eat like this.

The paleo diet is a way to throw it back, way back, to a time before McDonald’s, Taco Bell, and Cheetos. Ditch those foods to get back to whole foods – fruits, vegetables, healthy fats, and proteins that our bodies crave and thrive off of.

The great thing about eliminating processed foods is you are no longer consuming the chemicals, additives, and preservatives in processed foods. Anything man-made is a “no go” on the diet. Hence, the menu tends to be a bit on the expensive side; you’re ditching cheap processed foods for whole, organic non-GMO foods.

Technically, the paleo diet is a low carb diet. It eliminates grains, starchy vegetables, and legumes. However, paleo is not as strict as the ketogenic and Atkins diets. You do not have to monitor ketones, macronutrients, carb count, or worry about the keto flu.

The paleo diet allows many of the fruits and vegetables not allowed on either keto or Atkins diets. You do not have to calculate daily macronutrients or track your carbohydrates. Instead, apples, bananas, carrots, and many other options that are too carb-dense for the other diets are OK to eat.

The paleo diet can be traced back to gastroenterologist Walter Voegtlin, who penned The Stone Age Diet in 1975. The modern version of the diet is thanks to Dr. Loren Cordain, who wrote The Paleo Diet in 2002.

The diet has a considerable following and remains one of the most popular diets today. A quick search produces hundreds of articles and blogs on paleo, including guides, meal plans, and more books. In fact, “paleo” had an average google search of 49,000 per month in 2019. 

What science says about paleo

The paleo diet encourages a whole food diet. It consists of lean proteins, fruits, vegetables, nuts, and healthy fats. It’s no wonder why the paleo diet is healthy if done correctly. The food primes the body to prevent chronic health issues such as inflammatory/autoimmune disorders, diabetes, and high blood pressure.

Inflammation is a huge factor when you are dealing with any chronic illness. “Worldwide, 3 of 5 people die due to chronic inflammatory diseases like stroke, chronic respiratory diseases, heart disorders, cancer, obesity, and diabetes.” [2] A recent study showed that the paleo diet, along with exercise, patients exhibited a promising reduction of inflammation after a 4-week period. [3]

 Research has shown the importance of the gut microbiome in supporting the body’s immune system. For context, combating and preventing inflammation supports a healthy gut microbiome.

“The human microbiome is composed of bacteria, archaea, viruses and eukaryotic microbes that reside in and on our bodies. These microbes have tremendous potential to impact our physiology, both in health and in disease. They contribute to metabolic functions, protect against pathogens, educate the immune system, and, through these basic functions, affect directly or indirectly most of our physiologic functions.” [4]

The spotlight on ‘urbanization'

According to Segata et al., “By contrasting the gut microbiomes of African hunter-gatherer and European subjects, a new study reveals that urbanization is associated with a loss of microbial organisms and genes. What will be the consequences of the lost biodiversity in the sanitized, western-diet world?” [5] This alludes to the idea that, over time, our continual dietary habit changes have decreased the amount of healthy bacterial populations in the GI tract microbiome.

When left unchecked, chronic inflammation and misregulated metabolic conditions can lead to more permanent diseases such as type 2 diabetes. The Center for Disease Control (CDC) found that in 2020, 34.2 million people in the United States have diabetes. That is more than 1 in 10 people. [6] A 14-day study utilized the paleo diet to understand the effects on 14 patients with type 2 diabetes. The results were promising and included metabolic changes such as lowered triglycerides, improved glucose tolerance, and stable glucose levels. [7]

However, significant questions remain. Challenges to address from this study include long term effects of the paleo diet and the inability to continue the dietary regimen. Because the paleo diet is so restrictive, it may only be a short-term solution. Our paleolithic ancestors had significantly shorter life spans, so there may be some conflicting evidence on whether or not they were healthier in the long term. Thus, the study gives some perspective and future directions regarding possible links between changes in diet, metabolism, and chronic disease progression.

An indicator of metabolic disorders is high blood pressure. In fact, “the number of Americans at risk for heart attack and stroke just got a lot higher. An estimated 103 million U.S. adults have high blood pressure, according to new statistics from the American Heart Association. That’s nearly half of all adults in the United States.” [8]

“We’ve made incredible inroads in cardiovascular disease,” said Benjamin, a professor of cardiology at Boston University’s School of Public Health. “There’s a real focus on improving health by adopting a healthy lifestyle, not just waiting to develop disease before one focuses on risk factors.”

High blood pressure is a common metabolic condition that many people are treating daily with medications. To better understand the effects of nutritional changes on metabolism, a three-month randomized study was done on 13 patients with type 2 diabetes to compare the paleo diet and a diabetic diet.

In addition to positive changes in metabolism, the researchers found that patients on the paleolithic diet had improved blood pressure levels. [9] Whether you are taking a diuretic, beta-blocker, ACE inhibitor, or some other form of blood pressure medicine, a diet change may be able to help. (You should never change your dietary regimens or medications without consulting your physician first.)

Moderation and balance with the paleo diet

Chronic inflammation and metabolic disorders increase cancer risk. In some cases, as discussed above, diet showed promise when used as a tool to prevent progression on disease. However, the main problem with the paleo diet is the emphasis on meat.

“Based on at least six cohorts, summary results for the consumption of unprocessed red meat of 100 g day-1 varied from nonsignificant to statistically significantly increased risk (11% for stroke and for breast cancer, 15% for cardiovascular mortality, 17% for colorectal and 19% for advanced prostate cancer).” [10]

Examining the above evidence – due to the loose guidelines of the paleo diet – red meat potentially could cause harm to cancer patients. The paleo diet is also known to restrict some very healthy foods like legumes. This restriction may make it hard for vegetarians to incorporate and maintain the menu while keeping an optimal protein intake and getting a variety of micronutrients. Moderation and balance are essential with any diet, and there needs to be a variety of colorful fruits and vegetables incorporated to provide essential micronutrients.

Pluses:

• If you are not consuming processed foods, you are more likely to have a healthier lifestyle

Clinical studies have reported the following promising preliminary results:

• Lower triglycerides, improved glucose tolerance, and stable glucose levels, which is a great thing, especially if you have diabetes [7]
• Improved blood pressure [9]
• Reduces inflammation (anti-inflammatory) [3]
• Studies have also shown an increase in the microbiome, which promotes a healthy gut. [5]

Minuses:

• It can be costly
• Long-term commitment to the diet is difficult 
• Our ancestors had significantly shorter life spans so there may be some conflicting evidence on whether or not they were healthier long-term
• The paleo diet restricts some very healthy foods like legumes, which would make it extremely hard for vegetarians to maintain the diet
• The menu emphasizes meat products. High consumption of meat, especially red meat, increases mortality and colorectal cancer risk [11]

There are many ways to do the paleo diet since there are no strict guidelines. If approached the wrong way, however, the menu could potentially be unhealthy. Far from an end-all, be-all list, these are foods on a general paleo diet:

Paleo Diet Food List

•   Lean meat, such as chicken, turkey, pork, lean beef, and buffalo (bison)
•   Fish
•   Seafood
•   Fresh fruit
•   Non-starchy vegetables, such as lettuce, asparagus, green beans, broccoli, cabbage, Brussels sprouts, cauliflower, and spinach
•   Nuts, like almonds, walnuts, cashews, pecans, and pistachios (no peanuts)
•   Seeds, like pumpkin and sunflower
•   Eggs
•   Plant-based oils, such as olive, walnut, grapeseed, and coconut oil

What Can’t You Eat on the Paleo Diet?

• Grains, such as oats, wheat, barley, and rice — which means no cereal, bread, pasta, bagels, crackers, or granola bars
• Starchy vegetables, such as potatoes and corn, as well as potato and corn chips, tortillas, and popcorn
• Legumes or beans — so no peanuts or peanut butter; no soy foods, such as soy milk, tofu, or edamame; no hummus or beans of any kind
• Dairy products — so no milk, yogurt, cheese, or ice cream
• High-fat meats, such as salami, bologna, pepperoni, hot dogs, ground meat, rib roast, and ribs
• Sugars, such as in soda, honey, jam or jelly, syrup, candy, cakes, cookies, and sports drinks
• Processed foods or trans fats, such as doughnuts, french fries, fruit snacks, or macaroni and cheese
• Salty foods, such as crackers, chips, pretzels, soy sauce, added-salt foods, or sports drinks [12]

As always, it’s essential to work with your physician if you are making dietary changes, especially if you have an underlying health condition.

Conclusion

When compared to the current Standard American Diet (S.A.D), the paleo diet has promising attributes to encourage better eating habits. (The menu nixes convenient and overly processed foods.) Prevention is key with any chronic health issue. A better dietary regimen can prevent many metabolic diseases.

Studies have shown that the paleo diet has the potential to help with metabolic and some chronic disorders, such as high blood pressure and type 2 diabetes. Still, the diet is not a“one size fits all” and could be potentially unhealthy. Overconsumption of red meat is a concern and can contribute to certain cancers like colorectal and prostate cancers. Long term effects of the paleo diet are also unknown.

If you have an underlying health condition, and plan to change your dietary habits, consult with your physician before making any changes.

FAQ

The post The Paleo Diet and Cancer appeared first on Cancer Tutor.

Wow! Is it a new medication? A new therapy?

No. 

Instead, it is something that you have been using since the day you were born. Something that has the power to injure and to heal – to cause disease or to rebalance the body and put it on a healing track. Something that the majority of people use as a pleasure, but not as the powerful tool that it is.

What is it?

The food you choose to put on the end of your fork!

Several times a day, you are put in the driver’s seat of choosing how to fuel your body. 

Within minutes, hours, months and years, what we consume- actually NOT what we consume, but what we absorb- becomes our hair, skin, blood, organs, bones, etc. and nothing can be more explanatory than “garbage in, garbage out”…. or should I say “garbage in, poor health out?”

With the discovery of epigenetics or the study of external factors that switch on and off genes, also came the current paradigm that 90-95% of cancers are not caused by genetics, but rather by our lifestyle choices- what we choose to think, breathe, do and eat. [1]

Currently, there are several theories as to why cancer happens. Too many toxins in and not enough out over time seem to be the underlying theme. In fact, toxicity and inflammation currently seem to be at the root of just about every disease process. [2]

“With the discovery of epigenetics or the study of external factors that switch on and off genes, also came the current paradigm that 90-95% of cancers are not caused by genetics, but rather by our lifestyle choices- what we choose to think, breathe, do and eat.”

Laurie Boucino, RN

Natural Healing Center, Myrtle Beach

Basically, your body is like a glass. It gets filled with inflammatory foods, a sedentary lifestyle and daily exposures like smoking and poor air quality. On the flip-side, the opposite is true: antioxidant, anti-inflammatory foods, daily body movement, meditation, etc. help to decrease the volume in the glass. If the glass gets close to full, you display an array of symptoms. If the glass overflows, you may have an unwanted diagnosis on your hands.

Most diseases can be viewed using this model. When the body is toxic and out of balance – disease. When the body receives less toxicity and gets detoxified regularly, balance can be restored and the healing capabilities of the body can be miraculous!

While there are several pillars to address as you get the body more into balance, food is an immediate and frequently used method that can “make or break” the effectiveness of your other therapy choices. Also, as was mentioned earlier, it is not truly what we eat, we have to take it a step further in saying that it is what we absorb that helps or hurts the body. That being said, colonics, coffee enemas, heavy metal status, mouth health, and pH monitoring and balancing are very important therapies/testing that should be done and monitored to be sure that you are getting the most out of the quality food you choose to help you on your journey.

But there are so many theories on diet and one day you may hear that something is healing to the body and the next day it is a poison. What should I eat is certainly a loaded question these days. 

Through decades of research and education, here are the basics of how we address food at the clinic and the theories behind these choices. 

The Budwig Dish

Dr. Johanna Budwig (1908-2003) was a German biochemist and pharmacist that held doctorates in both physics and chemistry. She determined that consuming a cottage cheese and flax oil combination helped to heal cell membranes and increase the voltage of cells (two issues with cancer cells).  While she has never been disproven, there is virtually no money in doing large scale testing to determine its unrivaled effectiveness. [3] However, components of the dish have proven to be not only health-enhancing but are also able to increase the effectiveness of Western medicine cancer therapies. [4]

Fresh Pressed Juices

The cornerstones of Gerson therapy are fresh-pressed juices and coffee enemas. Dr. Nicholas Gonzalez, a prominent New York-based medical doctor well known for his work with enzymes and cancer, states that because juice is a direct form of concentrated “pre-digested” vitamins, minerals and enzymes, it can be a “life-saving” therapy for late-stage cancer patients. This helps the body to “repair, rebuild and fight disease… even cancer” without requiring much energy from the body as the breakdown of whole foods does. As mentioned earlier, along with cancer comes a lot of inflammation. The antioxidants in the juice also help to douse the flames of that inflammation.

Modified Ketogenic Diet

People often think of the ketogenic diet as the “Atkins diet”, a once-popular low carbohydrate way of eating that encouraged a “bowl of meat and sausages” to be available in the refrigerator to munch on when you became hungry.

Knowing that sugar can cause and fuel cancer [5] and that a diet high in choline (found in milk, eggs, and meat) is pro-inflammatory and can lead to cancer [6] and that a vegetable-based diet is anti-inflammatory (therefore ultimately “anti-cancer”), developing an eating program that includes these parameters is a must.

A diet high in low glycemic vegetables including a small to moderate intake of low glycemic fruits as well as high-quality wild Atlantic caught fish a few times a week (Pacific wild-caught is no longer considered safe due to the Fukashima incident) is a no-brainer and can be easily taught and maintained by most.

Eat Right For Your Blood Type

Dr. Peter D’Adamo takes diet one step further. His research indicates that the protein that causes us to be one blood type or another (O, A, B or AB) also helps determine what foods the body can tolerate easier than others. [7] According to D’Adamo, “A chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. It is amazing but true that today, in the 21st century, your immune and digestive systems still maintain favoritism for foods that your blood type ancestors ate.” [8]

The premise of this is that foods contain lectins or specific proteins, and those proteins behave differently with each blood type, in essence, “burning cleanly” or “gunking up the system.” Limiting the diet to foods that “burn cleanly” for your blood type can have anti-inflammatory, body balancing effect as well.

High Vegetable Intake

As mentioned earlier, low glycemic vegetable juicing can be part of an easily assimilated, highly nutrient-dense diet, but the benefits don’t stop there.

Most vegetables are alkaline, meaning that they have a pH that is above the neutral of 7.0. This is helpful as inflammation and cancer are acidic conditions of the body. In the body, the blood “reigns supreme” which means that above all, the body will use its minerals to “buffer”, or increase the pH of the blood if the blood pH begins to decrease even slightly. (The body works to maintain blood pH between 7.35 and 7.45 at all costs)

Vegetables are also a great source of fiber which can help to remove unneeded hormones while increasing the removal of toxic substances as well.

Using all of these tools together and under the guidance of a knowledgeable health care practitioner provides the building blocks for healing.

So again, nutrient-dense, alkaline, anti-inflammatory, and body balancing, can you see how much power you have as you choose what to have for dinner – every breakfast, lunch, and dinner?!

Nutritional IVs: When Food is Not Enough

Maintaining a nutrient-rich environment within the body allows it to pick and choose from a wide array of vitamins, minerals, enzymes and phytonutrients which are all needed at different times and in different amounts in the healing and balancing process. 

Nutritional IVs are often used as an adjunct to oral food intake and supplements to nutrify the body and help it regain immune system “power” and “accuracy.”

The Myers cocktail and Myers Plus cocktail (mixes of calcium, magnesium, C & B vitamins and more) as well as alpha-lipoic acid, or ALA, a potent antioxidant, glutathione, the “master antioxidant” and high dose Vitamin C can be instilled directly into the vein in order to bypass the digestive system and provide higher blood levels without digestive side effects. These potent tools can be used to increase nutrient availability as well as to decrease inflammation and improve immune system capabilities.

Applying these principles alone at a time of high stress can be daunting. Working with a Certified Holistic Nutritionist versed in these diet components and how they work together is a must in order to help you make proper dietary decisions that will help your body to regain balance and ultimately do what it knows better than any practitioner – how to heal itself!

The post The gene light switch and cancer appeared first on Cancer Tutor.

Full Spectrum Nutrition supplies the body with nutrients, in the proper potency and proportion, to rebalance internal biochemistry to promote self-healing.

Cancer patients and gastrointestinal hurdles

A struggling digestive system will affect nutrition and is a common complication for cancer patients. The incidence has been estimated at between 40% and 80% and is a figure that varies according to the type of tumor, location, clinical stage, and treatment. This pathological condition is associated with a decreased response and tolerance to anti-neoplastic treatment, deterioration in the quality of life, more extended hospital stays and a higher cost of healthcare, as well as lower survival rates. These facts support the urgent need to prevent or treat nutritional deficiencies promptly in patients with cancer. (1)

The evaluation of the gastrointestinal system of the patient should be carried out at the beginning and throughout treatment since it will indicate the effectiveness of the nutritional intervention.

Factors used in designing a Full Spectrum Nutrition plan include:

• Functional Capacity
• Metabolic Stress
• Status of Patient Nutrition
• Presence of Co-Morbidities (Diabetes, High Blood Pressure, etc.)
• The type of anti-cancer management to which you are being subjected
• Body Mass Index
• The kind of cancer you're fighting against

A hostile environment for cancer cells

When it comes to the integrative treatment of cancer, it is critical to provide the body with the proper nutritional elements. At Verita Life, our goal is to improve your chances of beating the disease, while at the same time creating a hostile environment for cancer cells inside you. (2)

After determining your nutritional and immunological weaknesses and strengths, our experts — including a highly qualified nutritionist — will design a personalized dietary regime.

When all these factors are taken into account, our goal is for each patient will have the highest possible nutritional advantage against this disease.

A variety of healthy foods will be available at our clinic, with a delicious menu designed by our nutritionist, carefully prepared by our kitchen personnel and supervised by our expert chef.

Bon appétit, friends!

The post The importance of Full Spectrum Nutrition appeared first on Cancer Tutor.

In the early decades of the 20th century, pioneers like Otto Warburg and Alexander Braunstein were already establishing the strong relationship between nutrients and diseased cells. Their research led to the development of new approaches to the treatment of various illnesses. Of course, it was also determined that cancer had a strong nutritional base, among its myriad of causes.

The nuanced work of these and other scientists lead us to the question of how much fat and what type should provide a diet for preventive or therapeutic purposes. To find out, the key is in the differences between healthy and diseased cells.

Healthy cells can obtain the energy they need from glucose, fat or protein. In contrast, cancer cells are only efficient at transforming glucose and can barely get energy from proteins and even less from fats.

This reality at the metabolic level is reflected in the relationship that exists between the incidence of cancer and diets rich in carbohydrates and total calories that lead to the elevation of LDL cholesterol, triglycerides, insulin — a major inducer of cell proliferation — and blood sugar.

Researchers again turn their attention to the metabolism of diseased cells, their hunger for sugar and the acidic environment they create to reproduce better.

And a diet that practically eliminates sugar (carbohydrates) as an energy source in favor of fat is considered a preventive and therapeutic strategy. [2]

According to human biology doctor Ulrike Kammerer, a researcher at the Julius Maximilians University of Würzburg (Germany) and co-author of Ketogenic Nutrition Against Cancer, the most appropriate food may be that of our farthest ancestors.

The hunter-fisher-gatherer peoples fed on what they hunted and fished and, therefore, obtained the energy of proteins and fats.

An example is the Innuits, the inhabitants of the Arctic Circle, who ate very fatty meats and fish, and who knew practically no cancer or cardiovascular diseases, as the European explorers proved.

Or the inhabitants of the Tokelau Islands, in Polynesia, whose main source of energy was the coconut, rich in fat, and who enjoyed great health until they began to consume the flour-based products that the Europeans brought.

Despite the obvious relationship between blood sugar rates and cancer, the official recommendation continues that carbohydrates contribute between 60 and 70% of daily calories (we inherit a culture based on grain reserves).

The advice is maintained even for cancer patients and they are only recommended to increase the proportion of fat and protein when they suffer weight loss and muscle mass, due to the progression of the disease.

Scientists who are supporters of the so-called “ketogenic diet” recommend replacing carbohydrates with fats. Natural foods rich in fats are metabolized without difficulty; they do not raise the sugar and reduce the chances that the genes related to cancer are activated. [3]

With a diet that includes them as the main energy ingredients, we can create an ecosystem in the body to reinforce the healthy parts, without benefiting the cancer cells, and even inhibiting them.

At Verita Life our in-house nutritionists, also personally design menus to suit each patient individually and their nutritional needs specifically.

The post Nutrition is key in cancer battle plan appeared first on Cancer Tutor.

According to the National Cancer Institute, a woman’s lifetime risk of developing cancer is 1 in 8. In 2007, the latest year for which updated statistics are available, the U.S. incidence rate for female breast cancer was approximately 125 new cases diagnosed for every 100,000 women in the population and the mortality rate was approximately 23 deaths for every 100,000 women.

The breast cancer death rate in the United States has been declining steadily since 1989-90 when it peaked at a rate of 33 deaths for every 100,000 women. The fall in breast cancer deaths is mainly due to stopping of hormone replacement therapy in post-menopausal females.

Breast cancer is of two types: Ductal i.e. carcinoma in the cells that line the ducts (tubes that carry milk to the nipple) of breast or Lobular i.e. cancer of the lobules (glands where milk is formed) of the breast. About 80% of invasive carcinomas are ductal carcinomas; 8% to 15% are infiltrating lobular carcinomas. [1]

According to Ayurveda, unbalanced physiology (doshas) –> leads to faulty inherent intelligence –> leading to malfunctioning of genes and gene behavior leading to diseases like cancer. We all make cancer cells every day but our immune system is very sharp and not only recognizes the bad faulty cells but also sends its own army to destroy it. That is why balance at mental, emotional, physical and spiritual health is an important part of healing.

Risk factors for breast cancer

• Age: Risk increases with age. More than half the risk increases after the age 60. One-third of risk occurs after age 75. The average age of breast cancer in the general population is 62 years. [1, 2]
• Family history: Women who have an especially strong family history, e.g., two or more first-degree relatives (a mother, daughter, or sister) with breast or ovarian cancer, particularly before menopause carry a greater than 50 percent chance of developing breast cancer. This represents an approximately five- to 10-fold increase in a woman’s baseline risk of developing breast cancer. [2]
• Genetics: In 1994, the first gene associated with breast cancer — BRCA1 (for BReast CAncer1) was identified on chromosome 17. A year later, a second gene associated with breast cancer — BRCA2 — was discovered on chromosome 13. When individuals carry a mutated form of either BRCA1 or BRCA2, they have an increased risk of developing breast or ovarian cancer at some point in their lives. Children of parents with a BRCA1 or BRCA2 mutation have a 50 percent chance of inheriting the gene mutation.
• Ashkenazi Jews and Breast Cancer In 1995 and 1996, studies of DNA samples revealed that Ashkenazi (Eastern European) Jews are 10 times more likely to have mutations in BRCA1 and BRCA 2 genes than the general population. Approximately 2.65 percent of the Ashkenazi Jewish population has a mutation in these genes, while only 0.2 percent of the general population carries these mutations. However, despite the relatively high prevalence of these genetic mutations in Ashkenazi Jews, only seven percent of breast cancers in Ashkenazi women are caused by alterations in BRCA1 and BRCA2. Interestingly Brazilian Ashkenazi women carrying a similar gene have no extra risk of developing breast cancer than the rest of the population. Is this nutrition, exercise, sunshine, weight consciousness or social structure which does not create extra cancer in these females? Lot of time I hear this from my patients that I have a faulty gene for this and this disease. But genes are under control of the environment which you can modify with your thought process, nutrition, exercise and stress reduction. Not all hereditary breast cancers are caused by BRCA1 and BRCA2. In fact, researchers now believe that at least half of hereditary breast cancers are not linked to these genes. Scientists also now think that there are many genes, each accounting for a small fraction of breast cancers.
• Gender: < 1% of all breast cancer cases occur in men. [1]
• Dense breast: Data has shown that women with a high density of breasts on a mammogram; breast biopsy that revealed proliferative abnormality; and those who have undergone high dose radiation therapy to chest region have an increased risk of breast cancer. [2] Making you think that if yearly mammography is a good preventive tool or not.
• Menstrual history: Early menarche and late menopause have a greater risk for breast cancer. [1, 2] The longer the woman exposed to estrogen, the greater the risk of developing breast cancer.
• Pregnancy and breastfeeding: Late first pregnancy (> 30 years) and never been pregnant (nulliparity) increases the risk of breast cancer.
• Hormone replacement therapy (HRT): Women health initiative study published in 2004, showed that females who took Prempro, which is a combination of estrone, estradiol, and progestin (a synthetic progesterone-like hormone), between the ages of 50 to 79, had 26% increased risk of developing breast cancer, 29% increased risk of heart attack, 41% increased risk of strokes and double the risk of developing clots. To translate this data in real life situation, for every 100,000 females there were 80 more deaths due to breast cancer, 70 more heart attacks, 80 more strokes and 80 more blood clots in the lungs. After stopping the use of Prempro there has been a sharp fall in the breast cancer, heart attacks, strokes and lung clots; whereas, the use of bio-identical hormone therapy does not show any increase of these diseases compared to non-users.
• Alcohol: Alcohol intake increases the risk of breast cancer in females. One glass of wine a day may not provide protection to heart in case of females. One of the explanations is that alcohol makes more estrogen, and the second is that females may be lacking enzymes which degrade alcohol, creating more free radicals. Recently scientist found protein CYP2E1, which is found more in females and it leads to more free radical damage. According to the study published on Nov. 1, 2011, by Dr.Wendy. Y. Chen at Harvard, who studied more than 100,000 females for 28 years, found a very clear link in females who were drinking 3-6 glass of wine/week. This is ½ to 1 glass of wine per day, there was a 15% increase in breast cancer. In females who were drinking 30 glasses of wine/ week had 51% increased the risk of developing breast cancer. And it did not matter what kind of alcohol you consumed.
• Weight: obese women are more likely to get breast cancer after menopause. Fat manufactures more hormones and also store more toxins like pesticides, insecticides, and others.
• Presence of other cancers: the presence of cancers other than breast cancer also increases the risk of developing breast cancer.
• Diet and lifestyle: eating a high-fat diet and low physical activity is associated with a higher risk of getting breast cancer.
• Socioeconomic status: women of high socioeconomic status are more likely to develop breast cancer may be due to alcohol, smoking or stress.
• Ethnicity: black women are more likely than Asian women to develop breast cancer before age 40, while white women are more likely than Asian to develop breast cancer at the age of 40 and older.
• Smoking: increases the risk of breast cancer.
• Mood: bad mood, bad life incidence, and workload increase chances of breast cancer. [3]
• Wearing a bra with steel rings and sleeping with bra increases the chances of breast cancer. [5] Breast is one of the biggest lymph gland and it needs to have exercise to drain.

Factors which can reduce the risk of breast cancer

• Breastfeeding for at least 12 months.
• Oophorectomy (removal of ovaries) before age 35; however, it puts them at higher risk for more common disease such as coronary heart disease and osteoporosis.
• Increased physical activity.
• Avoiding adult weight gain and maintaining a healthy weight reduces postmenopausal breast cancer risk.
• A limited amount of alcohol consumption.
• Sleeping without a bra.
• Eat 7-8 servings of vegetables. If you cut vegetable and put that in one 8 ounce cup, that is one serving. Cooked will be 3-4 cups per day.
• Eat 1-2 handful of different nuts, like almond, walnuts, pecans, pistachios, pumpkin seeds, brazil nuts, macadamia, hemp seeds etc. These nuts and seeds should be raw, unroasted and unsalted. Soaking overnight in water is good practice to activate enzymes in these seeds.
• Take 1-2 tablespoon of chia seeds and Flax seeds per day. Research has shown that consuming soy and soy products, lignans rich foods like flax seeds can benefit postmenopausal women and even women who are at high risk for breast cancer. [1] Add soya and other bean products 1-2 servings per day.
• Eat 2-3 seasonal fruits per day. Research has shown that Pomegranate juice and its components inhibit metastatic processes in breast cancer cell [17] . Strawberries ( organic) fruit carry preventive and therapeutic properties toward breast cancer [18]
• Avoid fried food, sugar, red meat, and extra calories. Eating fewer calories certainly helps not to grow cancer cells at all. The best way of eating fewer calories is to eat lots of vegetables.
• Avoid emotional pitfalls: anger, hatred, jealousy, low self –esteem and self- hatred. Go for counseling to address deep-seated grief, anger, and resentment.
• Avoid environmental exposure to chemicals, pesticides, solvents, emissions, industrial wastes.
• Go for a brisk walk for 45 min per day in the open air.
• Do t’ai chi, yoga, and meditation every day.
• Breast massage (Stanya shodhana) — using breast massage oil, coconut oil, castor oil or olive oil helps to immobilize the accumulated toxins and helps breast detoxification.
• Do Panch Karma detoxification treatments to detoxify your body.

Ayurvedic herbs which have anti-cancer activity

• Tumeric [7, 8]
• Amla [9]
• Ashwagandha [10]
• Boswellia [11]
• Nigella sativa [12]
• Rhubarb root,
• Triphla and many more [13]

Prevention is better than cure

Death is imminent; we all die one day. One should not be afraid of death. To enjoy the full fruits of life, eat healthy organic foods, more on the vegetarian side, with little animal protein, exercise regularly; do self breast examination; stay happy, enjoy every moment of life, go for yoga and meditation to balance ups and downs of life, take good care of oneself and finally keep positive attitude. Life is sacred, you have the owner’s manual in your hand to prevent breast cancer or many other diseases.

This article was first published Nov. 15, 2012.

The post Prevention vs. Cure: Ayurvedic medicine approach can reduce your risk of breast cancer appeared first on Cancer Tutor.

A large amount of the calories in this meal will come from quinoa/beans, avocado, hummus and your choice of dressing. Have no fear, this bowl can be big and can fill up even a mega eater like Theo. This is about a 700-calorie meal, filling, but not heavy.

Have fun and change whatever you want to! We are constantly ad-libbing or being spontaneous with it. Add or subtract anything you want from the recipe. Make it your own. Be creative!

Ingredients

• 1 cup cooked quinoa or beans of choice or both
• 3-5 cherry tomatoes
• 2 cups of mixed greens (suggest spring mix)
• 2-3 large forkfuls of sauerkraut (we regularly make it or grab some from the farmers market)
• 1/4 of a cucumber peeled and cubed, or sliced
• A handful of sunflower sprouts
• 1/2 of an avocado sliced
• 1/3 cup Beet Hummus (recipe below). You can use any hummus you want, but this makes the dish.
• Lemon Tahini dressing (or your favorite)

Ayurvedic option: Add the Vaidya Vegetable Mix (below).

Directions

We love using a big bowl and assembling this in any manner of a way that looks good. We typically put the spring mix in the bowl and then put each these around the sides in little groups:

• Tomatoes
• Cucumbers
• Sauerkraut
• Beet Hummus
• Quinoa

Then, spoon the Vaidya vegetable mix on top, layer the avocado slices, and place sprouts on top. Drizzle dressing over it or on the side. Voila!

Beet Hummus Recipe

(You may be able to buy this pre-made in a health food store.)

• 1 roasted beet (small to medium)
• 1 15-oz. can cooked chickpeas, mostly drained. Or 1 3/4 cup cooked chickpeas from scratch.
• 2 large cloves garlic (minced)
• 1 lemon zested
• 1 lemon juiced (same lemon from above)
• 1 healthy pinch salt and black pepper
• 2 heaping Tbsp tahini (ground sesame seeds made into a paste)
• 1/4 cup extra virgin olive oil
• Peel and quarter the roasted beet and place it in the food processor. Blend until it is just small bits. Add everything except the oil and blend until smooth. Drizzle in the olive oil and mix.

If it is a bit thick, add small amounts of water. Adjust lemon juice, salt, and pepper to taste.

This will make 6 small servings.

Vaidya Vegetable Mix

Have fun with this any way you want. We found this at neat little yoga-centric eatery and loved it. Prepare this in advance or keep it on hand. It is nice to have in the fridge.

Vaidya is a Sanskrit word meaning physician, generally referring to a practitioner of Ayurveda.

• 1-2 carrot shredded
• 1/4 beet (not cooked) shredded
• 1 to 1 1/2 teaspoon grated ginger
• 1/4 teaspoon cumin
• Pinch of salt and pepper
• 1/4 tablespoon vinegar of choice
• 1/2 tablespoon chopped cilantro
• 1/4 lemon: juice and zest

In a bowl, whisk together ginger, vinegar, lemon zest and juice, cumin, cilantro, salt, pepper, and the oil. Mix in the shredded beet and carrot

— Kim and Theo Hanson

The post The VIDA Bowl — a healthy helping of feel good appeared first on Cancer Tutor.

Everybody has the answer — and yes, it is confusing. But understand this: What works for your neighbor may not be the best diet for you.

I’m a meat-and-potatoes guy. I like love bread. I love fruits and veggies, too. I’m probably a lot like you. And we know that we could (should?) eat better than we do.

A 2018 study published in American Family Physician noted, “Recommending an eating style can help patients make positive change. Dietary patterns that support health … have benefits that include prevention of cardiovascular disease, cancer, type 2 diabetes mellitus, and obesity.” [1]

However, nutrition is minimally addressed in healthcare. Yet, healthcare is paramount when fighting cancer.

Nearly half (49 percent) of global respondents — 30,000 online responses in 60 countries — in Nielsen’s 2015 Global Health & Wellness Survey consider themselves overweight, and a similar percentage (50 percent) is actively trying to lose weight. And they’re doing so by making more healthy food choices.

Between 2011 and 2014, the number of North American respondents following a low-carb, high-fat diet (23 percent) increased 10 percentage points. While the low-carb movement appears to be gaining momentum in North America, we still trail Asia-Pacific, where 34 percent of respondents — the highest of any region — say they follow a low-carb, high-fat diet to lose weight. [2]

Eating smaller portions to lose weight is most popular in North America (49 percent). The percentage of respondents who are eating fewer processed foods also is highest in North America (46 percent).

Foods with all natural ingredients and those without genetically modified organisms (GMOs) are each considered very important to 43 percent of global respondents — the highest percentages of the 27 attributes included in the study. Also, about 4 in 10 say the absence of artificial colors (42 percent) and flavors (41 percent) and foods made from vegetables/fruits (40 percent) are very important.

Also, consumers are looking for functional foods that provide benefits that can either reduce their risk of disease and/or promote good health. Thirty-six percent of global respondents rate foods that are high in fiber as very important, and about 3 in 10 seek foods that are high in protein (32 percent), have whole grain (30 percent) or are fortified with calcium (30 percent), vitamins (30 percent) or minerals (29 percent) to fulfill their nutritional needs.

If you are looking to emphasize fresh, whole ingredients and minimize processed foods for overall wellness, a plant-based diet does precisely that.

The basic principles of a plant-based diet (PBD) are that it focuses on whole, minimally processed foods — whole grains, seeds, vegetables, fruits, legumes, and nuts should make up the majority of what you eat — and limits animal products. A PBD also excludes refined foods, like added sugars, white flour, and processed oils.

A plant-based diet is rooted in food quality, promoting locally sourced, organic food whenever possible.

The Vida Center   The VIDA Protocol

A plant-based diet and cancer

Obviously, a healthy diet and lifestyle help in the fight against cancer — whether treating it or in reducing the risk of certain types of cancer.

• The Vegetarian Diets and the Incidence of Cancer in a Low-risk Population study revealed that vegetarian diets were associated with a significantly lower risk of gastrointestinal cancer. [3]
• The Vegetarian Dietary Patterns and the Risk of Colorectal Cancers study found that people who followed vegetarian diets had a 22 percent lower risk of developing colorectal cancer than non-vegetarians. [4]
• The same study also notes that pescatarians (vegetarians who eat fish) had the greatest protection from colorectal cancer — a 43 percent reduced risk compared to non-vegetarians. [5]

In addition to lowering the risk of certain types of cancer, a plant-based diet also may reduce your risk of developing heart disease, diabetes, as well as aid in slowing cognitive decline.

Emotional benefits of going vegan

Many people talk about the physical benefits of going vegan, as well as environmental benefits. These are important to consider, but don’t forget about your own mental health.

Emotional and mental benefits are not often talked about, but just might be what helps you to stick with this way of eating and stay motivated to see it through long-term.

Reduce stress about dieting

Do you know what happens when you switch to a new way of eating and no longer have to yo-yo diet? You lose a lot of that diet stress. By committing to a plant-based diet, you will soon discover that you can naturally maintain your weight just by sticking to a whole, plant-based diet. No more counting calories or carbs, or going on an extremely restricting diet. As long as everything you eat is fresh, plant-based food, you don’t have to worry too much about what you are eating. Of course, there are always exceptions, but more often than not, all that crazy diet stress goes right out the window.

Studies have shown a reduction in anxiety

There have been studies that look at the mental health of people on a prolonged vegan or plant-based diets and found something fantastic – it really helps with your anxiety, mood swings, and stress levels. This can be from any number of things, from no longer eating hormones that were in the meat you were eating, to mood stabilization from reducing dairy and having many more vitamins and minerals thanks to all the veggies and whole grains. You probably eat far less packaged, frozen, and processed food now as well, which can definitely help with your mood and reduced mental health issues.

You feel healthier all around

Don’t rule out the benefit of just feeling better and healthier all around. Being on a plant-based diet can help with a lot of your gut issues, especially if you had an allergy to meat or shellfish, or to dairy, which is very common. You won’t be as bloated anymore not having all that milk in your body. Many people also notice their mental health and confidence improve because they know all the benefits of being on a vegan diet. You understand the health benefits for yourself and the environment, and your morals are no longer in question every time you eat an animal-based product. This can do wonders for your own mental health and wellness.

How to start your plant-based diet

Any time you switch to a new way of eating, it can be a significant process. However, when you make a big switch like going entirely plant-based and vegan, it often feels very intimidating.

Simplify the process. Some of the first things to do when transitioning to more of a plant-based way of eating:

Know why you are going vegan

You should always start a plant-based or vegan diet by understanding your own motives. There is no wrong way to choose this way of eating but think about the main benefits and your own personal motivation. Even though you know it is excellent for the environment, this might not be your personal reason — and that’s OK. But to stay motivated, you have to find your reason for going plant-based, whether it is for physical health, better skin, longevity, or moral reasons.

Vegetables should be the star

Before you transition fully to a plant-based diet, start adding more plant-based foods in. Do this slowly instead of going straight to a vegan diet. Don’t take anything away just yet, but just add in more vegetables to each meal. If you’re making mac and cheese for lunch, make it with loads of broccoli. If you love spaghetti, put more veggies in your sauce. Love eggs? Make a scramble with onions, bell pepper, and mushrooms. Make vegetables the star of every meal, gradually having more vegetables and fewer meat products every day.

Transition slowly with plant-based foods you enjoy now

When you begin transitioning to a plant-based diet, first make a list of vegan foods you eat now that you enjoy a lot. These will be the first foods you come to rely on, though you will also add more nuts and seeds, grains, legumes, beans, and vegetables, to ensure you are getting adequate nutrition. Maybe you love spaghetti squash soup, or your favorite salad dressing is oil and vinegar. This is great news because these are plant-based foods! Start here before venturing out and trying new things.

Learn about nutrients you need

Finally, make sure you are aware of the nutrients you need to focus on with your vegan meals. When you eat an animal-based diet, you get a lot of your iron, calcium, and protein from meat and dairy, but this is different when you are consuming all plant-based foods. You can still get the nutrients you need, but you need to be even more careful with having a balanced diet. This includes understanding what foods contain all the vitamins and minerals you need, like adding a combination of vegetables and fruits with whole grains, nuts and seeds, legumes and beans, and other ingredients.

How to eat whole and clean plant-based foods

As you embark on your healthy journey and decide to follow a plant-based diet, don’t try to stick to the same processed and packaged foods. It is so much better for your health if you can eat clean, whole foods, and they are better for the environment as well.

Here are some tips for eating a whole, plant-based diet:

Beans, lentils, and grains

If you want to go more whole and clean plant-based with your vegan diet, start by purchasing these food items in the bag. This means no more boxes of rice that you throw in the microwave. Instead, you will buy big bags of rice in bulk, rinse and soak them, and cook them over the stove or in your rice cooker. The same can be said for all sources of grains, beans, lentils, and oats. This will save you money, and while it takes a little longer, they are easy to prep in bulk for meals.

Avoid packaged and processed foods

Another way to ensure you are eating as clean and whole as possible is by avoiding anything that is processed. What this means is avoiding most of the canned, boxed, and bagged foods. There are some exceptions like buying rice or grains in bags, but for the most part, try to stay away from stuff that comes in a can. Make as much as you can from scratch with fresh ingredients, and you will be on the right track.

Get fresh or frozen produce

Produce makes up a large amount of plant-based food, including fresh fruits and vegetables. Try to get it as fresh as you can if you want to follow a clean, vegan lifestyle. If you’re going to save some money, check out local farmer’s markets and community supported agriculture (CSAs), as this provides local produce that is often much cheaper than traditional supermarkets. If you can’t get all fresh produce, the next best thing is to get it frozen. Just avoid anything that is in a can or jar, as this often includes added sugar and preservatives, and might not be considered clean.

Cook everything at home

While you can find healthy, vegan options when you go out to certain restaurants, there is really no telling what they put into their food and how fresh their ingredients are. If you can’t be certain it is clean, you are better off cooking as much as you can at home. This will also save you money and ensure all ingredients are entirely plant-based.

How to get calcium in your diet without dairy

When you can’t have dairy, whether because of a dairy allergy or you have gone entirely plant-based, you will need to find alternative sources for many nutrients. This includes calcium, which you might have gotten primarily from milk and cheese before.

Luckily, there are plenty of great dairy-free sources of calcium:

Dairy-free milk

The first way to get more calcium without dairy is to drink milk! Instead of drinking milk from animals like cows or goats, you are going to look at dairy-free alternatives. The simplest way is to choose nut milk like almond milk or go with rice or soy milk. These options provide about 30 to 50 percent of your daily requirement for calcium in just 8 ounces ñ which is really easy to fit into your day.

Beans and legumes

Since you will be eating a healthy amount of beans and legumes to stay full throughout the day while on a plant-based diet, they are great to use as a calcium source. For example, navy beans provide about 65 mg of calcium in one serving, while pinto beans have about 50 mg of calcium. You can also get a healthy amount of calcium with tofu, which has between 80 and 150 mg, depending on the type of tofu you get.

Fruits and vegetables

Plenty of fruits and vegetables contain calcium and are really easy to add to your different meals and snacks. For example, oranges not only give you Vitamin C, but 1 cup of oranges has 70 mg of calcium. For vegetables, enjoy turnip greens, mustard greens, collard greens, broccoli, edamame, kale, and bok choy. Looking for something sweet? Dried figs have 120 mg of calcium in about 1 cup. Figs are great because they are sweet like fruit, but they don’t spoil as quickly. You can bring a container of them on road trips, to work or school, or keep at home for when you want a quick, sweet snack that will also give you a nice healthy boost of calcium.

As you can see, it is simple to add in more calcium to your diet, without ever having to worry about not including milk. From using almond and soy milk in your cereal or coffee to enjoying vegetables like bok choy and greens, you are going to get the nutrients you need with a well-balanced, vegan diet.

The top five plant-based foods with iron

Whether you have been a vegan for a while or are just starting, you might notice that your typical diet doesn’t have as much iron.

In addition to an iron supplement, there also are some great plant-based foods with high iron content:

Nuts and seeds

Start with your nuts and seeds, which are so easy to add to meals and snacks. You can just munch on your favorite nuts, like cashews or walnuts to get more iron or have iron-rich seeds on salads and in Buddha bowls, like pumpkin seeds, sunflower seeds, and sesame seeds. Another nut with iron? Pistachios. These are always a fan favorite.

Vegetables

Your diet will consist of plenty of vegetables, but when you want iron, you should be sure you pick the right balance. For more iron in your diet, vegetables like collard greens, swiss chard, and tomato are going to be great for you.

Grains

The next category of foods with iron is grains. You will eat many grains while on a plant-based diet. These are going to bulk up your meals and help you feel full — even by changing to a vegan lifestyle. Some great grains that are delicious and iron-rich are oats, brown rice, quinoa, and fortified cereals.

Legumes

If you have been plant-based for a while, you probably already eat a large number of legumes, whether as a side dish to the main course, in a rice bowl, or a Buddha bowl. Legumes with iron are soybeans, tofu, tempeh, lima beans, and lentils. Make up a bowl of chili with legumes, have some tofu as your main course, or have a probiotic-rich meal with tempeh.

Tofu

We already talked about tofu, but this really does deserve its own category. It is effortless to cook, picks up any seasoning or flavor it is cooked with and goes with just about everything. It is the perfect meatless option for main courses and side dishes, plus it has iron and other nutrients.

Don’t forget Vitamin C

Iron is a tricky supplement because you often need a booster to enhance how much your body is able to absorb. For this reason, it is a great idea to incorporate Vitamin C foods (or a supplement) into your regular routine to be sure you absorb as much iron as possible. Some great sources of Vitamin C include pineapple, citrus fruit, brussels sprouts, strawberries, and broccoli.

High-protein vegan food ideas

If you are on a vegan diet or just thinking about transitioning to a plant-based diet, one of the nutrients you need to focus on is your protein. Many people on standard diets will get most of their protein from meat and dairy, but that doesn’t mean they are your only options.

A lot of healthy, vegan food has all the protein you need each day:

Lentils

First up, you have your lentils. Lentils, beans, and legumes are popular options on a plant-based diet since they provide a lot of nutrients you might be missing from your new vegan diet. Lentils are a fantastic source of protein, with about 8.84 grams of protein for just 1 cup. If you have a cup or more or combine them in a bowl with other protein-rich foods, you have yourself a protein-dense meal. As an added benefit, lentils will also provide you with iron, fiber, and potassium.

Chickpeas

A similar protein source is chickpeas. In fact, it is not uncommon to have a bowl or dish with chickpeas and lentils, along with other beans and legumes, and lots of healthy vegetables, and maybe even some nuts and seeds as well. With chickpeas, 1 cup provides you a little more than 7 grams of protein. The great thing about chickpeas is that you can eat them cold or cooked in something, in a salad, and of course by making your own hummus.

Almonds

If you are a fan of nuts and seeds, add in some almonds to your meals and snacks! You can have a handful of almonds as a snack, top slivered almonds to your soup or salads, or made your own almond butter to dip other fruits and vegetables in. While many nuts contain protein, almonds are one of your best options. You will get over 16 grams of protein in just Ω cup of almonds, not to mention all the other nutrients these give you.

Tofu

When you are on a plant-based diet, sometimes you want the main course that resembles a look or flavor to meat, without actually having meat. This is where tofu comes in. It can be intimidating at first, but it is loaded with protein and other vitamins and minerals and takes on the flavor of whatever you cook it with. You are going to get about 10 grams of protein for each 1 cup of tofu you have.

Inexpensive plant-based meals and snacks

Are you interested in developing a more plant-based diet, but are concerned about the costs? If so, we are here to help. You don’t need to spend twice as much on groceries just because you are following a vegan lifestyle.

Here are some meal and snack ideas that will allow you to stick to your food budget:

Get out your slow cooker

If you have a slow cooker, it is going to become your new best friend. Not only will it allow you to make large meals with food items you purchase in bulk, but it helps to save you time on preparing food as well. If you tend to dip into your food budget for last-minute trips to vegan-friendly restaurants, you definitely will save money by prepping meals beforehand. With a slow cooker, you can easily make big batches of vegetable soup with whatever veggies are in season, or by making big pots of beans, rice, or vegan chili.

It doesn’t get cheaper than pasta

This is such a cheap and straightforward way to have a meal at home. Buy bags of vegan pasta in bulk as well as some jars of tomato sauce. You can use the sauce right from the jar if you’re in a hurry, or add stuff to it, like seasoning and more vegetables to bulk up your meal. Pasta and sauce usually are on the lower side of your budget, or you can make your own sauce to save even more when tomatoes are on sale.

Inexpensive breakfast ideas

If you aren’t sure what to have for breakfast while on a budget, you’re in luck! There are actually a lot of really cheap ideas available. The first is a child favorite — cereal with nut milk. If you buy the big bags of vegan cereal when on sale, it can last a while (mainly when you stick to just one serving for breakfast).

If that isn’t what you are interested in, try overnight oats. A big container of oats doesn’t cost much considering how much you get. You make overnight oats the night before so that it is a convenient grab-and-go breakfast each morning. There are many ways to prepare them, from adding cinnamon and sugar, to fruit like bananas and strawberries. Also, increase the protein by adding some peanut butter.

Easy tips for traveling while on a plant-based diet

One of the lifestyle changes you will need to make when you switch to a plant-based diet is related to traveling. You cannot just eat whatever the airplane provides or stop by any restaurant or cafe.

While many places offer vegan options, generally they are still limited. Here are some tips for traveling while on a plant-based diet:

Do your research first

Before you start traveling, do as much research as you can. You are looking at all the cities you will visit, as well as what your airplane is going to serve, if there is food at your hotel (and
what kind), and what restaurants are around. Don’t just look at restaurants near your hotel, since you are probably going to explore the city. Look around town, near tourist spots you want to visit and make sure you look up their menus for vegan options. If you are going on a road trip, look at any stops along the way that have plant-based options.

Bring your own snacks

When all else fails, having some vegan snacks with you will help with any situations that might arise. Plus, these are great to have with you on road trips when you’re not sure where all the convenience stores are. Some snacks that travel well include fruit like bananas, apples, and pears. You can bring bags of your own homemade trail mix, granola, or some vegan protein bars. Packets of nuts and seeds are another excellent option.

Tell your host about your diet

If you are staying with family or friends, let them know ahead of time that you are on a plant-based or vegan diet. They don’t need to change all their meals just for you, but it does help them when meal planning to at least have a few meatless options that you will enjoy.

Find out what the plane is serving

This is absolutely essential if you are going on a long trip on an airplane. If the flight is just a few hours, you could always find something to eat at the airport or a restaurant near there. However, longer trips require you to eat onboard, so unless you can bring enough food with you, you will need to choose from onboard menu items. When selecting your airline, look to see which have the best food options, and always be prepared with snacks just in case the vegan options sell out.

Easy meal ideas for the new vegan

Are you brand new to a plant-based, vegan lifestyle? If so, you might be overwhelmed not with the food choices themselves, but with all the cooking and preparing that is required. It is definitely a difference when you can’t just grab anything you want from the local grocery store or convenience store, but that doesn’t mean you are spending hours a day cooking. Take a look at these simple, low-effort meal ideas for plant-based diets.

Rice bowl

The simplest meal you can make when you are on a plant-based diet is a rice bowl. This is aside from a salad of course. But when you want a warm meal, you really can’t go wrong with a bed of rice or grains topped with your favorite veggies, nuts, and seeds. There are many ways to go about this. You can make it really simple with brown rice, topped with roasted butternut squash, chickpeas, carrots, and your favorite vegan sauce.

Another option is to do a mix of rice and quinoa for even more fiber and protein, with any of your leftover mixed veggies and some black beans. Get creative and throw all your favorite foods together.

Baked potatoes

When you go vegan, baked potatoes take on a whole new meaning. No longer are they the side dish to an animal protein source, but the main course! This makes it a lot of fun since there are so many ways to top a baked potato. If you miss your old baked potato with cheese and bacon bits, look for the vegan versions of them! Otherwise, you can just top it with anything and everything, like hummus and veggies, beans and lentils, even fried tofu! This is another easy meal that pretty much only uses up all your leftovers.

Chili

Chili might seem like a hassle, but when you use your slow cooker, it is incredibly easy to do. Vegan chili is really just about adding all the ingredients and turning on your slow cooker. When you aren’t browning meat beforehand, this is made even easier. The only real prep work you have is measuring out spices and chopping any veggies you intend to add. You can throw in your choice of beans, vegetables, onions, garlic, and any of your favorite chili spices. Turn on the slow cooker and let it cook for as long as you want.

More options

There are plenty of other vegan meal options that won’t take a lot of time and effort. This might include putting together a vegetarian sandwich or wrap with hummus and your choice of veggies or using a bag of frozen vegetables with your favorite vegan jarred sauce and microwave rice.

Tips for raising plant-based kids

It is one thing to follow a plant-based diet on your own, but when you want your kids also to be plant-based, it might take a different method. This is especially true if they have been eating meat and dairy previously, but you want to transition them more into vegan options. Here are some easy tips for raising plant-based kids.

Feed them plant-based foods they love

Don’t try to switch your kids to anything but plant-based foods just yet and don’t introduce new foods right away. Start by giving them more of the vegan foods they already eat that they love. This might be a selection of fresh fruits, vegetables, vegetarian chili with loads of beans and veggies, or pasta with a tomato sauce that doesn’t contain any meat in it. You can start gradually adding more of the plant-based foods they love, with some new ones you want them to try.

Using fruit to sweeten up meals

Kids love sweet foods, so fruit is the best thing when switching them to a plant-based diet. Instead of candy which is not only loaded with sugar but often animal products like gelatin and dairy, you can instead give them their sweet cravings with healthy, fresh fruit. It contains all natural sugar and is a great way to show them how yummy a vegan diet can be.

Focus on proper nutrients

It is essential that you make sure your kids are getting all the vitamins and minerals they need to grow big and strong. When switching to a plant-based diet, this just means a proper balance of nutrients with each meal. Focus on adding fruits and vegetables, whole grains, nuts and seeds, and beans and legumes. This combination ensures their meals and snacks have all the calcium, vitamins, electrolytes, iron, protein, and zinc your kids need in their growing bodies.

Make it fun for them

You can take their new vegan foods and make them a lot of fun to eat. Whether you cut their peanut butter and jelly sandwiches into fun shapes, or you add vegan cheese sauce to their pasta or veggies at dinnertime, you can make it to where they don’t even miss the meat and dairy and eggs from their favorite meals. It is really much simpler than you think to make plant-based foods your kids will not only eat but will actually have fun with.

Plant-based probiotics

What are probiotics? Why are they so important? Probiotics supplement the balance of healthy bacteria in your gut. It’s essential to take in an adequate amount of these good bacteria each day. They help improve your digestive, immune, and mental health.

If you’re experiencing any kind of digestive discomfort, mood swings, illnesses, or weight gain, you may be able to attribute these issues to a lack of probiotics in your diet.

You can get your probiotics either through supplements or with the food you eat. While on a plant-based diet you can choose either option or both for added benefits.

Natural food sources of plant-based probiotics

The first way you can get more probiotics into your body to balance your gutí bacteria is through the food you eat. The problem is that many food-based probiotics are not vegan-friendly, as they contain some form of dairy (like yogurt and kefir).

Luckily, there are still some plant-based alternatives! Here are 7 different foods that you can eat on a regular basis to get probiotics from the food you eat.

1. Sauerkraut — Naturally, any fermented food you eat is going to have a certain amount of probiotics, since it is fermented with a particular type of bacteria that acts like a probiotic. In the case of sauerkraut, that is lactic acid.

Sauerkraut is often combined with meat dishes, like sausage, but that is definitely not the only way to enjoy it. This sour and salty dish can be a side to just about any main dish you are consuming. It tastes great with different types of rice and grain, and of course with lots of veggies on your plate. Not only will you get probiotics from the sauerkraut, but it also contains other essential nutrients you need on a plant-based diet. It is loaded with fiber, Vitamin K, Vitamin C, and Vitamin B. There are even some antioxidants in sauerkraut.

2. Kimchi — Both sauerkraut and kimchi are known as a cultured vegetable or a vegetable that comes from fermented veggies like cabbage. Kimchi is similar to sauerkraut in that it comes from cultured vegetables, but in this case, it is often napa cabbage, along with different types of seasonings. It tends to be a little spicier, using a lot of garlic, ginger, and scallions, among other seasonings.

With kimchi, you are still getting those important probiotics from the fermentation process, and the cabbage has a lot of essential nutrients for your vegan lifestyle.

3. Coconut Kefir — While you canít have regular kefir since it is made from cowís milk, there is another version called coconut kefir. This is a fermentation process of coconut juice, which has the best dairy-free kefir option available to you. It is not going to contain the number of probiotics as you get from regular milk kefir, but it still includes some, plus all the added vitamins and minerals that coconut provides you. This includes magnesium and potassium, calcium, and fiber.

4. Tempeh — Another fermented vegetable that gives your gut a right amount of bacteria-balancing probiotics is tempeh. Tempeh is made from fermenting soybeans, which gives them more of an earthy, nutty flavor. This is very popular in international cuisine, especially with foods that come from Indonesia.

When soybeans are fermented into tempeh, they provide some fantastic nutrients, in addition to the natural probiotics. You will get excellent absorption of zinc and iron, as well as other minerals.

5. Kombucha — Kombucha might be one of the fermented beverages that you recognize, as it has gotten popular in recent years. People are quickly discovering all the health benefits of drinking kombucha on a regular basis, providing a lot of different bottled varieties in stores so that you donít have to make your own.

What is it? Kombucha is a type of tea drink that has been fermented, usually either green tea or black tea. This fermentation process includes both yeast and bacteria, so you are getting many health benefits in addition to those plant-based probiotics you are looking for.

6. Natto — This is a popular Japanese dish that is also made with fermented soybeans, similar to tempeh. However, the fermentation is done slightly different, and what you get is a different texture and flavor.

Tempeh is made into more of a fluffy cake texture, while natto comes out bitter and slimy. This might not seem appealing, but that is before you add your veggies and grains, and your different toppings. Many people like to enjoy natto with soy sauce and mustard.

Natto provides the probiotic Bacillus subtilis after the soybeans have been fermented. You get these probiotics, in addition to nutrients like protein, manganese, iron, fiber, and Vitamin C.

7. Green peas — There is still more research being done on this, but studies suggest green peas might also contain some natural probiotics when they go through the fermenting process.

The Journal of Applied Microbiology did a study where they found that after being fermented, green peas contain the probiotic leuconostoc mesenteroides. This could be another option, especially since you might already have them in your favorite plant-based meals.

Plant-based probiotic supplements

Your next option as far as plant-based probiotics go is to use supplements. You can still eat some of the foods listed above and just add in a supplement each day to boost the good bacteria in your gut.

Probiotics are essential when you have a leaky gut syndrome or other stomach issues, or when you have gone through a course of antibiotics.

Here are six popular plant-based probiotic supplements to try out.

1. Ora Organic Probiotic Capsules with Prebiotics — This is one of the most reliable sources you could find. Ora Organic makes amazing products. Plus, these probiotics come in a glass bottle that can be re-used. This supplement contains 16 billion cells in each capsule. It is also vegan and free of GMOs (genetically-modified organisms). Plus, it contains prebiotics from organic Jerusalem artichokes. What is their purpose? They help the probiotics absorb and work more efficiently.

The reviews for this product are amazing. One woman suffered from chronic anal fissures. After taking these probiotics daily, she started to notice some relief. She says that she hasn’t had issues since. Plus, they helped get rid of her constipation. Another user was ecstatic when these supplements eased her suffering from IBS, (Irritable Bowel Syndrome).

2. Mary Ruth’s Organic Liquid Probiotics — Often, taking a liquid supplement aids with absorption. These liquid probiotics contain live bacteria that can live up to two years at room temperature. Since these organisms aren’t exposed to intense temperatures, they are more effective. This is a small family-owned company. They manufacture their liquid in smaller batches, so you know they take great care during the creation of their product. The taste is minimal and earthy.

Additionally, this plant-based probiotic liquid is 100 percent organic. These probiotics are effective, gentle, and easy to take. The company mentions that these are safe enough to be given to your children as well.

Users tend to be impressed after taking this liquid. One customer even stated how much it helped alleviate her colon cancer symptoms. Another buyer says it’s one of the best purchases she has ever made. The reviews have added up to a cumulative rating of almost five stars.

3. Think Thin Protein & Probiotics Plant Protein Powder — Now, if you want probiotics and protein in one package, this is it. This powder contains one billion live probiotics in each serving. Additionally, you will get 20 grams of plant-based protein in each shake. It also provides a dose of prebiotics.

As mentioned above, these will help your probiotics, and other nutrients do their work more effectively. Mix this probiotic protein powder with your favorite plant milk. It has a delicious vanilla flavor. Their vanilla is naturally-sourced from Madagascar as well. This is an excellent choice for those who don’t enjoy taking capsules, pills, or tinctures.

It has a composite rating of four stars online. One user says it tastes great with almond milk. They add that it doesn’t have a gritty texture either. Other customers rave about how happy they were to find a probiotic protein powder that actually tastes good.

4. Sunbiotics Organic Probiotic Chewables with Organic Yacon Root — These chewable probiotics are certified organic and free of any animal products. There are an astounding 18 billion probiotic cells per serving. This supplement contains four different strains as well. Additionally, it does not contain any GMOs or preservatives.

Plus, these probiotics are enhanced by the organic yacon root. This plant is a relatively new health discovery. It has the potential to help cholesterol and obesity issues as well.

The reviews are incredibly positive. Several people have tried this product and loved it. One user says it cleared her skin, helped her intestinal issues and reduced her joint pain. Another customer said she enjoyed their chocolate-like taste.

An additional reviewer stated how these probiotics helped relieve her sinus infections. These amazing reviews add up to an average rating of four stars.

5. Bioganix BIOPRO Probiotic and Prebiotic Supplement — This is the most potent probiotic on this list. It contains 50 billion live cultures. Plus, it has 11 separate strains in each dose. Additionally, each supplement contains prebiotics and packs an extra punch.

The capsule is tinier than most, so it isn’t too difficult to take each day. Each one is gluten-free also. If you suffer from gluten intolerance or celiac disease, this may be the choice for you. These are some of the most potent vegan probiotics out there. So, if you have major digestive issues, you may consider giving them a try.

6. Yuve Vegan Probiotic Sugar-Free Gummies — Have you ever heard of vegan gummies? Well, here they are. Each dose contains five billion cells. So, they aren’t super strong. However, they still work well as a daily probiotic to keep nasty gut issues away.

They are vegan, soy-free, gluten-free, and non-GMO. The company states that they are safe for children as well. They’re sugar-free, so there are three grams of sugar alcohol added to each dose. Additionally, they need to be refrigerated. However, the flavor is excellent. Who doesn’t love strawberry and orange?

For your consideration

Recipes

• Easy Plant-Based Recipes for Beginners
• 10 Plant-Based Diet Recipes to Help You Slim Down and Stay Healthy
• 55 Plant-Based Diet Recipes You’ll Crave

Watch Out!

• 9 Foods You Think Are Vegetarian — But Definitely Aren’t
• 23 Foods Vegetarians Can’t Eat (But Don’t Know It!)
• Warning: 8 Common Foods You Thought Were Vegetarian

The post Why choose a plant-based diet? appeared first on Cancer Tutor.

But did you know the modern keto diet has been around for almost 100 years?

In 1921, Dr. Russell Wilder at the Mayo Clinic first used the diet to treat epilepsy. He coined the term “ketogenic diet,” and for almost a decade, the diet was widely used until anticonvulsants (antiepileptic or antiseizure drugs) became commonplace.

What makes the keto diet so enticing to many is that when the body reaches “ketosis,” it burns fat instead of carbs, glucose – the primary energy sources for the body.

You’re probably thinking, “Whoa! A fat-burning diet is just what I need!” And since cancer cells need sugar for energy, shouldn’t every cancer patient embrace the ketogenic diet?

Maybe – and no. Much like a relationship status on Facebook, it’s complicated.

As we’ll discuss, there are pluses and minuses to the keto diet. Truth be told, every diet has its talking points (and things no one wants to talk about.) You should have a frank conversation with a doctor or nutritionist before starting any diet.

Also, not all low-carb diets are the same. There is research that shows different mortality rates between animal-based, low-carb diets and plant-based, low-carb diets.

You also will read several words that start with keto – ketogenic, ketones, ketosis, and ketoacidosis. It will be easy to skim past k-e-t-o – but beware, each of these words is different especially ketoacidosis.

Now, there is a pause for caution. The high level of saturated fat combined with strict limits on fruits, vegetables, and grains is not optimum for long-term heart health.

So, are you ready to learn more about the hubbub regarding the keto craze?

What to know about the keto diet

Dr. Rusell Wilder used a ketogenic diet in a series of patients with epilepsy. His premise was that the keto diet could be as effective as fasting and maintained for a longer time.

Between 1941 and 1980, textbooks on epilepsy in children included the ketogenic diet, which was used extensively in the 1920s and '30s. In 1972, Dr. Samuel Livingston reported on more than 1,000 children that he had followed during previous decades. His research showed 52% of the patients had complete control of seizures, while 27% had improved control. [1]

The Epilepsy Foundation details the keto diet for children.

“The ketogenic diet is a high fat, moderate protein, very low carbohydrate diet that promotes rapid weight loss,” notes Kristen Mancinelli, MS, RDN. “It consists of about 75-80% of calories from fat, 10-15% from protein, and 5-10% from carbs. This approach to weight loss has come in and out of favor over the years in line with ever-changing beliefs about the link between dietary fat intake, weight gain, and heart disease.

“We are now in a period where nutrition experts and policymakers are moving away from recommendations to lower fat intake and instead are advising individuals to reduce sugar consumption as a means to lose weight and promote optimal health.”

Your body’s primary fuel for energy is glucose. Glucose production comes from the carbohydrates we eat (bread, rice, pasta, sugar, certain fruits, and vegetables).

When you drastically reduce your consumption of glucose, the body starts looking for other sources of energy. It starts burning fat for fuel instead of glucose. Once your body starts running off of fat, it begins producing ketones and places your body in a state of ketosis.

What is ketosis

Ketosis is a metabolic state in which your liver produces ketones and burns fat for energy instead of glucose. It typically takes between 7-30 days after starting the diet for your body to be fully in ketosis.

Physicians can do a blood, urine, or breath test to find out if you are producing ketones. Blood work is the most reliable and accurate way to measure ketones. It measures the amount of beta-hydroxybutyrate in your blood, which for nutritional ketosis, the ketone levels should be between 0.5-3 millimoles per liter. [2]

Home blood, urine, and breath kits can be expensive but are available online.

Symptoms of ketosis

• Increased Ketones: can be measured at home or by your physician.
• Bad breath: with ketosis, more acetone leaves the body, which causes bad breath.
• Weight loss
• Thirst (water loss): ketosis can lead to dehydration, which can cause muscle cramps and spasms. It is essential to increase your consumption of water and keep hydrated.
• Change in sleeping habits (insomnia): this typically improves in a few weeks after adapting to the diet.
• Headaches: remain a common symptom when starting the diet, as your body is adapting to consuming fewer carbohydrates along with possible dehydration and electrolyte imbalances. It is essential to consult a doctor if your headache doesn't go away.
• Upset stomach and digestive issues: Some people experience constipation or diarrhea when starting the diet, but these symptoms should improve once adapted to the menu.
• Fatigue and weakness: this is, again, typically short term. Studies have shown an increase in focus and energy after adaptation. [3]

Misconceptions of the ketogenic diet

One of the most common misconceptions of the keto diet is confusing the term ketosis for ketoacidosis.

Ketosis occurs when the body starts using fat as the primary source of energy instead of glucose, and the liver begins producing ketone bodies. This is a normal metabolic state.

However, ketoacidosis can be very dangerous. It happens when the blood starts breaking down fat too fast, and the liver produces an extreme number of ketones.

This can become life-threatening because the blood will become acidic. It most commonly occurs in patients who have diabetes, severe alcohol abuse, and also has occurred in patients during lactation. [4]

Symptoms of Ketoacidosis:

• Nausea and vomiting
• Stomach pain
• Muscle stiffness or aches
• Headache
• Decreased alertness
• Rapid breathing
• Dry skin and mouth
• Frequent urination
• Fruity-smelling breath
• A thirst that lasts for a day or longer

Another common misconception is that you have to eat meat on a ketogenic diet. There are ways to keep a vegetarian and a vegan lifestyle and still do the keto diet as long as you get enough plant-based protein.

The ketogenic diet and the Atkins diet are commonly confused as being the same. They are both low-carb diets, but the keto diet focuses more on healthy fats and is more restrictive than the Atkins diet.

The Atkins diet is a modified version of the ketogenic diet. During the Atkins diet, there are four stages during which you gradually increase carbohydrate intake – so much so that you would no longer be in a ketosis state of metabolism.

Regarding low-carb diets (not to be mistaken with the ketogenic diet), studies have shown a long-term, animal-based, low-carb diet can increase the mortality rate. However, a long-term, plant-based, low-carb diet suggested a lower mortality rate. [5]

“Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysis,” a 2018 study led by Dr. Sara Seidelmann with Brigham and Women's Hospital, noted:

“Low carbohydrate dietary patterns favoring animal-derived protein and fat sources, from sources such as lamb, beef, pork, and chicken, were associated with higher mortality, whereas those that favored plant-derived protein and fat intake, from sources such as vegetables, nuts, peanut butter, and whole-grain bread, were associated with lower mortality, suggesting that the source of food notably modifies the association between carbohydrate intake and mortality.”

Keto and cancer

Ketogenic diets mimic fasting, and the body responds to the lack of glucose by producing ketones as a source of energy.

Anecdotal data from case reports and small clinical trials show some promise regarding ketolytic and glycolytic enzymes in treating brain cancer. [6]

Bottom line: How the ketogenic diet affects cancer needs more research, including more extensive clinical trials.

Two clinical trials – ERGO: A pilot study of ketogenic diet in recurrent glioblastoma and Modified Atkins diet in advanced malignancies – final results of a safety and feasibility trial within the Veterans Affairs Pittsburgh Healthcare System – have posted results. [7, 8]

The ERGO study followed 20 patients with recurrent glioblastoma. The researchers suggested a keto diet can be safely applied to these patients. However, they noted additional research is necessary to clarify a possible role of the ketogenic diet for glioblastoma therapy.

The modified Atkins diet study recruited 17 advanced cancer patients who were not on chemotherapy. Eleven of the patients met the criteria for the study. The results showed steroid intake affected optimal ketone and glucose levels. Still, survival improved in some melanoma and lung cancer patients. On the modified Atkins diet, patients who lost at least 10% of their body weight responded the best. Again, further studies are recommended.

Pluses and minuses of the keto diet

Plus:

• Potential to improve insulin sensitivity and reduce inflammation for some cancer types [9]
• Creates an unfavorable metabolic environment for cancer cells
• Preclinical and clinical studies show benefits for the use of a keto diet in combination with standard therapies
• Enhances antitumor effects in patients doing chemo and radiation

Minus:

• Not enough human trials have been done [10]
• The diet is notoriously hard to stick to long term
• Many alternative therapies are not compatible with the keto diet
• It is not recommended as a standalone diet (for cancer)
• Can be easily confused with a low-carb diet if done wrong
• Some studies have shown it to accelerate specific brain cancer and certain leukemias

Doctors recommend keto diets in certain circumstances: help control Type 2 diabetes and reduce childhood epileptic seizures. There is limited evidence that a ketogenic diet may help keep extra pounds off, but other studies rebuff that idea. [11]

The ketogenic diet is not for patients with pancreatitis, liver failure, fat metabolism disorders, primary carnitine deficiency, carnitine palmitoyltransferase deficiency, carnitine translocase deficiency, porphyrias, or pyruvate kinase deficiency.

Remember: “Yo-yo” diets, the ones that lead to weight fluctuation, are associated with increased mortality. [12] Discuss your nutritional needs with a doctor to ensure a balanced diet with fish, fruits, lean meats, nuts, olive oil, seeds, vegetables, water, and whole grains.

A ketogenic diet is not just low carb; the key is that it’s a low insulin diet.

Implementing KD and the Importance of Calculating Macronutrients

Figuring out and tracking daily macronutrients is extremely important when starting a keto diet. Macronutrients – more commonly called macros – consists of the carbohydrates, fats, and proteins you consume daily. This will directly impact your ability to lose, maintain, or gain weight.

It also will affect whether or not you stay in ketosis, which is the point of a ketogenic diet.

BMR Calculator (Basal Metabolic Rate)

After you find out what your daily macronutrient needs are, you will need to start tracking your food with a macro tracker. Many great apps and websites can simplify this process. Below are a few apps that are user-friendly and compatible with your iPhone or Android.  

Carb Manager – Keto Diet app (Free; iPhone and Android compatible) 

The Carb Manager app helps you count and keep track of your macros. Some other features include a keto calculator, food diary, nutritional tracker, water tracker, and exercise tracker.

Keto.app (free with in-app purchase options; iPhone and Android compatible) 

The Keto.app app can count and track your macros, track custom meals, has a database of keto-friendly recipes, and connects to the Apple health app.

My Macros+ ($2.99; iPhone and Android compatible) 

The My Macros app can help track your goals by gram or percent, monitor weight, break down meals, track water consumption, and has a recipe database.

Dr. Linda Isaacs' perspective on the ketogenic diet

There are a wide variety of dietary recommendations available online, in books, or in practitioners’ offices, with different amounts of carbohydrates, fat, and protein, each purporting to be helpful to people in general and cancer patients especially. I frequently see patients who are completely confused about what they should eat. One unfortunate gentleman even told me that he had become afraid to eat, wondering if everything was poisonous, with detrimental effects on his weight.

My colleague of more than 20 years, the late Dr. Nicholas Gonzalez, and I have treated many patients over the years with nutritional protocols based on the work of William Donald Kelley, D.D.S. Dr. Kelley was a brilliant clinician and observer, who deduced that different patients needed different diets. Depending on their condition and their innate physiology, Dr. Kelley might put one patient on lots of fruits and a wide array of vegetables, along with whole-grain products, eggs, dairy, and fish, but no red meat or poultry. Another patient might be told to eat fatty red meat, with lots of butter and root vegetables, but minimal to no fruit, leafy greens, or grains.

The dietary recommendations Dr. Kelley gave to patients were on a spectrum between these two extremes. All diets, though, emphasized the use of unrefined and unprocessed organic foods, and all included some vegetable juice made predominantly from carrots.

For cancer patients, the type of cancer typically correlated to Dr. Kelley’s dietary prescription. Patients with carcinomas (including the most common types of cancer such as lung, breast, colon, prostate) were told to eat a more vegetarian diet, while patients with cancers of the immune system such as leukemias and lymphomas were placed on a higher fat diet.

Different diets: remarkable, documented results

With this system, Dr. Kelley got remarkable results, as detailed in Dr. Gonzalez’s book One Man Alone: An Investigation of Nutrition, Cancer, and William Donald Kelley. Since this was the case, in our work, we continued to give different diets to different people, along with individualized supplement protocols and detoxification routines. And we continued to see remarkable results, as detailed in our published articles and in the books Conquering Cancer, Volume 1 and Volume 2.

Dr. Kelley advised his patients not to eat white flour, white rice, sugar, and other refined products. Such foods, he warned, were empty calories, devoid of the minerals and vitamins needed to process them, stripped of the beneficial fiber that helped maintain a healthy gut. But in the last decade, the phrase “cancer feeds on sugar” has spread wildly online and has been used as a rationale to eliminate not only white sugar and white flour, but also carrots, whole grains, and other foods that had previously been considered healthy.

Cancer cells get their supply of nutrients from the blood, and it is not physically possible to get the blood sugar low enough to “starve” cancer.

Dr. Linda Isaacs

I believe this is an overreaction. I have patients who have thrived for many years, with cancers that should have killed them long ago, who have been drinking carrot juice and eating fruit and whole grain products the whole time. I have spoken with a patient treated by Dr. Kelley in 1975 for metastatic breast cancer, a condition incurable in orthodox medicine. She is alive and well more than 40 years later while eating a diet rich in carbohydrates. A draconian elimination of carbohydrates was not necessary for any of these patients.

Cancer cells get their supply of nutrients from the blood, and it is not physically possible to get the blood sugar low enough to “starve” cancer. The body fights hard to maintain blood sugar in a narrow range. If a patient eats no carbohydrates whatsoever, the protein in the diet will be turned into glucose; if a patient then eats no protein, the protein in the muscles will be turned into glucose. No matter what a patient does, cancer will still get its glucose.

Advocates of carbohydrate restriction may say that the benefits for cancer come about not by “starving cancer” but rather by preventing the elevation in insulin that is triggered by carbohydrate intake. Insulin spikes can be stimulatory to cell growth; the high sugar load of the Standard American Diet (SAD) causes high levels of insulin, which may lead to insulin resistance and elevated blood sugar (Type 2 Diabetes).

Overweight and obese patients are more likely to have such problems, and these patients should certainly take more care with their carbohydrate intake. But I routinely see new patients who are normal weight, or even underweight, who are terrified of eating a piece of fruit or whole grain bread because it will “feed cancer.” Their relief on being told to eat the fruit is palpable.

Teachings based on clinical observation

One concept I do believe is valuable in the teachings of the ketogenic diet advocates is intermittent fasting, which can be simply managed by not eating between dinner and breakfast the following morning, allowing an 11-12 hour window where no food is taken in. This is more typical of how our ancestors ate and how our bodies were designed to work. The gut uses this window to clean itself out. The Standard American Diet (SAD), which frequently involves an evening sitting in front of a screen munching snack foods, is not healthy.

The ketogenic diet is based on theory, along with studies done in cell cultures or laboratory animals in artificial environments. The cancer patient success stories I have read are unconvincing to me – they are few, short-term, and the patients were frequently combining the treatment with other modalities such as chemotherapy. Since I graduated from medical school, I have seen many treatment methods, orthodox and unorthodox, based on theory, that have not survived the acid test of proper investigation and clinical experience.

To their credit, the high-profile advocates of the ketogenic diet are pursuing such testing. I wish them well, and if they are successful, I will change my recommendations. But in the meantime, I will follow in the footsteps of Dr. Kelley, whose teachings were based on clinical observation, and who had the long-term success stories to back them up. And for you out there who are craving a piece of fruit, I suggest you eat it.

Dr. Linda Isaacs offers nutritional protocols for patients with many different conditions, or for those who wish to maintain their health. Learn more at http://www.drlindai.com/

Summary of science

Ketosis is a state of metabolism that, in normal physiology, responds to low glucose availability (low carbohydrate diets or fasting) and provides additional energy to the brain in the form of ketones. Thus, a ketogenic diet is high in fat, moderate to low in protein, and very low in carbohydrates. This ratio of macronutrients causes the body to burn fat instead of glucose to make adenosine triphosphate (ATP), otherwise known as energy, for the body.

In terms of cancer therapeutics, proponents of this regimen suggest that restriction of glucose leads to less energy production (via ATP) in cancer cells. This “energy sink” state is theorized to inhibit cancer growth and encourage cancer cell death. 

Pros: Animal studies using the ketogenic diet as a cancer treatment are promising, showing decreased tumor growth and improved survival rates. Clinically, the ketogenic diet has shown great success in controlling epileptic seizures.

As a complementary therapy – in addition to traditional treatments such as chemotherapy, radiation, etc. – the ketogenic diet has shown promise in some cancers, with reduced tumor size, growth, and improvements in physical condition after 3 months of therapy.

Cons: There are few definitive, well designed clinical trials using the ketogenic diet as a cancer therapy. Additionally, there have been reports of the ketogenic diet accelerating the growth of certain leukemias and gliomas.

Conclusion

Although there are promising studies on the ketogenic diet, more research needs to be done. The keto diet has many contradictions and cannot be used in conjunction with most alternative protocols.

Anytime you are considering a dietary change, it is essential to speak with a physician, especially if you have cancer or other health conditions.

FAQ

Additional keto diet material

The keto diet and cancer: What patients should know. https://www.mdanderson.org/publications/cancerwise/the-keto-diet-and-cancer–what-patients-should-know.h00-159223356.html

Keto, Fat and cancer: It’s complicated. https://www.fredhutch.org/en/news/center-news/2019/10/keto-fat-cancer-its-complicated.html

Ketogenic Diet for Beginners Made Easy: The Ultimate Guide to “Keto.” https://draxe.com/nutrition/guide-to-keto-diet-for-beginners/

What is Ketosis, and is it Healthy. https://medlineplus.gov/ency/article/000320.htm

Diabetic Ketoacidosis. https://www.healthline.com/nutrition/what-is-ketosis#section3

What are the differences between the keto and Atkins diets? https://www.medicalnewstoday.com/articles/326324#similarities-between-the-diets

What are the signs of ketosis? https://www.medicalnewstoday.com/articles/32354410 Signs and Symptoms That You’re in Ketosis. https://www.healthline.com/nutrition/10-signs-and-symptoms-of-ketosis

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