Tag Archives: breast cancer

Breast Cancer and Diet: Not Just What, but When – David L. Katz, MD

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Please read this article by Dr. Katz (Director, Yale University Prevention Research Center) and pass it on to any one you know with young daughters or sisters.

 ~ Be Well.  ♥

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My one time patient and student, Nicole Larizza, earned her MS degree in nutrition studying the effects of nutrition in childhood on breast cancer risk in adulthood. Her important insights have led her to establish an organization dedicated to the early prevention of breast cancer, Nourish Our Girls.

I found the information Nicole shared with me important and provocative- and felt it deserved to be shared. My questions and her answers follow to that end.

 Breast cancer typically presents during adulthood. Why is nutrition during childhood and adolescence important?

As women, we tend not to think about breast cancer until mid-life – our 40s, 50s, and beyond – when our friends, sisters, mothers, or coworkers are diagnosed with this dreaded disease. But adult breast health is largely determined much earlier in life when the breast tissue is developing. During this time, the breast is most vulnerable and sensitive to nutritional and environmental stimuli. Research shows us that consumption of certain foods during the breast development process may actually change the physiology of the breast, thereby making it more or less susceptible to future cancer.

One example of this is soy foods. Regular consumption of whole, traditional forms of soy during puberty is associated with the growth of fewer terminal ductal-lobular units (TDLUs) in the breast. These TDLUs are the end point of each mammary duct that extends out from the nipple, and are the site where the overwhelming majority of breast cancers originate. If we reduce the number of TDLUs in the fully-developed breast by altering a girl’s pubertal diet, then we reduce the opportunity for cancer to occur there.(Messina, 2009) This is just one of many examples about how diet during the breast development stage may affect physiology and influence risk as a result.

 

2. How does a girl’s nutrition during childhood and adolescence affect her risk of breast cancer later in life?

The development of cancer is a multi-step process at the cellular level. Very simply, it begins with initiation when a single cell is damaged. This is followed by promotion as the damaged cell replicates and makes more damaged cells, and finally culminates with progression as masses of damaged cells spread throughout the body, infiltrate other tissues, and affect function.

This process may take up to 35 years. (National Academy of Sciences, 1982) With women being diagnosed at earlier ages now – in their 40s, 30s, and even some in their 20s – think about when that disease process may have started! The food a young girl eats may directly affect her risk of breast cancer by intervening at the earliest points along the cancer continuum. The presence of antioxidants and other nutrients may protect cells from becoming damaged in the first place, and may slow down or prevent the promotion of cell damage thereafter.(Murillo, 2001) Conversely, toxins and anti-nutrients like sugar and synthetic fats may actually cause cell damage or create a cellular environment in which cancer grows and thrives.(Liu, 2010)

More indirectly, but just as important, certain dietary patterns and food intakes during childhood and adolescence are associated with the timing of menarche. Earlier menarche is an independent risk factor for adult breast cancer because it extends the window of exposure to estrogen. Estrogen has been implicated as a stimulus for cell division as well as a promoter of hormone-receptive breast tumors. As such, women with a higher lifetime exposure to estrogen have higher rates of breast cancer.(DeAssis, 2006) Any behaviors we can modify to delay that first period, and shorten the window of estrogen exposure, may therefore result in decreased cancer risk. These behaviors include eating a lower fat, lower protein, higher fiber diet, as well as being physically active and maintaining a lean body weight.

 

3. Which foods or dietary patterns during childhood/adolescence help to reduce risk of adult breast cancer?

Based upon available clinical evidence, there are essentially five dietary patterns that appear to be protective. The mechanisms of action are yet to be completely elucidated, but these patterns are associated with reduced risk of adult breast cancer and other breast cancer biomarkers… Read full article by clicking here.

Studies Link Antioxidant Levels with Reduced Risk of Cancer, Heart Disease

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A recent compilation of several studies published by the National Institutes of Health brings good news for those of us who eat carotenoid-rich foods.

J Natl Cancer Inst. 2012 Dec 19;104(24):1905-16. doi: 10.1093/jnci/djs461. Epub 2012 Dec 6.

Circulating carotenoids and risk of breast cancer: pooled analysis of eight prospective studies.

Eliassen AH, Hendrickson SJ, Brinton LA, Buring JE, Campos H, Dai Q, Dorgan JF, Franke AA, Gao YT, Goodman MT, Hallmans G, Helzlsouer KJ, Hoffman-Bolton J, Hultén K, Sesso HD, Sowell AL, Tamimi RM, Toniolo P, Wilkens LR, Winkvist A, Zeleniuch-Jacquotte A, Zheng W, Hankinson SE.

Source: Channing Division of Network Medicine, Department of Medicine, Brigham & Women’s Hospital and Harvard Medical School, 181 Longwood Ave, Boston, MA 02115, USA.

Abstract

BACKGROUND:

Farmers Market2 Union Sq 0912

Carotenoids, micro-nutrients in fruits and vegetables, may reduce breast cancer risk. Most, but not all, past studies of circulating carotenoids and breast cancer have found an inverse association with at least one carotenoid, although the specific carotenoid has varied across studies.

METHODS:

We conducted a pooled analysis of eight cohort studies comprising more than 80% of the world’s published prospective data on plasma or serum carotenoids and breast cancer, including 3055 case subjects and 3956 matched control subjects.

To account for laboratory differences and examine population differences across studies, we re-calibrated participant carotenoid levels to a common standard by re-assaying 20 plasma or serum samples from each cohort together at the same laboratory. Using conditional logistic regression, adjusting for several breast cancer risk factors, we calculated relative risks (RRs) and 95% confidence intervals (CIs) using quintiles defined among the control subjects from all studies.

RESULTS:

Statistically significant inverse associations with breast cancer were observed for α-carotene (top vs bottom quintile RR = 0.87, 95% CI = 0.71 to 1.05), β-carotene (RR = 0.83, 95% CI = 0.70 to 0.98), lutein+zeaxanthin (RR = 0.84, 95% CI = 0.70 to 1.01), lycopene (RR = 0.78, 95% CI = 0.62 to 0.99), and total carotenoids (RR = 0.81, 95% CI = 0.68 to 0.96).

For several carotenoids, associations appeared stronger for estrogen receptor negative (ER(-)) than for ER(+) tumors.

CONCLUSIONS:

This comprehensive prospective analysis suggests women with higher circulating levels of α-carotene, β-carotene, lutein+zeaxanthin, lycopene, and total carotenoids may be at reduced risk of breast cancer.

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And another study:

Effects of antioxidant supplementation on the aging process

Domenico Fusco,1 Giuseppe Colloca,1 Maria Rita Lo Monaco,1 and Matteo Cesari1,2

In Western Countries, atherosclerotic disease is the major cause of death in the elderly population. Several antioxidants, such as polyphenols and lycopene, have been proposed to delay the progression of this disease. At the beginning of the Nineties, Renaud and de Lorgeril created the so-called “French Paradox”, describing how, despite the high intake of saturated fat, the French population presents a low incidence of coronary heart disease events (Renaud and de Lorgeril 1992).

Even if their study raised a huge controversy, it has been suggested that beneficial effects from red wine consumption might be related to its high content of antioxidants (Heller et al 1998). Resveratrol, a phytoalexin found in several plants (in particular, red grapes), has shown to be able to up-regulate the nuclear Liver X receptor α and its target genes in macrophages, and to reduce the expression of lipoprotein lipase and scavenger receptor AII.

Alzheimer’s disease is a progressive disorder with cognitive and memory decline, speech loss, personality changes and synapse loss. The heterogeneity of the etiologic factors of Alzheimer’s disease makes it difficult to define the major clinical determinants for the onset and progression of the disease. However, increasing evidence has recently indicated oxidative damage as a potential cause of Alzheimer’s disease pathogenesis (Nunomura et al 2006; Onyango and Khan 2006).

Cancer: While the exact role of free radicals in carcinogenesis and cancer progression is still under investigation, increasing evidence has demonstrated that some antioxidants are associated with a lower incidence of specific types of cancers. Vitamin E, for example, has been shown in some trials to reduce the incidence of breast, lung, and colon cancers, but the most significant results have been obtained with prostate cancer.

Read Full Article Here.

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I suggest to each person I counsel on Disease Prevention to consider taking a high quality, pure supplement that contains the full spectrum of Antioxidants to help ensure they are doing all they can to reduce their risk for cancer, diabetes and heart disease. Maintaining high antioxidant levels is the single most critical goal for good health.

  “The amount of antioxidants that you maintain in your body is directly proportional to how long you will live.” -  Richard Cutler M.D., Director Anti-Aging Research, National Institute of Health (NIH)

Of the many supplements I have taken and that have been suggested to me by a leading nutritional oncologist, a handful of brands stand above the rest.  However, for a comprehensive pharmaceutical-grade Supplement which includes a full spectrum of Antioxidants, Vitamins and Minerals in doses that have been scientifically formulated to work together synergistically, no brand competes with Pharmanex’ Lifepak.  The company guarantees that your antioxidant levels will rise after 6 – 8 weeks of taking the supplement, or your money back.  I know of no other supplement that makes that promise.

More importantly, Instead of testing for the 50 or so required contaminants that the FDA outlines, Pharmanex tests for over 200 of them!  That’s a company I am confident has my good health in focus.

If you are serious about impacting your health in a tangible way, and understand that none of us can get the recommended levels of nutrients and antioxidants from our diet alone (many reasons for that, including depleted nutrients in our soil), then you should consider taking LifePak.

Drop me a message and I will create an account for you with Pharmanex, so you have access to what I pay… which is the lowest possible price (20 – 25%) below the published web price.

To Your Good Health! ♥

Creamy Carrot-Sweet Potato-Millet Soup and Rainbow T-shirts

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I was browsing through some DIY Pinterest pages on Saturday, and a composite photo caught my eye.  It was colorful and since a young person was in one of the photos, I figured it must be a relatively easy project.

I clicked to enlarge the steps depicted and got hooked on the idea!

I saved it onto my Pinterest page.

J gave me 4 white cotton T-shirts a couple of weeks ago, that he brought home from work.  The project called for a white T-shirt.  I remembered them on Sunday… YAY!

Since I spent a lot of time drawing psychedelic style pictures when I was recuperating 2 years ago, I have a box full of rainbow-colored Sharpies and Fabric markers too.  The project called for those.  Double YAY!  The other ‘ingredients’ were a cup, a rubber-band, rubbing alcohol and a dropper. Check!

INSTRUCTIONS: Place the cup under the T-shirt where you want your first drawing.  Using the rubber-band, secure that section to the top of the cup.

Using Sharpies, draw a design with multiple colors, then slowly drip alcohol onto the image and M-A-G-I-C!! Your drawing turns into a gorgeous blended tie-dye like print!

fabric fun pre 1

Sharpie design1 BEFORE the alcohol

fabric fun post 1

Sharpie design1 AFTER the alcohol

fabric fun pre 2

Sharpie design 2 pre alcohol

fabric fun post 2
Sharpie design 2 AFTER the alcohol!

AND at the half-way point of my first Rainbow T-shirt:

fabric fun final

FUN!  I spent an hour playing with color.  It was like Kindergarten all over again.. lol.

I realized it was getting late and I had 3 people, plus J and I to make a late lunch for.  My daughter and her fiance and one of my nephews would be arriving in 2 hours..and since I wanted to make Osso Bucco and 3 – 4 side dishes I had to get cracking!

One of the dishes I have been wanting to try is a Carrot based soup.  As usual, I messed around with a Carrot soup recipe that sounded good, and the result was astounding!

This is now one of our favorite comfort foods.

The Millet adds substance to the soup,  so it’s more like a porridge.  Instead of Crème fraîche I used Tofu and Almond milk, and believe me it didn’t need anything else.  I also added cardamom to the recipe, since I think it compliments the orange veggies well.

I hope you like this as much as we did.

Creamy Carrot-Sweet Potato-Millet Soup (non dairy)

  • 1 Tbs. organic grass-fed Butter (or E.V. Olive Oil)
  • 1 medium white Onion, chopped
  • 4 c. organic Carrots, peeled and chopped (about 7 – 8 carrots)
  • 1 large Sweet Potato, cut into 3/4” squares
  • ½ c. Millet
  • 3 ½ c. home-made or store bought organic Vegetable Broth
  • 1 Tbs. finely chopped fresh Fennel
  • 1 tsp. ground Cardamom
  • ½ tsp. Sea Salt
  • ½ tsp. Black Pepper
  • ½ c. soft organic Tofu
  • 1/2 c. Almond milk
  • Chopped organic Green Onion (opt. as topping)

In  a 4-qt. pot, melt the butter over medium heat.  Add the onion and stir occasionally until translucent and yellow.  Add the carrots and sweet potato. Stir while cooking for about 10 minutes.

sweetpotatoes

Add the millet, vegetable stock, fennel, and seasoning.  Bring to a boil over med-high.  Reduce to low, cover and cook for 30 – 35 minutes until veggies and millet are tender.  Cool slightly.

Transfer mixture to a food processor, in batches if necessary, and process until smooth, scraping down sides.  Add the tofu and almond milk and mix until incorporated.

Return mixture to pot and reheat.  Taste and adjust seasoning.

Garnish with green onions.

Carrot-Sweet potato soup

Creamy Carrot,Sweet Potato, Millet Soup

~ Bon Apetit! ♥

An Olive Oil Wheat-Free Crust Inspires a Surprise Filling!

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Months ago I set aside a recipe I found for an Olive Oil, Gluten Free Crust.  I’ve been wanting to try it ever since.  Last night I decided to take the plunge.

Although somewhat unprepared (I didn’t go out to shop for the ingredients),  I was not daunted by the need to modify what flours I used.  I love diving in and making it up as the spirit moves me.

The recipe calls for Gluten-Free all-purpose flour, well that’s not very creative.. so I rummaged in my pantry for flours I could use.  I actually had about 3/4 cup of Bob’s Red Mill GF all-purpose flour so decided to give the recipe author a nod by using it.  The other 2-1/4 cups of flour were Rye (hence the Wheat Free title instead of Gluten Free).

The recipe had no leavening (probably relying on the pre-mixed flour for that), so I decided to use a little yeast. You’re going to think I’m wacky because the recipe calls for COLD water.. for a flaky crust, and here I am using yeast dissolved in EXTRA WARM water.  It occurred to me that I was confusing the ingredients, but… FRET NOT!  It all worked out. :)

After the dough rested for a while, I rolled it out into a 12″ circle and realized I had made no plans after that point!  Yikes! What to fill it with?

Opening the always over-stuffed refrigerator (I feed a 17-year old, a 13-year old and a 10-year old + J and myself), I prayed for inspiration.

In the left hand veggie drawer I found most of a large yellow onion and tomatoes.  In the right hand veggie drawer I found the organic Brussels Sprouts I purchased a couple of days before. The Cheese drawer had both shredded Daiya cheese and Almond cheese, so I grabbed them as well.  A small bowl of tomato sauce called out to me, and after setting all the other ingredients on the counter, I invited it to the party too.

Veggie drawer

Now some seasoning which had to include hot pepper sauce.

Below is the result and recipe.  I LOVED the deep dish look and the crust was excellent… just enough flakiness.  Would work well for a Quiche.

Hoda’s Deep Dish Wheat-free Veggie Pie

This recipe offers high fiber (rye flour), lycopene from cooked tomatoes (protects against cancer), Onions are a major source of a Quercetin, a super-antioxidant, and of course brussel sprouts contain the largest content of anticancer phytochemical compounds such as glucosinolates, and lower cholesterol!

CRUST

  • 3 c. Gluten Free or Wheat Free flour (or a mix)
  • 1 1/4 tsp. Xanthan Gum
  • 1 tsp. Sea Salt
  • 1/2 packet active dry Yeast dissolved in 1/2 c. warm water and a pinch of sugar
  • 6  Tbs. extra-virgin Olive Oil
  • 1 1/2 tsp. white wine vinegar
  • 1/2 – 3/4  c. cold water

In bowl of a mixer or regular bowl, add the 3 dry ingredients and combine.

Pour olive oil on top and mix on low-speed for about 2 minutes, or with a fork until well-distributed.

Add yeast mixture and vinegar and mix for about 4 minutes on medium, adding cold water until dough comes together and is no longer crumbly.  It should feel soft.

Cover dough with plastic wrap and set aside for 30 – 45 minutes.

Prepare the filling.

When ready, take 3/4 of dough out of bowl, place it between two oiled sheets of wax paper and roll into a 10″ circle… about 1/8 inch thickness.  Flip it over and roll other side to smooth out.

Place dough in a slightly oiled deep pie dish.  Fill and bake.

Cheesy Brussel Sprout-Tomato-Onion FILLING (non-dairy):

  • 1 c. cut up organic Brussel Sprouts (you can use zucchini or your fave veggie)
  • 2 large organic Tomatoes, chopped
  • 1 large yellow organic Onion, coarsely chopped
  • 2 clove organic Garlic, minced
  • 1 c. organic Tomato Sauce
  • 2 – 3 tsp. Tabasco, to taste
  • 1-1/2 tsp. Oregano
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 3/4 c. Daiya Mozzarella Cheese (or shredded Rice Cheese)
  • 1/2 c. Almond Cheese, thinly sliced and cut into 1 inch pieces

Spread the sprouts, onions and tomatoes in the pie dish.

Mix the tomato sauce and spices together and pour over veggies.

tomato onion br sprout pie2

Tomato, onion, brussel sprout, wheat-free pie!

Sprinkle both cheeses on top, and a little more Oregano.  Bake at 400º F for 18 – 20 minutes, or until filling is cooked and shell is slightly brown on the edges.

My Brussel Sprout-Tomato-Onion-Cheesy Pie, Wheat Free

~ To Your Health! ♥

High-Fat Dairy Intake Linked to Mortality – Research Study

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High-Fat Dairy Intake Linked to Mortality

Kroenke CH, Kwan ML, Sweeney C, Castillo A, Caan BJ. High- and low-fat dairy intake, recurrence, and mortatlity after breast cancer diagnosis. J Natl Cancer Inst. Published online March 14, 2013.cheeese

Women who consumed the most high-fat dairy products were more likely to die during a 12-year follow-up, compared with those who consumed the least, according to a new study published by the National Cancer Institute. Researchers followed 1,893 women who had previously been treated for early-stage breast cancer as part of the Life After Cancer Epidemiology Study.

They found that the participants who consumed one or more servings of high-fat dairy products per day, compared with none to less than half a serving, were at a 64 percent increased risk for dying and 44 percent increased risk for dying from breast cancer. Dairy products monitored included cow’s milk, cheese, dairy-based desserts, and yogurt.

Read Abstract here.

~ Be Well!

 

 

Quick Saturday Lunch : Lentil ‘n Rice Mash, Raw Veggies and Egg Salad

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I actually enjoy the challenge of finding ingredients to quickly toss together a healthy lunch when I’m on the go on weekends.  Today was one of those days.

My son has a cooking assignment for his Japanese Class making Okonomiyaki – it’s like a pancake with chopped cabbage, green onion, shrimp and pickled ginger which is sautéed till crispy and topped with cooked crisp bacon then drizzled with Tonkatsu sauce!  NOT on my list of foods to promote good health… but at 17 I have to cut him some slack.  It’s one of his teacher’s favorite recipes.

Japanese Okonomiyaki Recipe

Japanese Okonomiyaki _ allrecipes

So I ran to the grocery store  after a morning visit from one of my 30-something nephews, then back before my son’s cooking buddy showed up.  I have a list of things I’d like to accomplish today, one of which is to spend an hour writing (novel in progress for too many years!) and another is to make GF Cinnamon Rolls before I have to start dinner.

Since the kitchen had two 17-year-old boys with all the recipe ingredients spread out, I grabbed a few things from the fridge almost randomly and put them on the corner counter to see what I could make of them.

What I grabbed:

  • a tiny bowl of egg salad
  • a tiny bowl of Mjaddara (lentil and rice mash)
  • an avocado
  • a few carrots
  • a slice of papaya
  • an heirloom tomato (hidden under the other vegs.)
  • a radish
  • Vegenaise!

Well, here’s what it looked like.  Colorful, flavorful and good for me.  :)

Quick lunch mjaddara, veg, egg salad

Fiber and vegetable protein in the lentil mash; antioxidant power in papaya, radish and avocado; a little more protein and good omega-3 fat in egg salad.

~ To Your Health ♥

The Awesome Benefits of Barley Grass Powder

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I have long praised Barley Flour for the high fiber content it adds to baking Gluten Free, and now I have discovered that BARLEY GRASS is an AWESOME, powerful nutrient.

Barley Grass

Barley grass

(Hordeum vulgare) is the seedling of the barley plant. It is usually harvested about 200 days after germination.

Benefits

Barley contains eight essential amino acids. According to a recent study, eating whole-grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption.

The antioxidant alpha-tocopherol succinate – the potent half of vitamin E, may be responsible for much of the plant’s anti-tumor action, according to Allan L. Goldstein, Ph.D., head of the biochemistry department at George Washington University’s School of Medicine and Health Sciences in Washington, D.C.

It seems to seems to inhibit several types of cancer, including leukemia, breast cancer, brain tumors, and prostate cancer.

In an experiment at GW University, Goldstein and his colleagues exposed leukemic cancer cells to dehydrated barley grass extract. The extract killed virtually all the cancer cells.  They then subjected brain cancer cells to the extract. It wiped out 30 to 50% of those cells. In a third trial, the extract inhibited the growth of three types of prostate cancer cells by 90 to 100%!

Nutrients

Barley grass contains rich amounts of vitamins, minerals and essential amino acids. The cereal grass is enveloped in chlorophyll, a disease-fighting substance which gives grass blades their emerald color.

BY WEIGHT, dehydrated barley grass has 11 times the calcium of cow’s milk, 5 times the iron of spinach, and more protein than sirloin steak.

The wealth of health benefits found in barley grass may be easily explored by drying the grass and grinding the blades until

barley flour

it becomes a fine powder. The powder maintains the original benefits of the grass with an added bonus of a nutty flavor can be easily utilized in teas or culinary dishes.

       Read article on this topic on Livestrong by clicking here.

How To Use Barely Powder

Barley grass  powder is best taken on an empty stomach, 30 minutes before or two hours after a meal.
Dr. Yoshihide Hagiwara, the creator of Barleygreen, looked at all green plants in Japan, and then narrowed his search down to 150 leafy green varieties. He found many plants with satisfactory nutrition, but none that covered as wide a spectrum of nutrients as green barley.
For disease prevention, Hagiwara advises taking 2 to 6 g of powder – dissolved in water or juice – two or three times a day.

To treat skin or stomach ailments, you may need to take up to 12 g of powder two or three times a day. Expect improvements within three months.

CAUTION:  People with eczema or acne may notice some skin aggravation when they first take barley grass.
Also, barley grass may initially cause nausea, diarrhea, or constipation. If any of these symptoms occur, you may want to cut back to 1/2 g twice a day, then slowly increase your dosage until your body adjusts.  Always consult your Medical Practitioner before beginning any new regimen, to make sure there is no interaction with medications/supplements you may be currently taking, or a condition you are being treated for.

~ Be Well!  ♥

The Top 10 Anti-Cancer Vegetables – re-blogged

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I literally stumbled on this wonderful blog while I was doing a little research on the latest ‘foods that heal cancer’ information, and was very happy to read the following, well-written post, and Chris’ story.  His blog is titled Chris Beat Cancer.

I wanted to share it with you… I am attaching the opening paragraphs.  Click on the link at the end of the excerpt for the full article.

~ Be Well. ♥

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The Top 10 Anti-Cancer Vegetables

If you haven’t noticed, we are constantly bombarded with pleas from charities for cancer research money.

“Race for the Cure, Stand Up to Cancer, Buy Pink products, grow a Movember mustache….”

This is often accompanied by the message  that “we are running out of funding for cancer research”.  And of course this is a problem, because “without funding for more research, we will never find a cure”.

Cue the shots of bald women and children poisoned by chemo, accompanied by dramatic music. Then insert a high-profile celebrity to say, “The cure is just around the corner.  Together we can make cancer history. Please give today.”

Here’s the reality. The mega billion dollar pharmaceutical industry has plenty of money to fund research, they would just prefer that you fund it with your donations instead of theirs.

Real problem #1  They are running out of your money.

Real problem #2 They are only interested in medicines they can patent.

Real problem #3  Research on nutrition and natural therapies is ignored.

There are literally thousands of published peer-reviewed studies demonstrating that the 100,000+ phytonutrients in plants have the ability to prevent and reverse cancer.  But because the pharmaceutical industry can’t figure out how to extract these compounds, synthesize them, and patent them for profit, they are ignored.

Doctors can’t even use this published information or they risk losing their license.

But you can!

One of my favorite studies was published in Food Chemistry, January 2009 called, “The Anti-proliferative and Antioxidant Activities of Common Vegetables: A comparative study”

The title is so boring I almost fell asleep typing it, but hold on, because the results are awesome.

Researchers studied the inhibitory (cancer-stopping) effects of 34 vegetable extracts on 8 different tumor cell lines.

They basically just ran vegetables through a juicer and then dripped the extracted juice on different cancer cells to see what would happen. Here’s what they found…

The #1 most powerful anti-cancer food was Garlic.garlic

Garlic stopped cancer growth COMPLETELY against these tumor cell lines:

Breast cancer, brain cancer, lung cancer, pancreatic cancer, prostate cancer, childhood brain cancer, and stomach cancer.

~~~~  Read the rest of this post by clicking HERE.

Power Juicing 3

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Stand back! I’m armed with my Omega Juicer and a crazy mix of berries and vegetables!

It’s Sunday.. a good day to experiment with foods and flavors. Who says?  Why, me of course.  After all I am mistress of my kitchen, ruler of my diet, ex-cafe owner, ex-caterer, current mom and fighting cancer with food consultant, and of course… overall food combination testing nut.

So with those credentials we move on..

My Berry-Carrot-Ginger Juice with a Twist of Lime

(that has a ring to it.. yes?)

This recipe is anti-oxidant rich with an unlikely pairing of flavors.  Play around with quantities to arrive at one you like best.

Berry Carrot juice 2

Berry Carrot Ginger juice – CUTC

  • 2 medium organic Carrots, rinsed
  • 2 inch slice of organic Parsnip cut into quarters
  • 1 1/2 c. frozen organic Strawberries *
  • 1/2 c. fresh or frozen organic Blueberries *
  • 1 thin slice fresh organic Ginger, no larger than a 25 cent coin
  • 1 tsp. Kaffir Lime juice or 2 tsp. regular Lime juice

Juice all veggies, berries and ginger with your masticating Juicer, and add lime juice.

* If you are using frozen berries as I did .. a SURPRISE is in store for you!  Here is what you’re going to get:

Juicing frozen berries

Frozen Berries turn into Sorbet in juicer

No JUICE~ just frozen sorbet!  So BEFORE you put the berries through the juicer, place a clean cup under the spout that will eject pulp, and capture the berries.  Add this frozen mix to your juice and stir for a smoothie like consistency!

Berry Carrot juice 3

Berry Carrot Ginger Juice – CUTC

Don’t’ you just love kitchen surprises…

~ Enjoy! ♥

Power Juicing 2

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I decided to take up a morning juicing regimin again.  Lately my digestion has not been happy, so am cutting back on my usual protein/light carb and berry breakfast and alternating 3 juices.

Click here for more recipes.

Carrot-Celery-Parsnip Juice

This combination is a powerful one.  Adjust the amount of ginger to taste since it can be quite spicy. Read about the amazing benefits of these veggies by clicking on Complimentary Therapies→Diet and Nutrition→Fantastic Foods above.

Carrot_Celery juice1

I’ve mentioned that using a masticating juicer or one that does not use metal blades and a heat generating motor is essential.  Some types of juicers will break down the enzymes in food, so you are getting very little benefit.

juicer omega

See my post on Juicers by clicking here.

Recipe

  • 4 large organic Carrots
  • 4 stalks of organic Celery
  • 1 organic Parsnip (can use 1/4 of a Beet for instead)
  • 1/2 small red skinned organic Apple, seeds removed
  • 1 clove garlic – if you can tolerate smelling a bit garlicky for a while .. Garlic is one of THE MOST POTENT Anti-Cancer foods!
juicing

Use pulp for flavoring broths

Juice all. Pour into a glass and sip slowly with a straw. Don’t eat or take any supplements for about an hour for best results.

Save the pulp to use as a base when making Vegetable Broth.

This Juicer is easy to clean, just rinse all parts with hot water, and you’re done!

juicer cleaning2

Omega Masticating Juicer – easy to clean!

Cooking up the Cure

~ Be Well! ♥