Tag Archives: green tea

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! ♥

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

Top 10 Foods / Supplements to Reduce Inflammation

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Keeping inflammation down is one of the key goals of cancer patients.  The amount of inflammation is directly related to survival rates and times.Exam Room 1

It is critical that your doctor order a blood test called  hsCRP (highly sensitive C-Reactive Protein) periodically.  You want to do everything possible to bring it down to ≤ 1.0mg. 

According to Dr. Alschuler, (a breast cancer survivor, a naturopathic physician with board certification in naturopathic oncology and co-author of The Definitive Guide to Cancer) chronic inflammation can cause or worsen disease, including cancer. In the vicious cycle of prolonged inflammation, cancer cells stimulate wound healing cells to secrete chemicals that are normally only present for fleeting moments of time. Over time, these chemicals create a chronically inflamed environment which, in turn, stimulates further growth of cancerous tumors –via epigenetic influences.

Probiotics can break a cycle of inflammation. Avoid alcohol and smoking — they are inflammatory.

Select hormone-free meat/dairy products. Avoid certain plastics. Plastic numbers 2, 4 and 5 are the safest, but #1, in which most bottled water comes, should only be used once.

Top Foods

  1. Spices (esp. curry, ginger, garlic, parsley)
  2. Wild, cold-water fish
  3. Grass-fed (pastured) meat, dairy, eggs
  4. Green tea (6-7 cups a day, or Green Tea extract)
  5. Leafy green vegetables (esp. spinach)
  6. Onions
  7. Hot peppers
  8. Olive oil
  9. Berries (blueberries, cherries, raspberries)
  10. Apples & apple cider

There are also a host of supplements that play an important role in the reduction of inflammation:

Top Supplements

  1. Curcumin
  2. Bromelain
  3. Fish oil
  4. Resveratrol
  5. Ginger
  6. Quercetin
  7. Pancreatin
  8. Glutathione
  9. Zyflamend

NOTE: Do consult with a nutritionist to make sure you avoid interactions or contraindications with treatment or meds.

~ Be Well! ♥

Nutritional Egg Breakfast and Purple Flowers

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I have a love of purple, and purple flowers.  Yesterday J and his girls and I walked downtown to see ‘ParaNorman’… and on the way passed by this cheerful purple patch.

To me, purple flowers hold a little magic.  They seem to exude mystery in their subtle hues.

I ran across the recipe below a couple of weeks ago, and loved it. It is high in protein and has omega-3 fats (from egg), and oregano and garlic (two of our super antioxidants).

I added a tomato from our garden and some watercress for an antioxidant and nutrition boost.

Recipe

  • 1 -2 organic High-Omega-3 Eggs
  • 1 slice Gluten-free Bread, crumbled (I like Udi’s Chia Millet)
  • 2 Tbsp. Nutritional Yeast
  • 1 medium clove organic Garlic, minced
  • 1 – 2 tsp. Oregano (to taste)
  • Sea Salt and Pepper

I like my eggs soft-boiled for this dish. Make sure your eggs have been sitting out for about 20 – 30 minutes so they don’t crack when you immerse them in the boiling water. If you forget, you can pierce the flatter end with  a pin to help the steam escape during cooking.

Fill a small pot with enough water to cover the eggs and add a teaspoon of salt. This will make peeling the egg easier. Bring water to a boil.

Once the water is gently boiling, carefully lower the eggs into the pan using a tablespoon.  When the water boils again, simmer egg and time for 5-6 minutes depending on how runny you like the yolk.

While eggs are cooking, place crumbled bread in a cereal or soup bowl and top with nutritional yeast.

Sprinkle garlic on top, and half the oregano, and mix together.

Spread out. Chop eggs on top and sprinkle with rest of oregano, and salt and pepper to taste.

Accompany with fresh veggies or fruit and a cup of green tea for a balanced, filling, healthful breakfast!

~ Sahtein (double health)! ♥

My Cheesy Eggplant-Portobello No-Noodle Lasagna

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Say THAT 7 times fast!

Well here’s the recipe I made for myself the evening I made Lasagna Roll-Ups for my family.  I didn’t want to eat Carbs, but love Lasagna, so I decided to use Eggplant instead of the Noodles, and wound up sharing the dish with J, who usually doesn’t like Eggplant!  He preferred it to the Lasagna the rest of the family were scarfing down!

Basil

I usually make my own Arrabiata Sauce, but Trader Joe’s version is pretty tasty if you’d like to use pre-made sauce.

This is a creamy, yummy antioxidant and fiber-rich dish!

Cheesy No Carb Eggplant Lasagna

  • 1 large Eggplant
  • 1 c. organic Basil leaves
  • 1 c. organic Spinach leaves
  • 1 large organic Portobello Mushroom, chopped
  • 1-1/2 c . Daiya or grated Rice Cheese

Sauce

  • 1 Tbs. extra virgin organic Olive oil
  • 5 cloves minced organic Garlic
  • 16 oz. organic Tomato Sauce
  • 1 Tbs. Xylitol
  • 1/4 c. Green tea
  • 2 Tbs. chopped fresh organic Basil
  • 1  tsp. Red Pepper flakes (or finely chopped green chili)
  • 1/4 tsp. ground Black pepper
  • 1/2 tsp. Sea Salt
  • 16 oz. crushed organic Tomatoes

Pre-heat oven to 375º C.

In a pot over medium-low heat, sauté garlic for 1 minute in olive oil. Stir in tomato sauce, green tea, xylitol, basil, red pepper flakes, salt and black pepper. Stir well.

Mix in tomatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes or until thickened. Set aside.

In the meantime, wash eggplant and remove top. Peel alternating strips from eggplant.

eggplants

Slice into 1/4″ thick slices.

eggplant slices

Rinse and chop Mushroom.

portobello chopped

In a 9 x 12 glass baking dish, place 1/3 of tomato sauce in bottom of pan.

lasagna eggplant prep

Place a layer of eggplant slices on top (cut some slices in half to fit tightly in one layer)

lasagna eggplant 1

followed by 1/2 of the Basil, Spinach leaves and Mushrooms, then sprinkle with 1/2 of the cheese.

lasagna eggplant 3

Top with another 1/3 of the tomato sauce  the rest of the eggplant, basil, spinach and cheese.

lasagna eggplant 6

Pour remaining sauce over all to cover.  Sprinkle lightly with black pepper or oregano.

Bake for 25 minutes or until eggplant is tender. Let cool for 10 minutes before serving.

~ Bon Apetit! ♥

Think Yellow – Spicy Cauliflower Curry

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I had a deep desire for Curry last night.  Thankfully, I had a cauliflower in the fridge, so that worked out well.

To recap a previous post dedicated to the wonderful, healthful properties of Turmeric (a main ingredient in curry)..

Turmeric: 

is a bright yellow spice that has an anti-inflammatory effect and demonstrates anticancer as well as antioxidant properties.

Its primary active ingredient, Curcumin, may be useful in the prevention and treatment of stomach, intestinal, colon, skin, and liver cancers.

A teaspoon of turmeric added to soup, salad, or oatmeal is a quick and easy way to increase your Curcumin intake. It should be noted that the body’s absorption of the curcumin increases by 2000% when you add black pepper!

CookinguptheCure’s Spicy Cauliflower Curry

Spicy Cauliflower Curry

I upped the amount of Turmeric a bit when I made this recipe.  You may use 1/4 tsp. less if you like. This dish is packed with antioxidants from all the spices and the cauliflower, as well as high-fiber.

  • 3 Tbs. Extra Virgin Olive Oil
  • 1 tsp. Mustard seeds
  • 1 inch fresh Ginger, cut into thin strips or chopped
  • 1 organic White Onion, sliced
  • 1 -1/4 tsp. Turmeric
  • 1 Tbs. ground Coriander
  • 1/4 tsp. Cinnamon
  • 1 small green Serrano Chili, seeded and chopped
  • 1 Garlic Clove, crushed
  • 1 head organic Cauliflower, rinsed and cut into pieces
  • 1 c. organic Garbanzo beans, cooked or canned
  • 1 tsp. Sea Salt
  • Juice of 1/2 Lemon
  • 1-1/2 c. Green Tea or hot Water
  • 2 Tbs. Cilantro, chopped
  • Black Sesame Seeds (opt.)

Place oil in large pot over medium heat for 1 minute, should not get very hot! Lower heat if it does. Add oil and wait 30 seconds. Add mustard seeds and turn to Med-Low. Cover and saute for 1 minute.

Remove lid, and add ginger, onion, turmeric, coriander, cinnamon, and chili. Stir occasionally, for 2 – 3 minutes.

Stir in garlic, cauliflower, garbanzo beans and salt.  Add lemon juice, tea or water, 1 Tbs. of the cilantro, and cover. Reduce heat to Low, and simmer for 20 minutes, or until cauliflower is tender.

Transfer mixture to a serving dish and sprinkle remaining cilantro and a few black sesame seeds on top.

Serve over whole wheat couscous, or a wild and brown rice blend.

NOTE: This is quite spicy, so for a milder flavor only use 1/2 Chili pepper!

Black Bean Brownies – Revisited!

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On June 5th I re-blogged the Black Beauty recipe from Chronicles of Passion. I said that I would post the results after I tweaked the recipe to fit in with our Anti-Cancer Diet.
Well, I baked up a batch last week, and below is the end result presented in photo and words.

Here is the recipe with my modifications in Blue.
  • 1 c. organic Black beans, drained
  • 1 Banana, cut into 5 pieces
  • 1/4 c. organic Zucchini, shredded
  • 1 generous tsp. pure Vanilla extract
  • 1/2 – 3/4 tsp. Cinnamon
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 cup organic Raw Cocoa powder
  • 3 Tbs. Xylitol
  • 3 Tbs. Maltitol-sweetened Maple Syrup
  • 2 Tbs. brewed Green Tea or Water
  • 1/4 c. organic Oat Flour
  • Toasted Pecans (opt.)
Then I followed the recipe instructions for the most part.
Preheat oven to 375º F.
Line an 8×8 inch pan with parchment paper and set aside.
Place beans and banana in food processor and pulse until completely mashed.  Add the rest of the ingredients and process until combined, scraping often.

Pour batter into pan, spreading it evenly, and push pecan pieces into batter.

Place pan on middle rack of oven.
Bake for 22-27 minutes, or until edges curl away from paper. The brownies may seem a little gooey, but they harden as they cool.
Let cool on a rack and slice into squares.
I spread a little sugar-free (no artificial sweeteners) raspberry jam on my slice.. and oh my gosh.. it was amazing.  By the time J and I finished tasting them, 1/3 of the pan was gone!
I liked them cold out of the fridge the next day.

Do try this, and tell me what you think!

♥

Power Breakfast Ideas

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During treatment, one of the last things you feel up to doing is thinking about what to eat. You already know it’s critical that you alter your diet if you haven’t yet, but to call upon mental resources to focus on cooking the right things is a challenge.

I am blessed that many family members live within 1 – 10 miles of us, so three of my nieces took it upon themselves to rotate weeks and cook 2 main dishes for me (compliant with my diet), which they delivered the 3rd day after each Chemo treatment…when the side effects manifested! They made enough so that I got at least 4-5 meals out of each delivery.

Breakfast was easy once I got into the habit of shopping for the groceries I would need early in the week, (either my daughter or J would replenish fresh produce as we ran out), and developed a few routine favorites.

Lunch and snacks depended on what I had in the fridge or the pantry, so I was sure to stock healthy, easy to prepare foods…Sardines, organic beans, hi-fiber bread or RyeVita crackers, salsa, baby carrots, spinach, lemons (for squeezing in tea and on almost anything), almond butter, organic fruit spreads, almond milk, homemade hummus, avocados and nuts. I’ll post some ideas for these two meals soon.

Remember that you are eating to both support your immune system and to boost your energy during treatment. Spice up your food to instantly add antioxidants.

To help you develop the knack of easily creating healthy breakfasts, or for someone who may prepare them for you, I put together the Power Breakfast Guide below.  Be generous with the use of spices you like in any of these breakfasts.

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Berry Oats: ¾ c. of organic oats, 1 cup blueberries, blackberries, raspberries or sliced strawberries, 1 Tbs. chopped almonds or pecans, 1 Tbs. freshly ground flax seeds, almond or rice milk, a sprinkle of nutritional yeast and cinnamon. Add cup of Matcha* or Sencha green tea (buy in bulk on Amazon).

*Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. Matcha is rich in nutrients, antioxidants, fiber and chlorophyll. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content

Parfait: 6oz. of organic soy or coconut yogurt, 2 Tbs. fresh ground flax meal, and 1 cup organic berries (blueberries, cherries, raspberries, blackberries, mulberries..), a slice of whole grain toast with a tsp. of Coconut Oil, and a cup of matcha or sencha green tea.

Jeanne’s Special: One or two boiled organic hi-omega-3 eggs with 1/2 cup steamed spinach, kale or swiss chard and 1/2 cup rosemary-baked sweet potatoes, cup of green tea.

Tasty Lebanese Eggs: Poach 1 or 2 organic hi-omega-3 eggs. Mix 2 Tbs. tomato paste and 1 finely chopped fresh organic garlic clove and lightly sauté in 2 tsp. olive oil until bubbly. Add 2 tsp. water and stir. Top poached eggs with tomato mixture and sprinkle with black pepper. Serve with 1 whole grain piece of toast, 1 c. fresh spinach or a handful of watercress.. and a cup of green tea.

Mediterranean: Whole grain toast topped with 1 tsp. flax or hemp oil, 1 clove garlic crushed with a dash of salt and 1 tsp. nutritional yeast, cucumber, basil and fresh tomato slices, and a cup of green tea with dash of black pepper.

Oats n Apples: 3/4 c. Organic steel-cut oats with grated apple (with skin), 1 Tbs. chopped almonds or walnuts, 2 tsp. organic raisins, 1 Tbs. flax seeds freshly ground, cinnamon and almond milk or soymilk.  Remember your tea!

Miso-Veggie soup: (miso, spinach, bokchoy, mushrooms, tamari, scallions), and 1 slice of whole-grain rye-flax toast with almond butter, cup of green tea with dash of black pepper.

Breakfast Burrito: Fill a whole wheat or gluten-free high-fiber tortilla with 1/2 cup black beans, chopped romaine lettuce, chopped green onion, avocado slices, salsa, grated Almond or Rice cheese and a chopped boiled egg.

New Yorker: Hi-fiber Rye bread or mutli-grain wheat topped with tofu sour cream, smoked salmon, red onion and organic lemon slices, and 1/2 cup steamed green beans. Don’t forget your green tea with dash of pepper!

Tofu scramble: cook silken tofu with grated carrots and zucchini, mushrooms, spinach, garlic and a dash of cumin, or do the same with scrambled hi omega-3 eggs, and 1 slice whole grain toast topped with “better butter” (mix equal parts organic grass-fed butter/flax oil).

Cheesey Toast: Toast 2 slices hi-fiber Flax Seed bread (Trader Joe’s) topped with sliced Almond or Rice cheese, tomato slices and a sprinkle of organic thyme. Serve with 1/2 c. steamed Spinach drizzled with olive or flax oil and a dash of salt and cinnamon. Cup of Matcha tea.

~*~*~*~*

~ Be Well! ♥

Chia Chocolate Cupcakes – GF & Vegan

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Ok, so how in the world can these cupcakes be ok with our anti-cancer diet?

Well, we’ve upped the fiber by adding chia and flax seeds, and used cocoa powder with antioxidants, replaced the sugar with Xylitol, and used olive oil for the friendly fat.

I’m not saying you can sit down and eat 3 of these…but 1 cupcake is super ok!

For an extra smudge of goodness:
Melt 10 oz. 75% dark chocolate in a double boiler, add 1 Tbs. almond or soy milk and 1 packet Stevia. Stir well and smear on the cupcakes as they reach room temperature.

Recipe

  • 3/4 rounded c. Sorghum flour
  • 3/4 rounded c. Potato starch or tapioca starch
  • 1/2 c. unsweetened raw Cocoa Powder
  • 1/4 c. Chia seeds
  • 1 Tbs. ground Flax seeds
  • 3/4 c. Xylitol (or 3 packets Stevia)
  • 1/2 tsp. Sea Salt
  • 1 tsp. Xanthan gum
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 Omega-3 Egg (use 1 Tbs. Egg substitute of 2 Tbs. freshly ground Flaxseed for Vegan)
  • 3 Tbs. virgin Olive Oil
  • 2 tsp. Vanilla
  • 1/2 tsp. distilled Vinegar
  • 1 c. warm Water or Green Tea or Decaf Coffee

Line a 12-c. cupcake pan with paper liners. Preheat oven to 350º F.

Whisk together the dry ingredients.

Add in the warm water (or tea or coffee), egg, chia seeds, oil, vanilla, and vinegar and beat until smooth. Beat for 2-3 minutes.

Scoop the batter into the 12 lined muffin tin cups.

Bake for about 15-20 minutes, until an inserted toothpick comes out clean.

Remove the cupcakes to a wire rack and let cool completely.

~To Your Health! ♥

“Chemo Brain” and Cancer Related Fatigue – Remedies

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Suffering from Cancer Related Fatigue? Chemo Brain?

Decrease your Cancer Fatigue by taking control of inflammation.

I take 2 – 4 Curcumin capsules a day to lower inflammation, as well as Reservatrol, and I add a few drops of Astragalus tincture if needed.

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High inflammation equals promotion of Cancer fatigue, Cancer growth and Cancer recurrence. Research shows that many herbal medicines can lower pro-inflammatory factors fueling this common side effect of hormone therapy. Below are six herbs that may transform exhaustion into vitality.

One of many reasons we “feel sick” and experience fatigue is due to elevated levels of pro-inflammatory factors. By lowering the levels of these damaging factors we can transform fatigue into well-being, enhance vitality and quality of life and mitigate inflammation related pain.

Inflammation is a fact of cancer and contributes to one of the most common complaints of cancer patients and cancer survivors, Cancer Related Fatigue, a distressing and persistent sense of physical and emotional tiredness as well as reduced mental clarity and alertness. Cancer survivors complain of inability to focus and concentrate, poor memory, inability to think clearly as well as sadness and depression, symptoms of Chemo Brain.

Cancer Fatigue is a common side effect experienced by breast cancer patients undergoing hormone therapy.

Studies have shown that Cancer Fatigue is linked to increased levels of two inflammatory molecules produced by our cells: Tumor Necrosis Factor alpha (TNFa) and Interleukin 6 (IL-6). Increased inflammation contributes to a sense of malaise, lethargy, muscle tenderness and even Lowering TNFa and IL-6 also have been shown to decrease depression and lethargy. Here are six potent herbal medicines, supported by research which demonstrates a decrease these pro-inflammatory factors. You can reduce fatigue, lower disease progression and have less anxiety about recurrence.

SIX HERBAL MEDICINES and FIVE SPICES FOR RELIEF OF CANCER FATIGUE and INFLAMMATION

Research shows that the following herbs and spices lower TNFa and IL6 and can improve normal inflammatory function and relieve symptoms associated with Cancer Related Fatigue.

1. Reishi (Ganoderma lucidum) one of the great medicinal mushrooms of Chinese Medicine traditionally used in many anti cancer and immune modulating formulas. New research demonstrates its ability to lower TNFa and IL6, thus improving Cancer Fatigue.

Grape 2

2. Resveratrol a plant constituent found in red and purple grapes and concentrated from the herb Polygonum cuspidatum. Studies show that Resveratrol is able to turn on genes in the cell linked to longevity and immune function. Immune regulation includes this ability to turn off genes that create inflammation.

3. Astragalus Root is a well-known Chinese Herb traditionally used to support vitality and is found in many anti cancer and immune modulating formulas. Astragalus root is often added to soups to for its nourishing and healing properties.

4. Milk Thistle Seed Extract Milk Thistle has been used traditionally thistlenot only for its value in enhancing normal inflammation function. It has also been used traditionally to support normal liver detoxification function, lowering our body burden of toxic chemicals which is also linked to tiredness, fatigue and a loss of well-being.

5. Ginseng Root (Panax Ginseng) is a well-known Chinese botanical medicine used for centuries for its restorative properties. Modern science has demonstrated its ability to lower TNFa and IL6, linked to improved energy and relief from these causes of cancer fatigue.

6. Schizandra, The Fruit of Five Flavors, one of the great tonics of Chinese Medicine not only lowers causes of inflammation, but is also rich in plant anti-oxidants which also protect our cells and our genes (DNA) from damage. Reducing DNA damage and protecting our genes is one of the primary ways to limit cancer.

The Pharmacy in Your Kitchen

You can also fight cancer in the kitchen by using culinary spices and herbs that also lower Pro-Inflammatory TNFa and IL6. Such an Anti-Cancer Anti-Inflammatory diet might also include the liberal use of oregano, rosemary, garlic, tumeric, ginger and green tea also rich in cell protective anti-oxidants.

Herbal Medicines may be made into tea or taken as herbal extracts or herbal powders dissolved into water or taken in capsules and tablets.

Always consult with a health care provider knowledgeable in the safe and appropriate use of herbal medicines. (Contact me here for a referral).

Using high quality pharmaceutical grade herbal medicines is the best way to insure expected results. Be patient. Herbal medicines work in the rhythm of nature. It takes several weeks to yield sustainable changes.

If you are concerned about unhealthy levels of inflammatory factors in your body, you can ask your doctor to measure not only TNFa and IL6 as well as HS-CRP (C Reactive Protein).

After you have incorporated foods and herbs that support healthy levels of these inflammation factors and lowered your intake of pro-inflammatory foods, you can re-test to see how well you are doing.

by Dr. Nalini Chilkov

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Dr. Nalini Chilkov is a well known expert and leader in the field of Integrative Health and Alternative Cancer Care. She has developed a system which combines the best of modern science and wellness medicine.  This system is based on individualized care and a model of natural health and longevity for cancer patients and cancer survivors. Visit http://doctornalini.com to learn more.