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Re: Cancer resistance, eating nuts help lower risk for cancer?
[Re: Rick H]
#152468
05/14/13 05:00 PM
05/14/13 05:00 PM
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SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Scientists find walnuts fight prostate cancer
by S. L. Baker, features writer
(NaturalNews) Walnuts are a rich plant source of omega-3s, the fatty acids also found in cold water fish like salmon. Omega-3s are known to lower the risk of a host of health problems from depression to heart disease. Walnuts are also loaded with gamma tocopherol (a form of vitamin E), phytochemicals known as polyphenols, and antioxidants. Now, for the first time, scientists have reported that these nutrient-rich nuts have the ability to reduce the size and growth of prostate cancer.
Scientists from the University of California-Davis just reported their discovery at the 239th National Meeting of the American Chemical Society (ACS), being held in San Francisco this week. "Walnuts should be part of a prostate-healthy diet," Paul Davis, Ph.D., who headed the study, said in a statement to the media. "They should be part of a balanced diet that includes lots of fruits and vegetables."
Approximately 190,000 men in the United States will be diagnosed with prostate cancer this year. According to the University of California-Davis scientists, research suggests that diet is among the most important factors in influencing a man's risk for developing prostate cancer. For example, there's evidence that eating tomatoes and drinking pomegranate juice may reduce the chance of ever having prostate cancer.
Recently, scientists have found that walnuts could fight cardiovascular disease by reducing levels of endothelin, a substance that increases inflammation in blood vessels. Because men with prostate cancer are known to have elevated levels of endothelin, the University of California-Davis scientists reasoned that eating walnuts could be beneficial in preventing and/or treating prostate cancer.
Davis and his research team conducted their study on laboratory mice that had been genetically programmed to develop prostate cancer. One group of the animals ate the equivalent of about 2.5 ounces of walnuts per day in a human diet (equal to approximately 14 shelled nuts) for two months. A control group of mice did not receive any walnuts in their diet.
When the genetically induced prostate cancers developed in the walnut-fed animals, their tumors were only about half as large as those of the control mice. What's more, the cancers in the walnut eating rodents also grew 30 percent slower.
So what was going on in the bodies of the mice who ate walnuts? The researchers found those mice had lower levels of insulin-like growth factor-1. That's a crucial finding because high levels of this protein are thought to increase the risk of developing prostate cancer.
To further investigate why walnuts had the ability to fight prostate cancer, the researchers used gene chip technology to track changes in gene levels in the animals' tumors as well as in the livers of the mice. The results showed eating walnuts had a significantly beneficial effect on both tumor and liver genes that have been shown to be involved in controlling the growth of malignant tumors.
Editor's note: NaturalNews is opposed to the use of animals in medical experiments that expose them to harm. We present these findings in protest of the way in which they were acquired.
For more information:
http://www.naturalnews.com/028373_walnuts_health_claims.html
http://www.naturalnews.com/027699_walnuts_cholesterol.html
http://www.naturalnews.com/027074_walnuts_cancer_tumors.html
Suzanne
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Re: Cancer resistance, eating nuts help lower risk for cancer?
[Re: Suzanne]
#152469
05/14/13 05:07 PM
05/14/13 05:07 PM
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SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Eating Nuts Greatly Reduces Your Risk of Heart Attack and Cancer
by Barbara L. Minton
(NaturalNews) Eating nuts five or more times a week reduces your risk of heart attack by a whopping 60%. And in addition to this stunning statistic, research shows that people who eat more nuts are generally thinner. They also have lower levels of LDL cholesterol and better bones. A new study even links eating nuts to a lower risk for cancer and inflammation.
Latest research results
In a study reported in the March, 2008 edition of the journal Blood, researchers hypothesized that NB-kappaB deactivation in cellular responses may be the result of anacardic acid found in cashew nuts. They found that anacardic acid potentiated the apoptosis induced by cytokine and chemotherapeutic agents, which correlated with the down-regulation of various gene products that mediate cell proliferation, invasion, and angiogenesis, all known to be regulated by the NF-kappaB. They concluded that anacardic acid has a role in preventing and treating cancer through modulation of these signaling pathways.
Many studies have documented the benefits of nuts
The 1990's Adventist Health Study of a large population of California Seventh Day Adventists found that in addition to reducing the risk of heart attack by up to 60%, eating nuts was one of the four top factors for extending longevity. The beneficial effects were found for men, women, vegetarians, meat-eaters, fatter people, thinner people, the old, the young, those who exercise and those who don't.
Four other large studies have since confirmed that eating nuts confers cardiac benefits and reduces risks of developing diabetes, dementia, advanced macular degeneration, gallstones and stroke. Calculations suggest that daily nut eaters gain an extra five to six years of life free of coronary disease, and an overall longevity increase of two years.
The more frequently nuts are eaten the better, as benefits appear to increase with increased consumption. The risk of fatal coronary disease and the risk of developing type 2 diabetes both appear to decrease steadily as nut consumption increases to once or more per day.
Nuts contain lots of fat, and many people are still operating under the food industry induced belief that fat makes you fat, so nuts are often shunned. But research does not support this conclusion. In the Nurses' Health Study, the frequent nut consumers were actually a little thinner on average than those who almost never consumed nuts, and daily supplements of almonds or peanuts for six months resulted in little or no increase in body weight. Nuts apparently satisfy hunger and provide a wealth of nutrients, creating a feeling of satiety and comfort. This results in an overall lessening of food consumption.
Nuts are nutrient packed
A recent study shows that nuts have a fatty acid profile that favorably affects blood lipids and lipoproteins. They are low in saturated fat and high in unsaturated fatty acids in the form of the monounsaturates oleic and palmitoleic acids.
Nuts also contain polyphenols, a type of antioxidant containing a polyphenolic substructure. These compounds are thought to be instrumental in oxidative stress, a causative factor for neurodegenerative and cardiovascular diseases.
Nuts provide a good amount of magnesium, boron and zinc, so essential for bone health. They are an excellent source of the antioxidant mineral manganese. All nuts are a good source of the antioxidant vitamin E, folic acid, copper, and the amino acid arginine which is a precursor of human growth hormone. Some nuts contain tryptophan, a stimulator of serotonin in the brain that alleviates depression and boosts relaxation. Nuts are high in fiber and phytochemicals that protect against cancer and other chronic diseases.
Which nuts are best?
In the Adventist Study about 32 percent of the nuts eaten were peanuts, 29 percent were almonds, 16 percent walnuts, and 23 percent other types. The Nurses' Study found that peanuts, which are really legumes, appeared to be just as effective in reducing the risk of coronary heart disease as tree nuts. Experiments where volunteers were fed nuts as part of their diet for several weeks have found that walnuts, almonds, hazelnuts, peanuts, pecans, pistachio nuts, and macadamia nuts all alter the composition of the blood in ways that would be expected to reduce coronary risk.
Some nuts confer additional health benefits. Walnuts are high in heart healthy omega-3 fatty acids. Almonds are particularly nutritious, with 100 grams yielding 16.9 grams of protein. They also contain a good amount of vitamin B-17, known as laetrile, that many believe is nature's most effective cancer cure. Brazil nuts are rich in selenium, and only three of them a day will provide you with an amount in excess of the recommended daily allowance in a highly bio-available form.
Gaining maximum nutritional value
It's fine to have a snack of nuts right out of the bag, but nuts in this form are fairly difficult to digest and eating too many may strain your pancreas. That's because they contain phytic acid, nature's way of making sure the nut survives the winter to sprout in the spring. Phytate is a digestive inhibitor that interferes with mineral absorption. So to gain the maximum nutritional value and digestibility from your nuts, its best to soak them or sprout them before they are eaten. This can only be done with raw nuts, preferably bought in the shells. Soaking neutralizes phytic acid. Soaking also stimulates the process of germination, releasing the vitamin C content and increasing vitamin B content and carotenes (precursors of vitamin A).
Soak your nuts in water. Almonds and walnuts require a soaking time of between 12 and 24 hours. Pecans and cashews require only 6 to 12 hours. Then dry them at a temperature that does not exceed 105 degrees F. You may want to follow the way of the Aztecs and dry them in the sun. Be sure your nuts are completely dehydrated before you put them away. Store dehydrated nuts in the refrigerator for up to a week. Season them with your favorite herbs and spices for a real treat.
Some raw nuts will sprout when soaked, a true test of vitality. They can sustain some heating, maybe up to around 118 degrees F and still sprout, although some of the enzymes will be degraded or destroyed at such a high temperature. Sprouted almonds are truly delicious, much better than the unsprouted version. Don't sprout them for more than 2 days or they may become rancid. Peanuts will also sprout.
During the soaking process, complex sugars responsible for intestinal gas are broken down and a portion of the starch in the nut is transformed into simpler sugars. Soaking inactivates aflotoxins, a mold found predominantly in peanuts.
Pesticides abound in the production of nuts. The way to minimize your intake of pesticide residues and to induce nut farmers to turn to organic production is to choose organic or wild nuts. Unfortunately, only about 1% of U.S. farmland dedicated to producing tree nuts is certified organic, and there are only a few states that produce organic tree nuts. There are several online sites that deal in organic, soaked and sprouted nuts.
Additional Sources:
(www.holistic-nutrition.suite101.com) "Health Benefits of Nuts".
(www.living-foods.com) "What every raw fooder should know about nuts".
(www.vegan.org) "Nuts - the surprising benefits of eating nuts regularly".
Suzanne
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Re: Cancer resistance, eating nuts help lower risk for cancer?
[Re: Suzanne]
#152471
05/14/13 05:39 PM
05/14/13 05:39 PM
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SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Raw Broccoli, Cabbage Slash Bladder Cancer Risk by 40 Percent; Cooking Destroys Benefits
by Mike Adams, the Health Ranger, NaturalNews Editor
(NaturalNews) Eating as little as three small servings of raw cruciferous vegetables per month, such as broccoli and cabbage, has been found to decrease the risk of developing bladder cancer by an astonishing 40 percent. This was discovered by researchers from the Roswell Park Cancer Institute in Buffalo. The study is only one of several that have recently added to the evidence that raw fruits and vegetables dramatically lower cancer risk.
In this study, researchers conducted a survey on the dietary habits of 1,100 people, 275 of whom had bladder cancer. They found that among both smokers and non-smokers, those who ate three or more servings of raw cruciferous vegetables each month had a 40 percent lower risk of developing bladder cancer. Compared with smokers who did not eat that amount, non-smokers who ate three or more servings of raw cruciferous vegetables per month had a 73 percent lower chance of developing bladder cancer.
Keep in mind that this research only involved three small servings a month! That's a ridiculously small amount of vegetable matter, and yet it had a profound anti-cancer effect.
Given that these cruciferous anti-cancer nutrients only stay in the body for about twelve hours, these study subjects only experienced a total of about 36 hours with these nutrients (out of a total of 720 hours in a typical month). In other words, they only had these anti-cancer nutrients in their bodies five percent of the time and yet, astonishingly, their bladder cancer rates plummeted by 40 percent!
Also remarkably, the researchers did not find a protective benefit from eating the same quantity of cooked cruciferous vegetables. This indicates that the anti-cancer properties of cruciferous vegetables are destroyed by cooking.
This is exactly what the leaders of the raw foods movement have been saying for years: Dr. Gabriel Cousens (www.TreeofLife.nu), David Wolfe (www.SunFood.com), the Boutenko family (www.RawFamily.com), David Rain (www.JuiceFeasting.com), Nomi Shannon (www.RawGourmet.com), Angela Stokes (www.RawReform.com), Brian Clement (www.hippocratesinst.com), Max Gerson (www.Gerson.org) and many others.
Keep in mind, too, that conventional medicine pill pushers have derided the raw foods movement for years, claiming raw foods have absolutely no health effects whatsoever on the human body. That outmoded view, of course, is considered hopelessly ancient by all but the most out-of-touch doctors and skeptics. What we're finding today is not only that raw foods are good medicine, but in fact raw foods are the BEST medicine for virtually all the big diseases now devastating Western civilization.
The findings of the Roswell Park study were presented at a meeting of the American Association of Cancer Research in Philadelphia.
Why raw vegetables not only prevent cancer, but REVERSE cancer
Cruciferous vegetables, also known as vegetables in the mustard or cabbage family, are some of the most widely consumed vegetables in the world, accounting for 10 of the most popular vegetable foods. The family includes not only cabbage, broccoli and cauliflower, but also arugula, Brussels sprouts, collard greens, daikon, garden cress, horseradish, kale, kohlrabi, mustard, radish, rape (canola), rapini, rutabaga, tatsoi, turnip, wasabi and watercress.
These vegetables are known to be high in important nutrients such as vitamin C and selenium, and they also contain hundreds of plant compounds that are known to fight cancer. One of these groups, isothiocyanates, has gained enormous attention over the last few years as an anti-cancer "medicine" provided by foods.
There have been 55 key epidemiological studies conducted on the relationship between cruciferous vegetable intake and cancer, according to the World Cancer Research Fund. Sixty-nine percent of those studies show a positive correlation between cruciferous vegetable intake and lower cancer risk. Interestingly, few of these studies tracked raw vegetable intake vs. cooked intake, and there is little doubt that the 31 percent of the studies showing no cancer risk decrease were likely tracking the intake of cooked vegetables. (Modern nutritional researchers remain ignorant about living foods vs. cooked foods, and they group them all together, oblivious to the fact that cooked foods lack the natural medicine of raw foods...)
Isothiocyanates inhibit both cancer and tumor development by directly blocking the carcinogenic action of free radicals. In other words, they prevent free radicals from attacking healthy cells and turning them cancerous. One specific variety, phenethyl isothiocyanate, has even been shown to induce cell death in certain cancer lines, including those that are resistant to chemotherapy drugs. (Oncologists remain indignant, however, insisting that cancer patients should never use food to treat cancer... that's why they also ran Max Gerson out of the country...)
Heat and irradiation destroys the medicine in foods - just what the FDA wants!
These plant-based medicines, however, are delicate molecules that are easily destroyed by heat. Cooking these foods obliterates the medicine they contain. So does food irradiation, by the way: Microwaving broccoli destroys up to 98% of its phytonutrients, including its anti-cancer nutrients.
The FDA, curiously, wants to pass regulations that would secretly irradiate the national food supply without any requirement whatsoever that such treatment be mentioned on the label of irradiated foods. My recent article, "FDA Leaps from Tomatoes to Peppers in Desperate, Fumbling Fiasco of Failed Food Safety over Salmonella" explains how the FDA is exploiting food safety scares as a way to generate a fear-based public reaction that will ultimately result in a mass irradiation of the entire food supply. See http://www.naturalnews.com/023614.html
Why is that an important goal for the FDA? Because fresh produce is just about the only thing keeping many Americans off pharmaceuticals and out of the hospital. Take away the natural medicine found in fresh produce, and you create a windfall of sickness and disease that doubles or triples the profits of the drug companies. Food irradiation is the FDA's devious plan to sicken the U.S. population and accomplish this financial goal for influential drug companies. (Sound crazy? You don't know the real FDA. Read about it here: www.NaturalNews.com/the_FDA.html )
Listen to Health Ranger Show #52: The Food Irradiation Plot to hear the full story on this. It's available as a downloadable MP3 file here: http://www.naturalnews.com/Index-Podcasts.html
Fortunately for Big Pharma's sick profits, many Americans cook their vegetables right now, destroying their natural medicines and keeping those consumers in a state of chronic degenerative disease. "Cooking can reduce 60 to 90 percent of isothiocyanates," said Li Tang, a lead researcher of the study mentioned above.
Read more about the health benefits of raw foods in my interview with Dr. Gabriel Cousens at: http://www.naturalnews.com/015187.html
Also, be sure to visit the NaturalNews raw foods page at: http://www.naturalnews.com/raw_foods.html
Yet more science shows the anti-cancer benefits of raw vegetables
Another recent Roswell Park study also uncovered evidence of the protective effects of cruciferous vegetables. Researchers took two groups of rats that had been engineered to develop bladder cancer and supplemented the diet of one group with freeze-dried broccoli sprout extract. They found that rats who ate more broccoli sprouts extract had significantly lower rates of bladder cancer.
(For the record, NaturalNews does not condone the use of animals for experiments, especially animals engineered to develop cancer. But at least in this study the rats were receiving nutrients rather than the usual pharmaceutical chemicals injected into them during drug industry trials...)
The researchers found that the isothiocyanates from the broccoli sprouts were processed by the rat's bodies and excreted within 12 hours. According to lead researcher Yuesheng Zhang, this suggests that the chemicals protect the bladder while they are stored there, awaiting excretion.
"The bladder is like a storage bag, and cancers in the bladder occur almost entirely along the inner surface, the epithelium, that faces the urine, presumably because this tissue is assaulted all the time by noxious materials in the urine," Zhang said. Change the liquid being stored in your bladder, and you change your risk of bladder cancer.
In other words, healthy pee keeps you cancer-free!
Healthy poo, by the way, stops colorectal cancer, which is yet another reason to stop eating milk, cheese, beef and other animal products. Soak the inside of your bladder and large intestine with vegetable juices, and cancer just vanishes. Someday, silly oncologists will abandon their toxic chemotherapy drugs and learn to just prescribe broccoli sprouts.
(As a side note, dogs have been trained to smell bladder cancer in human urine. A person who has bladder cancer emits a nasty smell in their urine, and it's not very difficult for dogs to pick up on this.)
Ninety percent of bladder cancers occur along the inner lining. Bladder cancer is the fourth most common cancer in men and the ninth most common cancer in women in the United States. More than 47,000 men and 16,000 women nationwide are diagnosed with the disease each year. Chemotherapy is utterly useless against bladder cancer. Five-year survival rates are ZERO percent better than doing nothing at all. In fact, chemotherapy is highly toxic to the bladder and kidneys, causing cellular damage that actually leads to more cancer later on.
Adding to the evidence that uncooked fruits and vegetables help protect against cancer, researchers at Ohio State University found that the eastern black raspberry, Rubus occidentalis, offers protection against cancer of the esophagus.
In this study, human patients with a condition known as Barrett's esophagus, which often leads to esophageal cancer, were fed freeze-dried black raspberries (1.1 ounces for women and 1.6 ounces for men) every day for six months. At the end of that time, researchers measured blood levels of two chemicals that indicate the risk of cancer.
Patients given the raspberries had 58 percent lower levels of 8-isoprostane, which is correlated with cancer risk, and 37 percent higher levels of GSTpi, which is known to protect against the cell damage that leads to cancer.
Black raspberries are particularly high in anthocyanins, a powerful antioxidant found in many other foods, including red cabbage. See www.NaturalNews.com/anthocyanins.html
Anthocyanins are among the pigments that give fruits and vegetables their bright colors. Every bright color found in fresh produce is, in fact, a powerful natural medicine. Studies have shown that anthocyanins protect against not only cancer, but also diabetes, bacterial infections, inflammation, neurological diseases and the symptoms of aging.
The conclusion: Raw foods halt disease and greatly enhance health
The conclusion to all this is that consuming raw fruits and vegetables is an astonishingly powerful way to halt degenerative disease, stop cancer, reverse diabetes, end heart disease and enhance your health. All the pharmaceuticals in the world can't compete with the protective power of the tens of thousands of natural medicines created by Mother Nature and found in the very plants sitting in your local grocery store right now.
This is why juicing fresh fruits and vegetables on a daily basis is possibly the single most important nutritional strategy you can pursue for protecting yourself against degenerative disease. I juice every single day. My own personal recipe is as follows:
(All produce is organic)
• 2 large bunches of celery
• 4 large carrots
• 1 large bunch of parsley
• 2 medium apples
• 1 medium lemon or grapefruit
• 1 large bunch of kale
• 1 large bunch of spinach or salad greens
• Small pieces of ginger, turmeric root and beet
• 1/2 container of fresh sprouts (alfalfa or clover) - This can be changed to broccoli sprouts for cancer patients.
I juice all this up, creating a beautiful green / orange liquid. Then I blend 2 cups of fruit (strawberries, blueberries, etc.) in my Vita-Mix, keeping the fruit pulp in the blend, then I pour that liquid into the vegetable juice. This creates a delicious fruit-and-vegetable blend that keeps the fruit fiber but juices away the rough vegetable fiber. I like the fruit fiber because many of the natural medicines in fruit are found in the skin, locked into the fiber. So I always blend fruit into my juice and drink this slightly-thickened juice blend. It's absolutely delicious!
For people preventing or battling cancer, simply boost up the anti-cancer ingredients: Turmeric, broccoli, cabbage, kale, sprouts, etc. Cancer simply melts away when bathed in these vegetable juices.
To make the whole thing sweeter, add a bit of stevia to the final blend. If it's still too bitter for you, try adding more lemon or citrus, which masks the bitter taste of vegetables. If it's still too bitter, you are probably a sugar junkie (like I used to be) and your taste buds are all skewed. Get off the sugar for 30 days and everything natural will suddenly taste better.
Adding watermelon to your juice makes it super tasty, but raw foods experts like Dr. Cousens would strongly recommend you avoid watermelon. The glycemic index is too high. People suffering from chronic diseases like cancer, diabetes and heart disease need to stick with low-glycemic juicing for a long, long time, until their metabolism gets healthy again. Only then, when you're fit, active and exercising at least ten hours a week (like me) can you start to take up high-glycemic fruit juices.
Remember, I used to be pre-diabetic. I went through the healing process, repaired my body, and now I have the joy of exercising as much as three hours a day. That affords me the metabolic privilege of drinking just about any fruit juice I want, without any negative blood sugar effects. But that's only because I'm burning calories day and night. If you're obese or overweight, you'll have to steer clear of fruit juices until you get body fat below about 15% for men or 20% for women. Even then, make sure you watch things very carefully. Ideally, you'll do all this under the supervision of a naturopathic physician. Or just go to the Tree of Life Rejuvenation Center in Arizona and get Dr. Cousens to help in person! (www.TreeofLife.nu)
A great resource on how to do juicing is also found at www.JuiceFeasting.com
I created a 6-hour audio CD course with David Rain entitled, The Secret of Juice Feasting, available here: http://www.truthpublishing.com/product_p/cd-cat21485.htm
You can also listen to my audio interview with David Rain, where we discuss Juice Feasting, here: http://www.naturalnews.com/Index-Podcasts.html#45
I've also got a new interview with Dr. Gabriel Cousens coming soon here on NaturalNews, so watch for that in a few weeks.
Juicing can save your life and get you off dangerous pharmaceuticals
The bottom line to all this, folks, is that juicing vegetables is the secret to reversing disease now and preventing disease for a lifetime. But it has to be fresh, raw, living juice.
Remember, pasteurized vegetable juices purchased in bottles at the store are worthless! That includes all the Naked Juice, V8, Odwalla and other brands that claim to be good for you. While they're not bad for you, they're also DEAD JUICE. That means they have virtually none of the nutritional healing benefits of fresh, living juice. Don't be fooled by healthy-sounding bottled juice products. If it's in a bottle, it's dead. And dead juice doesn't support life.
There is only one way to get fresh, unprocessed, living juice: Make your own juice! This is the simple secret to staying healthy, vibrant and mentally sharp for the rest of your long, enjoyable life: Juice your way to health! (And then supplement with superfoods, herbs, and other targeted nutritional needs.)
Juicing is the future of medicine. It cures cancer. It reverses heart disease. It stabilizes cholesterol and blood pressure. It ends kidney stones and gall stones. It reverses depression and psychosis. It builds strong bones and strong muscles. It absolutely reverses diabetes in a matter of days, and it obliterates obesity in a matter of weeks. And in doing all that, it makes virtually all pharmaceuticals obsolete.
Juicing and raw foods go hand in hand. They are the answers to disease and sickness. No wonder Big Pharma and the FDA don't want you to find out about the true healing power of plant-based nutrition, huh?
Recommended Resources
Raw foods and superfoods: www.SunFood.com
Best consumer juicer: Breville (www.Breville.com)
Best blender: Vita-Mix (www.Vita-Mix.com)
Spiritual Nutrition by Dr. Gabriel Cousens: Free download of book summary at www.HealthBookSummaries.com
NaturalNews page on raw foods: http://www.naturalnews.com/raw_foods.html
Raw Spirit Festival in Sedona (I'll be there!): www.RawSpirit.com
Really raw cashews (and Bliss Mix!): www.TransitionNutrition.com
Delicious Raw Chocolate Bars: www.EverythingRaw.com --end of article.
Note: I do not recommend combining fruit and veggies as per SOP information.
Suzanne
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Re: Cancer resistance, eating nuts help lower risk for cancer?
[Re: Suzanne]
#152475
05/14/13 11:47 PM
05/14/13 11:47 PM
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SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Flavonoids in fruits, vegetables and nuts dramatically lower cancer rates
by Kim Evans
(NaturalNews) Flavonoids and proanthocyanidins are often found in fruits and vegetables, and they are powerful cancer prevention agents. Essentially, flavonoids are potent antioxidants and our body uses them to lower inflammation, reduce blood pressure and fight off free radicals, which cause disease and age us, sometimes from the inside out. New research from Italy also shows us that plant based flavonoids help keep cancer at bay.
In a 20 year study, it was found that participants with the highest intake of flavonoids and proanthocyanidins had a 44 and 40 percent lower risk of oral cancer and laryngeal cancer, respectively. The occurrence of colon cancer was also lowered by a third, and there were reductions in breast, kidney and ovarian cancers too.
At going rate, about forty percent of the population is expected to have a problem with cancer, and it seems that just by really boosting your flavonoid intake on a regular basis, you could reduce that risk to around ten percent. We still wouldn't be at the level of Egyptians a few thousand years ago, as their mummies show us that they only had cancer in .5 percent of the population. But still, it's an enormous step in the right direction.
There are thousands of different types of flavonoids and they're in abundance in many fruits, vegetables and nuts. Actually, they are often what give fruit and vegetables their color. Berries, particularly red and blue berries, and dark grapes are potent sources of flavonoids. So are garlic, onion and green or white tea.
The flavonoid quercetin is abundant in garlic, onions and apples and it's important because it's a building block for many other flavonoids. Actually, eating lots of apples and pears has recently been found to significantly reduce the risk of having a stoke, and the quercetin in apples might be the reason.
Quercetin is also known for its ability to jump start the immune system and it's becoming thought of as one of the most powerful antioxidants. Quercetin is also helpful for a wide number of problems, especially when it's eaten in quantity.
One way to really boost your flavonoid intake is to get into juicing because you can consume the nutrients from far more fruits and vegetables from juicing them than you'd ever be able to eat. It's also easy and tasty to add some raw, chopped garlic or onion to top many meals.
More:
http://www.healthiertalk.com/compounds-natural-fruits-and-vegetables-...
http://www.livestrong.com/article/73159-list-foods-flavonoids/
http://www.herbs2000.com/h_menu/flavonoids.htm
http://www.foodconsumer.org/newsite/Nutrition/Food/white_fruits_veget...
http://www.dailygalaxy.com/my_weblog/2010/10/analysis-of-egyptian-mum...
http://www.medicalnewstoday.com/articles/204809.php
Suzanne
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Re: Cancer resistance, eating nuts help lower risk for cancer?
[Re: Rick H]
#152578
05/21/13 05:52 PM
05/21/13 05:52 PM
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SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Eating walnuts and walnut oils slashes heart disease risk by improving multiple biometrics
by John Phillip
(NaturalNews) The impact of eating nuts has been evident for the past decade as repeated scientific studies confirm that the omega-3 fats in this tasty nut promote cardiovascular health as they improve cholesterol biomarkers. Walnuts provide healthy doses of essential minerals, fiber and vitamins to help promote heart health and also supply the long chain fatty acids DHA and EPA, though the body must convert them to a more bioavailable form through a multi-step process.
A research team from Penn State, Tufts University and the University of Pennsylvania now provide evidence to support past studies and expand our current understanding about the importance of this tree nut to improve vascular function. Publishing in the Journal of Nutrition, scientists have found that consumption of whole walnuts or their extracted oil can reduce cardiovascular risk through a mechanism other than simply lowering cholesterol. Walnuts are part of a host of natural foods known to lower the risk of heart disease by lowering blood pressure, improving endothelial function and improving blood lipids.
One of the study authors, Dr. Penny Kris-Etherton commented "We already know that eating walnuts in a heart-healthy diet can lower blood cholesterol levels... but, until now, we did not know what component of the walnut was providing this benefit. Now we understand additional ways in which whole walnuts and their oil components can improve heart health." The team found that the essential oils in walnuts and walnut oils help to preserve blood vessel wall elasticity and can provide health-promoting effects within thirty minutes after consumption.
Walnuts and walnut oils improve endothelial function and cholesterol metabolism to reduce heart disease risk
Penn State researchers studied 15 participants diagnosed with elevated blood cholesterol levels and provided them with one of four drug-free treatments: Eating 85 grams of plain, whole walnuts, six grams of walnut skins, 34 grams of walnut meat with the fat removed, or 51 grams of essential walnut oil. Biochemical and psychological responses were recorded before nut consumption and again at one-, two-, four- and six-hour intervals to determine how walnuts affect critical cardiovascular biomarkers.
The team determined that each group exhibited a 'positive' response to consuming each of the different parts of the nut and its oils. Eating walnuts most significantly influenced the production of HDL cholesterol, a biomarker closely associated with removal of excess oxidized levels of cholesterol from the blood.
The study authors concluded "The science around HDL functionality is very new, so to see improvements in this outcome with the consumption of whole walnuts is promising and worth investigating further... walnut oil was particularly good at preserving the function of endothelial cells, which play an important role in cardiovascular health." Eating a handful of walnuts every day will provide a measurable degree of cardiovascular disease risk reduction.
Sources for this article include:
http://jn.nutrition.org
http://www.ncbi.nlm.nih.gov/pubmed/23616506
http://www.medicaldaily.com
http://www.medicalnewstoday.com/articles/260288.php
Suzanne
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