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Cancer is just behind heart disease as the leading cause of death in America. Cancer fighters found in whole natural food are our only defense against this deadly killer.
Vitamin D is one of several major cancer fighters. Two new meta-analysis studies (meta-analysis combines data from multiple reports) showed that people with the highest levels of vitamin D had the lowest risk of breast cancer. The reverse is also true. Those with the lowest levels of vitamin D had the highest risks of breast cancer. Many Americans over 50 are deficient in vitamin D.
A study has shown that 600 IUs (international units) of vitamin D is sufficient to lower the risk of pancreatic cancer by 41 percent. Studies have also shown that vitamin D is effective against Parkinson's disease, multiple sclerosis, and tuberculosis. As a matter of fact, recent studies find that low vitamin D levels are associated with much higher risks of developing multiple sclerosis.
Although the current recommended daily allowance of vitamin D is 400 IUs (international units), a recent study found that by raising the amount considerably will reduce the risk of developing colon cancer by 50 percent. It doesn't matter if the extra vitamin D comes from the sun or from food or supplements. Edward Gorham, Ph.D., a research epidemiologist with the Naval Health Research Center in San Diego, found from his studies that 1,000 IUs to 2,000 IUs of vitamin D daily will achieve this 50 percent reduction of colon cancer risk.
Vitamin D is found in animal foods such as liver and egg yolks and in fatty fish such as salmon. Cod liver oil is an excellent source of this vitamin. Too much vitamin D can be toxic. Vitamin D from sunlight and unfortified food sources are not a problem. Toxicity can be a problem when the source of vitamin D is from supplements fortified foods (milk, yogurt, margarine and breakfast cereals.)
Researchers from the Moore Cancer Center at the University of California San Diego say that if vitamin D levels among the world population were increased, 600,000 cases of breast and colorectal cancers could be prevented each year. 150,000 of those cases are in the United States alone. (Read more...) See also... vitamin D caveat (#275)... vitamin D dosage...
Too much vitamin A negates the effects of vitamin D
A study conducted by the Northern Ireland Centre for Food & Health (University of Ulster) has revealed that the vegetable watercress contains one of the highest amounts of the nutrient PEITC (phenylethy isothiocyanate.) PEITC is believed to prevent the activation of an enzyme which is necessary for cancer to live. Watercress is a cruciferous vegetable. All cruciferous vegetables are high in cancer fighters which include PEITC. In addition to watercress, cruciferous vegetables include broccoli, cauliflower, Brussels Sprouts, cabbage, kale, collard greens, kohlrabi, turnips, rutabaga, arugula, radish, horseradish, bok choy, and wasabi.
Despite the reaction of other people to you after having eaten onions, they have been found to greatly reduce cancer risk. Eating two onions a week produces the following reduction in cancer risk:
From a recent study in the American Journal of Clinical Nutrition.
Studies have shown that a diet that is high in meats increases the risk of many different types of cancer tremendously. Meat is high in iron. Iron has been demonstrated to promote cancer development and the spread and growth of existing cancer. The iron in meat is highly absorbable (80% to 90% absorbed.) Vegetables such as spinach and kale also contain high levels of iron. However, the flavonoids (substances in fruit and vegetables) in vegetables prevent the iron from being readily absorbed.
Omega-6 fats promote chronic inflammation and they stimulate the growth, spread and invasion of cancers. Omega-6 oils are corn, canola, safflower, sunflower, peanut and soybean. (Although omega-6 fats are necessary for good health, the typical American diet includes far too much of it in comparison to the sadly lacking omega-3.) Omega-3 fatty acids is another of the potent cancer fighters.
Nitrites, a food preservative, increases the risk of breast cancer. The plant extract lignan plays an important role in preventing breast cancer. Lignan can be found in flaxseed, pumpkin and sesame seeds, broccoli, and extra-virgin olive oil. Lignan is a powerful antioxidant (it fights health destroying free radicals.) DHA, a component of omega-3 fat, is a strong anti-cancer agent. Other cancer fighting fats are CLA (conjugated linoleic acid [1,000 mg per day]) and GLA (gamma-linoleic acid [1,000 mg per day].)
Selenium is known to enhance the immune system, increase the efficiency of insulin and reduce the risk of some cancers. Now research published in the American Journal of Clinical Nutrition provides new clues concerning selenium's role as a potent prostate cancer fighter.
In a study involving more than 1,600 people, 725 of which were diagnosed with prostate cancer, conducted over a period of 8 years, those with the highest levels of selenium and vitamin E intake (over 28 IU per day) had their prostate cancer risk reduced by more than 40 percent. The results were similar with those participants with the highest levels of selenium and multivitamin intake.
Researchers at Duke University Medical Center conducted a study on 160 men with prostate cancer who were scheduled to have their prostate glands removed. They were given 30 grams of ground flaxseeds daily for 30 days. Results of the study revealed that the flaxseeds slowed tumor growth by 30 to 40 percent. Flaxseeds are a good source of omega-3, a proven cancer fighter.Healthy living > Reduce risk > Cancer fighters