It’s Hair Growing Season People!!! Wigs for Kids

By Dr. Nicole Sundene

Spring and summer is the best time to grow hair, and the other day when I asked my normally professional looking friend what was up with his new hippie hairdo I hadn’t seen since college, he said “Wigs for Kids!”

“It’s really tough to still look professional while conducting an important business meeting….but it’s for the kids.” Matt said as we both smiled in our mutual “subvert the dominant paradigm kind of way.”

Matt was really excited about Wigs for Kids because, as we both agreed, getting wigs to kids is much more important than providing wigs for adults with cancer.

I don’t want to step on anyone’s toes….but we all know how much more cruel kids can be than adults with teasing, and having cancer or congenital alopecia is certainly a tough enough problem in itself.

I was really touched by my normally “tough guy” kind of friend growing his hair out, and then when I noticed the Operation Smile t-shirt he was wearing, I realized that we were both pretty hopeless bleeding hearts. Yup, I bought diamond grillz and braces for kids in Africa too…or something like that… *wink*

If you are a hopeless bleeding heart and want to join our hair growing team just visit….Wigs for Kids.….come on, it’s for the kids!

Wigs for Kids is easier for me because it only requires 8” which is great because most adult programs need a full 10” and that extra two inches can make a difference to some of us that refuse to let their hair be cut shorter than their collar bone.

Coming up! I will be talking about how we can grow the strongest and healthiest hair as QUICKLY as possible….

It’s hair growing season people!

Are you ready?

Don’t forget to get a little trim every now and then to prevent split ends. We want to grow pretty wigs.

Now let’s all unleash our inner hippies and grow some wigs for kids!

Drop me a comment if you plan to play along!

~Dr. Nicole

©KitchenTableMedicine.com, LLC ™

Are There Poisons In Your Baby’s Food?

By Christine H. Farlow, D.C.

Whether you breast-feed or bottle-feed your baby, there may be harmful chemicals in the food you feed them. Many additives in the food you eat may be very dangerous to your health. And since what you eat, you feed to your baby when you breast-feed, the chemicals that are harmful to you are going to harm your baby.

Even products designed for infants and very young children may contain harmful additives. Take, for example, a popular electrolyte replacement beverage for infants. It contains artificial flavors (which may cause developmental problems and many are not adequately tested), acesulfame potassium (a carcinogen), various food colorings (many of which may be carcinogenic or not adequately tested).

It may also contain the artificial sweetener Aspartame, also known as Nutrasweet. Aspartame can cause birth defects, central nervous system disturbances, menstrual difficulties, brain damage in phenylketonurics, seizures, death and a long list of other reactions too numerous to mention. It may cause irreversible health damage over the long term.

Aspartame was approved and claimed safe by a specially appointed FDA Commissioner after his own Board of Inquiry that investigated aspartame claimed it unsafe. This FDA Commissioner later left the FDA to work for the drug company that produces aspartame.

Monosodium glutamate (MSG) and free glutamate are flavor enhancers considered safe by the FDA. MSG may cause a variety of symptoms, including headaches, itching, high blood pressure and allergic reactions. Free glutamate, the active ingredient in MSG, may cause dizziness, shortness of breath, headaches, drowsiness and even brain damage, especially in children.

Because of bad publicity, food manufacturers found ways to hide MSG in foods they produce. They list the ingredients that contain MSG but not the MSG itself. Or they use free glutamates instead of MSG.

For example, broth may be listed as an ingredient on a label. Broth may contain MSG, but the ingredients in the broth are not required to be listed on the label. Hydrolyzed soy protein, a common ingredient in tuna, is high in free glutamates, but does not contain MSG. The label can legally say no MSG.

Even if the label says “all natural ingredients” and “no preservatives,” the product could contain harmful additives. Almost all packaged foods ─ even so called “health foods” ─ have additives in them, and many are harmful or inadequately tested. The manufacturer hopes you’ll think these are healthy natural products, but if you read the list of ingredients, you’ll find ingredients that are not common food items. If you learn to interpret food labels, you’ll find that many of these ingredients are harmful or of questionable safety.

So, how do you know which foods are safe to eat? Dr. Christine Farlow, in her handy pocket-sized book, FOOD ADDITIVES: A Shopper’s Guide To What’s Safe & What’s Not, now in its 2004 revised edition, makes it easy to identify which additives are harmful and which are not. She classifies 800 commonly used food additives according to safety, whether they may cause allergic reactions and if they are Generally Recognized As Safe (GRAS) by the FDA.

In just seconds, the average person can find out if an additive in the food they’re buying is harmful to their health. It’s clear, concise and easy to use. Make this book your constant grocery shopping companion and you’ll never again wonder about the safety of the ingredients listed on the package. You’ll know.

Dr. Christine H. Farlow, D.C. is a chiropractor, nutritionist and author. She has helped thousands improve their health through nutrition. For more information on food additives and healthy eating, visit http://www.healthyeatingadvisor.com or contact Dr. Farlow.

©KitchenTableMedicine.com, LLC ™

Top 9 Cancer-Causing Ingredients To Avoid

By Christine H. Farlow, D.C.

Do you read the ingredients on the label of every item you put in your grocery cart?

Or do you just read what’s jumps out at you on the package? If you’re not reading the ingredients in the tiny print, you’re probably eating additives that are dangerous to your health, chemicals that cause cancer.

You see, the FDA allows manufacturers to add small amounts of cancer-causing substances to the food you eat. So, not only are many of our foods not healthy, they’re unsafe.

Here are some cancer-causing chemicals you’re going to want to watch out for and keep out of the food you eat:

1. Acesulfame-K, also known as Acesulfame-potassium or “Sunnette” is an artificial sweetener. It has not been adequately tested for human consumption. The FDA approved this additive even though the tests done to determine it’s safety did not meet the FDA standards and caused cancer in lab animals, which increases the probability that it will also cause cancer in humans.
2. Artificial colors, or FD&C colors, are mostly are derived from coal tar, which is a carcinogen. Over the years, many FD&C colors have been banned because of their harmful effects. And it is likely that more will be banned in the future. Some of the worst FD&C colors include: Green #3, Blue #1, Blue #2 and Yellow #6 which cause allergic reactions and cancer in lab animals. Red #3 is a carcinogen, which may interfere with nerve transmission in the brain and causes genetic damage. It is banned in cosmetics, but allowed in food, and it’s especially harmful to children.Yellow #5 causes allergic reactions in those sensitive to aspirin. It may be life threatening. Citrus red #2 is a known carcinogen. Its only allowed use is to color orange skins. So, If you use orange zest in some of your recipes, you may be ingesting carcinogens. Any color with “lake” after it means that aluminum has been added to the color to make it insoluble.
3. BHA & BHT are widely used as preservatives, stabilizers and antioxidants. BHA is known to cause cancer in humans. Both BHA and BHT are toxic to the liver and kidneys. BHT may react with other ingested substances to cause the formation of carcinogens. BHT is banned in England.
4. Potassium bromate is used to treat flour to give bread and baked goods a sponge-like quality. It is probably not used in California because it might require a cancer warning on the label. Outside of California, “unbromated” breads do not contain potassium bromate. It is also used in toothpaste, mouth washes and gargles. It is a carcinogen, mutagen and highly toxic. It is banned worldwide, except in the U.S. and Japan .
5. Carrageenan is a seaweed derivative used in a wide variety of foods and cosmetics. In its native form, it has not been classified as a carcinogen, but in it’s degraded or broken down form it has been classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). Joanne Tobacman, M.D., University of Iowa assistant professor of clinical internal medicine, and researcher on carrageenan, said “There seems to be enough evidence associating carrageenan with significant gastrointestinal lesions, including malignancies, to avoid ingesting it.” According to Dr. Tobacman, the native carrageenan, after being subjected to stomach acids may be broken down into the degraded form and be a cancer risk. And even if it wasn’t, carrageenan cannot be identified as native or degraded on food labels, so there is no way of knowing if you are ingesting carrageenan, the carcinogen or not.
6. Nitrates and nitrites are found primarily in processed meats. They combine with stomach acids and chemicals in foods to form nitrosamines, which are powerful carcinogens.
7. Olestra has not been shown to cause cancer. However, it robs the body of carotenoids, which are known to have a protective effect against cancer. Studies have shown a 40-50% drop in blood carotenoids after consuming only 3-8 grams of olestra in a day, equivalent to 6-16 chips. It also may causes severe gastrointestinal cramping and diarrhea, which may last for extended periods of time.
8. Propyl gallate is used as an antioxidant in fats, oils, candy and a variety of processed foods. It is a suspected carcinogen and is known to cause kidney, liver and gastrointestinal problems. It can cause allergic reactions in those with asthma and sensitivity to aspirin. It has not been adequately tested.
9. Saccharin, or Sweet ‘N Low, is an artificial sweetener that is known to cause cancer. Because of pressure from the food industry, in 2000, saccharin was removed from the list of cancer-causing chemicals, in spite of the fact that studies still show that it causes cancer in lab animals.

So, how do you know which additives are really safe to eat? Dr. Christine Farlow, in her handy pocket-sized book, FOOD ADDITIVES: A Shopper’s Guide To What’s Safe & What’s Not, now in its 2004 revised edition, makes it easy to identify which additives are harmful and which are not. She classifies 800 commonly used food additives according to safety, whether they may cause allergic reactions and if they are Generally Recognized As Safe (GRAS) by the FDA.

In just seconds, the average person can find out if an additive in the food they’re buying is harmful to their health. It’s clear, concise and easy to use. Make this book your constant grocery shopping companion and you’ll never again wonder about the safety of the ingredients listed on the package. You’ll know.

Dr. Christine H. Farlow, D.C. is a chiropractor, nutritionist and author. She has helped thousands improve their health through nutrition. For more information on food additives and healthy eating, visit http://www.healthyeatingadvisor.com or contact Dr. Farlow.

©KitchenTableMedicine.com, LLC ™

The Healing Power of Cauliflower

Cauliflower is an especially healing autumn food because it is low in calories, high in fiber, and rich in a very special cancer fighting compound called indole-3-carbinol.

This magical component of cauliflower prevents cancer by detoxing the system of the harmful forms of estrogen that result in reproductive cancers and complaints in women.

Researchers are now thinking men can likely use indole-3-carbinol to prevent forms of reproductive cancer, hair loss, and erectile dysfunction that result from these elevated levels of toxic estrogen. The high antioxidant spices added to your favorite cauliflower recipe combined with the olive oil further prevent cancer and reduce inflammation. This side dish will pair well with your favorite chicken, safe seafood, or grassfed beef recipe.

©KitchenTableMedicine.com, LLC ™

Castor Oil Pack to Treat Ovarian Cancer?

Q. Can I use a castor oil pack to treat my ovarian cancer?

A. Castor oil packs should never be used to treat any cancer. Heating treatments such as castor oil packs will more likely cause cancer to spread and metastasize. To find a naturopathic physician that can help address your health needs using complementary medicine techniques, please visit our page on naturopathic medicine.

Cancer is too complex of a condition for self help treatment. As primary care doctors, naturopathic physicians are not licensed to treat cancer, but they can work effectively in conjunction with your Oncologist to lessen the side effects of treatments such as chemotherapy or radiation. A naturopath can also help you address the root cause of disease, and restore your health post-treatment to help ensure optimal wellness so the cancer is less likely to return.

~Dr. Nicole Sundene

Naturopathic Physician

www.KitchenTableMedicine.com

©KitchenTableMedicine.com, LLC ™

Natural Medicine for Cancer Related Fatigue

The following is a guest post by the Alternative Medicine expert on Cancer, Naturopathic Physician Dr. Jake Psenka.

For more great articles on the latest research in alternative medicine and cancer you may visit his website Cancer ND. Feel free to leave any questions you may have in the comments of this post.

“Cancer Related Fatigue”

By Dr. Jake Psenka, Naturopathic Physician

Fatigue is the most common symptom associated with cancer and cancer treatment. Current estimates suggest that between 60 and 90% of people with cancer suffer with at least some degree of fatigue. Read more

©KitchenTableMedicine.com, LLC ™

McInflammation: Are You Really “Loving It”?

Recently a friend reported over dinner that his inflammatory problem (and let’s just say almost all medical problems are caused by inflammation) was not much better.

He said he was diligently taking everything I had recommended, and had only noted minor improvement.

Although natural remedies take time, I was curious how the dietary recommendations were going….you know, the most important part of his prescription? To no surprise, he was struggling to make the necessary changes.

As I climbed in to his car to head to our next destination I noted the eight bags of fast food littering his car floor.

“Well here is the source of McInflammation in your diet right here!” Read more

©KitchenTableMedicine.com, LLC ™

Foods For Preventing Cancer

Recently a reader asked the question “what are the best herbs I can use to prevent cancer?”

I decided that was a fabulous question for my colleague and naturopathic expert on Cancer Dr. Jake Psenka!

Since many herbs are foods, and since foods are the best preventative medicines as we can more easily incorporate them in to our daily diet, Dr. Psenka has conveniently put together a great article for us on the best foods and herbs we should use liberally in our diet to prevent cancer:

“The Top Five Botancicals for Preventing Cancer”

It is well known by many doctors that the majority of cancers are preventable. Most cancers occur as a result of unhealthy lifestyle choices. Smoking, poor diet, a lack of exercise, toxin exposure, and high stress are all known to contribute to the development of cancer. Published estimates suggest that around 85% of cancers are caused by these poor lifestyle choices. The good news is that it is possible to drastically cut the risk of developing cancer by becoming familiar with the best ways to promote health. Read more

©KitchenTableMedicine.com, LLC ™

Anti-Inflammatory Diet

Who should be on the anti-inflammatory diet?  Well– just about everyone!

Anyone with arthritis, chronic pain, chronic disease, cancer, cardiovascular disease such as high cholesterol and high blood pressure, autoimmune conditions such as rheumatoid arthritis, lupus, or sjogrens, as well as those looking to slow the aging process and disease prevention will benefit from an anti-inflammatory eating plan. Eating healthy is the gift that keeps on giving!

My first day in Human Pathology class back in med school I learned about how inflammation led to cellular destruction and that cellular destruction was ultimately the root cause of disease. Little did I know at the time that it was just about everything I needed to know for treating disease. Many years later, as I watch most chronic disease clear up if not vastly improve just from the implementation of the anti-inflammatory diet, I am consistently reminded of the importance of treating the inflammatory load in the body.

To understand the detriments of inflammation on a cellular level, imagine that your body is a factory.

Now let’s pretend that the cells that make up all your tissues are simply the product of an assembly line in this factory. The factory is required to produce a certain quantity of functional cells every day, regardless if cells are destroyed or made improperly. Every time the factory loses cells, or makes dysfunctional cells, the assembly line will then need to speed up that much more in order to achieve that day’s production quota.

I’m sure you can quickly see that the faster the line speeds up the more room for error there then becomes.As the line speeds up to max capacity quality goes down and quantity of error goes up.

In order to manage the “factories” called our bodies properly we must learn how to keep the assembly line running at a nice steady consistent virtually error free rate.

So what causes these errors?

Arachidonic acid is the biochemical “mother of all evil” when discussing inflammation.

Most pharmaceutical medications as well as anti-inflammatory herbs work to inhibit the enzymes like cycloxygenase and lipoxygenase that convert this bad fat in to the inflammatory products that cause us pain, destroy our joints, and ultimately make us sick. Most physicians heavily rely on anti-inflammatory meds like “COX Inhibitors” also known as “NSAIDS” that are either prescription or over the counter pain relievers for treating a myriad of complaints. COX just stands for cycloxygenase. COX is the enzyme that converts arachidonic acid in to inflammatory products that cause us pain or make us sick.

Why depend on taking a daily drug to reduce inflammation when you can simply achieve the most of it through diet?

Arachidonic acid (AA) is the fat found primarily in animal fats. The body can still produce AA on it’s own from vegetable fats in the event that we do need some inflammation to help the healing and remodeling process that is necessary for short term illness and injury. However the body tends to REALLY overshoot when it comes to inflammation.Anyone that has had some very painful swelling from an injury can understand how unnecessary most of the inflammatory response actually is. When dealing with chronic inflammation however, we need to do the best that we can to tone down this overshooting of the inflammatory response.

Fried foods are just like throwing gasoline on the inflammatory fire.

The unstable molecules in the fried foods just contribute to the chaos.

• The best thing you can do for your long term health is to get fried foods out of your diet. Do not use butter or margarine.
• Please never use shortening!
• Olive oil should be used at all times unless cooking over 350F which then cold pressed canola or rapeseed oil should be used.
• Flax seed oil should not ever be used for cooking due to it’s low smoking point, but can be used as salad dressing, or drizzled over steamed veggies for a nutty flavor.

The other most important step is to reduce if not eliminate animal fat consumption. This is why many people do well on a vegan diet (no animal products at all). You should check with your doctor to determine if a vegan diet is the right choice for you, as it is not the easiest to follow and may not be recommended for your particular body type and metabolism. At the very least you can eliminate red meat from your diet, all processed meats like hot dogs and sausages should absolutely be avoided as the nitrates in them particularly increase inflammation, as well as the ridiculously high fat content. Eggs have a high AA content and thus are best to be avoided or consumed in moderation.

Remember: Animal fat=Inflammation.

Eat lean poultry, fish, and plenty of wild Alaskan salmon.www.ewg.org to find a list of low mercury content fish that are not endangered. Fat free organic dairy products may also be acceptable for those without severe disease.

Although consuming omega 3 fats in the form of Alaskan salmon is most optimal, I understand it is not always practical.Those with severe inflammation will benefit from adding cod liver oil or fish oil in to their diet. Check with your naturopathic doctor to determine the dose that is appropriate for you. Those with bleeding disorders and on anti-coagulant medications should not take fish oil. The reason that fish oil is so anti-inflammatory is that it competes with arachidonic acid for the same enzymes to produce opposing products.In the presence of fish oil, arachidonic acid has less raw materials to produce inflammatory products. The average daily dose of fish oil is about 1tsp to 1 tbl daily. Be sure to take it with food. I like the lemon flavored cod liver oil by Carlson in the green bottle. It can be found at any health food store.

Other substances in the diet aside from arachidonic acid can also lead to inflammation.Anytime you have food allergies or intolerances, you will have an increased level of inflammation in your body as your immune system is forced to work overtime.You can do an ALLERGY ELIMINATION DIET to determine which foods you are most sensitive to.Most patients are triggered by a favorite food. Not typically what anyone ever wants to hear, but that is why I get paid the big bucks to be the bad guy. Aside from favorite foods top inflammation offenders are: Wheat, dairy, soy, citrus, peanuts/nuts, corn, chocolate, alcohol, caffeinated beverages, bananas, and beef.

Now at this point after I recite such a list most patients will look at me and say “But Doc that is my entire diet!” which then I will be forced to respond “Well no wonder you are so sick…”It may seem tough at first, but giving up foods that make us sick means giving up disease, and ultimately being healthy is what makes us the most happy and productive. Nothing should be more important to you than your health.Especially not a silly little food! If you are having a difficult time with these changes, and demonstrating to yourself this level of care and self love, please work with a therapist to sort out the issues surrounding making the necessary health improvements.

Some patients will notice a marked improvement in their arthritis by avoiding the night shade family, some will not.

The “night shade” family is comprised of potatoes, eggplant, tomatoes, and peppers.The chemical solanine is thought to specifically cause pain in some individuals although it is not specifically researched.

You can try a 2 week elimination of the nightshade family with a re-introduction challenge as explained on the ALLERGY ELIMINATION DIET page and see if these foods are problematic or not. You will simply need to play around with all these foods that typically cause allergies and irritations and figure out which if any are causing you trouble. Typically after a week you should notice a marked improvement without that food in your diet, more severe disease may require two to three weeks without the food. Children respond faster and will typically resolve in 3 to 4 days.

Reducing sugar consumption is also key to reducing the inflammatory load.

Sugar basically “rusts” our system. Sugars in our system get stuck to healthy cells and basically “tags” them for destruction.A process called “glycosylation”.To prevent this inflammatory/aging process start with eliminating all white refined sugars and flour products like white breads, bagels, white rice, and other “evil white foods” from your diet.Find substitutes whenever possible, and enjoy your favorites judiciously. Follow the LOW GLYCEMIC INDEX DIET and learn how to appropriately pair high protein and high fiber foods with your carbohydrates to reduce the total glycemic load, which will stop your system from prematurely “rusting”.

Learn to eat more cleanly by adopting a WHOLE FOODS DIET.

Getting processed foods out of your diet is extremely important.So now that we have discussed the bad stuff in the diet that needs to go, let’s talk about the good foods that should be eaten liberally. Certain foods have magical anti-inflammatory properties. The more you can learn to use foods as medicine, the less medication you should inevitably be required to take.

Foods as medicine are great for people that already are on medications as they are less likely to have negative interactions than herbs and other natural supplements.

Please however always check with your doctor before making any changes to your health care routine.

My favorite anti-inflammatory food is BLUEBERRIES

I prescribe one cup of frozen blueberries daily to all my patients with inflammation, heart disease, or diabetes. Most people are happy to add such a delicious food in to their diet, but occasionally I will have a patient balk at the cost of eating so many blueberries each month.If you are already taking medications or other supplements, you are clearly paying quite a bit for your health already so adding a superfood in like blueberries is well worth the $30 a month. You could buy a bottle of some herbal product for that same price, or you could just enjoy eating blueberries.

• Blueberries are highly anti-inflammatory and their proanthocyanin behavior is fundamentally protective to our cardiovascular system.
• In my opinion there is not a more delicious, advantageous way to improve your health than by eating a cup of frozen blueberries a day.
• I like to enjoy them as an evening snack, and let them sit out and thaw about 20 minutes before eating.
• You can also add them to smoothies or your morning cereal.
• Cooking them does not destroy their important pigments, and the freezing process actually makes these proanthocyanins more bioavailable for absorption. A rare exception to the rule that fresh is best!

Green leafy vegetables should also become your new best friend as they are an important anti-inflammatory and anti-oxidant food.

Greens are chock full of magnesium a nutrient that most of us are typically deficient in anyways, eating as many servings of green vegetables daily as possible will serve you well. A diet of brown rice, vegetables, lean meats, non-citrus fruits, water and green tea is the ultimate goal to work towards.And honestly, it is the basis of nearly every “therapeutic diet” that we prescribe for just about every disease out there. No wonder treating inflammation is so fundamentally important!

If you add in some turmeric (found in curry spice), ginger, and green tea you should do really well with reducing your total inflammatory load.

Turmeric is a natural COX2 inhibitor and is a better anti-oxidant than vitamin E. Ginger is highly anti-inflammatory as it inhibits phosopholipase which then has the dual effect of inhibiting both COX and lipoxygenase .The catechins in green tea are shown to be anti-oxidant and inflammatory modulating. These can be enjoyed as foods or taken in supplements. Again if you are on any medications please check with your physician before using any herbs or making any changes to your health care routine.

Last but certainly not least is my plug on addressing your emotional state.

Toxic emotions such as anger, depression, and excessive worry or anxiety can lead the body out of balance. A new exciting research field on the forefront is “Psychoneuroimmunology” this is the study of how our emotional state affects our nervous system and how that in turn affects our immune system.The immune system is largely responsible for most inflammation.Having a positive mind set and letting go of past issues is as important as diet in experiencing optimal wellness!

So that is my simple anti-inflammatory formula for success.

Follow the recommendations in order systematically making one change at a time, or start with the changes that will be the most simple for you to build up your confidence and energy to deal with some of the tougher ones. If you are doing all of that and still noticing symptoms after some marked improvement you should continue to work with your Naturopathic Physician or other healthcare provider to determine what other dietary modifications or alternative medicines will benefit you.

Please do drop me a comment if you have any questions!

~Dr. Nicole Sundene
Naturopathic Physician
www.KitchenTableMedicine.com

REFERENCES

“Biochemistry” Fifth Edition by Berg, Tymockzko, and Stryer. “Herbal Medicine: From the Heart of the Earth” by Sharol Tilgner, N.D. “Medical Herbalism” by David HoffmanEastwood MA. Interaction of dietary antioxidants in vivo: how fruit and vegetables prevent disease. QJM 1000;92(9):527-530 Hidaka H, Ishiko T, Furuhashi T, et al. Curcumin inhibits interleukin 8 production and enhances interleukin 8 receptor expression on the cell surface: impact on human pancreatic carcinoma cell growth by autocrine regulation. Cancer. 2002;95(6):1206-1214John JH, Ziebland S, Yudkin P, et al. Effects of fruit and vegetable consumption on plasma antioxidant concentrations and blood pressure: a randomized controlled trial. Lancet. 2002;359(9322):1969-1974. Kremer JM. N-3 fatty acid supplements in rheumatoid arthritis. AM J Clin Nutr. 2000;71:348-351.McDougall J, Bruce B, Spiller G, et al. Effects of a very low-fat, vegan diet in subjects with rheumatoid arthritis. J Altern Complement Med. 2002;8(1):71-75Seaman DR. The diet induced proinflammatory state: a cause of chronic pain and other degenerative diseases? J Manipulative Physiol Ther. 2002;25(3):168-179.Stark AH, Madar Z. Olive Oil as a functional food: epidemiology and nutritional approaches. Nutr Rev. 2002;60(6): 170-176. Kawachi I, Sparrow D, Spiro A III, et al. A prospective study of anger and coronary heart disease. The Normative Aging Study. Circulation 1996;94(9):2090-2095Kawachi I, Sparrow D, Vokonas PS, et al. Symptoms of anxiety and risk of coronary heart disease. The normative aging study. Circulation 1994;90:2225-2229. Kiecolt-Glaser JK, McGuire L, Robles TF, Glaser R. Emotions, morbidity, and mortality: new perspectives from psychoneruoimmunology. Annu Rev Pschol. 2002;53:83-107

A user friendly book I recommend on this topic is “The Inflammation Cure” by William Joel Meggs, M.D., Ph.D. if you would like to read more on the biochemistry of what I have discussed here.

©KitchenTableMedicine.com, LLC ™

Nutrition and Cancer

Follow a Whole Foods approach to eating is key in helping the body be strong and fight or prevent cancer. Can I imagine it growing? How many ingredients does it have? What has been done to the food? Is it part of the food or the whole food?

* Organic foods
Use organic foods as much as possible to limit exposing the body to toxins.
* Drink Filtered Water
* Oils
Use only cold-pressed oils that are high in omega-3 fatty acids. For cooking, these include extra virgin olive oil and canola oil. Other high omega-3 fatty acid oils are walnut, flax seed and cod liver oils. These can be used for cold dishes or taken as a supplement. These also have vitamin E.
* Avoid all potentially rancid oils, hydrogenated, shortenings and other synthetic fats.
* Fiber
Eat at least 25 gram per day. 30 to 50 grams per day will help with cleansing the body of potential toxins from foods and other items we eat. Include sources of fiber from fruits, vegetables, legumes and whole grains.
* Foods with at least 3 gram of fiber per serving are considered good sources of fiber.
* Eat from the RAINBOW!
Eating vegetables and fruits that have bright colors contain antioxidants and phytochemicals that prevent and fight cancer.
* Vegetables: 6 to 10 servings
2-4 serv green leafy & cruciferous veggies 2-3 serv carotene & flavonoid veggies 2-3 serv other Vegies
Beet greens
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Collard greens
Dandelion
Kale
Mustard greens Beets
Bell peppers
Carrots
Eggplant
Summer squash
Winter, acorn, butternut
Yams or sweet potatoes
Zucchini Artichoke
Asparagus
Bean sprouts
Radishes
Rhubarb
Fennel
Mushrooms
Onions
Garlic
Tomatoes
* Fruits: 3 to 6 servings
Red Yellow & green Orange Purple
Apples
Cherries
Cranberries
Grapes
Plums
Raspberries
Strawberries
Tomatoes
Watermelon Apples
Avocado
Bananas
Honeydew
Kiwi fruit
Lemons
Limes
Pineapple
Apricots
Cantaloupe
Mangoes
Oranges
Papaya
Blackberries
Blueberries
Cherries
Grapes
Pears
Plums
* The Cabbage Family
Contains indole-3-carbinol which has direct cancer fighting properties. Also helps the liver to eliminate toxins and promotes beneficial bacteria in the intestinal tract. Choose members of the cabbage family that are dark green over the lighter members as the dark green contain more phytochemicals.
* Carotene-rich vegetables
Choose vegetables with bright colors. Carotenes act as antioxidants to protect cells against oxidative damage. Many different forms exist. Lycopene and Lutein are carotenes.
* Glutathione foods for detoxification
Tomatoes, spinach, carrots, apples, avocado, watermelon, broccoli, asparagus, strawberries and walnuts are just a few of the foods containing glutathione, a major antioxidant and detoxifier. Selenium is also needed for detoxifying. The selenium content of food varies dependent on solid conditions.
* Onion and Garlic
* Whole grains
Include 3 to 6 servings per day
* Dry Beans & Legumes
Include 1 to 2 servings per day
* Nuts & Seeds
Include a few handfuls every day. Choose nuts and seeds that are raw, organic and preferably unshelled.
* Soy Products
Include 1 to 2 servings per day. Soy products include tofu, tempeh, soy nuts, edamame, soymilk, miso.
* Fatty fish
Include 2 to 3 servings of about 3 oz per week. Chooses include wild salmon, mackerel, sardines, herring, and white tuna.
* Dairy
Include 1 to 2 servings of low fat dairy every day. Choose organic with no growth hormones. Dairy contains conjugated linoleic acid that is thought to have cancer fighting properties. Cultured dairy product can help with the good intestinal bacteria.
* Whey protein powder – use in smoothies or add to foods everyday. Whey is a complete protein that contains glutamine. Glutamine can help boost the immune system.
* Ground Flax Seed
Include 1 to 2 Tbsp per day for omega-3 fatty acids and a source of lignin.
* Green Tea and Green Drinks
Drink 4, 8 oz cups per day. Green tea contains a number of substances that have antioxidant and anticancer properties. Water-processed decaffeinated tea should be used over tea decaffeinated with ethyl acetate.
* Green vegetables juices contain high levels of plant pigments and chlorophyll, powerful antioxidants and anticancer effects. Barley grass, wheat grass, chlorella and spirulina.
* Exercise and Stress Management
This is a very important component of cancer management. At a minimum, walk 2 to 3 miles per day, every day. Practice yoga. Spend time meditating (at least 15 minutes of “quiet” time each day).
* Foods to Avoid Entirely
• Smoked or cured meats: bacon, hot dogs, smoked luncheon meats, sausages, ham, Spam, etc
• Meats cooked at extremely high temperatures or cooked well-done
• Heavily sweetened or artificially sweetened soft drinks, sweet powdered drinks mixes, juice-flavored drinks, etc
• Fried foods
• Processed foods (high calorie, fat, salt)
• Refined white flours
• Refined sugar cereals
• Margarine, butter, and vegetable shortening
• Salt
* Reading List
How to Prevent and Treat Cancer with Natural Medicine – Michael Murray (Riverhead Books, 2002)
A Dietitian’s Cancer Story – Diana Dyer (Swan Press, 1999)
The New Whole Foods Encyclopedia – Rebecca Wood (Penguin Books, 1999)
Healing with Whole Foods – Paul Pritchford (North Atlantic Books, 1993)
Feeding the Whole Family – Cynthia Lair (Moon Smile Press, 1997)
Cooking the Whole Foods Way – Christina Pirello (H.P. Books, 1997)

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Dietary Recommendations for Breast Cancer

• Reduce fat intake to 25% of daily calories
  Avoid or reduce intake of foods high in fat, such as meats, dairy products, including milk, cheese, and eggs; oils, margarines, and butter.
• Increase daily fiber intake to at least 25 grams
  Foods high in fiber include fruit, brown rice, whole grains, multi-grain breads and cereals, wheat bran, legumes, and vegetables.
• Eat more cruciferous vegetables
  Cabbage, broccoli, cauliflower, Brussel sprouts, kale, collards, mustard greens, and turnips.
• Eat more fruits and vegetables high in Beta-Carotene
  Cantaloupe, honeydew, nectarines, mangoes, papaya, peaches, prunes, apricots, carrots, sweet potatoes, corn, peppers, squash, soybeans, peas, black-eyed peas, and greens.
• Eat more fruits and vegetables high in Vitamin C
  Oranges, grapefruits, berries, tangerines, guava, mangoes, kiwifruit, potatoes, green peppers, turnips, parsnips, asparagus, greens, and artichokes.
• Eat more Vitamin E rich foods
  Wheat germ, unrefined vegetable oils, green leafy vegetables.
• Eat more Omega-3 fatty acids and Vitamin D
  Mackerel, sardines, tuna, trout, and cold water salmon. Other beneficial oils include unrefined canola and walnut oils; soybean and flaxseed oils.

References:
Passwater, Richard A. Cancer Prevention and Nutritional Therapies.
Connecticut: Keats Publishing, Inc., 1993.
Simone, Charles. Cancer & Nutrition. New York: Avery Publishing Group, Inc., 1992.

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Chemotherapy and Alternative Medicine

Chemotherapy is a variety or combination of anti-tumor drugs used in the treatment of cancer. While surgery and radiation therapy treat localized tumors, chemotherapy treats the entire body by destroying malignancies throughout the systems. These drugs are given in the highest dosages a patient can tolerate. However, these chemicals kill healthy cells as well as tumor cells by attacking rapidly growing cells. This is a fast-changing field of therapy: therefore, route and length of treatment vary as well as the drugs used.

There may be side effects with this treatment method: low red and white blood cell counts, nausea and vomiting, hair loss, lowered resistance to infection, and sore mouth. This can lead to fatigue, loss of appetite, damage to the digestive tract, malabsorbtion, and malnutrition

DRUG INTERACTIONS: Vitamin B1, 2, 3, vitamin K, and folic acid can become deficient in patients using chemotherapy. Vitamin K has been found to increase the effectiveness of chemotherapeutic drugs. Vitamin A enhances the anti-tumor effects of chemotherapy in animals.

AVOID: Nicotine, alcohol, caffeine, animal products including dairy except yogurt, fat, refined products, and sweeteners including sugar because they may weaken the immune system. Soft spots on fruits, which may contain mold and increase susceptibility to yeast overgrowth. Foods that have been smoked, barbecued, or preserved, and hot, spicy foods may increase nausea.

INCREASE: Fresh juices are a concentrated source of energy and may increase weight. Coconut milk is a good source of medium-chain triglycerides to help with fat malabsorption and for ready energy. Eat foods rich in beta-carotene such as carrots and yams, liver cleansing foods like beets, parsnips, and dandelion greens. Blender drinks with yogurt, fruit, molasses, or carob can be nutritional and easy to digest. Licorice tea will support the adrenal system. Vegetables and whole grains boost B vitamins. Foods having the anti-oxidents vitamin E, seenium, and Coenzyme Q10 include wheat grass, nuts and seeds, and salmon. Coenzyme Q10 is used with chemotherapy to protect non-dividing cells from free radical damage. Shiitake mushrooms and garlic contain germanium, which is said to be anti-tumor. Yogurt will aid in the growth of the good bacteria in the intestines which have been destroyed by chemotherapy.

FOR NAUSEA: Eat small, frequent meals. Avoid high fatty or fried foods. Eat foods at room temperature. Blender Drinks may be soothing. Ginger tea is beneficial for nausea, indigestion and cramps.

AFTER CHEMOTHERAPY: Liver detoxification will help to clear the toxins from the body. Decoctions with burdock root, dandelion root, milk thistle, or fennel are useful.

Immune Boosting Pasta Sauce
from Vegetarian Gourmet Magazine

2 cups diced onions
2 Tbsp olive oil
¼ tsp sea salt
¾ tsp hresh minced rosemary or a pinch of dried rosemary
2 cups diced raw sweet potatoes
1 ½ cups plus 2 Tbsp water or vegetable stock
1 cup rice milk, soy milk or coconut milk
2 Tbsp hazelnut butter
1 ½ cups sliced fresh shiitake mushrooms
1 ½ Tbsp tamari
Pinch of black pepper

1. Saute onions in oil until lightly browned
2. In a large saucepan, combine half of the onions with salt, ½ teaspoon rosemary, sweet potatpes and 1 ½ cups water. Cooc until sweet potatoes are tender, about 10 to 15 minutes. Cool mixture to room temperature and blend with milk and hazelnut butter until very smooth. Set aside.
3. Combine remaining onions, mushrooms, tamari, pepper, remaining ¼ teaspoon rosemary and 2 tablespoons water. Cook for 5 minutes, add to sweet potato mixture and simmer for 5 minutes.
4. Serve over pasta.

[1] Dollinger, Malin, Earnest H. Rosenbaum, Greg Cable. Everyone’s Guide to Cancer Therapy. New York: Andrews and McMeel. 1991[1] Gerswin, M. Eric, Richard S. Beach, Lucille S. Hurley. Nutrition and Immunity. New York: Academic Press, Inc of Harcourt Brace Jovanovich Publisher. 1985[1] Ernster, L. & P. Forsmark-Andree. “Ubiquinol: An Endogenous Antioxidant in Aerobic Organisms.” Clinical Investigator. Vol 71. 1993[1] Carper, Jean. Food: Your Miracle Medicine. New York: Harper Collins Publishers. 1993.[1] Pedersen, Mark. Nutritional Herbology. Utah: Pedersen Publishing. 1987

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