Tricia Lofman

Resources

“I will not die, but I will live to tell what the Lord has done.” Psalm 118:17


Books:

READ FIRST!! Possessing Your Healing: Taking Authority Over Sickness in Your Life by Kynan Bridges

The Cantin Ketogenic Diet

Natural Strategies for Cancer Patients by Russell L. Blaylock, M.D.

Beating Cancer with Nutrition by Patrick Quillin

Cancer Battle Plan Sourcebook by Dave Frähm

Green Leaves of Barley by Dr. Mary Ruth Swope

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        EXCELLENT Information:
         Slash Your Risk of Cancer
          By Julian Whitaker, M.D

A HEALTHY DIET

A healthy diet strengthens the immune system, slows tumor growth, protects against further metastasis, and reduces side effects of radiation and chemotherapy: In 1997, 150 scientists reviewing 4,500 research studies concluded that dietary excesses and deficiencies are clearly related to a number of cancers, including carcinomas of the breast, prostate, colon, rectum, mouth, larynx, esophagus, stomach, pancreas, thyroid, kidney, bladder, lung, ovary, cervix, and endometrium.

Researchers at the University of Victoria, B.C., examined 200 cancer patients with documented spontaneous regression - an inexplicable cure or tumor reduction. Of those, 87 percent had made major changes in their diets - most had switched to a vegetarian diet.

Dr. Linus Pauling studied the effects of diet and nutritional supplements on patients with advanced cancer. He followed 129 patients - 98 treated with a healthy balanced diet and high doses of nutrients, and 31 who received no special diet or supplements. Those eating a healthy diet and taking nutritional supplements lived an average of 4 months to 10 years longer than the control group.

What You Eat Is Linked to Your Risk of Cancer

Regardless of the therapeutic approach - conventional or alternative - a nutritional program to improve overall health and strengthen the immune system is beneficial for all cancer patients. Cancer cells siphon off nutrients for their own use, leaving the body in a weakened state. In addition, conventional treatment modalities ravish the body, particularly the immune system. The result is loss of nutrient reserves and, in many cases, malnutrition.
Most doctors don't counsel cancer patients about nutrition. I'm not touting diet and nutrients as a cancer cure, but research shows that foods and supplements that prevent cancer boost a cancer patient's immune system and energy levels and give the body a fighting chance to heal itself. In addition, they enhance the effectiveness of conventional therapies and reduce their negative side effects. The nutritional approaches in this report are beneficial for all types and stages of cancer.

Phytonutrients

Studies have demonstrated a two-fold reduction in cancer risk in those who ate the most fruits and vegetables. Yet, only nine percent of Americans eat the recommended five daily servings. What is it about vegetables and fruits that makes them such powerful cancer fighters? Low blood levels of antioxidants are associated with an increase in death rates from many types of cancer. Studies have shown that antioxidants from dietary sources, particularly plant foods, confer additional protection against free radicals and cancer. Among the most important antioxidants are vitamins C, E, A, beta-carotene, and the mineral selenium.
Cruciferous vegetables - broccoli, cabbage, Brussels sprouts, cauliflower, kale, bok choy, turnips, mustard greens, and rutabagas - are especially rich in phytonutrients. Research at Johns Hopkins University School of Medicine found that the phytonutrient sulforaphane in broccoli blocks the formation of breast tumors in rats. Indole-3-carbinol (I3C) inhibits the growth of estrogen-responsive cells associated with breast cancer tumors. And phytonutrients in cruciferous vegetables have also demonstrated cancer protection in laboratory-induced cancers of the lung, larynx, esophagus, liver, and skin.

Carotenoids

Carotenoids are phytonutrients that give plants color and provide powerful protection from free radical damage caused by constant exposure to the sun. The most abundant carotenoids in humans are beta-carotene, lutein, and lycopene. Increased intakes of carotenoid-rich foods are associated with decreased rates of cancers of the ovary, mouth and pharynx, lung, digestive tract, endometrium, and breast. Increase your intake of fruits and vegetables, especially leafy green and orange/yellow vegetables such as squash and sweet potatoes. Tomatoes are rich in the carotenoid lycopene - ten servings of tomato products weekly has been shown to cut the risk of prostate cancer almost in half. Your multivitamin should contain at least 15,000 IU of beta-carotene, preferably as mixed carotenoids.

Fats

High intake of saturated animal fats has been shown to be a clear risk factor for cancers of the lung, colon, rectum, breast, prostate, and non-Hodgkin's lymphoma. Eating too much of the wrong fat accelerates tumor growth. On the other hand, some fats enhance immune system function and protect against cancer. Omega-3 fatty acids, for example, have been shown to suppress tumor growth, and women with breast cancer have demonstrated low tissue levels of omega-3 fatty acids.

Keep your fat intake low - around 20 percent of total calories. Stay away from saturated animal fats and processed vegetable oils. Use olive oil for cooking. The best sources of omega-3 fatty acids are cold-water fish and flaxseed.

Fiber

High-fat diets are often deficient in fiber. Insoluble fiber is found in grains and the skins of fruits and vegetables; soluble fiber is primarily in fruit pectin and beans. Both are important in preventing cancer of the colon, rectum, pancreas, and breast. Fiber performs several important functions:
1. Certain bacteria in the intestinal tract reactivate estrogen. Fiber causes this estrogen to be excreted, rather than recycled.
2. Fiber limits exposure to toxins and carcinogens in the stool by speeding substances through the intestinal tract.
3. Fiber draws water into the stool which helps dilute harmful substances.

You need at least 30 grams of fiber per day. Best sources are vegetables (especially beans), whole grains, fruits, and flaxseed. Other components in flaxseed, lignans, are believed to protect against cancer, particularly breast cancer. Flaxseed oil is extremely fragile. Exposure to light and air rapidly destroys its beneficial effects. Get a minimum daily serving of one to two tablespoons of flax oil, 1/4 cup freshly ground flaxseed or take two 1,000 mg fish oil capsules daily. If you are taking Forward Plus Daily Regimen, you're covered. Flaxseed is sold in health food stores. Phillips Products and Services sells the Golden Flax Program, which includes three two-pound bags of flaxseed, a grinder, and a recipe guide (800-705-5559).

Juices

Fresh juices are especially helpful for cancer patients. They're easy to get down, and are an excellent way to get concentrated amounts of vitamins, minerals, phytonutrients, and enzymes. Juicing or blending smoothies (which contain whole fruit and are thick and creamy) ensures fresh, nutritious drinks. For pulpless juice, you can use a manual juicer; for smoothies you need a high-powered blender or juicer. To juice at home, I recommend the Miracle Juicer with the Miracle Blender available from Phillips Products and Services (800-705-5559).

Natural Food

Buy organic foods whenever possible. According to a National Research Council report, there are more than 200 known carcinogens in food! Some chemicals are added to food to retard spoilage and enhance flavor and appearance. Artificial sweeteners (saccharin and aspartame), coloring agents, and nitrates used in hot dogs and cured meats have been found to cause cancer in animals. Carcinogens can be generated during food preparation. For example, when fat in meat is heated, a very powerful carcinogen is produced. Smoking or charcoal-broiling meat creates nitrosamines that contribute to stomach cancer.

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