Beating Cancer with Food
- October 12, 2017
- By Melvin Ibarra Nario, M.D., H.M.D.
- Categories: Alternative Diets, Healthy Eating
In the fight against cancer, the usual treatments that come to our minds are surgery, chemotherapy and radiation. With the complexity of this disease, we always run toward the so-called “big guns”, for the chaos that cancer brings to one’s physical, mental and emotional state makes us panic and forget about a safer and more preventive strategy in relation to its cure.
Approaching this problem should be associated with less side effects, and should be practical for one’s budget. Now, it all starts and ends with what we eat, which leads us to the important issue of food that we put in our bodies that may kill or fuel cancer. In breaking this down, we must understand which food groups are “friends and foes”, for it may make a difference between life or death.
Let us start with examples of our “foes”, just to name a few:
- Deep fried foods.
Cooking food in temperatures between 350- 370 degrees Fahrenheit, especially with polyunsaturated vegetable oil such as canola, corn and soybean oil, promotes oxidation that will produce carcinogenic aldehydes and acrolein, which may contribute to the growth of cancers (such as in the pancreas and lungs). Animal meat is known to produce heterocyclic amines and polycyclic aromatic hydrocarbons when cooked in high temperatures. Same for carbohydrate-rich foods, especially potatoes that were turned into French fries, which can produce acrylamide.
Polyomaviruses has been detected in burger meats. It must be noted that hamburger meats are composed of various types of meats from different animals combined in a patty, which makes the viral contribution mountable. It was also seen in a study on meat workers who were constantly exposed to raw meat processing, as well as the viruses revealed increased risk in mortality to esophageal, lung, bladder and bowel cancer. Cooking can only kill the viruses if cooked at greater than 70 degrees Celsius, thus “medium” and “rare” cooking techniques are ineffective.
An intake of even one egg per day produces a two-fold risk increase toward prostate cancer. The reason for this is the choline contained in eggs. It is converted into trimethylamine N-oxide (TMAO) in the gut that is absorbed systemically, which leads to generalized inflammation thus powering cancer. Choline uptake is so evident that you can do a body scan to detect cancer cells in the body, for they concentrate heavily in them.
As mentioned in the examples above, we can now see that the “foes” are part of our usual diet. For years, we perceived these foods as normal and healthy until we understand how they affect our health.
And now let us discuss the “friends” in our fight against cancer.
Nuts are known to contain phytochemicals, protein, healthy unsaturated fats and vitamins such as B6, niacin and folic acid. They can induce cancer cell death and prevent metastasis. Walnuts and pecans has dominated the nut family in terms of its antioxidant content where it carries a vitamin C load that is more than 100 oranges. Their anti-cancer effects were tested on the liver, colon and in breast cancer. To reap the maximum effects of walnuts, consumption should involve the whole nut and not only the oil or the skin
Fruits are rich in vitamin C and anthocyanins, which are powerful antioxidants with high anti-cancer properties. In chronological order, these are the most anti-cancer fruits when tested in liver cancer cells.
- apples (unpeeled apples have greater anti-cancer activity)
- red grapes
Oranges, pears and pineapples are part of the most common fruits that we consume daily but, unfortunately, they only have minimal effects on cancer cells
The most effective sources are in the cruciferous family (e.g. kale, cabbage, broccoli) and in the allium family (e.g. garlic, onions, leeks) to affect the majority of the cancer cell lines. Garlic is the most effective in the allium family, which is also specific in attacking the cancer cells only and spares the normal ones. Bok choy is the least effective in the cruciferous family. Potatoes, carrots and tomato are part of the most common vegetables that we consume daily, but were found to have minimal effects on cancer proliferation.
Understanding our food choices in the prevention and treatment of cancer is a must. By summing up the “friends” food category, we can conclude that the secret weapon is being on a plant-based diet. As we open our eyes, we can now convert our diet toward these selections, which we usually neglect or consume minimally. At Bio Integrative Health Center International, let us guide you in eating right along with our preventive and therapeutic approaches against cancer. These include detoxification, acupuncture and supplementation to complete our arsenal against this illness.
For more information, call BIHCI at 775-827-6696 or visit www.BIHCIReno.com.