Today, nutrition to prevent and treat disease had gained greater credibility among physicians as the scientific research has shown the real benefits of proper diet and quality nutritional supplementation. A quick Google search for “nutrition and cancer prevention” yields over 6.8 million results. Such is the intense interest from research scientists, physicians and the general public.
According to the American Institute for Cancer Research, no single food or food component can protect against cancer by itself. But strong evidence does show that a diet filled with a variety of plant foods—such as vegetables, fruits, whole grains and beans—can help lower the risk for many cancers.
A healthy diet is the always the first step and the foundation of any wellness program. But when food is not enough, nutritional supplements have the potential to provide nutrients in sufficient quantities. Below are four key nutrients which have displayed anti-cancer properties in clinical settings, and, in consultation with a health professional, could be incorporated effectively into an overall wellness program.
Curcumin. Curcumin has been used for centuries safely in the care of the liver, pelvic stasis and cancer. Several studies point to curcumin as an inhibitor of cancer at the mitotic level, interfering with Initiation, Promotion and Progression stages. This fairly unique property is most likely due to curcumin’s antioxidant, free-radical scavenging effects and ability to increase levels of glutathione—the body’s own endogenous antioxidant, which has been shown to aid in the reductions of potentially mutagenic and carcinogenic pollutants of body systems.
In recent years the clinical community has also decided to directly study certain natural anti-inflammatories such as curcumin and resveratrol in comparison with over-the counter NSAIDS in their ability to inhibit tumor cell growth. The study concluded that resveratrol and curcumin were among the most potent anti-inflammatory and antiproliferative agents, while aspirin and ibuprofen were (surprisingly) among the least potent.
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Vitamin C. Some of the benefits of vitamin C in cancer care are extrapolation based on the observation that those who consume diets rich in fruits and vegetables have a lower incidence of cancer. However, a large number of objective clinical studies over the last 60 years have also investigated a more direct role of Vitamin C in cancer prevention.
Vitamin C is a fantastic donator of its electrons or double bonds and extenuates the activity in both extracellular and intracellular metabolism to limit toxic metabolites and limit free radical accumulation, which in turn may lead to DNA mutation. The most surprising part of vitamin Cs benefits is in how little vitamin C needs to be consumed to support the body at a basic level. As little a 110 mg per day has been shown to be protective, and higher intakes of ascorbic acid have been shown to be beneficial in potential prevention of oral, stomach and colorectal cancers.
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Omega-3 Fatty Acids. Omega-3 Fatty Acids are a significant contributor to overall cellular health. Recent reviews and health trials see a benefit to Omega-3 fatty acids in skin cancer, colorectal cancer, pancreatic cancer, lung, breast and even the prevention of treatment related cachexia, or muscle-wasting. In addition, pairing Omega 3 polyunsaturated fatty acids with Vitamin D has additive and synergistic effects in cancer treatment .
Some of these benefits are because Omega 3s exert anti-inflammatory and anti-neoplastic effects. By altering membrane fluidity at the cellular level, Omega 3s can help limit oxidative stress and modify signal transduction. One minor caution is that peroxidation of Omega 3s can also occur, and therefore all Omega 3 supplementation in therapy is best accompanied by concurrent antioxidant application; Vitamin E and Vitamin C are the best co-actors with Omega 3s.
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Vitamin D. A discussion about the benefits of nutritional interventions in cancer risk would not be complete without a discussion of Vitamin Ds role. Classically it is reported in the literature that Vitamin D status is inversely associated with risk of cancer; this is true in almost all of the literature on colorectal cancer. The overall summary of meta-analyses indicates that vitamin D levels, through dietary intake and serum levels of 25(OH)D, are associated with a decreased risk of cancer, including colorectal cancer, adenoma, advanced adenoma and recurrent adenoma. Some studies suggest that this relationship is made even stronger when Vitamin D3 is taken along with higher consumption of calcium, through both dietary and supplemental choices.
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Well-practiced nutrition has made considerable progress since the earlier days of medicine, when the connection between food and disease was perceived as weak or even nonexistent by medical experts. In modern times, and in legitimate laboratory studies, many individual nutrients, vitamins and phytochemicals have been shown to demonstrate anti-cancer potential. Hopefully a day will come when a new definition of what constitutes a healthy diet, combined with advances in the knowledge of what truly causes cancer, will make treatment virtually unnecessary, and prevention the new paradigm
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Great Post! The suggestions are very informative for the prevention of cancer. You can learn more about cancer treatment and prevention at http://www.empowereddoctor.com/8012/cancer-treatment-center-philadelphia/
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