CANCER PREVENTION

Toxins: The Not So Mysterious Cause

Independent studies, research bodies and experts overwhelmingly point to our lifestyle choices and environments as the primary causal factor for Cancer.  The American Institute for Cancer Research (AICR) estimates that 20% of lung cancer, 33% of breast cancer and 66% of colon cancers could be prevented by appropriate lifestyle choices.  The American Institute for Cancer Research (AICR) believes 60-70% of all cancers are preventable.  Dr. Aaron Blair, chief of the Occupational Epidemiology Branch in the National Cancer Institute’s Division of Cancer Epidemiology and Genetics, says “Most epidemiologists and cancer researchers would agree that the relative contribution from the environment toward cancer risk is about 80-90 percent”.

The common link between our environment and cancers is TOXINS.  Chronic exposure to toxins can disrupt cellular and immune functioning.  The sources of toxins abound processed foods, synthetic drugs/vitamins, commercial cosmetics, household cleaners & sprays, fumes, fluoridated water, pesticides, herbicides, automobile exhaust, incinerators, factories, and more.

How to Minimize our Toxic Load

1.  EAT FRESH ORGANIC FRUITS AND VEGETABLES.    Good quality foods contain so many health promoting and cancer protective substances.  Whole Grains are protective against gastrointestinal and hormonal cancers (prostate and breast).  They contain cancer protective substances such as flavonoids, phenolic acids and phytates.  Fruits and vegetables are full of known cancer-protective substances.  Especially protective are cruciferous vegetables (broccoli, cabbage, cauliflower, brussels sprouts), fruits, onions, garlic, chives & leaks, carrots, parsnips, parsley, coriander, cilantro and yellow-orange green and red fruits/vegetables.  Eat 6 servings a day of vegetables and fruits.  However don’t indulge in fruit juices, canned foods and other processed forms.  

Legumes such as lentils, beans and soy contain  lignans, isoflavones,  phytates and saponins, all protect against cancer. These protein rich foods, especially popular in Mexican and Indian diets, are underconsumed in our society.  Nuts and Seeds contain cancer-protective substances such as pheolic acids, flavanoids.  Eat them fresh, daily and in a variety.  Organic foods can be expensive so focus on the following worst offenders: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce, potatoes.

2. AVOID PROCESSED FOODS AND SAUCES. The following foods should be considered high risk: aspartame; excess alcohol; preservatives, artificial colorings and dyes and commercial cooking oils/dressings (stick to cold pressed olive oil.  In addition, limit high-risk fish that are known to contain unsafe levels of heavy metals such as mercury: shark, swordfish, tuna steaks and white-canned tuna, king mackerel, sea bass, Mexican oysters, halibut, walleye, Atlantic & farmed salmon.

3.  LIMIT SATURATED FATS, MEAT AND DAIRY.  A large number of studies correlate the consumption of saturated fat, meats and/or dairy with cancers such as colon, breast, prostate, lung, uterine and ovarian.  The mechanisms are disputed but key culprits are considered to be saturated fats, trace hormones, food preparation (burnt meat) and processing (cured/pickled/salted). The safest options are organic meats/poultry and/or wild game in moderation (4 oz. servings 3-4 times a week). 

4.  FOOD PREPARATION AND STORAGE.  We accumulate many chemicals through the cooking utensils, storage containers and/or food packaging.  In short, avoid storing wet, hot and/or oily foods in plastic (use glass or stainless steel); don’t cook with aluminum pots/pans; limit buying foods and/or drinks stored in plastics, cans or anything other than glass or stainless steel; and, store all oils, nuts and seeds in dark cool places.

5. AVOID COMMERCIAL COSMETICS. Commercial cosmetics contain many ingredients which are known to cause cancer.  Over time, these fat soluble toxins easily penetrate the skin and accumulate in the body.  10 synthetic ingredients to avoid (www.aubrey-organics.com) are as follows: Imidazolidinyl urea and diazolidinyl urea, methyl and propyl and butyl and ethyl parabens, petrolatum, propylene glycol, pvp/va copolymer, sodium lauryl sulfate, stearalkonium chloride, synthetic colors, synthetic fragrances, triethanolamine.  For better options, visit www.lesstoxicguide.ca. This wonderful site lists great Canadian products found at most health food stores. 

6.  DRINK CLEAN FILTERED WATER. Most commercial filters are of limited use (such as the popular Brita filter) and bottled water comes with the hazards of plastic chemicals.  I am in favor of both solid carbon block filters and distilled water.  For great information on this lengthy topic, contact Frank Hein at Healthy Body Now at 905-470-2259 or go to ..\Clean Air & Water.htm. 

7.  BREATH CLEAN FRESH AIR.  This critical issue must be addressed of course on a global level.  However, we can all do our part: avoid driving in the city, never back up your car into the garage, avoid commercial fragrances (potpourri, colognes, candles, room and car fresheners, soaps, hair sprays, after-shave); use natural household cleaning products (see recipe below); avoid smoking; lobby for stronger environmental laws at work, at home and in your neighborhoods.  If you are sitting in an office and breathing stale re-circulated air, especially in a new and well-sealed building, consider buying an air-filter.  I recommend again calling Healthy Body Now (see above) for advice.  

8.  TAKE A MULTIVITAMIN DAILY.  In our modern world of ‘chemical dependence’ it is virtually impossible to avoid chemicals, especially if you live in the city.  As a starting point, supplement with a good quality multi (companies such as AOR, Thorne, Trophic, New Chapters, New Roots, Garden of Life, etc.) and perhaps an antioxidant formula as well.   A multivitamin will help your body process the toxic load better and provide some protection from the free radical damage caused by toxins. 

Who should be Vigilant?  Some people because of the nature of their jobs, existing health issues, family genetics, or proximity of living space to chemicals, may require professional advice on detoxification.  Be especially vigilant if you can relate to any of the following: frequent exposure to fumes (ex. gasoline),  formaldehydes (new carpeting, new furniture, cabinetry, upholstery, fabric, floor covering, medical students, histology technicians, mobile home/prefab home dwellers, etc.), solvents (painters, dry cleaners, construction workers, printers, office workers, acrylic nail applicators, beauticians, auto mechanics, truck drivers, flight attendants),  pesticides (lawn and garden chemicals, spraying of residential or workplace areas, agricultural areas, malls, stores).  If you experience chronic fatigue and/or ‘brain-fog’ have multiple chemical sensitivities or a history of cancer, these are often signs of toxic overload. 

References 

1. www.ens-newswire.com/ens/jun2004/2004-06-28-02.asp.

2. “Cancer-Gate: How to Win the Losing Cancer War” by Samuel Epstaein, MD, 3. “Ignoring the Link between Toxins and Cancer” by Vic Shayne, PhD in Naturopathy Digest March 2006  4. Thorne Canada  Detox Products by Walter J. Crinnion ND – world expert on detox. Environmental Overload teleconference March 23^rd 2007.

 

COLORECTAL CANCER: FIVE NEW STUDIES 1 glass of alcohol daily increases the risk of developing bowel cancer by about 10 per cent. Those who drank more than 30 grams of alcohol per day — less than two pints of beer — raised their cancer risk by about 25 per cent. (July 19, 2007 edition of the International Journal of Cancer). Colon cancer survivors with diets heavy in red meat and fatty foods are more than three times as likely to suffer a recurrence of their disease, or die from it. (August 14, 2007 The Journal of the American Medical Association).  It is still not clear whether lean red meat in moderation is a risk factor. anthocyanins (found in red, purple and blue fruits and vegetables) slow the growth of colon cancer cells. omega-3 fatty acids may be a more powerful tool for preventing colorectal cancer than current anti-inflammatory colorectal cancer (Cox-2) drugs. (August 2007 Journal Carcinogenesis). Reference: www.vitalitymagazine.com September 2007, page 46 PROSTATE CANCER Large study showed that higher intakes of dietary calcium were associated with a significant increase in prostate cancer risk - men who consumed more than 2000 mg of calcium per day nearly doubled their risk of developing prostate cancer. (Intakes of Calcium, Dairy Products, and Prostate Cancer Risk in the ATBC Study Abstract # 3688, Panagiota Mitrou, National Cancer Institute, Bethesda, Md.' Poster Session B. 5:15 p.m., Tuesday, November 1, 2005)