These web pages are for information only. They represent the observations, views and opinions of the author only, and are not a recommendation for treatment. Anyone reading it should consult his/her physician before considering treatment.

 Stay open-minded and you will experience the Truth.

 Mahavir Yogananda

Website about chronic diseases.

 Most of which did not exist in previous centuries. Chronic Fatigue Syndrome wasn't even described in the literature until the mid 1980's. Yet, one study estimated that today, 70% of the adult American population suffers from Chronic Fatigue in the future!

Chronic diseases constitute a major cause of mortality and the World Health Organization (WHO) reports chronic no communicable conditions to be the leading cause of mortality in the world, representing 35 million deaths in 2005 and over 60% of all deaths. Each year, more than 30 million deaths (52% of all deaths) by chronic diseases include cardiovascular disease (30%), cancer (13%), chronic respiratory disease (7%), and diabetes (2%). Increasing knowledge regarding the impact of diet on human health along with the state-of-the-art technologies has led to significant nutritional discoveries, product innovations, and mass production on unprecedented scale. In particular, naturally occurring bioactive extracts or single compounds are believed to benefit human health and research resulting in substantial advances in nutritional knowledge. There is also growing awareness that dietary source and form of food may affect overall health.
Extensive research within the last decade has revealed that most chronic illnesses such as cancer, neurological diseases, diabetes, and autoimmune diseases exhibit deregulation of multiple cell signalling pathways that have been linked to inflammation. Inflammation is part of the complex biological response of vascular tissues to harmful stimuli, such as pathogens, damaged cells, toxins or irritants. Although chronic diseases are among the most common and costly health problems, they are also preventable and most can be effectively controlled.

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Published in The Lancet, Concord 2 study .

Depending on collected data world wide the survival rates for cancers are: stomach, 27.3%; colon, 59%; straight, 57.6%; liver, 15.8%; lung, 12.6%; breast, 83.7%; cervix, 65.2%; ovaries, 38.4%; Prostate 87.1%; leukaemia in adults, 52% and leukaemia in children, 83.3%.

The chances of survival once cancer has been diagnosed, depending on the country you live in. The findings of a study analysing mega survival of 25 million patients in 67 countries has made that abundantly clear.

For lung cancer: survival in Japan up to 30%. Israel 24%, and in Europe for Spain is only 13%, and in the UK the percentage is only 10%.

Regarding stomach cancer, survival is highest in South Korea being 58%, 54% in Japan and in Spain 27%.

Another aspect of chronic diseases and cancer are Diets.

We've all known for many years that consuming copious amounts of certain specific fruits and vegetables reduces our risk of developing various types of cancer. At the same time these studies did reminds us that this protective effect against cancer is not linked to all fruit and vegetables. Some foods contain larger amounts of anticancer molecules. Thus we need to be attentive to our choices. It's particularly important to specifically include these in our diet, because not all fruits and vegetables share the same potential for active prevention against cancer. There are major differences in their levels of anticancer components. Worse in some cases the phytochemical components that provide the greatest cancer-preventing activity are present only in a few, very specific fruits and vegetables. For example, the Isoflavones of soy, the resveratrol of grapes, the curcuma of turmeric, the isothiocyanates and indoles of broccoli and the catechins of green tea are all anticancer molecules whose distribution among plants is extremely restricted. 

In other words, even though all fruits and vegetables are an integral part of a balanced diet, only some of them can truly influence the risk of cancer. 

 

Seaweed has both nutritional and medical value.

   

When we think of water and the sea, we think of health, invigoration, cleansing, and rejuvenation. The feeling of being alive and yet peacefully calm. The birthplace of life on Earth. Interestingly, sea vegetables (phytoplankton) can transform your health, tapping into the ancestral and restorative source of all life: the ocean. Different diets lead to different diseases and have effects on vitality and ageing. The understanding how dietary habits of different groups of people related to their degree of health important. Both clinical research and epidemiological studies, which compare the rates of diseases in populations with different dietary habits, point to Japan’s low rate of hart failure, obesity, breast cancer and healthy ageing ...

It left the marine plants with the reputation for enhancing health, boost Immune system and ability to detoxify. Kept in a cool dark place, such as a kitchen cupboard, well-dried seaweed will keep nearly indefinitely.

At the most rudimentary biochemical level underlying all of our metabolic processes are redox reactions, which are responsible for metabolism (gene expression, protein production, repair, new cell production, etc.). That is, oxidation and anti-oxidation (reduction) are how life happens. Detailed studies in the past two decades have shown that redox active metals like iron (Fe), copper (Cu), chromium (Cr), cobalt (Co) and other metals undergo redox cycling reactions and possess the ability to produce reactive radicals such as superoxide anion radical and nitric oxide in biological systems. Disruption of metal ion homeostasis may lead to oxidative stress, a state where increased formation of reactive oxygen species (ROS) overwhelms body antioxidant protection and subsequently induces DNA damage, lipid peroxidation, protein modification and other effects, all symptomatic for numerous diseases, involving cancer, cardiovascular disease, diabetes, atherosclerosis, neurological disorders (Alzheimer's disease, Parkinson's disease), chronic inflammation and others. The underlying mechanism of action for all these metals involves formation of the superoxide radical, hydroxyl radical (mainly via Fenton reaction) and other ROS, finally producing mutagenic and carcinogenic malondialdehyde (MDA), 4-hydroxynonenal (HNE) and other exocyclic DNA adducts.

On the other hand, the redox inactive metals, such as cadmium (Cd), arsenic (As) and lead (Pb) show their toxic effects via bonding to sulfhydryl groups of proteins and depletion of glutathione.

 

Interestingly, for arsenic an alternative mechanism of action based on the formation of hydrogen peroxide under physiological conditions has been proposed.

 

A special position among all the minerals/metals is the redox inert metal zinc (Zn). Zn is an essential component of numerous proteins involved in the defence against oxidative stress. It has been shown, that depletion of Zn may enhance DNA damage via impairments of DNA repair mechanisms. In addition, Zn has an impact on the immune system and possesses neuro-protective properties.

 

The mechanism of metal-induced formation of free radicals is tightly influenced by the action of cellular antioxidants. Many low-molecular weight antioxidants (ascorbic acid (vitamin C), alpha-tocopherol (vitamin E), glutathione (GSH), carotenoids, flavonoids, and other antioxidants) are capable of chelating metal ions reducing thus their catalytic activity to form ROS. Important to point at that the mineral wealth of Seaweed which contains most of the essential minerals and trace elements and is the most important broadband source of these chelated and colloidal bound minerals and trace elements. Available in seaweed or present in a chelated than well colloidal form/shape and only active as called for and operate not in depended by the presence alone. The not used ones in chelated form will leave the body through excretion and in this way self-regulating and avoiding a potential overdose. An excess and damage as result of it avoided. It is the so-called bio-availability on one hand and the ability to leave the body when not needed that makes them invaluable. The impact on a shortage than well overdose are damaging to our bodies. Because of the complexity and limited knowledge about dose difficult. Recommended use about 2 gram/day for an adult. Some might be sensitive to seaweed being about 2% of the population. You still will need Iodine for example but only in low and limited amounts.

The role of watt has been the standard Western Diet has played the determining fait of our national health profile? ...Plenty. Today, millions of people suffer from chronic diseases that didn't even exist in previous centuries. Diabetes and heart disease, for example, are 20th Century conditions.  Many modern afflictions largely arose as a result of a fundamental change in our national diet, changes in our environment and chronic stress.

That the appearance of a relative new and much more toxic environment due to technical development and implications affecting the internal micro cellular environment and the current problems an indication for chronic poisoning of the inter cellular environment resulting in the development and rapid increases in chronic diseases. A high price we will have to pay for mismanagement and stupid decisions taken in the past and neglecting our place within the natural environment.

Imagine, then, trying to devise a treatment regimen that must target 1000, 10,000, or even 100,000 separate mutations! With new analyses of various cancer genomes emerging almost weekly, the variations among tumour cells have grown to gargantuan proportions. Any theory of cancer as a single disease with many manifestations is now firmly rejected in favour of cancer as a "disease complex," not just of 100-plus anatomically defined tumour types, but with 1000, 10,000, or 100,000 individual peculiarities. These highly individualized presentations of cancer supposedly require a correspondingly complex set of treatments in order to fully "personalize" drug therapy. The ability for cancer to change and adapt swiftly to changing the micro cellular environment meaning that no treatment will stay the same or last in the future.

We now know that there are usually between 1,000 and 10,000 somatic substitutions in the genomes of most adult cancers, including breast, ovary, colorectal, pancreases, and glioma.... There are cancer types that generally carry relatively few mutations - for example, medulloblastomas, testicular germ cell tumours, acute leukaemia's, and carcinoids, whereas others, such as lung cancers and melanomas, have many more mutations (occasionally more than 100,000) Even within a particular cancer type, individual tumours often display wide variation in the prevalence of base substitutions" (Stratton 2011).

Yet the medical establishment continues to outlaw doctors from prescribing any treatment other than chemotherapy, radiation, or surgery - each causing more harm to the immune system while not even addressing the real causes.  It gets the darkest, of course, when patients are literally sacrificed on the altar of this blindness to that fundamental truth of the human condition, so beautifully expressed by Sir David Weatherall, Regius professor of medicine, who humbly acknowledged that "we know so little about how the body truly works".

There seems to be no one-size-fits-all cancer treatment side effects of conventional treatment. The savage truth is that most medical research is organised, paid for, commissioned or subsidised by the food and drug industry. This type of research is designed, quite simply, to find evidence showing a new product is of commercial value. The companies which commission such research are not terribly bothered about evidence; what they are looking for are conclusions which will enable them to sell their product. Drug company sponsored research is done more to get good reviews than to find out the real cause/truth.

History tells us that Doctors in different countries offer different prescriptions for exactly the same symptoms; they keep patients in hospital for vastly different lengths of time, with apparently identical problems. In America, each year, 61 in every 100,000 people have a coronary bypass operation. In Britain only 6 in every 100,000 have the same operation. In Japan 1 in 100,000 patients will have a coronary bypass operation. In America and Denmark 7 out of 10 women will have a hysterectomy at some stage in their lives, but in Britain only 2 women in 10 will have the same operation. Why? Are women in America having too many hysterectomies or are women in Britain having too few? In America one in five babies is born by Caesarean delivery. In England and Wales the figure is 9%. In Japan it is 8%.

After one recent survey two pathologists reported that after carrying out 400 post-mortem examinations [autopsies] they had found that in more than half the patients the wrong diagnosis had been made. This presumably also means that in more than half the patients the wrong treatment had been given. And since so many modern treatments are now undeniably powerful/risky it also presumably means that a large proportion of those patients died because of their treatment. In addition the two pathologists reported that potentially treatable disease was missed in one of seven patients. They found that 65 out of 134 cases of pneumonia had gone unrecognised while out of 51 patients who had suffered heart attacks doctors had failed to diagnose the problem in 18 cases. Ignorance has become commonplace in medical practice.

That it is illegal for a homeopath, naturopath, herbalist etc. to treat cancer in the UK (Cancer Act), or advertise any remedy for cancer. Only a medical doctor, an allopath, is allowed to treat cancer. This effectively makes it illegal to treat cancer with herbs. You can treat yourself but you can't legally use the advice of a herbal doctor. You can go into any hospital or surgery and get virtually free drug medicine and paid for by insurances/the State, but if you want to treat your cancer with far cheaper herbs or nutrients you have to first find a doctor, assuming you even know about the alternatives (unlikely), and then pay him, along with all the medications. The multimillion-dollar campaign against quackery was never meant to root out incompetent doctors; it was, and is, designed specifically to destroy alternative medicine...The millions were raised and spent because orthodox medicine sees alternative, drugless medicine as a real threat to its economic power. "The latest FDA-approved drug for fighting colon cancer [Celecoxib] may be sitting in your kitchen. Rosemary, turmeric, grapes, a honey bee product called propolis: These all contain chemicals similar to a drug used to prevent the growth of cancerous cells in the large intestine; they work much in the same way." It is interesting that the FDA approved the drug, but will not the natural substances that contained a natural version of the synthetic drug.

Diet & Cancer

Antic cancer diets, foods, fruit, herbs, bee honey and seaweed.

In experiments involving 38 different diets and 1846 non-athymic hairless mice exposed to UV radiation, the researchers discovered that the rate of growth of squamous cell carcinoma varies over a 20, fold range as a function of nutritional balance. This suggests that nutrition should be carefully researched as a useful component of cancer therapy.

The conclusion is warranted by the magnitude of differences observed and is probably independent of the particular cancer system studied or the specific diets used. In addition, these results suggest that, in the case of therapy for already established cancer, special attention should be given to diets that are not necessarily ideal for ordinary good health.

The clear and understandable and most important points made are:

1.The nutritional balance effect growth and diets play an important role.

2.That these diets might not be ideal for ordinary health.

3 Other Studies show that tumours decrease in size when a person stops eating carbohydrates! Cancer is carbohydrate related.

Hydrocarbons/sugar gets stored as fatty acid, and ultimately ends up as triglyceride in fat cells. It is a one-way metabolic street. Your body turns excess glucose into fat (technically, we turn acetyl-CoA into malonyl-CoA into palmitate), and you can't turn that fat back into glycogen. The increasing use and shift toward more carbohydrates has resulted in the obesity crisis.

In average our diet now contains between 50-60% hydrocarbons and the State, advisory bodies and the food industry promote its use. The real reason is that the hydro carbonate-based products are easy to produce in large quantities (low cost) and without them we could only feed about two billions people and not 7 billions currently living on earth. From history we do know that humans do not need these hydrocarbons and there have been many civilisations who had to go without them like the old Inuit. Within a separate article I will try to explain why and how this went wrong and relate it to a toxic environment.

The reference to diets that might not be ideal for ordinary health refer to it because it should be in case of cancer: low in carbohydrate (glucose) contain no added and refined sugars, also low in protein. Cancers that are believed to be particularly sensitive to dietary factors include esophageal, gastrointestinal, breast, bladder, lung, prostate, and cervical cancers. That might not be a problem with the diet for older people but the young ones because of the need to grow and develop. Cancer has a voracious requirement for glucose, because it uses it so inefficiently, and also an absolute requirement for glutamine.

One potential strategy is to exploit differences in metabolic regulation between normal cells and tumour cells through dietary approaches. As intermediate lactate is produced and pumped into the immediate cellular environment and dumped at the nearby stromal cells which will collapse and can be controlled and used as source of additional nutrients. (Scavenging)  In this scenario, a cancer would prefer to rapidly shuttle glucose through itself only. In the process, it generates the energy it needs, but more importantly, it gains access to lots of carbon, hydrogen, and oxygen atoms (from the breakdown of glucose and surrounding cells).  The atoms serve as the necessary input to the rate-limiting step of their survival — growth.  

Regardless of how much oxygen and fatty acid they have access to, they preferentially use glucose to make ATP, and they do it without using their mitochondria and oxygen.

Its strength also a weakness and be exploited to treat or even prevent a number of cancers?

It makes sense that restricting both glucose and glutamine will to restrict the development and growth of cancer cells. I also give reference to a paper that showed that glutamine is an absolute requirement for the growth of cancer. Its richest source of glutamine is red meat, thus a normal diet. Its lowest source is fruits and vegetables.

Fruit & vegetable diet makes sense but being sensitive to the amount of sugar in the fruit. The primary contribution of a diversity of fruits and vegetables is a rich source of phytochemicals (coenzymes, etc.). They help to make up for the essential missing substances, the cellular chemicals required for normal cell function that cannot be synthesized by the damaged and anaerobic cancer cell, and has to be replaced by external sources. As part of a complete diet program involving the use of supplements. Cancer cells have shown to be cannibalism and devours other nearby cells (stromal cells), using lactic acid and hydrogen peroxide. To counter this the blood should be kept alkaline at all times and the ph 7.3-7.4 in blood. Research has shown that even a slight increase in acidic ph will make cancer cells more aggressive and invasive. Also, cancer cells proliferate when there are elevated glucose levels. Glucose is a necessary component of carcinogenesis. Make sure that the food does not contain added and refined sugars.

All the foods – listed below – are ‘low glycaemic’ and produce an alkaline state:

Our body’s pH will control the activity of every metabolic function happening in our body. pH is behind the body’s electrical system and intracellular activity as well as the way our bodies utilize enzymes, minerals, and vitamins.

The main cancer-fighting plant foods include: leafy greens such as spinach, arugula, kale, Brussels sprouts, broccoli, cabbage, celery, parsley, asparagus, tomatoes, beets, carrots, sweet potatoes, squash, onions, leeks, shallots, mushrooms, lentils, peppers, oranges, grapefruit, lemons, limes, apples, berries (especially blueberries), pomegranates, mango and tangerines.

Let’s not forget spices and herbs which have a place in any cancer-fighting diet especially turmeric, ginger, cinnamon, rosemary, curry, chive, garlic and basil.

Researchers found that beta-Sitosterol, a fat abundant in vegetarian diets, enhanced an intercellular signalling system that stops cancer cells from dividing. It is a fat that is widely distributed in plants and abundant in pecans, avocadoes, pumpkin seeds, cashews, rice bran, wheat germ, sea-buckthorn, wolfberries and dandelion greens.

This is one fat that should only come from the food you consume as it works synergistically and interacts in a beneficial manner with the bioactive components in the plants.

Keep in mind that the redox potential, like pH (acid-alkaline), is a fundamental quality of the cellular environment, or epigenetics and is largely a function of (dependent upon) nutritional intake and waste removal mechanisms. Most people will try to measure the ph. in urine because it is easy and simple but will be lower than the responding blood ph. The pHe is regulated by our longs and kidney and stabilized. However our environment is now acid like; the air, soil and water and effecting our body from the outside inward. When you add chlorine to water the same does happen. Only idiots would do that and worse suggest it is good for your health. When you are placed within an intensive care unit in the hospital they will monitor your ph. not only continuously but if lower than ph. 7.0 as measured within your blood seen as life threatening and interfere.

To make sure it stay's that way you can use magnesium chloride or sulphate supplements instead of food and stick to the max dose as listed on the supplement/package. An alternative is backing soda which is better and more able to penetrate in tissue but not that easy to control. Because the buffer action is weaker in tumour tissue than normal tissue, NaHCO3 has much potential to raise pHe relatively specifically in tumour tissue. Magnesium will allow for building a buffer and reducing fluctuations. The spread of the cancer or metastasis will also be reduced or stopped.

PH and cancer.

The pH scale goes from 0 to 14, with 7 being neutral. Below 7 is acid and above 7 is alkaline. The blood, lymph and cerebral spinal fluid in the human body are designed to be slightly alkaline at a pH of 7.4.

At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live. This has given rise to a variety of treatments based on increasing the alkalinity of the tissues such as vegetarian diet, the drinking of fresh fruit and vegetable juices, and dietary supplementation with alkaline minerals such as calcium, potassium, magnesium, cesium and rubidium. But nothing can compare to the instant alkalinizing power of sodium bicarbonate for safe and effective treatment of cancer.

Like magnesium chloride or sulphates are excellent emergency medicines, basic chemicals, nutritional in nature, sodium bicarbonate is a nutritional medicine meaning it cannot and will not end up controlled by CODEX. To control bicarbonate they would have to demand mothers stop making cake with it. We might thus identify sodium bicarbonate as an emergency medicine for cancer with the above supporting approaches working on broader "The therapeutic treatment" of bicarbonate salts can be administered orally, through aerosol, intravenously and through catheter for direct targeting of tumours. Most people will add one teaspoon to a glass of water. Adding to much of it can on the longer term have negative aspects. Published information speaks of 6 weeks maximal by/day use. Please search the net for additional information. Our body pH is very important because pH controls the speed of our body's biochemical reactions. It does this by controlling the speed of enzyme activity as well as the speed that electricity moves through our body and effecting voltage. The higher (more alkaline) the pH of a substance or solution, the more electrical resistance that substance or solution holds. Therefore, electricity travels slower with higher ph. If we say something has an acid pH, we are saying it is hot and fast. Alkaline pH on the other hand, biochemically speaking, is slow and cool. The importance to people with cancer is the fact that most cancer cell produce acid like substances like lactic acid to influence there immediate environment to enhance growth, to spread and survive. The body alkalinity can be monitored and to be controlled from the utmost importance by measuring the ph. in urine using a colouring strip.(6.5) Proteins can be modified both in vivo and in vitro by increases in acidity. In fact pH is the regulatory authority that controls most cellular processes. The pH balance of the human bloodstream is recognized by medical physiology texts as one of the most important biochemical balances in all of human body chemistry. pH is the acronym for "Potential Hydrogen". Lower numbers indicate more acidity with less potential for absorbing hydrogen ions. Based on previously experiences I was criticized for emphasising this point and the need to control by ridiculing it. In an attempt to get you as reader see the importance and gravity copied an published article of it in the medical library of the US. If you would like to read more or other publications about the subject copy the head into a Google search. There is no shortage about mentioned article nor others being related.

 

Anti-cancer food.

Some Fruits & Vegetables Bring Specific Protection Some foods contain larger amounts of anticancer molecules.  Richard Béliveau, Ph.D. and one of  the world's leading researcher in the effects of foods on cancer biochemistry, although we know that consumption of copious amounts of certain specific fruits and vegetables reduces the risk of developing different types of cancer, this protective effect is not systematically linked to all plant products. A recent study reminds us that this protective effect is not linked to all fruit and vegetables.

Cancer is not a disease whose origin is principally genetic, as many people continue to believe. It is a pathology that is closely linked to a range of lifestyle factors, particularly smoking and obesity (which stems from our sedentary habits and our dietary choices). Several studies have shown a direct link between the regular consumption of certain fruits and vegetables and a reduction in risk of developing various types of cancer. It's particularly important to specifically include these in our diet, because not all fruits and vegetables share the same potential. There are major differences in their levels of anticancer components. In some cases the phytochemical components that provide the greatest cancer-preventing activity are present only in a few, very specific fruits and vegetables. For example, the Isoflavones of soy, the resveratrol of grapes, the cur cumin of turmeric, the isothiocyanates and in doles of broccoli and the catechins of green tea are all anticancer molecules whose distribution among plants is extremely restricted. In other words, even though all fruits and vegetables are an integral part of a balanced diet, only some of them can truly influence the risk of cancer.

For example, a study of more than 100,000 American health professions did not establish that total consumption of fruit and vegetables was linked to a reduction in the risk of cancer (1). However, within this same population researchers have observed a significant reduction in the risk of bladder cancer in men who consumed large amounts of cruciferous vegetables (2), and a significant reduction in the risk of prostate cancer following regular consumption of tomato-based products.

 A European study of 400,000 people has just produced similar results. Total consumption of fruit and vegetables is not associated with a significant reduction in the total risk of cancer. However, results previously obtained from this same population show that certain fruits (particularly citrus fruit) considerably reduce the risk of stomach cancer. These observations indicate that the development of various types of cancer is modulated differently by the specifics of the fruits and vegetables consumed, rather than by the quantity of overall consumption. This is very important, because in the United States fully half the fruit and vegetables consumed are relatively poor in protective impact (potatoes, iceberg lettuce, canned tomatoes), while the per capita consumption of plants rich in anticancer molecules -- such as cruciferous vegetables is barely 1 %. Increased consumption of foods that contain high amounts of anticancer molecules (cabbage family, garlic family, green tea, small fruit, citrus fruit, tomatoes and carrots), and which are thus able to target several distinct processes essential to the growth of cancer cells, is absolutely essential in order to reduce significantly the risk of certain cancers.

All fruits and vegetables are excellent for overall health. They protect, for example, against cardio-vascular disease. But in the case of cancer, we continue to emphasize that their protective effects are specific to certain fruits and vegetables.

Professor of Biochemistry, Professor of Surgery and of Physiology at the School of Medicine of Université de Montréal and holder of the Chair in Cancer Prevention and Treatment. He is an associated researcher at the Cancer Prevention Centre of the Chemistry department at McGill University. He is also a member of the Group for Experimental Therapy of Cancer of the Jewish General Hospital of Montreal. He is author of more than 240 papers in medical journals.

Foods That Prevent Or Inhibit Cell Growth In Certain Cancers

According to David Servan-Schreiber, M.D., Ph.D. author of Anticancer: A New Way of Life (Viking, 2008), the following prevent or inhibit cell growth in certain cancer.

 

 

Brain

Cancer

Colon Cancer

Lung

Cancer

Prostate Cancer

Asparagus

X

X

X

 

Beets

X

X

X

X

Broccoli

X

X

 

X

Brussel Sprouts

X

X

X

X

Cabbage

X

X

X

X

Cauliflower

X

X

 

X

Celery

X

 

 

 

Eggplant

 

X

 

 

Fiddlehead Fern

 

X

 

X

Garlic

X

X

X

X

Green Beans

X

 

 

 

Jalapeno Peppers

 

 

 

X

Kale

X

X

X

X

Leeks

X

X

X

X

Onions

X

X

 

X

Savoy Cabbage

X

X

X

 

Scallions

X

X

X

X

Spinach

X

X

X

 

Turnips

 

X

 

 

Many of the foods above have been shown to repress cancerous cell growth by more than 80%.

Winter squash has over 200% of the RDA for vitamin A. Researchers are increasingly looking into squash due to the fact that it is not only an antioxidant but also an anti-inflammatory. This means it can be vital for cancer treatment and prevention.

We have to assume that the fruits, vegetables and/or herbs contain essential cellular nutrients/biochemical that the cancer cells can no longer produce for themselves and the consumption of the appropriate set allows them to be digested, enter the blood stream, get to the cancer cells where they are absorbed, resulting in the biochemistry of the cells returning to normal. This could happen either by the providing the missing enzymes (or coenzymes) no longer produced in the cells due to damaged genes, or by providing the end point biochemical missing. Examples of end point biochemical would-be those that have been identified as derived from the Krebs cycle, which is not operating in the cancer cells. There are numerous reports that many fruits, vegetables and herbs can inhibit the onset and progression of cancer. There have been a very large number of studies of diets and dietary supplements reducing cancer rates by factors as much as 50% In some cases the studies involved tracking the diet of thousands of people over tens of years, while in others it involved double-blind studies of a smaller group, taking specific dietary supplements over shorter periods of time.

 

So if you're looking for natural ways to prevent cancer, take heart: there are a variety of natural cancer-fighting foods, fruits, herbs and products like honey, seaweed and others that may help reduce your risk of developing cancer thanks to their high concentration of anti-carcinogenic nutrients such as isothiocyanates, elegiac acid and catechins. One of the oldest hormone and enzyme is iodine which can be tracked millions of years back and proven to be present in humans, animals, birds, fish, plants, seaweed, unicellular plants and microorganism like bacteria.

If you have a look at charts that presents an attempt to trace all the biochemical pathways of cellular metabolism and their interactions you get an impression of parts of the chemistry that takes place in every single one of your cells, and the magnitude of the complexity boggles the mind. To say it is extraordinarily complex is a gross understatement. By now more than 4300 different enzymes have been proven to be involved and exist. That in order for this system to function, it must be highly organized and controlled. If we now view this from a straight thermodynamic argument, it requires energy to establish and maintain order, and diminishing energy progressively leads to increased disorder (increased entropy). As the energy available to a cell diminishes, for any reason, it is reasonable to assume that the highly ordered cellular chemistry will gradually become less well ordered and controlled. As these progresses, cellular reactions will start to malfunction. The ones that malfunction first will vary depending on the cell type and genetic makeup of that individual. Thus, the resulting degenerative "disease" will be expressed differently, but the root cause will be the same. Once disorder starts, it can result in a multitude of different disease expressions, depending on which cell types are involved and the basic genetic makeup. The weakest link will go first, which will be unpredictable.

When the body is no longer able to produce the necessary enzymes, external supply the only alternative have to come from food and supplements. (External) Because we do not known which specific enzyme or coenzyme is missing offer as many different ones as possible.

Each vegetable has its own distribution of different enzymes, some of which our bodies can incorporate sufficiently intact to help us supply/replace our own essential enzymes. It is unlikely that one vegetable will have a complete distribution of enzymes that will supply all of out needs. However, a wide diversity of vegetables might be needed to cover most. At least, the possibilities improve with the diversity of supply. This would include herbs, honey supplements, seaweeds and supplements.

The current problem, of course, is to try to identify what enzymes are missing for a particular disease state, and which vegetable or herb can provide it. This information is not available, most likely because the problem has not been clearly presented before. Since this information is not available, the safest approach is to resort to a "shotgun" approach using all kind of vegetables and hope that one or more will provide what is needed. There are natural foods rich in different enzymes and anti-oxidants while other be very limited. Most anti-oxidants are also co-enzymes in a number of occasions.

By identifying the enzymes that are missing in different cancers and the enzyme distribution that is provided by each vegetable or herb. Once that is in hand, treatment of cancer may become far more successful.

This treatment mechanism is directed towards providing an external supply of essential enzymes that are no longer active in cells. As would-be expected, when the external supply is terminated, by termination of the diet, one would expect the cancer to return and that is the reported experience. In addition fruits contain a very large amounts of both micro and macronutrient which might be hard to get for other sources and is used with success, the higher sugar contents compensated in some ways. A limited amount of fruits to be desired like grapes. There are cancer treatments based on the consumption of large amounts of grapes and effective. Very important however is the removal of all food sources which contain refined sugars and that are many.

 

Food

A Vegetable Diet:

There are numerous reports/claims that a diet consisting almost entirely of a diversity of vegetables can cause cancer tumours to shrink or even vanish. If these reports are correct, they make sense in the context of the theory that vegetables and other products like herbs can supply the body with the needed enzymes and other biological products needed. The role of diet in the development of cancer has been researched since the 1940s. In Western nations about a third of all cancers have been estimated to be directly or indirectly linked to dietary factors. Cancers that are believed to be particularly sensitive to dietary factors include esophageal, gastrointestinal, breast, bladder, lung, prostate, and cervical cancers.

Asparagus is packed with the master antioxidant glutathione.

Asparagus is at the top of the list of foods with the highest concentration of glutathione (349 nM glutathione/g wet weight), a 'master antioxidant' that has gained the spotlight in recent years. The glutathione in asparagus appears to have widespread functions, many of which may contribute to a reduced risk of cancer. For example, it has been shown to be effective at detoxifying foreign substances including carcinogens, boosting the immune system by influencing lymphocytes, and protecting cells against free radical damage. Asparagus also contains a wealth of other antioxidant compounds, including beta-carotene, vitamin C, and N-acetyl cysteine. As an additional bonus, this extraordinary anti-carcinogenic food is typically low in pesticides.

Brussels sprouts can be an excellent addition to your anti-cancer diet.

If you can develop a liking for their strong, slightly bitter taste, Brussels sprouts can be one of the best additions to your anti-cancer diet. A number of studies have found an inverse correlation between a diet high in cruciferous vegetables, such as Brussels sprouts, and the risk of cancer. The mechanisms by which Brussels sprouts exert their chemo preventive effects are thought to include alterations to the metabolism of carcinogens and reduction of free radical damage. Further, these little green veggies are low in calories and have a low glycaemic rating. As a bonus, Brussels sprouts - even the non-organically grown produce - are typically low in pesticides.

Arugula

While extremely low in calories, arugula (also known as rocket salad, roquette, rugula and rucola) is loaded with health promoting phytochemicals. This aromatic salad green is a particularly good source of glucosinolates which turn into isothiocyanates, with the help of an enzyme called myrosinase, when the plant is chewed. Isothiocyanates are known to neutralize carcinogens and to inhibit cancer cell proliferation. Studies suggest that arugula may help lower the risk of several types of cancer, including lung, esophageal, and gastrointestinal cancers.

Onions

This versatile culinary plant can provide a real health boost to anyone and to reduce the odds of cancer. Onions are one of the best natural sources of quercetin, a bioflavonoid that has anti-cancer, anti-fungal, anti-bacterial, and anti-inflammatory properties. According to one study, half an onion a day could reduce the risk of stomach cancer by 50%. As an additional bonus, the onion tops the list of vegetables that are least likely to contain significant amounts of pesticides and other potentially carcinogenic chemicals.

Horseradish

Horseradish can add a nice kick to scrambled eggs, salads, and vegetable dishes, but its benefits are not purely culinary. Horseradish contains a substantial amount of glucosinolates, compounds that have been shown to boost the liver's ability to detoxify carcinogens. In addition, some researchers have found that glucosinolates might also suppress the growth of cancerous tumors. Many cruciferous vegetables, such as broccoli and Brussels sprouts, contain glucosinolates, but the amounts found in horseradish are much higher (according to research, horseradish has up to 10 times more glucosinolates than broccoli).

Cabbage

A regular consumption of cabbage has been shown to help protect susceptible individuals against cancer. This protective effect is believed to be linked to glucosinolates, anti-carcinogenic compounds that are formed when cabbage is sliced, chopped, or chewed. It seems that these products are able to limit the amount of DNA damage and cell mutation as well as to inhibit the processes that prevent programmed cell death and promote uncontrolled cell growth. In order to benefit from its anti-cancer properties, consume cabbage raw or short-cooked; cooking denatures the enzyme that is responsible for the production of glucosinolates. It is also advisable to buy organically grown cabbage as organically grown produce has been shown to contain significantly higher amounts of glucosinolates than its conventionally grown counterpart.

Organic Celery

Celery provides vitamin C and vitamin E, a stellar nutrition combo for fighting cancer. But the anti-cancer properties of celery do not end there. In fact, celery is known to contain at least eight families of cancer-combating compounds. It is a great source of phthalates, a class of bioactive chemical compounds that seem to act as effective chemo preventive agents. It also contains acetylenes and phenolic acids, which have been shown to inhibit the growth of tumour cells, and Coumadin's, which help protect cells from free radical damage (high doses of Coumadin are toxic, however). When buying celery, it is important to opt for organically-grown produce because conventionally-grown celery typically contains very high levels of contaminants, including chlorothalonil which is believed to be carcinogenic.

Avocados

Avocados have long been touted for their contribution to beautiful skin, but they can do much more than that. Recent research suggests that avocados may be highly effective at reducing the risk of cancer, particularly oral and prostate cancer. This is not surprising, considering that avocados are brimming with a wealth of anti-cancer nutrients. Together with asparagus they top the list of the best dietary sources of glutathione. Furthermore, avocados are an excellent source of vitamin E and a good source of vitamin C. As an additional bonus, these creamy, green fruits are typically low in pesticides.

Carrots

Almost everyone knows that carrots are good for eyesight, but did you know that they are also an excellent anti-cancer vegetable? Carrots contain falcarinol - a compound that has been shown to inhibit the development of cancer. Researchers found that rats that had pre-cancerous tumours and that were fed carrots were one third less likely to develop full-scale tumours than the animals in the control group. To get the most falcarinol, eat your carrots raw or steamed. If you steam or boil them, it is best to keep them whole during steaming and chop them only afterwards; this helps the vegetables retain nutrients such as falcarinol. One study found that carrots that were boiled before cutting contained 25% more falcarinol than carrots that were cut before cooking.

Aside from their cancer fighting properties, carrots offer a plenitude of other health benefits, so it's definitely worth adding them to your diet (for further information, read the article Health Benefits of Eating Carrots).

Brazil Nuts

Brazil nuts are the nature's best dietary source of selenium, with a single Brazil nut providing more than the US reference daily intake! Several population studies suggest that the risk of death from cancer, including, colorectal, lung, and prostate cancers, is lower among people with a higher intake of the trace mineral selenium. Death rates from cancer are significantly lower in areas of the world where selenium is abundant in the soil than in areas where selenium levels are low. Selenium is believed to reduce cancer risk in two ways: First, selenium is an important constituent of glutathione peroxidase, an enzyme with anti-oxidant properties which can help protect the body from damaging effects of free radicals. Second, selenium is believed to prevent tumour growth by boosting the immune system and inhibiting the development of blood vessels to the tumour. It is recommended that you get your selenium intake through diet, by eating Brazil nuts for example, rather than through supplements; high-dose selenium supplements can be risky due to the narrow margin between safe and toxic doses of selenium.

Garlic

When crushed or chopped, garlic produces allicin. Allicin, which gives garlic its typical aroma and taste, has been shown to prevent certain types of cancer, when consumed regularly. Population studies have also found that people living in countries with a high consumption of garlic (e.g. China, Japan, France) have a reduced risk of certain types of cancer, including stomach, colon, pancreatic, esophageal, and breast cancer. To fully enjoy the health-promoting effects of garlic, allow crushed garlic sit for 10 minutes before eating or cooking - this leaves enough time for allicin to form after crushing. Garlic is a particularly interesting case because it seems to be the most effective (anticancer agent) of the vegetables or fruits, and the active ingredients have been identified. . Diallyl sulphide, a major volatile thio-ether present in garlic is believed to be the active ingredient most responsible for garlic's anticancer properties. In addition, ajoene, another major compound of garlic has been shown to induce apoptosis in human leukemic cells.

Rosehips

Rosehips, the fruit of the rose plant, are loaded with cancer-fighting nutrients. They are one of the best natural sources of proanthocyanidins, phytochemicals that are known to have anti-cancer and anti-tumour activity. In addition to that, wild rosehips are packed with beta-carotene and vitamin C. They are also a relatively good source of vitamin E. Rosehips, which have a tangy taste similar to cranberries, can be eaten fresh or used in jams and pies. In some countries, like Sweden, they are also used in soups and stews. Keep in mind, though, that before you can consume rosehips the outer fleshy part of each orb must be removed because of the fine hairs they contain.

Broccoli

The health benefits of broccoli are well documented, and this super-healthy green vegetable is definitely one of the best foods you can eat if you want to turbo-charge your anti-cancer diet. Broccoli contains several extraordinary compounds that have been shown to eliminate carcinogenic toxins, reduce DNA mutation, induce apoptosis in cancerous cells, help prevent the development of benign tumours into malignant tumours, and help prevent the spread of cancer from one organ to another. Broccoli sprouts, which are available at many health food stores, are a particularly rich source of cancer-fighting compounds, but also broccoli florets provide significant amounts. To maximize the benefits of broccoli, eat it raw or slightly steamed. Consumption of raw, crushed broccoli has been shown to result in faster and better absorption of the cancer-fighting compounds in broccoli. According to one study, cooking may destroy as much as 90% of sulforaphane - the key anti-cancer substance in broccoli.

Watercress

Watercress is an anti-cancer food par excellence. Researchers have found daily consumption of watercress to reduce blood cell DNA damage. DNA damage in blood cells is an indicator of a person's overall cancer risk. Watercress contains phenethyl isothiocyanates (PEITC), a special mustard oil that is known to have significant anti-cancer properties. But the anti-cancer properties of watercress may also be attributable to the high levels of vitamin C, beta-carotene, and lutein contained in these little peppery leaves. One study found that consumption of watercress increased test subjects' blood levels of lutein and beta-carotene by 100% and 33%, respectively. Watercress is available in larger supermarkets year round, but you can also grow your own crop in your garden. Watercress makes a delicious addition to salads and sandwiches.

Tomatoes.

Tomatoes possess many extraordinary properties that make them an attractive functional food for preventing cancer, particularly prostate cancer. Their most interesting quality: they contain lycopene which is a powerful antioxidant. When incorporating tomato products into your diet, be aware that lycopene from processed tomato products - such as tomato paste, tomato juice, and catsup - is more bioavailable than lycopene from raw tomatoes. Further, lycopene is better absorbed by the body in the presence of beta-carotene. Interestingly, tomatoes also contain beta-carotene! In addition to lycopene and beta-carotene, tomatoes are rich in vitamin C.

Salmon

Salmon is a great anti-cancer food. It provides an excellent source of omega-3 fatty acids - a type of fatty acids that are often in short supply in Western diets. Omega-3s are believed to have a protective effect against cancer. In addition to omega-3s, salmon contains another interesting anti-cancer nutrient: astaxanthin. Astaxanthin, a carotenoid that gives salmon its pink colour, is a powerful antioxidant that has been shown to scavenge free radicals. To get the most astaxanthin, choose wild salmon. Astaxanthin levels have been reported to be much higher in wild salmon (particularly in sockeye salmon) than in farmed salmon. What's more, wild salmon contains only low levels of PCBs, harmful chemicals that are often found in high quantities in farmed salmon. That said, moderation should be the key also in the consumption of wild salmon. Too frequent/high a consumption of salmon and other fish may predispose you to an excessive exposure to certain toxins - such as mercury and pesticides - contained in fish. The FDA recommends eating fish twice a week, but not more often. This advice is particularly important for pregnant women and women who are planning to become pregnant because the toxins in fish can impair the neurological development of the unborn baby.

Fish Eggs

A little goes a long way when it comes to fish eggs. Fish eggs are one of the best dietary sources of EPA and DHA which are types of omega-3 fatty acids. Ounce for ounce, fish eggs contain even more omega-3s than the fattiest fish. A study, which analysed the roe of fifteen marine animals, found that the roe of lump sucker, hake, and salmon were the richest in terms of omega-3 fatty acids.

Sweet Potatoes

Sweet potatoes, one of the oldest vegetables known to man, are highly nutritious and an excellent addition to any anti-cancer diet. The pink, orange, and yellow varieties are one of the most concentrated dietary sources of beta-carotene (the more intense the colour, the more beta-carotene). In addition, sweet potatoes contain vitamin C as well as unique root proteins which, according to some preliminary studies, have significant antioxidant properties. As an added bonus, sweet potatoes are usually low in pesticides, even the non-organically grown produce.

Kale

The health benefits of kale are wide and varied. One of the most interesting health benefits of this relatively unknown member of the cabbage family is its high concentration of anti-cancer nutrients. Kale is supercharged with vitamin C and beta-carotene (kale contains ten times the beta-carotene of broccoli, which is a close relative of kale). As a result of its high content of vitamin C and beta-carotene as well as a number of other antioxidant phytonutrients, kale is at the top of the list of vegetables with the highest ORAC rating. ORAC, or Oxygen Radical Absorbance Capacity, is a measure of the total antioxidant power of foods. Kale can be eaten raw, for example as a substitute for lettuce in salads, or you can transform the hearty green leaves of kale into a savoury side dish by sautéing them and adding onions, garlic and a drizzle of extra virgin olive oil.

Since 1950s, several studies have linked allicin to tumour inhibition. Allicin is a compound that is found in garlic and other members of the Allium family, such as onions and shallots, when the plant is crushed or chopped. Allicin, which gives garlic its distinctive odour and flavour, has been shown to slow and prevent certain types of cancer, particularly prostate and stomach cancer, when consumed regularly.

Consume Plenty of Foods Rich in Quercetin

Consume foods that contain quercetin. Quercetin is a bioflavonoid that has anti-cancer, anti-fungal, anti-bacterial, and anti-inflammatory properties and that is concentrated in red and yellow onions. According to one study, half an onion a day could reduce the risk of stomach cancer by 50%. In addition to yellow and red onions, capers, apples, lavage, broccoli.

Avoid fungus.

Carcinogenic substances can occur in foods when certain types of fungus grow on food and produce toxins during processing, storage, or transport. These toxins include the remarkably potent aflatoxins, which have been shown to cause cancer, particularly liver cancer. Peanuts and other legumes are particularly susceptible to contamination with aflatoxins, but also many other types of foods, including whole nuts, spices, and grains, may be contaminated with aflatoxins. Aflatoxins are resistant to cooking and freezing, but care in selecting your foods can greatly reduce your risk of exposure to these toxins:

Warning:

+Select fresh seeds, nuts and grains whenever possible (or at least avoid nuts and grains from last year's harvest).

+Look for signs of proper storage and avoid foods from countries that have substandard storage requirements.

+Discard nuts that taste stale or look suspicious

Eat green vegetables that are rich in chlorophyll in to further reduce the risk of harmful impacts of aflatoxins; chlorophyll has been shown to reduce aflatoxins levels.

 

 

Fruit

Good dietary sources of quercetin include capers, apples, lavage, broccoli, red grapes, cherries, citrus fruits, tea, and many berries, including raspberries, lingo berries, and cranberries.

Raspberries

Raspberries are bursting with nutrients and flavour, yet they are very low in calories. One of the most interesting compounds in raspberries is ellagic acid which is a natural anti-carcinogen, anti-mutagen, and an inhibitor of cancer. In some cases, it has also been able to cause apoptosis (cell death) in cancer cells. Ellagic acid is found in a number of foods, with red raspberries being one of the best sources of this miraculous substance (1,500 mcg per gram of dry weight fruit extract). Further, the ellagic acid found in red raspberries retains its potency through heating and freezing. So, regardless of whether you eat your raspberries fresh, frozen or heated, you will reap their cancer-fighting benefits.

Blueberries

Blueberries are one of the greatest health foods of all time and a great anti-cancer food. In a laboratory test conducted by USDA researchers, wild blueberries were shown to have the highest Oxygen Radical Absorbance Capacity (ORAC) rating of more than 20 fruits and berries. ORAC is a measure of the antioxidant capacity of foods. The antioxidant activity of wild blueberries was even stronger than that of raspberries, strawberries, cranberries, plums, and cultivated blueberries. The antioxidant and anti-cancer powers of blueberries can be attributed to a number of remarkable compounds they contain, including ellagic acid, anthocyanin's, vitamin E, and vitamin C.

Cherries

Cherries contain perillyl alcohol (POH), which has been found to be effective at destroying a variety of cancer cells in vitro and in vivo. When buying cherries, it is wise to choose organically grown fruit whenever possible as conventionally grown cherries often contain high levels of pesticides and other chemical compounds.

Dark Chocolate (in Moderation)

A moderate consumption of dark chocolate helps reduce the risk of cancer. The cacao bean, which is the base of all chocolate products, is one of the most antioxidant rich plants. According to studies, cacao powder contains up to three times the amount of antioxidant flavonoids found in green tea. Milk appears to interfere with the absorption of antioxidants from chocolate, and therefore milk chocolate and dark chocolate eaten with milk do not seem to have the same antioxidant effect as dark chocolate. When planning your anti-cancer diet, keep in mind that chocolate is still a high-calorie, high-fat food, and therefore moderation should be exercised in the consumption of chocolate. Also most of the studies investigating the health benefits of chocolate were based on small serving sizes.

Herbs

.Add turmeric (with black pepper) when cooking (delicious in salad dressings!). This yellow spice is the most powerful natural anti-inflammatory agent. Remember to add Mediterranean herbs to your food: thyme, oregano, basil, rosemary, marjoram, mint, etc. They don't just add flavour, they can also help reduce the growth of cancer cells. 

Herbs

Mechanisms by which herbs may fight against or have a preventative effect on cancer are varied and the science complex. Some herbs may act as "immune modulators" - stimulating the immune system to fight against cancer cells. Others may have a direct cytotoxic action - however this does not necessarily mean they should immediately be used; as an agent that has been shown to be toxic to cancer cells may also be toxic to healthy cells. Some herbs (such as Milk thistle) have been found by studies to act selectively against cancer cells and this is considered a highly desired quality.

Given enough time, cancer will develop whenever there is a proliferation of damaged cells. When cells are damaged, when their cell wall permeability changes, when toxins and free radicals build up, when the mitochondria lose functionality in terms of energy ATP production, when pH shifts strongly to the acidic, and when essential nutrients are absent, cells eventually decline into a cancerous condition.

Turmeric

In Asia, the health benefits of turmeric are truly legendary. But in recent years, also western medicine has started to pay greater attention to this extraordinary spice and healing food that has been used in traditional Asian medicine to treat a vast range of conditions and diseases. Modern research shows that turmeric possesses a wide range of anti-cancer properties that may make it effective against many types of cancer. Turmeric has been found to contain a compound that can identify potential cancer cells by their abnormal chemistry and consequently induce self-destruction of these harmful cells (process known as "apoptosis") - without damaging healthy cells. Furthermore, turmeric contains strong antioxidant compounds and may prevent nitrosamine formation and inhibit aflatoxins production - two processes that have been associated with an increased risk of cancer.

A range of clinical studies points to a spectrum of anticancer activities from various herbal medicines and be detected. In this section classified the possible clinical use according to their suppressive effect on specific cancer types. Fruit and vegetables contains the mention substance can be used to select food, vegetables and fruit.

One of the challenges of the work against cancer is that there are so many factors which may influence it, that it becomes difficult to pin down both actual causes and beneficial agents in real life. Although traditional herbal medicines, phytomedicines, medicinal foods, and complementary or alternative medicines have been increasingly used over the past decade in European and North American countries, they seem to have not generated interest or been accepted by mainstream medicine practitioners in western countries, especially in standard care for cancer patients. The key issue considered by many biomedical scientists has been the lack of evidence-based information/guidelines for routine and regulatory application of herbal medicines as "drugs" for use in public health. Therefore one large scale "big data" type research which might more easily detect correlations between lifestyle, dietary and supplement factors with incidence of cancer. We now do have the technology and when different cancer organisations would be willing to work together could be done. To start with patients and patient-to-be with lifestyle-related syndromes, the government and the hospitals, now suffering from heavier burden of medical costs and nursing staff for the above patients, respectively.

For this purpose, a medicinal plant library and an unique platform for drug screening, with proprietary screening methods for differential molecular targets to be created out of public funds and donations, to create theoretically and or discover therapeutics with a minimum side-effect for use. It would not be realistic to leave it to the pharmaceutical industry because of show lack of interest in the past and because of conflict of interest. Nature based substance do cost only a small amount in general compared with the cost of engineered drugs

 

 

 

 

 

 

 

 

 

 

More info: (See herbs-info.com's )

 

Aloe Vera

Aloe Vera is celebrated for its varied pharmacological properties and therapeutic uses, one of which being a promising treatment for certain types of cancers.

 

A systematic review of Aloe Vera had accumulated a good amount of data from extensive literature search on dermatology studies and clinical trials and supports the use of Aloe vera as a candidate for photodynamic therapy of some kinds of cancer. Aloe Vera also contains a substance known as 1,8-dihydroxy-3-hydroxymethyl]-anthraquinone (or simply AE), which has been proven to induce cell death among T24 cells (human bladder cancer cell line). AE has notable anticancer effects and inhibits cell viability while stimulating the arrest of G2/M of the cell cycle.

 

Ammania Vesieatoria

Ammania Vesieatoria is an obscure East Indian aquatic plant. The leaves are very acrid, and are sometimes used as blisters. Source -http/books.google.com/books?id=CzsoAAAAYAAJ&pg=PA759&lpg=PA759 Ammania Vesieatoria is an ingredient in Carctol, an Ayurvedic herbal preparation that has been used as an anticancer treatment. Carctol is under strict legal restrictions in the UK although the web site claims it has passed 'strict toxology tests'.

 

Asafoetida (Ferula asafoetida)

Ferula is a perennial herb commonly found in Afghanistan Mountains but is also cultivated in nearby India. It contains ferulic acid, an antioxidant with anti-inflammatory activities and synergistic protective action against oxidative stress in skin and, by extension, photo aging and skin cancer. It also has alpha-pinene and luteolin, two compounds that have anticancer properties.

 

Artemisia annua

Artemisia annua, also known as sweet wormwood, sweet annie, sweet fern, sweet sagewort, or annual wormwood, sprang to fame as a possible anticancer herb in 2001 when two researchers at the University of Washington noted that wormwood showed highly selective activity against breast cancer cells.

In more recent research, artemisinin, a compound extracted from A. annua, has been demonstrated to have activity against malaria and cancer cells and to inhibit a number of viruses, including herpes simplex 1 and hepatitis B and C.

Artemisinin and its derivatives have been shown to induce apoptosis of prostate cancer cells and to possess activity against breast cancer, leukaemia, colon cancer, and other cancer cells. A significant body of scientific research

investigating the anticancer properties of Artemisia annua has been performed since 2008, which indicated the potential for development of both therapeutic and preventative treatments.