Category Archives: Anti-Cancer Vegetables

Daily habits that cause cancer

Daily habits that cause 

by Derek Henry 

(NaturalNews) By now, you may have heard that cancer rates are rising to a point where 44% of men and 39% of women will be diagnosed with the disease. With all the research and drugs being created over the past 30 years, you would think that it would at least be holding steady or declining, but, sadly, that is not the case. So what common patterns are we encountering for these rates to be rising so precipitously throughout North America?

Everyday factors contributing to the rise of cancer 
There is a commonly held notion that ‘everything’ causes cancer nowadays, and although it may often be a flippant response from someone who is frustrated by all the things they need to avoid, it is becoming glaringly obvious that a wide variety of our core activities are indeed contributing to cancer growth.

Behold, a shortened list of these cancer causing factors:

– X-rays
– Sunlight ultraviolet rays
– EMF exposure
– Ionizing, microwave oven, and nonionizing radiation from domestic appliances
– Overhead power lines
– Nuclear radiation
– Pesticides and herbicides
– Industrial toxins
– Drinking or bathing in polluted, chlorinated, or fluoridated water
– Smoking
– Hormonal therapies
– Immune suppressive drugs
– Consuming irradiated foods and food additives
– Mercury toxicity
– Dental fillings, root canals, cavitations and metals
– Use of street, prescription and non-prescription drugs
– Nutritional deficiencies
– Consumption of synthetic ‘foods’
– Chronic stress
– Negative emotions
– Depressed thyroid
– Intestinal toxicity
– Parasites
– Viral, bacterial, and fungal infections
– Blocked detoxification pathways
– Genetic predisposition
– Physical irritants (e.g. asbestos)
– Alcohol consumption

One can see from reading the list that many of us are currently, or have extensively in the past, engaged or had many of these challenges.

The only way to halt these scary cancer statistics is to be aware of the factors contributing to cancer, avoid them at all costs and engage in a clean and nourishing lifestyle that does not promote its growth.

What can we do to put the odds more in our favour?

First of all, eat a clean, alkaline diet full of vitamins, minerals, enzymes and probiotics on a daily basis that supports the development of a healthy immune system. Examples of such foods include:

– Algae (e.g. chlorella, spirulina)
– Fermented foods (vegetables, kefirs)
– Medicinal mushrooms like reishi and chaga
– Adaptogenic herbs like astragulus, gynostemma, siberian ginseng, goji
– Aloe vera
– Hemp
– Garlic
– Kale
– Broccoli
– Cauliflower
– Watercress
– Cilantro
– Berries
– Pomegranates

Also look to consume pure water, get fresh air, expose yourself to the sunshine for 15-20 minutes a day (don’t expose your skin to the point of burning), exercise and consider colonics and coffee enemas.

In contrast, you need to limit or avoid dairy, sugar, grains and animal protein, which are all hard on digestion and the immune system.

This is certainly not an exhaustive list, as entire books are catered to cancer therapies and how to avoid cancer altogether. The core theme in all of them is to:

– Avoid all impurities in food, air and water
– Cleanse your body with alkaline, easily digestible and nutrient rich foods (including necessary whole food supplementation)
– Begin a protocol of liver cleansing and regenerating herbs

Even though it won’t be easy, the trends can be reversed. We just need to recognize the power of the body to heal itself when it is given the right medicine and carry out those actions on a consistent basis.

Sources for this article include:

“The Gerson Therapy: The Proven Nutritional Program for Cancer and Other Illnesses”
by Charlotte Gerson and Morton Walker D.P.M.

I Juiced to Beat Cancer and Turned Orange!

The Centers for Disease Control and the National Cancer Institute recommend you eat at least 5 servings of fruits and veggies per day, but 9+ servings per day is essential if you want to transform your health. Most folks I know don’t even average 1 serving per day.
Sorry grains and starches don’t count.
Our modern processed food diet has left our bodies starving for nutrients at the cellular level. Juicing is the best way to extract massive amounts of nutrients from vegetables; without having to sit down and eat several pounds of vegetables per day.
Let’s review the digestive process, shall we?  
When you chew food you are essentially juicing it in your mouth. You are breaking it down into liquid form, and breaking open the cell walls, so the nutrients can be absorbed by your body. The particles that cannot be broken down by your teeth or by your digestive system, pass through. The better you chew your food before you swallow, the more nutrients you are able to absorb.
A major component of my anti-cancer diet was drinking eight 8 oz glasses of freshly juiced organic carrot and vegetable juice every day.
My strategy was to eliminate all processed food from my diet and flood my body with vital raw nutrients in order to give my immune system all the fuel and firepower it needed to heal me. Juicing releases approximately 90% of the nutrients in food, which is about three times better than you can do with your teeth.  Another important factor is absorption. If your  body is overloaded with toxins, you could be absorbing as little as 1% of the nutrients in the food you eat.
My daily routine: I got up every morning and made enough juice (about 64 oz) to last me throughout the day. I put it in air tight pitchers, and mason jars to keep it fresh and potent throughout the day. I drank 12-16 oz at a time: early morning, mid-morning, lunchtime, afternoon, dinnertime, and before bed.
Why Carrot Juice?
Raw carrot juice is rich in cancer fighting nutrients: vitamins, minerals, flavonoids and carotenoids including Vitamins A, B, C, D, E, K, alpha-carotene, beta-carotene and lignans (enterolactone). It also is a good natural source of sodium, potassium, calcium, magnesium, iron, phosphorus, sulphur, silicone and chlorine.
“The carotenoids and vitamin A have shown a strong ability to inhibit cancer induction not only by viruses, but also by chemicals and radiation as well. At least part of the effect is from these nutrients acting directly on the genes.”
(Deflora S, Bagnasco M, Vainio H. Modulation of genotoxic and related effects by carotenoids and vitamin A in experimental models: mechanistic issues. Mutagenesis 14: 153-172, 1999.)
There are some natural health advocates out there that do not recommend carrot or beet juice because they think it contains too much sugar and “sugar feeds cancer”. While it is true that cancer cells feed on glucose, the sugars in plant food can also deliver anti-cancer nutrients straight to the cancer cells. I’m talking about nutrients that can turn off cancer genes, interfere with cancer cell reproduction, and cause apoptosis (cancer cell suicide). So I never worried about the sugar content in beets and carrots.
I drank so much carrot juice I turned orange. Really orange.  The palms of my hands looked crazy.  This picture was taken November 2004, Micah was eight months pregnant with our first daughter Marin.  This photo has not been retouched.  I really was that orange!  (I was also super skinny at 6’2″ 140 lbs.  It’s pretty tough to gain weight on a raw vegan diet!)
One nurse actually told me I was drinking too much carrot juice.  Silly nurse, you can’t overdose on carrots!
Note:  Fruit juice is very high in concentrated sugar which may be problematic if you are sick, so I chose not to drink it.  A good rule of thumb is to Eat your Fruits and Juice your Vegetables. Fruit is better in a smoothie because you are still eating it whole. The fiber slows the absorption of sugar into your bloodstream.
There are a million different combinations of veggie juice, but here’s the one I drank the most.
Carrot, Celery, Beet and Ginger Juice :  
My basic
 formula is 5 Carrots, 5  Celery Stalks, 1/4 of a Beet (root and top), and a small slice of Ginger Root about the size of a quarter (the coin). Ginger is a very powerful cancer fighting spice, don’t leave it out!  Also don’t get too hung up on the formula. The type of juicer you have will determine how many carrots and celery stalks you’ll need to juice to make a glass.  And there’s a million different  juice combinations out there, so have fun experimenting.  Watch the ginger, it’s strong.
Straight carrot juice is delicious by itself, but the beet, celery, and ginger add a broad spectrum of powerful nutrients.  Also make sure you’re buying Organic produce.  The last thing you need is chemical pesticides in your juice. You may not like the taste but it doesn’t matter, your not drinking it for the taste. Just down it.
I also like to mix in an alkalizing green powder like
 Perfect Food Raw. It’s made with 35 Nutrient-Dense Raw Organic Greens, Sprouts, and Veggies and it’s rich in Chlorophyll, Trace Minerals, Antioxidants, Enzymes, and Probiotics.  Feel free to add as many vegetables to it as you want: broccoli, cabbage, cauliflower, asparagus, peppers, cucumber, etc.
Here’s what I did: I got up every morning and made enough juice to last me throughout the day.  This was around 64 oz total, or eight 8 oz servings. I stored the juice in air tight mason jars in the fridge. You may not need to drink that much… If you’re familiar with the Law of Diminishing Returns, you know that there is a point at which you are consuming the maximum amount of nutrients that your body can absorb in one day. It’s hard to know where that point is exactly, so my strategy was to overdose on nutrition, to insure that my body was getting all the nutrients it needed to heal.
Note: I don’t juice leafy green vegetables like spinach and kale because they just aren’t very juicy. You have to juice like a pound just to get a few drops! I prefer to blend leafy greens up in a smoothie, that way you don’t waste any.
A great book on juicing is The Juicing BibleIt’s got tons of detailed information on the nutrient content and health benefits of different veggie juices, and lots of combinations to try.
And if you’re serious about juicing everyday, you’re gonna need a high quality juicer.
I love my Champion JuicerI’ve been using the one in the picture since 2004. It has a heavy duty commercial motor and is way easier to clean up than most juicers.  And believe me, easy clean up will make all the difference in making juicing a part of your regular routine.  
If money is tight, there are cheaper alternatives like The Juiceman ProCheap Juicers don’t get as much juice out and they don’t last as long, but if that’s all you can afford, get one!
My Champion Juicer working like a champ!
Juicing is the first component of my Super Health Triad.

Quercetin: The Anti-Cancer Flavonoid

I first heard of this flavonoid from one of my heroes Dr. Russell Blaylock, M.D.
Blaylock is a recently retired board-certified neurosurgeon and one of the rare M.D.’s out there that has also devoted his time to become an expert on natural therapies despite criticism from the medical community at large.
His book Natural Strategies For Cancer Patients is a in-depth study of the specific nutrients within foods that strengthen your immune system and help your body fight cancer on a cellular level.
He also addresses what supplements to take that can minimize the side effects of chemotherapy and radiation if someone were to go that route.  Natural Strategies was a great read and I learned a lot.  Highly recommended.  It’s is also a really good book to give to anyone with cancer.  The fact that he is an M.D. lends a lot of credibility to his research and message.
Alright enough about Dr. Blaylock, The super flavonoid I’m talking about is called…
Quercetin (pronounced kwɜrsɨtɨn).
If you haven’t heard of it, don’t worry, you’re normal.  But before I go any further I should admit something, I exaggerated a little bit in the title of this post.  Quercetin actually has a rival for most powerful flavonoid, and that is Curcumin, the active ingredient in Tumeric,which is the main ingredient in curry powder.  Together, Quercetin and Curcumin are the dynamic duo of anti-cancer flavonoids.
Here are some fun facts about quercetin according to the research that Dr. Blaylock has assembled:
Quercetin protects the DNA in cells because collects around the nucleus of cells offering powerful anti-oxidant protection.
It has anti-inflammatory properties.  Which is good, because inflammation is bad.
It’s also a powerful natural histamine blocker. I don’t really have allergies, but some folks with allergies and sinus issues swear by it.
Here’s another big benefit.  Quercetin binds to excess iron in your body, removes it from tissues, and prevents its absorption.  This process is called chelation. This is critical asiron can be a key ingredient in cancer cell growth. Quercetin has the ability to steal the iron from cancer cells which can stop their growth and induce cell death.  Even if you don’t have cancer, it’s always good practice to eat green vegetables with meat to limit the amount of iron your body absorbs. Yes you need iron, but too much iron is bad for you. FYI: Red meat is the highest source of iron.
Check this out:
A 2007 study called “Ten-Year Comparison of the Influence of Organic and Conventional Crop Management Practices on the Content of Flavonoids in Tomatoes” published in theJournal of Agricultural and Food Chemistry found that organically grown tomatoes had 79% more quercetin than the conventionally grown ones.
If that doesn’t convince you that buying organic is better…then you just crazy.
As I’ve said in previous posts, conventional produce has been cross-bred and is engineered to be big and beautiful, but it is nutrient deficient and loaded with toxic fertilizers and pesticides.  Some conventional produce is genetically modified (GMO), but they aren’t required to disclose that to us yet; and there’s no way to tell.  The most common GMO foods are Soy (93%), Corn (86%), Canola (75%), and commercial milk which contains rBGH, a genetically modified hormone to increase milk production.  Avoid these foods like the plague!
Ok so where else can you get quercetin besides organic tomatoes?
The best sources of quercetin are organic: apples, red onions, black and green tea, red grapes, raspberries, cranberries, citrus fruits, and green leafy vegetables.
I eat all those foods often but I also take Quercetin in supplement form.  Blaylock’s recommended dose is 1000mg, 3 times per day with meals. If you’re taking it for allergies you may want to take more. And from what I understand it may take a few weeks before you notice any improvement.
One of the brands Blaylock references is Activated Quercetin by Source Naturals.
I also like the Source Naturals Liquid Quercetin
Activated Quercetin by Source Naturals
And definitely, definitely, definitely get this book:

The Top 10 Anti-Cancer Vegetables

Photo by David Grunfeld

Photo by David Grunfeld
If you haven’t noticed, we are constantly bombarded with pleas from charities for cancer research money.
“Race for the Cure, Stand Up to Cancer, Buy Pink products, grow a Movember mustache….”
This is often accompanied by the message  that “we are running out of funding for cancer research”.  And of course this is a problem, because “without funding for more research, we will never find a cure”.
Cue the shots of bald women and children poisoned by chemo, accompanied by dramatic music. Then insert a high-profile celebrity to say, “The cure is just around the corner.
Together we can make cancer history. Please give today.”
Here’s the reality. The mega billion dollar pharmaceutical industry has plenty of money to fund research, they would just prefer that you fund it with your donations instead of theirs.
Real problem #1  They are running out of your money.
Real problem #2 They are only interested in medicines they can patent.
Real problem #3  Research on nutrition and natural therapies is ignored.
There are literally thousands of published peer-reviewed studies demonstrating that the 100,000+ phytonutrients in plants have the ability to prevent and reverse cancer.
But because the pharmaceutical industry can’t figure out how to extract these compounds, synthesize them, and patent them for profit, they are ignored.
Doctors can’t even use this published information or they risk losing their license.
But you can!
One of my favorite studies was published in Food Chemistry, January 2009 called,
“The antiproliferative and antioxidant activities of common vegetables: A comparative study”
The title is so boring I almost fell asleep typing it, but hold on, because the results are awesome.
Researchers studied the inhibitory (cancer-stopping) effects of 34 vegetable extracts
on 8 different tumor cell lines.
They basically just ran vegetables through a juicer and then dripped the extracted juice on different cancer cells to see what would happen. Here’s what they found…
The #1 most powerful anti-cancer food was Garlic.
Garlic stopped cancer growth COMPLETELY against these tumor cell lines:
Breast cancer, brain cancer, lung cancer, pancreatic cancer, prostate cancer,
childhood brain cancer, and stomach cancer.
Leeks were #1 against kidney cancer. Garlic was #2.
But not just garlic and leeks, almost all vegetables from the Allium and Cruciferousfamilies completely stopped growth in the various cancers tested. Here they are:
Allium vegetables: Garlic, Leeks, Yellow and Green Onions
Cruciferous vegetables: Broccoli, Brussels Sprouts, Cauliflower, Kale, Red cabbage and Curly Cabbage
Spinach and Beet Root also scored in the top ten against many of the cancers tested.
Honorable mentions: Asparagus, fiddlehead, green beans, radishes and rutabaga.
Poor Performers: Acorn Squash, Bok Choy, Boston Lettuce, Carrot, Endive, English Cucumber, Fennel Bulb, Jalapeño, Orange Sweet Pepper, Potato, Radicchio, Romaine lettuce, and Tomatoes.
Here is an excerpt from the paper’s abstract:
“The extracts from cruciferous vegetables as well as those from vegetables of the genus Allium inhibited the proliferation of all tested cancer cell lines whereas extracts from vegetables most commonly consumed in Western countries were much less effective. The antiproliferative effect of vegetables was specific to cells of cancerous origin and was found to be largely independent of their antioxidant properties. These results thus indicate that vegetables have very different inhibitory activities towards cancer cells and that the inclusion of cruciferous and Allium vegetables in the diet is essential for effective dietary-based chemopreventive strategies.”
-Allium and cruciferous veggies stopped cancer growth.
-Commonly consumed vegetables did not work as well.
-The antioxidant content of veggies was not a key anti-cancer factor.
-Different vegetables work for different cancers.
-Allium and cruciferous veggies should be eaten to prevent cancer.
So the most commonly consumed vegetables in Western countries had very little effect on cancer cell growth. The top three (potatoes, lettuce and carrots) account for 60% of the vegetables we Westerners are eating. 32% of our vegetable intake is potatoes, and half of that is actually french fries. Nice.
Dark greens, cruciferous veggies and garlic account for less than 1% of our Western diet!
An interesting note:  Radishes were shown to stop tumor growth by 95-100% for breast and stomach cancer, but had no effect and may have even increased tumor growth by 20-25% in pancreatic, brain, lung and kidney cancer. Definitely something to keep in mind.
You really need to look at the charts in the study to see which veggies worked best against which cancer.
Read the full study here  The charts are on page 3.
Now if you are familiar with my story you may be thinking, “Wait a minute Chris, didn’t you drink tons of carrot juice every day?”
Yes I did.  (More about that here)
Before you write off the “poor performers”
It’s important to keep in mind that this is a laboratory study showing only what a vegetable extract did to when applied directly to cancer cells. The study does not take into account the vitamins, minerals and phytonutrients that indirectly support your body’s ability to detoxify and heal. For example, carrots are a great source of Vitamin A. Vitamin A supports your liver. Your liver is a critical component of your immune system because it detoxes your body. Cancer is a product of a toxic body, so detoxing your body is critical in healing cancer, and so on.
Having said all that, it makes sense to focus on eating tons of the veggies that were actually killing cancer in the lab.
Also this study confirms why what I did in 2004 worked.
I ate copious amounts of these cancer-fighting vegetables every day in my Giant Cancer-Fighting Salad, specifically spinach, kale, broccoli, cauliflower, onions, red cabbage, and garlic powder. I had no idea about leeks or else they would have been in there too.
And according to Dr. Richard Schulze’s recommendation, I ate several cloves of garlic per day. If garlic kills cancer, then I wanted to saturate my body with garlic. So I would just crush up the cloves and swallow them with a mouthful of water.
I also took Kyolic Garlic Extract.
And yes I reeked, but I lived to tell the tale.
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