Wednesday, August 31, 2011

Colon Cancer Prevention - Part 2

Yesterday I started a post about colon cancer, and included what studies have found to be causes of the “silent killer”. It is the second most deadly cancer, and my goal today is to help give you ideas on how you might prevent colon cancer through some lifestyle changes. We never appreciate our health until it is gone, so take the information below to heart, and put some thought and reflection into your current lifestyle – are you living to live well?

I utilized a number of sources in pulling together these suggestions – some of it may be old news, some may be new. Here’s to regularity:
1. Fiber Intake  It’s no secret that the American diet lacks fiber. How many of us consume 5 servings of fruits and vegetables each day, as recommended? One serving equals one cup of fresh fruit, or a tennis ball sized piece of fresh fruit, or ¼ c. of dried fruit. Blaylock recommends blenderizing your vegetables. I have found that I can toss frozen cauliflower, broccoli or fresh kale and spinach into my vanilla protein shake, with strawberries, and not even taste the “greenies”.

It is recommended to consume 25-35 grams of fiber per day. One source states women can consume on the low end, and men should be on the high end of that figure. I add 12 grams of soluable Fiber Boost to my protein shake each morning, and actually, since I started putting this article together a few weeks ago I am adding in a bit more. Blaylock does state that all fiber supplements are not necessarily beneficial, and one should look for “resistant starches”. He recommends fiber sources from apple, citrus and lentil peas. Apparently, the pectin from these sources and other fruits, when fermented in the colon produce butyrate, which is vital to the health of the cells lining the colon.

2. Probiotics/Prebiotics/Enzymes A number of studies indicate the importance of healthy gut flora in reducing the risk of colon cancer. Unfortunately, when we take anti-biotics we are killing off our good gut flora as well as the bad. Since our body does not replace probiotics we need to supplement to do so, and find a source that includes a robust strain with prebiotics so it can actually pass through the stomach wall and get into the intestines to do its job. In addition to probiotics and prebiotics, digestive enzymes diminish as we age, and it is important to replace them. A lack of enzymes results in esophageal reflux, and an excess of undigested food in the colon, which increases colon cancer risk.

3. Omega 3s – studies have shown that a high intake of Omega 3 fats substantially lowers colon cancer risk. The type of fats we consume have a great impact on our chances of developing cancer. Blaylock’s report states that studies have shown that omega-6 fats (corn, soybean, safflower, sunflower, peanut, and canola oils) dramatically increase the risk of colon cancer, and turn existing cancer cells into very aggressive, metastasizing cancers. Blaylock goes on to state that this is evident in all cancers. Americans consume 50% more Omega 6 than are needed for good health. (Considering that almost all processed foods contain Omega 6 this should not come as a surprise, should it?) I have done some research on the vegan (non-animal) Omega 3 oils in the supplement that I take: flax seed oil, chia seed oil and more...the more I learned about chia seed and its benefits the more impressed I became. What I do know for certain is our Omega 3s helped my husband get off his statin drugs and our joints feel better as well. Omega 3s are necessary for heart, brain, joint health, as well as cancer prevention. It is the single most important supplement you can take in addition to a QUALITY multi-vitamins. (one a day types don't cut it folks!)

4. MODERATE Exercise – walking weight resistance training, raking the leaves and mowing the lawn are all good forms of exercise. Highly aerobic exercise, per doctors Lee and Blaylock, increase the free radicals and peroxidation in your body, and neither doctor recommends it. Aerobic activity increases prolonged increases in metabolism – a process which is a major source of these harmful chemicals. Lee had discussed this in further detail in his book about breast cancer, stating that cancer survivors who compete in triathalons and climb mountains are doing themselves more harm than good.

5. Diet – Avoid processed foods. Learn to read labels – which scream “Good Source of Fiber” only to be laden with refined carbohyrdrates and fats, which are highly inflammatory.  High fructose corn syrup and MSG abounds in processed foods...contributors to cancer and brain and heart related diseases.
Avoid most vegetable oils – known as omega 6 (N-6). These include corn, safflower, soybean, sunflower, peanut and canola. While Omega 6 are needed for health, most people consume 50x more than as needed (common ingredient in processed foods). Extra Virgin Olive Oil and Coconut Oil should be the oils of choice in the “cancer prevention focused kitchen”. If you cook with EVOO sprinkle turmeric and other spices in the oil, and it prevents oxidation. (I like that last tip!)

Avoid these fish – no matter what due to heavy contamination: shark, swordfish, tilefish, and large tuna.

Red meat in moderation – The biggest issue with red meat is the high iron content, which Blaylock labels “a cancer fertilizer”. Iron dramatically increases free radical generation which fuels cancer growth. Note that it is important to avoid supplements with IRON, as we Americans usually don’t have trouble getting enough iron in our diet, but we often have too much. Dr. Graham Colditz of the Washington University School of Medicine, as well as other experts, state to limit red meat to no more than 3, 3 oz. servings per week. So if you go out to dinner on Saturday night and have a 10 oz. sirloin - you have had your week’s consumption of red meat!

6. Metal toxicity – fluoride, aluminum and mercury are three metals that promote cancer, and Dr. Blaylock states they are very toxic to cells, especially brain cells. Black tea, soy milk, processed meats and processed cheese are high sources of aluminum and fluoride in foods. Mercury comes from fish, dental amalgram, and vaccines. I think we’d be surprised to learn of all things we absorb trace metals from, and it is impossible to avoid it 100%. Keep in mind that although the FDA stamps its approval on many things, and manufacturers will state that amounts are too small to be harmful, trace metals in particular are fat soluable. Basically, these toxins build up as they store inside our bodies. For this reason, I really do believe it is beneficial to detoxify at least once every 3 mo. I use SeaSource 7 Day detox which cleanses and removes trace metals from my essential organs, and is gentle as well. If I had cancer, I would be detoxing every month, especially because of the effects of traditional cancer treatment.
For a healthful life it would seem all of the recommendations above would be beneficial life practices to incorporate for a lifestyle of wellness.
To your health!
Rita S.

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