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I hate losing friends and loved one to any illness and disease. When we hear the word cancer the first thing that comes to mind is suffering, pain and death. We see it as a death sentence because in many cases it is. Sadly, cancer is still just as deadly as it was in 1971 when President Nixon declared war on cancer by initiating the National Cancer Act. Billions and Billions have been spent on finding the cure. Although those in the cancer world say progress has been made in the treatment of certain cancers it is still the 2nd leading cause of death in our country just behind heart and cardiovascular disease.

My next article will focus on special supplements, foods, herbs, spices and oils that have proven cancer prevention and killing ability.

In 1971, President Richard Nixon declared war on cancer with the National Cancer Act. That was a blast of money, 1.9 billion dollars earmarked to set up research facilities to find a cure for cancer. There is much debate as to the results from the billions spent since. In all honesty, I could care less about the debate on results. Figures can be manipulated in so many ways. What I see is increasing rates of cancers, heart disease, diabetes and other adverse health conditions. All of these are caused by the same unhealthy lifestyle behaviors.

When I began researching cancer years ago the recommendation were the same then as they are now. However, what seems very confusing is the contradiction of the messages. Many of the cancer organizations state that there is no scientific evidence that a plant based diet or specifically that certain vegetables and fruits have any anti cancer potential. Nor do they say to avoid junk foods just red meats, processed meats, dairy, excessive sun exposure and smoking. Yet in the same breath they do say to increase your intake of veggies and fruits as part of a cancer preventive lifestyle.   Sooooo, why would say there is no scientific evidence that a plant based diet helps reduce the risk but them recommend eating more of them? Because evidence does exist and I have a few of the studies included in this blog.

Many, many studies have been published and peer reviewed that prove many of the compounds in vegetables, fruits, nuts, seeds and legumes can be cancer preventive and even help fight and help the body kill cancers. Yet we never hear the main stream medical community (many very courageous MD’s will  encourage a lifestyle change but not the mainstream medical community) preach prevention by adopting a cancer preventive lifestyle that includes increasing plant based food intake to 5 to 9 servings a day, to increase exercise to 1 hour 5 days a week, to quiet smoking, dipping and chewing tobacco products, to highly limit alcohol consumption and to avoid dairy products, red meats, processed meats, smoked meats and foods that are chard or cooked at very high temperatures including fried foods.

Let’s talk about prevention and greatly reducing our risk of cancers. Certainly genetics play a role and in some cases ( a very small percentage) those genetic tendencies are very strong and hard to overcome. However, most of the genetic cancer potential has to be fertilized or pushed by lifestyle influences to manifest itself as cancer. Studies show that fast foods and processed foods are rich in toxic carcinogenic chemicals. If you eat enough of them you greatly increase your risk of cancers.

Known causes

  • Hotdogs and other processed meats
  • Red meats
  • Dairy products
  • Smoked Charred and BBQ meats
  • Chips of all kinds
  • Microwave popcorn
  • GMO’s
  • Trans fats (hydrogenated oils)
  • French fries
  • Farm raised fish
  • Alcohol
  • Artificial sweeteners
  • High intake of refined sugars
  • Artificial food coloring’s
  • Radiation
  • Chemo
  • Air pollution
  • Radon gas
  • Obesity

For a list of the 15 foods you should really avoid to reduce your risk of cancer visit this page. http://preventionpulse.com/lifestyle/the-15-cancer-causing-foods-you-probably-eat-every-day/6/

There have been advances in treatments for cancers in pharmacological and surgical approaches and they save lives. However, in all but a couple of cancers, the rates keep growing. Prevention is what we should be talking about.

These figures are easily obtained if you want to research them. I have listed many links to studies below that paint the picture of cause and prevention.

https://www.pcrm.org/nbBlog/index.php/new-study-plant-based-diets-benefit-cancer-survivors

Fang Fang Zhang, M.D., Ph.D., the new study’s lead author, says that “dietary changes that include more fiber, fruit, and vegetables in the diet and less fat, sodium, and added sugar would be important for cancer survivors.”

Dr. Zhang’s advice reflects recommendations my colleagues and I recently made in the Journal of the American College of Nutrition. We published six precautionary principles to reduce the risk of occurrence:

  • Avoid dairy products to reduce risk of prostate cancer.
  • Limit or avoid alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum, and breast.
  • Avoid red and processed meat to reduce the risk of cancers of the colon and rectum.
  • Avoid grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas.
  • Women should consume soy products in adolescence to reduce risk of breast cancer. Breast cancer survivors should consume soy products to reduce risk of cancer recurrence and overall mortality.
  • Eat a diet rich in fruits and vegetables to reduce risk of several forms of cancer.

http://www.aicr.org/foods-that-fight-cancer/

  • In laboratory studies, many individual minerals, vitamins and phytochemicals demonstrate anti-cancer effects. Yet evidence suggests it is the synergy of compounds working together in the overall diet that offers the strongest cancer protection.…AICR research finds that excess body fat increases the risk of 11 cancers. Vegetables and fruits are relatively low in calories. Whole grains and beans are rich in fiber, which also can help with weight management. That is one reason AICR recommends filling at least 2/3 of your plate with plant foods.Research on foods that fight cancer – and that may also aid cancer survival – is ongoing and active.

https://www.cancer.org/cancer/cancer-causes/diet-physical-activity/diet-and-physical-activity.html

  • Choose vegetables, whole fruit, legumes such as peas and beans, and other low-calorie foods instead of calorie-dense foods such as French fries, potato and other chips, ice cream, donuts, and other sweets.
  • Limit your intake of sugar-sweetened beverages such as soft drinks, sports drinks, and fruit-flavored drinks.
  • When you eat away from home, be especially mindful to choose food low in calories, fat, and added sugar, and avoid eating large portion sizes.
  • Limit how much processed meat and red meat you eat.
  • Minimize your intake of processed meats such as bacon, sausage, lunch meats, and hot dogs.
  • Choose fish, poultry, or beans instead of red meat (beef, pork, and lamb).
  • If you eat red meat, choose lean cuts and eat smaller portions.
  • Prepare meat, poultry, and fish by baking, broiling, or poaching rather than by frying or charbroiling.
  • Eat at least 7 to 10 servings of vegetables and fruits each day.
  • Include vegetables and fruits at every meal and snack.
  • Eat a large variety of vegetables and fruits each day. For maximum prevention and healing eat 9 to 13 servings per day!
  •                Essentials oils have been used for hundreds of years to prevent and heal all types of illness and disease including cancers.

Listed below are studies showing cancer cause and prevention in our lifestyles. There are hundreds more proving the same point, foods and chemicals cause cancers and foods can prevent and heal cancers.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3048091/

  • Although plant-based diets including vegetarian and vegan diets are generally considered to be cancer protective, surprisingly very few studies have directly addressed this question. However, a broad body of evidence links specific plant foods such as fruits and vegetables, plant constituents such as fiber, anti-oxidants and other phytochemicals, and achieving and maintaining a healthy weight to reduced risk of cancer diagnosis and recurrence.10,13 And, research links meat, especially red and processed meats, consumption to increased risk of several types of cancer.2,10,22 Vegetarian and vegan diets increase beneficial plant foods and plant constituents,16,20,21,3032 eliminate the intake of red and processed meat by definition, and aid in achieving and maintaining a healthy weight.28 The few reports that have addressed whether vegetarian diets can be used for management or prevention of recurrence of cancer are positive. 41,42,45,46 The direct and indirect evidence taken together suggests that vegetarian diets are a useful strategy for cancer prevention.

https://nutritionj.biomedcentral.com/articles/10.1186/1475-2891-3-19

  • It has been estimated that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone. Obesity, nutrient sparse foods such as concentrated sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. Intake of flax seed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Allium and cruciferous vegetables are especially beneficial, with broccoli sprouts being the densest source of sulforophane. Protective elements in a cancer prevention diet include selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digestive enzymes and probiotics also has merit as anticancer dietary measures. When a diet is compiled according to the guidelines here it is likely that there would be at least a 60–70 percent decrease in breast, colorectal, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive to preventing cancer and would favor recovery from cancer as well.

https://www.ncbi.nlm.nih.gov/pubmed/20695357

  • The Report reviewed the relationship between food, nutrition, physical activity, body fatness and 17 cancer sites. The goal of the Report was to review all the relevant research, using precise and reproducible methodologies. An expert panel reviewed the evidence. Based upon evidence that was graded “convincing” or “probable”, a series of 10 recommendations to reduce the risk of developing cancer was produced. One of the most important factors is maintaining a healthy weight throughout life, which can be achieved by regular physical activity and limiting consumption of energy-dense foods and sugary drinks. Other important dietary measures include consuming a diet high in plant-based foods, limiting intakes of red meat, and avoiding salty foods and processed meat. Alcohol should be consumed in modest amounts, if at all. Dietary supplements are not recommended for cancer prevention.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2231485/

  • A large number of epidemiologic, animal, and laboratory studies indicate that abundant consumption of food of plant origin reduces the risk of several types of cancer. The chemopreventive effect is related to the high content in these foods of phytochemicals with potent anticancer and anti-inflammatory properties. These properties block precancerous cells from developing into malignant cells by interfering directly with tumour cells and by preventing generation of an inflammatory microenvironment that would sustain the progression of the tumours. In many cases, these anticancer phytochemicals interfere with tumour promotion and progression by mechanisms identical to those through which synthetic molecularly targeted chemotherapeutic agents exert their activity

https://www.ncbi.nlm.nih.gov/pubmed/14972060

  • Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectum, breast (postmenopausal), endometrium and kidney; body weight should be maintained in the body mass index range of 18.5-25 kg/m(2), and weight gain in adulthood avoided. Alcohol causes cancers of the oral cavity, pharynx, oesophagus and liver, and a small increase in the risk for breast cancer; if consumed, alcohol intake should not exceed 2 units/d. Aflatoxin in foods causes liver cancer, although its importance in the absence of hepatitis virus infections is not clear; exposure to aflatoxin in foods should be minimised. Chinese-style salted fish increases the risk for nasopharyngeal cancer, particularly if eaten during childhood, and should be eaten only in moderation. Fruits and vegetables probably reduce the risk for cancers of the oral cavity, oesophagus, stomach and colorectum, and diets should include at least 400 g/d of total fruits and vegetables. Preserved meat and red meat probably increase the risk for colorectal cancer; if eaten, consumption of these foods should be moderate. Salt preserved foods and high salt intake probably increase the risk for stomach cancer; overall consumption of salt preserved foods and salt should be moderate. Very hot drinks and foods probably increase the risk for cancers of the oral cavity, pharynx and oesophagus; drinks and foods should not be consumed when they are scalding hot. Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and probably reduces the risk for breast cancer; regular physical activity should be taken.
 

https://www.ncbi.nlm.nih.gov/pubmed/20843485

  • We observed the following significant associations: gastric cancer risk was inversely associated with high plasma vitamin C, some carotenoids, retinol and α-tocopherol, high intake of cereal fibre and high adhesion to Mediterranean diet, while red and processed meat were associated with increased risk. High intake of dietary fibre, fish, calcium, and plasma vitamin D were associated with a decreased risk of colorectal cancer, while red and processed meat intake, alcohol intake, body mass index (BMI) and abdominal obesity were associated with an increased risk. High intake of fruit and vegetables in current smokers were associated with a decreased risk of lung cancer. An increased risk of breast cancer was associated with high saturated fat intake and alcohol intake. In postmenopausal women, BMI was positively and physical activity negatively associated with breast cancer risk. High intake of dairy protein and calcium from dairy products and high serum concentration of IGF-I were associated with an increased risk of prostate cancer. These results contribute to scientific evidence for appropriate public health strategies and prevention activities aimed at reducing the global cancer burden.

https://www.ncbi.nlm.nih.gov/books/NBK92774/

  • Mounting evidence suggests that cancers are not an inevitable consequence of aging but are preventable diseases. The evidence in this chapter suggests that spices may be factors in one’s diet that may lower cancer risk and affect tumor behavior. Spices have been consumed for centuries for a variety of purposes, such as flavoring agents, colorants, and preservatives. This chapter only scratches the surface of the overall impact of herbs and spices since there are approximately 180 spices commonly being used for culinary purposes. Without question, evidence exists that multiple processes, including proliferation, apoptosis, angiogenesis, and immunocompetence, can be influenced by one or more spices.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957945/

  • Red 40, Yellow 5, and Yellow 6 contain benzidene, a human and animal carcinogen permitted in low, presumably safe levels in dyes.2 The FDA calculated in 1985 that ingestion of free benzidine raises the cancer risk to just under the “concern” threshold (1 cancer in 1 million people).6 Bound benzidene also has been detected in dyes in much greater amounts than free benzidene,7,8 but routine FDA tests measure only free contaminants, overlooking the bound moiety.2 Intestinal enzymes release bound benzidene, “so we could be exposed to vastly greater amounts of carcinogens than FDA’s routine tests indicate,” says Jacobson—especially considering today’s children are exposed to multiple dyes and flavoring agents and other added chemicals in foods.9

My next article will focus on special foods, herbs, spices and oils that have proven cancer prevention and killing ability.

To A Long and Healthy Life!

Wally Bishop C.N.C  I.N.H.C.

Integrative Nutrition Health Coach

www.wallybishop.com

Vive

The contents of the email or written communication are not medical advice and should not be considered as such!  This blog is for informational purposes only. Please consult with your physician or health care provider if you have medical issues and before changing your diet or lifestyle or taking herbal or dietary supplements. Never start an exercise program with getting your doctors approval. Never quit taking medications unless advised to do so by your doctor.  Only your health care provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs.

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Why do you think we have such a high prevalence of poor health and obesity in America?  I really need your feed back.  Your voice will help frame a proposal to our  legislature to make nutrition education mandatory in our schools and available to individuals and parents through community, business and church workshops.  We must make creating health and the prevention of disease and illness a priority.  It will cost much less to teach prevention than to provide health care and disease management. It will reduce the cost of health care for individuals, families, taxpayers and Corporate America.

America 's Obesity Epidemic

Obesity is Squeezing America

In the coming months we will kickoff  a campaign “Conquering Obesity” that will bring our collective voice to the public and state and federal government agencies.   If you have a passion for health and would like to volunteer, we could certainly use your support. Unless we can bring a change to our American way of life, our children being born today will begin to develop disease and illness earlier than ever before.  Please read the information below. I hope you will take part and help make Americans healthier than ever.

You can leave your comments below , email your thoughts or select your answer in my poll at http://www.conqueringobesity.net/health-survey–why-are-we-unhealthy-.html ,  feel free to select more than one answer if you think it applies, however please be serious when participating in this poll. The website is still under development.

It is our goal that families begin to understand the need for a shift to a healthy lifestyle so they and their children can enjoy a long healthy life.  To bring about the change we are working to educate and motivate individuals, families, churches and businesses on the consequences of the current health trends and the benefits of a shift to healthier lifestyle.

According to statics from http://www.americashealthrankings.org,  in 2009 the southern states and in-particular the southeastern states made up the cellar in health rankings across all states. In fact 7 of the 10 unhealthiest,  positions 40 to 50,  make up what I would consider southeastern states.  You can view the individual state rankings here.   In addition the same health monitoring organization predicts the prevalence of obesity in the United States is estimated to increase from the current level of 31.30% obese to 42.80% obese in 2018.  I am sure you can imagine where the rates of diabetes, heart disease, stroke and some cancers  are headed.  All of these negative health conditions are preventable, even if you have a genetic history for them. Lifestyle behavior will trump genetics almost 100% of the time.  Take look at some shocking health figures.

The current health trends in this country show a decrease in health and wellness across a broad spectrum of health categories. Our health care system is seeing increasing rates of serious adult diseases and health conditions occurring in America’s youth. We have children under twelve years of age developing high cholesterol, type II diabetes and hypertension. In fact the American Academy of Pediatrics recently updated their policy to recommend that children between the ages of two and ten are screened for high cholesterol if they or their family members are overweight or have experienced high lipid profiles. This has to stop.

Young adults are developing degenerative disease earlier than ever. America’s adults, in general have higher rates of heart and cardiovascular disease than most industrialized nations. Obesity is growing and diabetes is now reaching epidemic rates.

This demands and calls for an urgent paradigm shift in our culture. We must become active in our lifestyle and involved in the process of managing dietary needs for ourselves and our families.  If your heritage is from the African-American or Hispanic culture you should be alarmed, the rates of obesity and it’s related diseases and illnesses are even higher for you.

We must change how we live. It has to start today. Every mother and father should make sure you are feeding your children healthy foods and providing  them the opportunity for an active lifestyle.  Please join us in our efforts to change the landscape of America’s health. Every journey begins with one step. Please take yours today and lets walk together on the journey to a healthy and vibrant life.

Wally’s Daily Dose

The Unhealthiest 14 States

Florida 36
North Carolina 37
Missouri 38
Texas 39
Arkansas 40
Kentucky 41
West Virginia 42
Georgia 43
Tennessee 44
Nevada 45
South Carolina 46
Louisiana 47
Alabama 48
Oklahoma 49
Mississippi 50

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Just for a little fun and to make a point about the nutritional value of preparing your own food, I wanted to compare one of  Wendy’s’  healthiest  fast food sandwiches, Wendy’s Ultimate Grilled Chicken Sandwich to a homemade Portobello Mushroom Cheeseburger (no meat). For those of you that prefer meat, don’t let that stop you from trying this recipe, it is very filling and has great flavor.

Both competitors have a single slice of cheese, mayo is on the Wendy’s Ultimate Grilled Chicken Sandwich and Smart Balance Lite Butter spread on the Portobello Mushroom Cheeseburger.  I used spinach on the Portobello Mushroom Cheeseburger while the Wendy’s Ultimate Grilled Chicken Sandwich uses lettuce. Their menu doesn’t specify the type, so I used iceberg and romaine in my calculations for Wendy’s Ultimate Grilled Chicken Sandwich.

As far as fast food goes, Wendy’s Ultimate Grilled Chicken Sandwich is a good choice if you order it with just the bun, grilled chicken, lettuce, tomato,  mayo, mustard and a slice of cheese.  I wish they offered it with a whole grain bun.  I hope the President of Wendy’s reads this suggestion. You can shave extra calories and fat off of both sandwiches if you leave off the cheese. As with any fast food choice, avoid the sauces and dressings, they add extra calories, sugar, cholesterol, sodium, saturated fat and in some cases trans fat to your meal.   They also contain preservatives that can damage your health if over consumed.  I have a few clients that eat fast food two and three times per day.  I would not recommend eating at any fast food establishment that often, if at all. You can access all of Wendy’s nutritional data and food ingredients at this website.

At the weigh in, the homemade Portobello mushroom cheeseburger weighs in at 352 grams and 365 calories while the Wendy’s Ultimate Grilled Chicken Sandwich weighs in at 260 grams and 440 calories. It looks like the Portobello Mushroom Cheeseburger  is a little heavy,  yet has fewer calories, less fat, less cholesterol, taste great and gives you more nutrition per calorie!  When you  prepare  foods at home you can use more nutritious ingredients, avoid health damaging preservatives and cooking at home is less expensive.

In this comparison, I used Wendy’s published nutritional data in every nutritional category they provided. I compiled the additional nutritional data for both foods using ESHA Nutritional Data Software, a leader in nutrition data collection.

In the graph below the RED is the Portobello Mushroom Cheeseburger, and the Blue is Wendy’s Ultimate Grilled Chicken Sandwich. For the complete nutritional data for each food, click here.  If there are other comparisons you would like to see, just let me know. My next blog is on fast food salads, you are going to be shocked!!

Wendy's Ultimate Grilled Chicken Sandwich-vs-Portobello Mushroom Cheeseburger

Wendy's Ultimate Grilled Chicken Sandwich-vs-Portobello Mushroom Cheeseburger

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