Thursday, August 22, 2019

Eat to Beat Cancer


A report on “The State of U.S. Health” published in the Journal of the American Medical Association (JAMA), ranked “dietary risks” as the leading cause of morbidity and mortality in the United States, surpassing even tobacco smoking.

When Hippocrates said, “Let food be thy medicine,” in circa 400 BCE, he knew that what we eat can dramatically affect our health. Today, a few forward-thinking physicians have taken up the battle, urging us to use diet to deter many chronic diseases —including cancer.

A leading integrative oncologist, Dr. Donald I. Abrams M.D., chief of hematology-ncology at San Francisco General Hospital and a professor in the Department of Medicine at the University of California, San Francisco, reports that his cancer patients who have changed their diet to include low fats, whole grains, nuts, seeds, fiber, calcium and seafood sources of omega-3 fatty acids “report they feel great and have more energy.”

“Trying to do large-scale trials demonstrating [that] what one eats impacts cancer outcome has been historically difficult,” he says. “It is much easier to study a new drug compared to an old one or placebo. But now, more and more evidence is accumulating that diet after cancer does make a difference.”

In fact, Dr. William Li, M.D. a world-renowned author doctor and author of “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself,” says that there are foods that can ward off chronic disease. His ground breaking work has impacted more than 70 diseases including cancer.

Bono, lead vocalist and lyricist of the rock band U2, says, “Dr. Li teaches us that we have radically underestimated our own power to transform and restore our health. His book is a fascinating story of the power of food.”

According to Medical Daily, Dr. Li says that eating to prevent cancer follows basic principles. Cancer cells need to feed themselves so foods that prevent these cells from forming blood vessels such as soy, tomatoes, green tea, oil fish and berries can help “starve” cancer cells. These are called “anti-angiogenic foods.”

“Leafy greens, particularly those in the brassica family such as broccoli, arugula, bok choy and cauliflower, contain special compounds that are anti-angiogenic, protect our DNA, and boost the immune system,” he says.

Some cancers are particularly dangerous because they contain cancer stem cells that allow the cancer to keep coming back even after treatment. Foods that attack the stem cells are coffee, walnuts, purple potatoes and green tea.

You can battle cancer by building a better immune system. The best immune-boosting foods, according to Dr. Li, are: broccoli sprouts, blueberries and chili peppers.

The fourth venue to fighting cancer is to lower disease-causing inflammation with prebiotics. Foods like mushrooms and fiber-rich beans, and fermented foods like yogurt, kefir and sauerkraut are excellent anti-inflammatory choices.

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