Posts Tagged ‘women’

Macrobiotic cancer approach

Wednesday, April 15th, 2009

This deeper view, that the so called substance is also just one of many energy forms, already know certain part of science and admit it. However it still don’t know how to transfer that knowledge to the practice. To the area, that could be marked with words

COMPLEXITY OF COMMON REALITY OF LIFE.

Allow me plain pointer of this complex energetic view on the risky fruits. The article extent allows me in this meaning to show only some, but not all viewpoints. Belongs to them for example knowledge of climate energies, that we are living in. Also energies of climate, that fruits were growing and ripen in. It’s also necessary to know energies od particular fruity types. Season of the year energy, in that we consume the fruit. Including the energy of surroundings, we are consuming it in. Also energies of foods, that we consume the fruit together with. Also the rhytm (changing) of energies in our completely individual system of digestion. And so on. In the present days are getting closer to this traditional complex conception of all phenomenons these scientiests, that talk about DYNAMIC BALANCE.

Sign of the complex view on our dynamic balance from the perspective of fruit consumption

It plays a cardinal role, the domination of one of two mentioned basic energies, in our long-term given body constitution. Important is also our immediate energetic situation, it means our condition. Own role plays at the same time also the ratio of both energies in our bodily organs. Excess of one of them in foods, that were responsible of our illness. Also the rhytm (changes) of energies in our completely individual digestion system. And so on.

We could outline in the same way, the complex view to heating processing of foods or complex view to its use for establishment of dynamic balance according to various cancer forms. But more important is information, that EVERYDAY LIFE REALITY, striving to DYNAMIC BALANCE OF BOTH BASIC ENERGIES, isn’t that complicated, as could appear on the first glance. It will suffice to hang somewhere simple sheet of these two energies with highlighted domination of the one energy by the particular phenomenons of our life. It’s good to occasionally ponder about this sheet. Make the same with the sheet, with highlighted two different basic energetic values of what we consume. During several weeks, almost everybody, will understand in these circumstances, how is everything distinguished from existing shallow view of world, that is surrounding us. In the knowledge and thinking, we move up many levels higher. We begin and manage to discover ourselfs, from the point of energies and we are capable to understand all around, as it realy is, not only seemingly. Only then could anybody assign, what his organism can tolerate and spoil yourself. And what is already destructive to him.

Informations for interested: sheet of phenomenons from the point of two energies and sheet of foods from the view of energetic qualities is almost in every book, that Michio Kushi has written.

To this more,

MINIMUM OF OTHERS IMPORTANT INFORMATIONS,

that you probably don’t know about cancer.

On the bigger place we could mention names and documentation of persons, that were in the last times with the help of devoted practiced (not deformed) macrobiotic healed only in USA from these forms of this malignant disease: cancer of the brain (5 persons), breast (6 women), large intestine (3 persons), lymphogranuloma inguinale (Hodgkins disease) (2 women), from Kaposi‘s sarcoma (1 man), cancer of the kidney (1 man - with metastasis to lungs), leukemia (3 persons), liver (2 persons). From the cancer of lungs (2 women), from lymphoma (4 people), malignant melanom (8 persons), ovary (2 women), pancreas (5 persons), prostate (8 man), skin (1 man), from the stomach cancer (1 man), thyroid (2 persons), uterus (4 women), vocal cords (1 women).

We know about others but we have not enough detailed documentation, so we don’t mention them.

Why we didn’t not mention briefly the amount of cured?

So that we could show you concretely and tell responsibly, that every of mentioned forms of cancer had and has causations in different kinds or various combinations of foods. In the ending stage of therapy was alse used a little different form of macrobiotic. Individual to each other person. Of course as prevention and as the first phase of supplemental treatment by food is possible to practice with big success, STANDARD MACROBIOTIC REGIME.

We know of course also other cases of macrobioticaly treated and cured cancer. Also in our country. We don’t inform you with these people because, that practice show danger. Many interested people did occupy them with requests of help, took them energy and time for maintaining their own good condition - and then this sacrifice showed as vain. Because those interested were bothered by the most important: necessity to work focusely on themselfs at the same time. They did rather (?) eat everything and then died after some time. Of course that not peacefully and lightly. Yet telegraphically: we have from our citizens documentation of 2 cases of one of the most malignant tumours, malignant melanom. Both patients got after surgery nearly the same prognosis. Broadly half a year of life. One of them with macrobiotic diet lives actively already fifteen years, the other - yet more actively - seven years.

What more? We have in hands also informations about this, that exist hundreds of scientific researches, that confirm positive impacts and effectivness of row of particular approaches of energetic medicine and macrobiotic to the cancer. On the work, that would bring from the workrooms of scientist with the connection to cancer, complex view to macrobiotic and other branches of energetic medicine, we are still waiting. We have many of this in our heads, in our two trunks with documentation of treatment of individual macrobiotics. It won’t be easy to transparently process all the materials.

We will continue to go through other alternative approaches and remedies with effort to cure cancer in the next articles.

What are people searching for:
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Colon cancer

Wednesday, April 15th, 2009

COLON CANCER
Colon cancer is the second leading cause of cancer mortality in the United States, accounting for 56,000 deaths each year. Consumption of foods high in saturated fat and cholesterol increase the risk for this disease. Alcohol and smoking are associated with causing polyps, benign growths in the large intestine that may become malignant. Low intake of whole grains, high in fiber, and vegetables, especially those high in folate, are also linked to colon cancer. See Broccoli, Cabbage,
Polyps, Water, Whole Grains, Women’s Health.

• Meat Raises Risk of Colon Cancer - Women who eat beef, lamb, or pork as a daily main dish are at two and a half times the risk for developing colon cancer as women who eat meat less than once a month. The conclusion, drawn from a study of 88,751 nurses, over a ten-year period, found that the more fish and poultry in the diet the less chances of getting colon cancer. “The substitution of other protein sources, such as beans or lentils, for red meat might also be associated with a reduced risk of colon cancer in populations that consume more legumes,” researchers concluded. Investigators also found that eating the fiber from fruit appeared to reduce the risk of colon cancer. The fruits mentioned as possibly protective included apples and pears.
“The less red meat the better,” recommended Dr. Walter Willett, professor of epidemiology and nutrition at the Harvard School of Public Health, who directed the study. “At most, it should be eaten only occasionally. And it may be maximally effective not to eat red meat at all.”
Sources: Walter C. Willett et al., “Relation of Meat, Fat, and Fiber Intake to the Risk of Colon Cancer in a Prospective Study among Women,” New England Journal of Medicine 323:1664-72, 1990 and Anastasia Toufexis, “Red Alert on Red Meat,” Time, December 24, 1990.

• Whole Grains Protective Against Colon Cancer - In a population-based case-control study of over 4000 people in California, Utah, and Minnesota, cancer researchers reported that high whole grain intake was associated with up to 60 percent less risk for this disease, while intake of refined grains increased the risk one and a half to two times. Foods high in fiber, vitamin B-6, thiamine, and niacin were also protective.
Source: M. L. Slattery, “Plant Foods and Colon Cancer; An Assessment of Specific Foods and Their Related Nutrients,” Cancer Causes Control 8(4):575-90, 1997.

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Carrots

Wednesday, April 15th, 2009

CARROTS
Like other orange and yellow vegetables high in beta-carotene, carrots have been associated with lower rates of heart disease, cancer, and other disorders. In Oriental medicine, they are especially good for the lungs and large intestine and their sweet taste nourishes the pancreas. See Carotenoids, Vegetables.

• Carrots Associated with Lower Cervical Cancer - An Italian case-control study found that 191 women with invasive cervical cancer consumed less carrots and green vegetables than healthy women. Both foods were highly protective, with almost a fivefold increased risk associated with eating carrots less often than once a week or green vegetables less often than once a day.
Source: C. La Vecchia et al., “Dietary Vitamin A and the Risk of Invasive Cervical Cancer,” International Journal of Cancer 34:319-22, 1984.

• Carrots Reduce Risk of Breast Cancer - Carrots may help protect against breast cancer. Scientists at the National Institute of Environmental Health Sciences reported that eating carrots more than twice weekly, compared with no intake, was associated with 44 percent less breast cancer in a case-control study of 13,000 women conducted in Maine, Massachusetts, New Hampshire, and Wisconsin.
Meanwhile, in a study of the effect of 26 types or groups of vegetables and fruit on cancer development, Italian researchers reported that most vegetables protected against cancer of the colon and rectum, but only carrots lowered breast cancer risk.
Sources:: M. P. Longnecker, “Intake of Carrots, Spinach, and Supplements Containing Vitamin A in Relation to Risk of Breast Cancer,” Cancer Epidemiol Biomarkers Prev 6(11):887-92, 1997; S. Franceschi et al., “Role of Different Types of Vegetables and Fruit in the Prevention of Cancer of the Colon, Rectum, and Breast,” Epidemiology 9(3):338-41, 1998.

• Carrots Protect Against Vulvar Cancer - Italian researchers reported that in a study of 125 women with invasive vulvar cancer and 541 controls in the Milan area, women who ate high amounts of carrots had about half the risk of contacting the disease.
Source: F. Parazzini et al., “Selected Food Intake and Risk of Vulvar Cancer,” Cancer 76(11):2291-96, 1995.

• Carrots Protect Against Lung Cancer - In a case-control study involving over 300 women in Spain, scientists found that intake of yellow/orange vegetables, principally carrots, reduced the risk of lung cancer by almost two-thirds.
Source: A. Agudo et al., “Vegetable and Fruit Intake and the Risk of Lung Cancer in Women in Barcelona, Spain,” European Journal of Cancer 33(8):1256-61, 1997.

• Carrots Improve Liver Function - In laboratory studies, scientists in India reported that carrot extracts reduced acute liver damage in mice.
Source: A. Bishayee et al., “Hepatoprotective Activity of Carrot Against Carbon Tetrachloride Intoxification in Mouse Liver,” Journal of Ethnopharmacology 47(2):69-74, 1995.

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Calcium

Wednesday, April 15th, 2009

CALCIUM
Calcium is a major mineral constituent of teeth and bones. In addition to dairy products, green leafy vegetables such as collards, kale, and turnip greens, as well as beans, sea vegetables, seeds and nuts, and other plant quality foods are high in this mineral. Current medical research suggests that calcium from animal sources is processed differently in the body than that from plant sources. The relation between dietary calcium and the calcium in bones appears to be the result of many synergetic factors, so that simply taking in more calcium, especially from dairy products and calcium supplements, may not strengthen the skeletal structure and, in fact, may weaken it. See Dental Health, Kale, Osteoporosis, Protein, Vitamin D.

• Calcium Intake Unrelated to Bone Development - Calcium intake is not linked to strong bones, according to British researchers. In a study of mothers in England and Gambia, scientists found that the Africans, who ate a diet low in calcium and had as many as ten babies and breast-fed each one, had comparable bone masses as English mothers who ate a high calcium diet and had had on average two children and breast-fed them little or not at all. The researchers found that the En-glish women on a high-calcium diet, from dairy foods, were more likely to get osteoporosis later in life than the Gambians. Calcium supplements proved useless in boosting the bone mass of women of childbearing age.
Source: T. J. Aspray et al., “Low Bone Mineral Content Is Common But Osteoporotic Fractures Are Rare in Elderly Rural Gambian Women,” Journal of Bone Mineral Research 11(7):1019-25, 1996.

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Breast feeding

Wednesday, April 15th, 2009

BREAST-FEEDING
Mother’s milk has sustained the human species for countless generations. Breast milk is high in substances that confer natural immunity on the developing infant and protect against infection and disease. Breast-feeding also confers protection for the mother. See AIDS, Chocolate, Microwave, Mochi, Pesticides, Prenatal Nutrition, Rice, Sea Vegetables, Skin Problems, Vegetarian Diet.

• Breast-feeding Reduces Ear Infections - Breast-feeding can drastically reduce the number of ear infections in babies for the first four months, according to a University of Arizona study.
“The longer you can breast-feed exclusively, the fewer the episodes of ear infection, but four months is the minimum for significant protection,” noted Dr. Burris Duncan, who directed the study. His findings showed that 56 percent of babies who nursed for four months or more had infections compared to 68 percent of babies who were not nursed.
Source: B. Duncan, “Exclusive Breast-feeding for at Least 4 Months Protects Against Otitis Media,” Pedriatrics; 91:867-72, 1993.

• Breast-feeding Lowers Lymphoma Risk - Breast-feeding can reduce the risk of certain cancers for both mother and child. Researchers from the National Institute of Child Health and Human Development in Bethesda, Md., found that infants breast-fed more than 6 months had a lower risk of developing cancer in childhood, especially lymphomas. In this study, children who were formula-fed or breast-fed for less than 6 months had approximately twice the risk of getting some childhood cancers by age 15 as those breast-fed for longer than 6 months. They also had five times the risk of getting lymphoma. “Mother’s milk contains substantial antimicrobial benefits for infants, increasing their resistance to many infections and possibly protecting them from many diseases, including lymphomas,” researchers reported.
Source: “Breast-Feeding Linked to Decreased Cancer Risk for Mother, Child,” Journal of the National Cancer Institute 80:1362-63, 1988.

• Breast-feeding Promotes Mental Development - Children born prematurely who were breast-fed scored significantly higher on intelligence tests than those who did not. “Our evidence strongly suggests that human milk might have factors important to brain development,” noted Dr. Alan Lucas, director of the study and head of infant and child nutrition at the Medical Research Council’s Dunn Nutrition Unit in Cambridge, England.
On average, the children given breast milk scored eight points higher on a range of intelligence tests taken when they were eight years old.
Source: A. Lucas et al., “Breast Milk and Subsequent Intelligent Quotient in Children Born Preterm,” Lancet 339:261–64, 1992.

• Breast-feeding Lowers Breast Cancer Risk - In a Chinese medical study, researchers found that the longer the mother nursed, the less at risk she was of breast cancer. Mimi Yu, Associate Professor of Preventive Medicine at the University of Southern California in Los Angeles, studied more than 500 Chinese women with breast cancer in Shanghai and 500 healthy women. The women she studied on an average nursed their various children for a cumulative total of nine years, a common pattern in China. “We believe that long periods of nursing would have the same protective effect for American women,” Yu reported.
Source: “Breast-Feeding Linked to Decreased Cancer Risk for Mother, Child,” Journal of the National Cancer Institute 80:1362-63, 1988.

• Breast-Fed Children Smarter - Children who are breast-fed as babies are smarter and do better than kids brought up on bottled milk, according to a New Zealand study. In a study of more than one thousand children, researchers found that those who were breast-fed for 8 months or more tested between 35 and 59 percent higher in reading comprehension, mathematical ability, and scholastic ability when they were 10 to 13 years old.
Source: L. J. Horwood and D. M. Fergusson, “Breast-feeding and Later Cognitive and Academic Outcomes,” Pediatrics 101(1):E9, 1998.

• Attention Deficit Disorder Linked to Less Breast-feeding - In a case-control study of diet and attention-deficit hyperactivity disorder, Purdue University researchers reported that children with ADHD were about half as likely to have been breast-fed as controls. The duration of breast-feeding was also significantly longer in ordinary children than those with this behavioral disorder characterized by inattention, impulsivity, and hyperactivity. ADHD children were also found to have lower amounts of specific fatty acids, especially omega-3 fatty acids. These are found in vegetables, fruits, and other plant quality foods, as well as in fish and seafood.
Source: L. J. Stevens et al., “Essential Fatty Acid Metabolism in Boys with Attention-Deficit Hyperactivity Disorder,” American Journal of Clinical Nutrition 62:761-68, 1995.

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Breast cancer

Wednesday, April 15th, 2009

BREAST CANCER
Breast cancer has reached epidemic proportions in modern society, affecting 1 in 8 women. Breast cancer rates are substantially lower in countries where plant-centered diets are eaten. The protective effects of miso, tofu, and other soy products high in phytoestrogens and isoflavones are being intensively studied around the world. See Carrots, Dairy, Estrogen, Isoflavones, Menopause, Menstrual Disorders, Miso, Phytoestrogens, Sea Vegetables, Soy Foods, Tofu, Tempeh, Vegetables, Vegetarian Diet, Vitamin D, War-Restricted Diet, Women’s Health.

• Macrobiotic Diet Lessens Breast Cancer Risk - Macrobiotic and vegetarian women are less likely to develop breast cancer, researchers at New England Medical Center in Boston reported. The scientists found that macrobiotic and vegetarian women process estrogen differently from other women and eliminate it more quickly from their body. The study involved 45 pre- and postmenopausal women, about half of whom were macrobiotic and vegetarian and half nonvegetarian.
The women consumed about the same number of total calories. Although the vegetarian women took in only one third as much animal protein and animal fat, they excreted two to three times as much estrogen. High levels of estrogen have been associated with the development of breast cancer. “The difference in estrogen metabolism may explain the lower incidence of breast cancer in vegetarian women,” the study concluded.
Source: B. R. Goldin et al., “Effect of Diet on Excretion of Estrogens in Pre- and Postmenopausal Incidence of Breast Cancer in Vegetarian Women,” Cancer Research 41:3771-73, 1981.

• Miso Retards Tumors - In laboratory experiments, Japanese researchers reported that chemically-induced breast tumors in rats could be significantly decreased by feeding the animals a diet consisting of 10 percent miso.
Source: T. Gotoh et al., “Chemoprevention of N-nitroso-N-methylurea-Induced Rat Mammary Carcinogenesis by Soy Foods or Biochanin A,” Japanese Journal of Cancer Research 89(2)137-42, 1998.

• Kombu Decreases Risk of Breast Cancer - In an experiment at the Harvard School of Public Health, laboratory animals fed a control diet with 5 percent Laminaria (kombu), a brown sea vegetable, developed induced mammary cancer later than animals not fed seaweed.
“Seaweed has shown consistent antitumor activity in several in vivo animal tests,” the researchers concluded. “In extrapolating these results to the Japanese population, seaweed may be an important factor in explaining the low rates of certain cancers in Japan. Breast cancer shows a three-fold-lower rate among premenopausal Japanese women and a nine-fold-lower rate among postmenopausal women in Japan than reported for women in the United States. Since low levels of exposure to some toxic substances have been shown to be carcinogenic, then it may be that low levels of daily intake of food with antitumor properties may reduce cancer incidence.”
Source: J. Teas, M. L. Harbison, and R. S. Gelman, “Dietary Seaweed [Laminaria] and Mammary Carcinogenesis in Rats,” Cancer Research 44:2758-61, 1984.

• Tofu and Miso Protect Against Breast Cancer - In a study of the effects of soy products on female hormones, Japanese scientists reported that consumption of miso and tofu reduced production of estradiol in 50 healthy premenopausal women. “Our results suggest that the consumption of soy products lowers the risk of developing breast cancer risk modifying estrogen metabolism,” the researchers concluded.
Source: C. Nagata, “Decreased Serum Estradiol Concentration Associated with High Dietary Intake of Soy Products in Premenopausal Japanese Women,” Nutrition and Cancer 29(3):228-33, 1997.

• Asian Diet Helps Heal - A diet high in soy foods, vegetables, and fish oil may reduce the risk of breast cancer, according to a study conducted by the Jonsson Cancer Center at the University of California at Los Angeles. Dr. John Glaspy put 25 American women in remission from breast cancer on an Asian-style diet and reported that in three months on the diet the ratio of omega-3 in the women’s blood rose fivefold. The omega-3 to omega-6 ratio in breast fat is considered a major indicator of risk for this disease. Source: D. Bagga et al., “Dietary Modulation of Omega-3/Omega-6 Polyunsaturated Fatty Acid Ratios in Patients with Breast Cancer,” Journal of the National Cancer Institute 89(15):1123-31, 1997.

• Diet Lowers Risk for Hispanics - Hispanic women in the U.S. have the lowest mortality rate from breast cancer of all ethnic groups. University of Texas researchers reported that a study of 22 Hispanic women in the Houston area showed their mean intake of dietary fiber from grains, breads, beans, and vegetables was higher than other groups. “This may help explain the lower incidence of breast cancer among some Hispanic populations,” the study concluded.
Source: “Dietary Fiber, Hispanics, and Breast Cancer Risk?” Annals of the New York Academy of Science 837:524-36, 1997.

• Risks of Tamoxifen - Tamoxifen, a synthetic hormone that blocks estrogen, has been promoted for reducing the risk of breast cancer. However, it increases the risk of uterine cancer and blood clots. In a federal study, women who took tamoxifen had 45 percent fewer cases of breast cancer than controls, but over twice as much uterine cancer, nearly three times as many blood clots in the lungs, and 50 percent more blood clots in major veins.
For women age 50 or older, for every one thousand women treated with tamoxifen for five years, the drug might prevent 17 cases of invasive breast cancer, while causing 12 cases of endometrial cancer and 10 serious blood clots.
Source: Lawrence K. Altman, “Researchers Find the First Drug Known to Prevent Breast Cancer,” New York Times, April 7, 1998 and “Breast Cancer Breakthrough,” New York Times, April 8, 1998.

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