Cancer Fighting Veggies




Eating broccoli can dramatically cut the risk of developing breast cancer. Along with other cruciferous vegetables, such as kale, cauliflower and cabbage, it is already known to contain chemicals that prevent a number of cancers.

But now experts have discovered the compound in the veg that can actually kill breast cancer cells. The remarkable discovery once again highlights the benefit of eating the cancer-busting vegetables.

Scientists at the University of California have revealed for the first time how the healing power of these vegetables works in the cells. Their research, published in the journal Carcinogenesis, found that a compound in broccoli inhibits the rapid growth of tumour cells in a similar way to chemotherapy drug taxol and vincristine, a drug which kills cells that reproduce the fastest. The drugs inhibit cell division during mitosis, the process by which cells split apart and divide.

The research was carried out by Leslie Wilson, professor of biochemistry and pharmacology, and Mary Ann Jordan, adjunct professor in the Department of Molecular, Celluar and Developmental Biology, at the university's Santa Barbara laboratories.

Graduate student Olga Azarenko, who worked on the project, said: "Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower.

Our paper focuses on the anti-cancer activity of these compounds, called sulforaphane, or SFN. It has already been shown to reduce the incidence and rate of chemically induced mammary tumours in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death." Ms. Azarenko and her team made the surprising discovery that SFN inhibits the rapid growth of tumur cells, mimicking some anti-cancer drugs that target the fastest-producing cancer cells. -Daily Express January 2nd 2009

Red meat 'doubles' breast cancer risk

Women who eat red meat more than once a day double the risk of getting the most common form of breast cancer, doctors said yesterday. Women who ate the most meat, especially in processed forms such as hamburgers and sausages, were at the greatest risk of 'hormone sensitive' breast cancers.

A new study of premenopausal women examined the effect of diet on different types of breast cancer. The natural female hormones oestrogen and progesterone are essential for a range of bodily functions but they are also responsible for stimulating growth in 70 per cent of breast cancers - those known as 'hormone receptor positive' (HR+)

Dr Eunyoung Cho, associate professor of medicine at Harvard Medical School, who led the study, said there were a number of reasons why red meat triggered this type of breast cancer. They included the treatment of American beef cattle with hormones to speed up growth, carcinogens created when meat was cooked at high tempertures and the presence of a certain form of iron in meat. More than 90,600 premenopausal American nurses aged 26 to 46 filled in questionaires about their diets between 1991 and 1999, according to the Archives of Internal medicine, which published the research.

Twelve years after the start of the study researchers identified 1,021 cases of breast cancer in the group. Women who ate more than one and a half servings of red meat per day - defined as being the main part of a dish - were 97 per cent more likely to have a HR+ breast cancer than those who ate three or fewer servings per week.

The increased risk for those who said they had between three and five servings per week was 42 per cent. Those who had meat in processed form such as sausages, salami or mortadella more than three times a week were 2.3 times more likely to get HR+ cancers than those who ate them less than once a month.Women who ate hamburgers between one and three times per week were 71 per cent more likely than those who did so less than once per month...- Daily Telegraph November 14th 2006

"But look at the strange case of Brazil. Its level of development is still low but it's breast cancer rate is as high as the most highly industrialized Western countries.

Several of us wonder if this phenomenon isn't the result of their meat consumption - nearly three times a day - and widespread recourse, until recently, to all sorts of hormones to speed up the growth of farm animals." - Dr Annie Sasco

THIS IS APTLY CALLED CHICKEN BUN...

Vitamin D - Curbs growth of Cancerous Cells


This fat soluble vitamin which helps absorb calcium to build strong teeth and bones may also build protection against cancer. Researchers suggest that vitamin D curbs the growth of cancerous cells.

A report presented at the latest meeting of the American Association for Cancer Research (AACR) showed a link between increased vitamin D intake and reduced breast cancer risk. It found vitamin D to lower the risk of developing breast cancer by up to 50 per cent.

Vitamin D may also improve survival rates among lung cancer patients, according to a Harvard study reported in 2005. Patients who received surgery for lung cancer in the summer, when vitamin D exposure from sunshine is greatest, and had the highest intake of vitamin D, reported a 56 per cent five-year survival rate.

Patients with low vitamin D intakes and winter surgeries had only a 23 per cent survival rate.
In light of these recent findings, many researchers consider the current RDA of 400 international units (IU) too low. William G. Nelson, MD, PhD, of John Hopkins University in Baltimore, Md, suggests that the RDA recommendations for vitamin D be increased to 1,000IU for both men and women.

"Higher amounts may eventually prove better, but for now that amount is likely to be safe and have a protective effect" he said. - Fox News

Vitamin D metabolism..From the following article:
Vitamin D signalling pathways in cancer: potential for anticancer therapeutics..

Vitamin D sources...

Sources of Vitamin D

I know that many do not see things the way I do but this is my take on cancer.
Now this I find rather funny and it pisses me off whenever I read anything about cancer.
All these foods we have known for years that can combat cancer and yet the cancer society keeps begging for donations to do what again? Can someone please tell me what exactly have they done with all the years of bringing in millions of $$$$?

Has cancer been eradicated?
Is it on the way to being eradicated or is it on the rise?
My guess, the latter.

Instead of trying and failing to cure cancer,these flipping idiots should be trying to prevent it with regular everyday foods and prevention rather than having people go through chemo and all that bullshit,chemo does f-all,people are given a few years,did they go through all that pain and suffering only to live a few more years?
I know people right now who for all the years have known that I along with others are very much into natural therapies, we have spoken to them on the dangers of these treatments called chemo and radiation and yet they are having these therapies.I feel for them everytime I see them and see how this cancer and its therapies have wrecked their lives.

Cain..thats Y Dr. Chopra said...and i quote.. "THERE ARE MORE PEOPLE LIVING ON CANCER THAN PEOPLE DYING OF CANCER"..meaning if the truth comes out on the cures..it will cripple the Cancer Society and all other affiliated Orgs...working for a "NON FOUND" cure...since the last 5 decades..

i have read some of DR Chopra books, seen some videos... lectures...and do appreciate his researched opinions/views on this subject and few others Drs on holistic medicine as well...etc

I'm a breast cancer expert - and I won't let my family use anti-perspirants by Professor Richard Thomas

http://www.dailymail.co.uk/hea...e-breast-cancer.html

Most women have used deodorants for years without a second thought, yet following research published last week many might now be thinking twice before applying it. A potential link between aluminium - commonly found in the form of aluminium salts in anti-perspirants - and breast cancer was found in the study by Christopher Exley, at Keele University. And a higher content of aluminium was found in breast tissue samples - taken from 17 women with breast cancer who had mastectomies at Wythenshawe Hospital in Manchester - near the underarm area where anti-perspirants are applied. "Although the presence of aluminium in the breast does not, in itself, imply any casual link to breast cancer, it does underline the need for more research, especially in view of the known toxicity of aluminium", says Dr. Exley - Daily Mail 11th September 2007

"We know from research that aluminium applied under the arm appears in the urine, so it does permeate the skin." - Dr. Christopher Exley

A 2004 study carried out by Dr. Phillippa Darbre, a senior lecturer in oncology at the University of Reading, Berkshire, in England, found evidence of parabens in breast tumours."Parabens can mimic the action of oestrogen and there is a link between oestrogen and breast cancer," said Dr. Darbre.

"It does not sound sensible to apply a mixture of chemicals under the arms and around the breast as this could cause a build-up of toxic overload over the years. I have not been using deodorants for ten years and simply wash twice a day with soap and water. If you do use a deodorant, use as little as possible and avoid shaving first as any tiny nicks in the skin will mean easier access for the chemicals." - Dr. Philippa Darbre.

* The skin is a living organ. The body can and does absorb chemicals and metals through the skin. (Copper bracelets, for example, work on exactly the same principle.)The danger comes not from single use, but rather from accumulated effect.

For example, if a girl starts using deodorants, or anti-perspirants, on a daily basis, at the age of 12, by the time she is 42 she will have done so well over 10,000 times. One does not need to be an Einstein to see that that could create a problem, especially so if her immune system is below par.

Breast cancer and bras:

http://www.007b.com/bras_breast_cancer.php

http://www.healthmad.com/Condi...Breast-Cancer.215257

LUNG CANCER


Lung cancer is a disease of uncontrolled cell growth in tissues of the lung. This growth may lead to metastasis, which is the invasion of adjacent tissue and infiltration beyond the lungs. The vast majority of primary lung cancers are carcinomas of the lung, derived from epithelial cells. Lung cancer, the most common cause of cancer-related death in men and the second most common in women (after breast cancer), is responsible for 1.3 million deaths worldwide annually. The most common symptoms are shortness of breath, coughing (including coughing up blood), and weight loss.

The main types of lung cancer are small cell lung carcinoma and non-small cell lung carcinoma. This distinction is important, because the treatment varies; non-small cell lung carcinoma (NSCLC) is sometimes treated with surgery, while small cell lung carcinoma (SCLC) usually responds better to chemotherapy and radiation. The most common cause of lung cancer is long-term exposure to tobacco smoke.

The occurrence of lung cancer in nonsmokers, who account for as many as 15% of cases, is often attributed to a combination of genetic factors,radon gas, asbestos, and air pollution, including secondhand smoke.

Lung cancer may be seen on chest radiograph and computed tomography (CT scan). The diagnosis is confirmed with a biopsy. This is usually performed via bronchoscopy or CT-guided biopsy.

Treatment and prognosis depend upon the histological type of cancer, the stage (degree of spread), and the patient's performance status. Possible treatments include surgery, chemotherapy, and radiotherapy. With treatment, the five-year survival rate is 14%.

SOURCE

Please check out this video

http://www.youtube.com/watch?v=ZFnP9sU1KW4

Black Seeds


Black seed, Black cumin, Nigella sativa, Kalonji, Schwarzcummel, sinouj, Nutmeg flower, Black caraway, Habba sowda, fennel flower...

Black seed (Nigella sativa) is considered to be one of the greatest healing herbs of all times. This herb has been used for millenniums to strengthen the immune system, cleanse the body, purify the blood, protect against irritants and support healthy longevity. Long forgotten this herb is now enjoying a positive and welcomed come-back.

What is Black Seed?
An annual herbaceous plant, black seed (Nigella sativa) is believed to be indigenous to the Mediterranean region but has been cultivated into other parts of the world including Saudi Arabia, northern Africa and parts of Asia.

Tiny and hairy, being no more than 3mm in length, black seed originates from the common fennel flower plant (Nigella sativa) of the buttercup (Ranunculaceae) family. Nigella sativa is sometimes mistakenly confused with the fennel herb plant (Foeniculum vulgare).

The plant has finely divided foliage and pale bluish purple or white flowers. The flowers grow terminally on its branches while the leaves grow opposite each other in pairs, on either side of the stem. Its lower leaves are small and petiole, and the upper leaves are long (6-10cm). The stalk of the plant reaches a height of twelve to eighteen inches as its fruit, the black seed, matures.

Nigella sativa reproduces with itself and forms a fruit capsule which consists of many white trigonal seeds. Once the fruit capsule has matured, it opens up and the seeds contained within are exposed to the air, becoming black in color (black seeds).

Nigella sativa and its black seed are known by other names, varying between places. Some call it black caraway, others call it black cumin (Kalonji), or even coriander seeds. In English, the Nigella sativa plant is commonly referred to as "Love in a Mist". Nevertheless, this is Nigella sativa, which has been known and used from ancient times and is also known in Persian as Shonaiz.

The most pertinent point to be made about black seed is that it should be regarded as part of an overall holistic approach to health and ideally should be incorporated into one's everyday lifestyle. In this way, the many nutritional and healing properties contained in the seed can help build the body's immune system over time, supplying it with the optimum resources it needs to help prevent and fight illness.

History of the Black Seed

Nigella sativa was discovered in Tutankhamen's tomb, implying that it played an important role in ancient Egyptian practices. Although its exact role in Egyptian culture is not known, we do know that items entombed with a king were carefully selected to assist him in the afterlife.

The earliest written reference to black seed is found in the book of Isaiah in the Old Testament. Isaiah contrasts the reaping of black cumin with wheat: For the black cumin is not threshed with a threshing sledge, nor is a cart wheel rolled over the cumin, but the black cumin is beaten out with a stick, and the cumin with a rod. (Isaiah 28:25,27 NKJV). Easton's Bible Dictionary clarifies that the Hebrew word for black cumin, "ketsah," refers to "without doubt the Nigella sativa, a small annual of the order Ranunculaceae which grows wild in the Mediterranean countries, and is cultivated in Egypt and Syria for its seed."

Dioscoredes, a Greek physician of the 1st century, recorded that black seeds were taken to treat headaches, nasal congestion, toothache, and intestinal worms. They were also used, he reported, as a diuretic to promote menstruation and increase milk production.

The Muslim scholar al-Biruni (973-1048), who composed a treatise on the early origins of Indian and Chinese drugs, mentions that the black seed is a kind of grain called alwanak in the Sigzi dialect. Later, this was confirmed by Suhar Bakht who explained it to be habb-i-Sajzi (viz. Sigzi grains). This reference to black seed as "grains" points to the seed's possible nutritional use during the tenth and eleventh centuries.

In the Greco-Arab/Unani-Tibb system of medicine, which originated from Hippocrates, his contemporary Galen and Ibn Sina, black seed has been regarded as a valuable remedy in hepatic and digestive disorders and has been described as a stimulant in a variety of conditions, ascribed to an imbalance of cold humours.

Ibn Sina (980-1037), most famous for his volumes called "The Canon of Medicine," regarded by many as the most famous book in the history of medicine, East or West, refers to black seed as the seed "that stimulates the body's energy and helps recovery from fatigue or disspiritedness."

Black seed is also included in the list of natural drugs of Al-Tibb al-Nabawi, and, according to tradition, "Hold onto the use of the black seed for it has a remedy for every illness except death." This prophetic reference in describing black seed as "having a remedy for all illnesses" may not be so exaggerated as it at first appears. Recent research has provided evidence which indicates that black seed contains an ability to significantly boost the human immune system - if taken over time. The prophetic phrase, "hold onto the use of the seed," also emphasizes consistent usage of the seed.

Black seed has been traditionally and successfully used in the Middle and Far East countries for centuries to treat ailments including bronchial asthma and bronchitis, rheumatism and related inflammatory diseases, to increase milk production in nursing mothers, to treat digestive disturbances, to support the body's immune system, to promote digestion and elimination, and to fight parasitic infestation. Its oil has been used to treat skin conditions such as eczema and boils and is used topically to treat cold symptoms.

The many uses of black seed has earned for this medicinal herb the Arabic approbation habbatul barakah, meaning "the seed of blessing."

Primary Properties of the Black Seed
As the evidence presented in this section will show, it is quite probable that as medical science increasingly learns more about black seed, one or more of its more active ingredients may become combined into a pharmacy prescription for specific conditions. In the event that this does occur, it is also likely that this particular extract of black seed will be chemically compounded and thus become a more potent medicine.

While it may be argued that chemical additives may increase black seed's effectiveness in treating specific conditions, the healing principles of black seed in its pure, natural form should also be taken into account.

Black seed, in its complete, natural form, acts on the principle of assisting the body's own natural healing process in overcoming illness or maintaining health. It works on the part or system of the body affected without disturbing its natural balance elsewhere.

The effect of black seed's combined nutitrional and medicinal value is that not only does it help relieve the current condition at hand, but also helps the body build further resistance against future ailments or disease.

While historical evidence suggests black seed's potential use for a wide variety of ailments, we have limited our descriptions of its primary healing properties here to the most recent research findings on black seed.

How Does Black Seed Benefit?
The majority of our health problems have the same causes- infection by micro-organisms such as bacteria, viruses, parasites and fungi. When using clinical (allopathic medicines) each symptom is treated individually and usually with synthetic chemically manufactured medicines that contain alcohol and other harmful ingredients. Black seed is effective at treating the body as a whole and fights the actual cause of the symptoms. Black seed regulates too weak or too strong reactions of the immune system and is excellent for treating chronic, allergic and hormonal diseases.It uses are many as well as its benefit. Black seed support metabolism, improve digestion, and lowers blood sugar levels. It is used to dispel worms and parasites from intestinal track. It is useful in soothing bronchitis and coughs,increase body tone, stimulates menstrual periods, increases the flow of breast milk, provides quick energy, increases sperm count, calms the nervous system, encourages hair growth and retards hair fall out, prevents skin wrinkling, and much more.

How is Black Seed Used?
Black seed can be used in many ways. As a dietary supplement we recommend one teaspoon once or twice a day. the correct dosage is dependent on whether you are using it for prevention or treatment of acute problems. In one particular study in Munich, 600 allergy patients were given 500mg of black seed oil twice a day for 3 months. A clear improvement was observed in 85% of the patients. The oil can be mixed into any cold liquid or yogurt. It can also be applied topically for arthritis, eczema, psoriasis,and scalp ointment. The herb can be mixed with any hot or cold beverage or food. It can be used as a spice in vegetable or meat recipes. Click on our uses & recipes page The benefits are obtained through whichever way you choose.

Is Black Seed Ayurveda Medicine?
We consider Back seed Prophetic Medicine since it was recommended by the Prophet Muhammad (Peace be Upon Him) over 1400 years ago. He in his divine wisdom said "Use this Black seed, it has a cure for every disease except death.Although Black seed does follow the Ayurveda theory with respect to the bitter alkaloid component, nigelline. According to the Ayurveda Theory bitter components work cooling, light and dry; after consumption they are sharp. It lowers fever, cleanses and dries excretions out. It gives tone to tissue and strengthens it, and even helps by skin irritations. It stimulates the appetite and metabolism and helps digestive problems. Bitter components also make it possible to eliminate excess acids

Why is Black Seed Considered a Universal Remedy?
The Prophet Muhammad (Peace be Upon Him) said in his divine wisdom about the Black seed

"Use this Black seed, it has a cure for every disease except death". (Sahih Bukhari)

Black seed unquestionably has a positive and stabilizing effect on the human immune system which . Moreover, since diseases are the result of defective immune systems, it is fair to assume that the beneficial effects go beyond skin disorders and allergies. Since the immune system has a direct or indirect effect on all the systems of the body, when you are infected by any disease, the power of the immunity system affects the cure of this disease.

Are There Any Side Effects?

Black seed is a safe and effective herb that can be used by almost anyone. No irritations or side effects are caused when the right dose is correctly applied. Its benefits are obtained through consistent use,the effects are medium to long term. Diabetes is useful in the treatment of diabetes mellitus or diabetes caused by an allergy. However it is recommended that the treatment be supervises because Black seed does lower blood sugar levels. Black seed should not be taken by pregnant women if their wombs are sensitive (Many Muslim women take it while pregnant and no harm has been found. I, Asma Rice, personally have taken it in all of my pregnancies without any harm, Alhamdulillah).

What Are Some Nutritional Components?

Black seed contains over 100 valuable nutrients. It contains about 21% protein, 38% carbohydrates and 35% plant fats and oils. The contents are similar to evening primrose oil, but because of its complex composition, it is much stronger. The active ingredients of black seed are Thymoquinone, Nigellone, and Fixed oils. it also contains in significant proportions protein, Carbohydrates and Essential fatty acids. Other ingredients include Linoleic acid, Oleic acid, Calcium, Potassium, Iron, Zinc, Magnesium, Selenium, Vitamin A, vitamin B, vitamin B2,Niacin, and Vitamin C.

Has There Been Any Scientific Reserach Done?

There has been numerous on going research on the effects of Black seed since 1959. Research carried out at major international universities and articles published in various scientific journals documenting the astonishing results of the Black seed. In 1960, Egyptian researchers confirmed that Nigellone was responsible for Black seeds broncho-dilating effect. Scientists in Germany have confirmed the anti-bacterial and antimycotic effects of black seed oil. Scientist sat the Cancer and Immuno-Biological Laboratory have found that Black seed stimulates bone marrow and immune cells and raises the interferon production, protects normal cells against cell destroying effects of viruses, destroys tumor cells and raises the number of anti- bodies producing B cells. U.S researchers have written the world wide first report on the anti-tumor affects of Black seed oil. Its title "Study of the Effects of Nigella sativa on Humans".

Should I Take the Oil or the Herb?

Both are effective in their own right..

Do I Have to Be Sick to Take Black Seed?

Absolutely not! Nowadays because our food is more and more denaturalized, our bodies are full of free radicals which produce cancer. The essential fatty acids in black seed bind the free radicals and eliminate them. Since our bodies are not able to synthesize thereby making Black seed an important addition to our diet. Black seed also contains beta carotene, which is known to destroy cell damaging substances which produce cancer.

Black Seed is Rich in Nutritional Values.

Monosaccharides (single molecule sugars) in the form of glucose, rhamnose, xylose, and arabinose are found in the black seed.

The black seed contains a non-starch polysaccharide component which is a useful source of dietary fiber.

It is rich in fatty acids, particularly the unsaturated and essential fatty acids (Linoleic and Linoleic acid). Essential fatty acids cannot be manufactured by the body alone, and therefore we acquire these from food.

Fifteen amino acids make up the protein content of the black seed, including eight of the nine essential amino acids. Essential amino acids cannot be synthesized within our body in sufficient quantities and are thus required from our diet.

Black seed contains Arginine which is essential for infant growth.

Chemical analysis has further revealed that the black seed contains carotene, which is converted by the liver into vitamin A, the vitamin known for its anti-cancer activity.

The black seed is also a source of calcium, iron, sodium, and potassium. Required only in small amounts by the body, these elements' main function is to act as essential cofactors in various enzyme functions.

Immune System Strengthening

Studies begun just over a decade ago suggest that if used on an ongoing basis, black seed can play an important role to enhance human immunity, particularly in immunocompromise patients.

In 1986, Drs. El-Kadi and Kandil conducted a study with human volunteers to test the efficiency of black seed as a natural immune enhancer. The first group of volunteers received black seed capsules (1 gram twice daily) for four weeks and the second group were given a placebo. A complete lymphocyte count carried out in all volunteers before and four weeks after administration of black seed and the placebo revealed that the majority of subjects who took black seed displayed a 72% increase in helper to suppresser T-cells ratio, as well as an increase in natural killer cell functional activity. The control group who received the placebo experienced a net decline in ratio of 7%. They reported, "These findings may be of great practical significance since a natural immune enhancer like the black seed could play an important role in the treatment of cancer, AIDS, and other disease conditions associated with immune deficiency states."

These results were confirmed by a study published in the Saudi Pharmaceutical Journal in 1993 by Dr. Basil Ali and his colleagues from the College of Medicine at Kin Faisal University.

In the field of AIDS research specifically, tests carried out by Dr. Haq on human volunteers at the Department of Biological and Medical Research Center in Riyadh, Saudi Arabia (1997) showed that black seed enhanced the ratio between helper T-cells and suppresser T-cells by 55% with a 30% average enhancement of the natural killer (NK) cell activity.

Anti-histamine activity

Histamine is a substance released by bodily tissues, sometimes creating allergic reactions and is associated with conditions such as bronchial asthma.

In 1960, scientists Badr-El-Din and Mahfouz found that dimer dithymoquinone isolated from black seed's volatile oil, under the name of "Nigellone," and given by mouth to some patients suffering from bronchial asthma, suppressed the symptoms of the condition in the majority of patients.

Following the results of this early study, crystalline nigellone was administered to children and adults in the treatment of bronchial asthma with effective results and no sign of toxicity. It was observed, however, that although effective, crystalline nigellone displayed a delayed reaction.

In 1993, Nirmal Chakravarty, M.D., conducted a study to see if this delay could be attributed to the possibility of crystalline nigellone being an inhibitory agent on histamine. His hypothesis proved correct. Dr. Chakravarty's study found that the actual mechanism behind the suppressive effect of crystalline nigellone on histamine is that crystalline nigellone inhibits protein kinase C, a substance known to trigger the release of histamine. In addition, his study showed that crystalline nigellone decreased the uptake of calcium in mast cells, which also inhibits histamine release.

The importance of these results are that people who suffer from bronchial asthma and other allergic diseases may benefit from taking crystalline nigellone.

Anti-tumor principles

A study of black seed's potential anti-tumor principles by the Amala Research Center in Amala Nagar, Kerala (India) in 1991 lent further impetus to Dr. Chakravarty's suggestion for the possible use of black seed in the treatment of cancer.

Using an active principle of fatty acids derived from black seed, studies with Swiss albino mice showed that this active principle could completely inhibit the development of a common type of cancer cells called Ehrlich ascites carcinoma (EAC). A second common type of cancer cells, Dalton's lymphoma ascites (DLA) cells were also used.

Mice which had received the EAC cells and black seed remained normal without any tumor formation, illustrating that the active principle was 100% effective in preventing EAC tumor development.

Results in mice who received DLA cells and black seed showed that the active principle had inhibited tumor development by 50% less compared to mice not given the active principle.

The study concluded, "It is evident that the active principle isolated from nigella sativa seeds is a potent anti-tumor agent, and the constituent long chain fatty acid may be the main active component."

Anti-bacterial

In 1989, a report appeared in the Pakistan Journal of Pharmacy about anti-fungal properties of the volatile oil of black seed. 1992 saw researchers at the Department of Pharmacy, University of Dhaka, Bangladesh, conducting a study in which the antibacterial activity of the volatile oil of black seed was compared with five antibiotics: ampicillin, tetracycline, cotrimoxazole, gentamicin, and nalidixic acid.

The oil proved to be more effective against many strains of bacteria, including those known to be highly resistant to drugs: V. cholera, E. coli (a common infectious agent found in undercooked meats), and all strains of Shigella spp., except Shigella dysentriae. Most strains of Shigella have been shown to rapidly become resistant to commonly used antibiotics and chemotheraputic agents.

In light of the above research findings, it is of interest that homeopaths have long been known to make a tincture from the black seed for digestive and bowel complaints. Traditionally, the black seed is still used to help relieve vomiting and diarrhea, as well as flatulent colic, and to help counteract the griping action of purgatives (e.g. certain laxatives, fruits such as apricots when over consumed).

Anti-inflammatory
As early as 1960, Professor El-Dakhakny reported that black seed oil has an anti-inflammatory effect and that it could be useful for relieving the effects of arthritis.

In 1995, a group of scientists at the Pharmacology Research Laboratories, Department of Pharmacy, Kings College, Lond, decided to test the effectiveness of the fixed oil of Nigella sativa and its derivative, thymoquinine, as an anti-inflammatory agent. Their study found that the oil inhibited eicosanoid generation and demonstrated anti-oxidant activity in cells.

The inhibition of eicasanoid generation, however, was higher than could be expected from thymoquinone alone. Their study suggested that other compounds within the oil might also be responsible for the enhanced anti-inflammatory reactions in cells.

The scientists speculated that the unusual C20:2 unsaturated fatty acids contained in black seed were possibly responsible for boosting the oil's effectiveness.

In 1997, studies conducted at the Microbiological Unit of the Research Center, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia, found that externally in an ointment form, the anti-inflammatory activity of the black seed was found to be in the same range as that of other similar commercial products. The tests also demonstrated that the black seed is non-allergenic.

Promotes lactation

A study by Agarwhal (1979) showed that black seed oil increases the milk output of breastfeeding mothers.

A literature search by the University of Potchefstroom (1989), including biological abstracts, revealed that black seed's capacity to increase the milk flow of nursing mothers could be attributed to a combination of lipid portion and hormonal structures found in the black seed.

PB..wah happen wid deh black see pitcha...lik u lass aammmm...or wah...

Red meat raises risk of all kinds of death: study

WASHINGTON – People who eat the most red meat and the most processed meat have the highest overall risk of death from all causes, including heart disease and cancer, U.S. researchers reported on Monday.

The National Cancer Institute study is one of the largest to look at the highly controversial and emotive issue of whether eating meat is indeed bad for health.

Rashmi Sinha and colleagues looked at the records of more than 500,000 people aged 50 to 71 who filled out questionnaires on their diet and other health habits.

Even when other factors were accounted for -- eating fresh fruits and vegetables, smoking, exercise, obesity -- the heaviest meat-eaters were more likely to die over the next 10 years than the people who ate the least amount of meat.

"Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality," Sinha and colleagues wrote in the Archives of Internal Medicine.

They divided the volunteers into five groups, called quintiles. Between 1995 and 2005, 47,976 men and 23,276 women died.

The quintile who ate the most red meat had a higher risk for overall death, death from heart disease and cancer than the men and women who ate the least red meat.

The researchers said thousands of deaths could be prevented if people simply ate less meat.

"For overall mortality, 11 percent of deaths in men and 16 percent of deaths in women could be prevented if people decreased their red meat consumption to the level of intake in the first quintile," Sinha's team wrote.

HELPING THE ENVIRONMENT

Many studies have shown that people who eat less meat are healthier in many ways, and Sinha's team noted that meat contains several cancer-causing chemicals, as well as the unhealthiest forms of fat.

The U.S. government now recommends a "plant-based diet" that stresses fruits, vegetables and whole grains.

Barry Popkin, an expert in nutrition and economics at the University of North Carolina, said the study was unusually thorough and careful.

Eating less meat has other benefits, he said, and governments should start promoting this. For instance, farming animals for meat causes greenhouse gas emissions that warm the atmosphere and uses fresh water in excess, he said.

"I was pretty surprised when I checked back and went through the data on emissions from animal food and livestock," Popkin said in a telephone interview.

"I didn't expect it to be more than cars."

Cancer experts said the study fit in with what is known from other research.

"This large study provides further evidence to support the recommendations by groups such as the World Cancer Research Fund in demonstrating an association between a high consumption of red and processed meats and a increase risk of death from cancer," said Ian Olver, Chief Executive Officer of Cancer Council Australia.

The meat industry denounced the study as flawed.

But American Meat Institute executive president, James Hodges, said: "Meat products are part of a healthy, balanced diet and studies show they actually provide a sense of satisfaction and fullness that can help with weight control. Proper body weight contributes to good health overall."

source

Putting Meat Back in Its Place

LET’S suppose you’ve decided to eat less meat, or are considering it. And let’s ignore your reasons for doing so. They may be economic, ethical, altruistic, nutritional or even irrational. The arguments for eating less meat are myriad and well-publicized, but at the moment they’re irrelevant, because what I want to address here is (almost) purely pragmatic:

How do you do it?

I’m not talking about eating no meat; I’m talking about cutting back, which in some ways is harder than quitting. Vegetarian recipes and traditions are everywhere. But in the American style of eating — with meat usually at the center of the plate — it can be difficult to eat two ounces of beef and call it dinner.

Cutting back on meat is not an isolated process. Unlike, say, taking up meditation or exercise, it usually has consequences for others.

The keys are to keep at least some of your decisions personal so they affect no one but yourself and, when they do affect others, minimize the pain and don’t preach. (No one likes a proselytizer.)

On the other hand, don’t apologize; by serving your friends or family less meat you’re certainly doing them no harm, and may be doing them good — as long as what you serve is delicious, and that’s easy enough.

Can reducing the meat habit be done

Reducing the meat habit can be done, and it doesn’t have to make you crazy. Although there will undoubtedly be times you’ll have cravings, they’ll never give you the shakes. So, in no particular order, here are some suggestions to ease your path to eating less meat.

1. Forget the protein thing.

Roughly simultaneously with your declaration that you’re cutting back on meat, someone will ask “How are you going to get enough protein?” The answer is “by being omnivorous.” Plants have protein, too; in fact, per calorie, many plants have more protein than meat. (For example, a cheeseburger contains 14.57 grams of protein in 286 calories, or about .05 grams of protein per calorie; a serving of spinach has 2.97 grams of protein in 23 calories, or .12 grams of protein per calorie; lentils have .07 grams per calorie.) By eating a variety, you can get all essential amino acids.

You also don’t have to eat the national average of a half-pound of meat a day to get enough protein. On average, Americans eat about twice as much as the 56 grams of daily protein recommended by the United States Department of Agriculture (a guideline that some nutritionists think is too high). For anyone eating a well-balanced diet, protein is probably not an issue.

2. Buy less meat.

How many ounces of meat is a serving? For years, the U.S.D.A.’s recommendation has been four ounces a person, yet most of us have long figured one-and-a-half to two pounds of meat is the right amount for four people. (Our per capita consumption of meat hasn’t changed much over the years, and remains at about a half-pound a day.) Change that amount, and both your cooking style and the way the plate looks will change, and quickly.

Remember that most traditional styles of cooking use meat as a condiment or a treat. This is true in American frontier cooking, where salt pork and bacon were used to season beans; in Italy, where a small piece of meat is served as a secondo (rarely more than a few ounces, even in restaurants); and around the world, where bits of meat are added to stir-fries and salads, as well as bean, rice and noodle dishes. In all of these cases, meat is seen as a treasure, not as something to be gobbled up as if it were air.

For many of us who grew up in the United States in the last 60 years, this is the toughest hurdle. The message (remember “Beef: it’s what’s for dinner”?) was in our psyche from before we could hold a fork. We may have vegetarian nights, or seafood nights, but when we have meat nights, there’s often a big piece of meat (or poultry) on the plate, with starch and vegetable to the side.

3. Get it out of the center of the plate.

You don’t have to jump into utterly unfamiliar territory; just try tweaking the proportions a bit. You might start by buying skinnier pork chops, or doling out smaller slices of steak .

Build the meal around what you used to consider side dishes — not only vegetables, but also grains, beans, salads and even dessert, if you consider fruit a dessert — rather than the meat. Nearly every culture has dishes in which meat is used to season rice or another grain. Consider dirty rice, fried rice, pilaf, biryani, arroz con pollo: the list is almost endless.

Similarly, there isn’t a country in the world that cooks legumes that doesn’t toss a little meat in now and then. And mentioning stir-fries and pasta dishes here seems almost too obvious.

But you need not go transcultural. When you make stew, soup or another dish with many ingredients, you make a decision about its main ingredient and about the quantity of that ingredient. If you think of meat stews or soups, chicken pot pie, even lasagna, you’ll quickly recognize that the decision to load them up with meat or to use meat as an ingredient of equal importance to the others is entirely yours.

NB.."Make one night a week a no-meat night for starters. Enjoy instead a pasta dish with hearty portobello mushrooms and garlic."

Courtesy: New York Times - The Minimalist

Drinkers’ Red Face May Signal Cancer Risk

People whose faces turn red when they drink alcohol may be facing more than embarrassment. The flushing may indicate an increased risk for a deadly throat cancer, researchers report.

The flushing response, which may be accompanied by nausea and a rapid heartbeat, is caused mainly by an inherited deficiency in an enzyme called ALDH2, a trait shared by more than a third of people of East Asian ancestry — Japanese, Chinese or Koreans. As little as half a bottle of beer can trigger the reaction.

The deficiency results in problems in metabolizing alcohol, leading to an accumulation in the body of a toxin called acetaldehyde. People with two copies of the gene responsible have such unpleasant reactions that they are unable to consume large amounts of alcohol. This aversion actually protects them against the increased risk for cancer.

But those with only one copy can develop a tolerance to acetaldehyde and become heavy drinkers.

“What we’re trying to do here is raise awareness of this risk factor among doctors and their ALDH2-deficient patients," said Dr. Philip J. Brooks, an investigator with the National Institute on Alcohol Abuse and Alcoholism, and an author of the report published on Monday in the journal PLoS Medicine. “It’s a pretty serious risk."

The malignancy, called squamous cell esophageal cancer, is also caused by smoking and can be treated with surgery, but survival rates are very low. Even moderate drinking increases the risk, but it rises sharply with heavier consumption. An ALDH2-deficient person who has two beers a day has six to 10 times the risk of developing esophageal cancer as a person not deficient in the enzyme.

Reducing drinking can significantly reduce the incidence of this cancer among Asian adults. The researchers calculate that if moderate- or heavy-drinking ALDH2-deficient Japanese men reduced their consumption to under 16 drinks a week, 53 percent of esophageal squamous cell cancers in that group could be prevented.

There is some anecdotal evidence that young people treat the flushing as a cosmetic response to be countered with antihistamines while continuing to drink. Ignoring the symptom and continuing to drink is likely to increase the incidence of esophageal cancer, researchers said.

To determine risk, doctors can ask their patients two simple questions. First, do you flush after drinking a glass of beer? Second, in the first one or two years after you began drinking, did you flush after having a beer?

The second question covers the possibility that a person has become tolerant to the effect.

Dr. Brooks said that the two questions give doctors an easy way to find out if the patient is ALDH2-deficient. There is also a patch test in which an ethanol-soaked pad is applied to the skin. If it causes reddening after 10 or 15 minutes, there is a high likelihood that the person is ALDH2-deficient.

source

Well - Screen or Not? What Those Prostate Studies Mean



Last week, two major studies from the United States and Europe found that P.S.A. testing — the annual blood test used to screen men for prostate cancer — saves few if any lives, while exposing patients to aggressive and unnecessary treatments that can leave them impotent and incontinent.


read more on this topic

Prostate Cancer

Prostate cancer is cancer that grows in prostate gland. The prostate is a small, walnut-sized structure that makes up part of a man's reproductive system. It wraps around the urethra, the tube that carries urine out of the body.


Informative Prostate Cancer Details

Cancer Fighting Vegetables

The fact is, many types of vegetables can prevent cancer and provide the protection against cancer. Research has identified many active ingredients found in vegetables and their roles in protecting different types of cancer.


Vegetables with the Highest Anti-cancer Activity

garlic

cabbage

soy

ginger

umbelliferous vegetables such as

carrots

celery

cilantro

parsnip

Vegetables with the Modest Anti-cancer Activity

onions

flax seed

citrus

cruciferous vegetables such as

broccoli,

Brussels sprouts and

cauliflower
solanaceous vegetables such as

tomato

peppers

The Bottom Line

Not only do vegetables prevents cancer, they are also an essential member in a heart-healthy diet. Include at least 5 servings of vegetables and fruits daily and enjoy the benefits offered by them.

source

I will be archiving this thread at the end of the month. Been busy so did not have the time to read it all, but it sure does look useful.
Thanks

This is good to prevent Cancer


http://www.drclark.net/en/clea...s/parasite_chart.php

Steaming hot tea linked to cancer

The risk is linked to regularly consuming very hot drinks
Drinking steaming hot tea has been linked with an increased risk of oesophageal (food tube) cancer, Iranian scientists have found.

The British Medical Journal study found that drinking black tea at temperatures of 70C or higher increased the risk.

Experts said the finding could explain the increased oesophageal cancer risk in some non-Western populations.

Adding milk, as most tea drinkers in Western countries do, cools the drink enough to eliminate the risk.

The oesophagus is the muscular tube that carries food from the throat to the stomach.

Oesophagus cancers kill more than 500,000 people worldwide each year and oesophageal squamous cell carcinoma (OSCC) is the commonest type.

Tobacco and alcohol are the main factors linked to the development of oesophageal cancers in Europe and America nations.

But it has not been clear why other populations around the world have high rates of the disease although there has been a theory that regularly drinking very hot drinks damage the lining of the gullet.

A litre a day

Golestan Province in northern Iran has one of the highest rates of OSCC in the world, but rates of smoking and alcohol consumption are low and women are as likely to have a diagnosis as men. Tea drinking, however, is widespread.

The University of Tehran researchers studied tea drinking habits among 300 people diagnosed with OSCC and compared them with a group of 570 people from the same area.

Nearly all participants drank black tea regularly, on average drinking over a litre a day.

A regular habit of eating and drinking very hot foods and drinks could increase your risk of developing cancer of the oesophagus

Oliver Childs,
Cancer Research UK

Compared with drinking warm or lukewarm tea (65C or less), drinking hot tea (65-69C) was associated with twice the risk of oesophageal cancer, and drinking very hot tea (70C or more) was associated with an eight-fold increased risk.

The speed with which people drank their tea was also important.

Drinking a cup of tea in under two minutes straight after it was poured was associated with a five-fold higher risk of cancer compared with drinking tea four or more minutes after being poured,

There was no association between the amount of tea consumed and risk of cancer.

Because the researchers had relied on study participants to say how hot their tea was, they then went on to measure the temperature of tea drunk by nearly 50,000 residents of the same area.

This ranged from under 60C to more than 70C, and reported tea drinking temperature and actual temperature was found to be similar.

Tea lovers

Writing in the BMJ, the researchers led by Professor Reza Malekzadeh, said: "Our results showed a noticeable increase in risk of oesophageal squamous cell carcinoma associated with drinking hot tea.

"A large proportion of Golestan inhabitants drink hot tea, so this habit may account for a substantial proportion of the cases of oesophageal cancer in this population."

Previous studies from the UK have reported people prefer their tea to be about 56-60C - cool enough not to be risky.

In a BMJ editorial, David Whiteman from the Queensland Institute of Medical Research in Australia said: "The mechanism through which heat promotes the development of tumours warrants further exploration and might be given renewed impetus on the basis of these findings."

Dr Whiteman advised tea-drinkers to simply wait a few minutes for their brew to cool from "scalding" to "tolerable".

Oliver Childs, a spokesman for Cancer Research UK, said: "Tea drinking is part of many cultures, and these results certainly don't point to tea itself being the problem.

"But they do provide more evidence that a regular habit of eating and drinking very hot foods and drinks could increase your risk of developing cancer of the oesophagus."

He added: "People in this region of northern Iran often drink very hot tea as part of their daily routine. We're a nation of tea lovers in the UK, but we don't tend to drink tea at such high temperatures and we usually add milk, which cools it down."

Obesity 'fuels cancer in women'

Being overweight is a risk factor for cancer
About 6,000 middle-aged or older women in the UK develop cancer each year because they are obese or overweight, a Cancer Research UK-funded study says.
The study, which looked at 45,000 cases of cancer in 1m women over seven years, says this is about 5% of such cases.

It is published online by the British Medical Journal and blames excess fat for 50% of cases of womb cancer and a type of oesophageal cancer.

Last week an international study warned of the link between cancer and weight.

'Bigger impact'

The World Cancer Research Fund warned that carrying excess weight significantly increased the risk of cancer.

Figures indicate that about 23% of all women in England are obese and 34% are overweight.

The latest study looked at how often cancers occurred in 1.2m UK women aged 50 to 64 over a seven year period. More than 45,000 cases of cancer and 17,000 cancer deaths occurred during that time.

Lead researcher Dr Gillian Reeves, from Oxford University, said: "We estimate that being overweight or obese accounts for around 6,000 out of a total 120,000 new cases of cancer each year among middle-aged and older women in the UK.

"Our research also shows that being overweight has a much bigger impact on the risk of some cancers than others.

"Two thirds of the additional 6,000 cancers each year due to overweight or obesity would be cancers of the womb or breast."

Age difference

The research found that the link between weight and risk of cancer depended on a woman's stage of life.

Invest in a healthier lifestyle today and we can reap the benefits of reduced disease risk and longer life tomorrow

For example, being overweight increases the risk of breast cancer only after the menopause and the risk of bowel cancer only before the menopause.

Sara Hiom, from Cancer Research UK, said: "This research adds to the evidence regarding the impact of being overweight or obese on developing cancer and dying from the disease.

"While most people readily associate carrying extra weight with being a general health risk, many do not make a specific link with cancer."

Dr Ian Campbell, medical director of the charity Weight Concern, said: "Whereas it was once thought there was little one could do to prevent cancer, it's now clear that lifestyle impacts greatly on overall cancer risk.

"The message is clear. Invest in a healthier lifestyle today and we can reap the benefits of reduced disease risk and longer life tomorrow."

CANCERS LINKED TO OBESITY
Womb
Oesophagus
Bowel
Kidney
Leukaemia
Breast
Multiple myeloma (bone marrow)
Pancreatic
Non-Hodgkin's lymphoma
Ovarian

PB..post some of those fancy veggies pic...