Dinner tonight:beetroot and apple bortsch recipe | Recipes - Times Online
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Wednesday, 7 October 2009
Sunday, 10 May 2009
Cooking with oils
Image via Wikipedia
These include :
high-oleic safflower oil (smoke point: 450ºF/232ºC)
high-oleic sunflower oil (smoke point: 450ºF/232ºC)
avocado oil (smoke point: 520ºF/271ºC), or
refined coconut oil (smoke point: 450ºF/232ºC).
Also, you may consider ghee, which has a smoke point of 400?-500?F (204?-260?C).
The World's Healthiest Foods website tells us :
As you'll note, the only oil we include on our website is extra virgin olive oil. At the heart of the Mediterranean diet, extra virgin olive oil is rich in monounsaturated fats and polyphenol antioxidants and has found to be heart healthy.
Yet, we don't like to cook with extra virgin olive oil (the highest we'll cook with it is up to 250?F121?C, which is fine for making sauces or heating up a dish but not high enough for sautéing).
The reason we don't like to heat extra virgin olive oil to higher temperatures is because it has a lower smoke point than the other oils mentioned. All vegetable oils are susceptible to heat damage-much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great, notably in the destruction of its polyphenolic phytotnutrients. Extra virgin olive oil has such a great flavor let alone an amazingly rich nutrient profile that we want to preserve so we don't like to cook with it but rather enjoy it as a salad dressing or drizzled on foods after they have been cooked.
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Microwaved to death?
A microwaved DVD via Wikipedia
The Soviet Union banned the use of microwave ovens in 1976, note the key worded banned, why? (Click on the title above for a link to the original article from Ktterl)
The purpose of this article is to show proof that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. I could write a intense log of scientific explanation of why anyone should not use a microwave. Although after a few minutes of reading the average person gets bored! So when ever I write any thing I always think of “KISS”, what does that means “Keep It Simple Stupid”. So I cut straight to the chase and present my own study. You will need 3 plants, you will water one plant with tap water, the second with distilled water and the third with microwaved water. Water each plant daily and before the week is over the microwave watered plant will die! Of course we don’t have the anatomy of a plant, but the microwaved water lost it nutrients with the serge on energy from being heated.
WHFoods.com says :
We know that microwave heating can be fairly protective of vitamin and mineral content if foods aren’t covered with water during the microwave process. Heating briefly with a small amount of water (or no water) to reheat or defrost foods in the microwave corresponds to steaming on the stovetop.
Hunger for Health says :
There's little difference in timing - so steam instead!
Are Microwave Ovens Safe?">Mark's Daily Apple says
One study using Brassica vegetables found that microwaving resulted in comparable nutrient (glucosinolates, a possible cancer preventative compound) loss when compared to steaming or stir frying. (Actually, shredding the vegetable ahead of time had more impact on nutritional value than the cooking method.) However, another study using broccoli suggests that antioxidants can be significantly depleted. (Antioxidants, particularly water soluble vitamins, appear to be most at risk while minerals tend to be generally preserved in microwave preparation.) Yet another study review showed that microwaving with low power settings offered “equal or better retention of nutrients … as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid.” University of Illinois research also showed that microwave blanching (brief exposure to high heat used for pre-freezing preparation to lengthen storage ability of frozen produce) was as or more successful in retaining nutritional value than conventional blanching methods. (Nonetheless, blanching does diminish nutrient levels.)
But how could microwaving actually preserve more nutrients in many cases? Not only do we generally use less liquid when cooking in the microwave, cooking times are typically shorter than those for conventional cooking. (As a side note, new ceramic cookware designed for microwave use shows promise to cut cook times further still, which can mean even greater nutrient preservation.)
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Monday, 3 November 2008
Two Ways to cook Mackerel.
Mackerel via WikipediaMackerel are very versatile and can just be fried or grilled but below are some different recipes for cooking Mackerel.Mackerel Parcels
Ingredients
4 Mackerels,
2 oz butter,
pinch of garlic salt,
1 small onion grated or chopped,
an orange cut into chunks,
grated rind and juice of 1 orange,
salt and pepper to taste,
few sprigs of parsley.
Preparation
After heading,gutting and cleaning fish season with salt and pepper.
Then mix butter until soft
add the orange rind and juice mixing until smooth.
Add the garlic salt and onion mixing well.
Divide this into 4 portions and place inside each mackerel.
Place each fish on a large piece of greased foil and fold and crimp edges together to form a parcel over each fish making sure no juices can escape.
Place the parcels on a baking tin or casserole dish and bake for 30 minutes in a preheated oven (200F).
When cooked open parcels and decorate with orange pieces and parsley.
Serve hot or cold.
Honeyed Mackerel
Ingredients
2 X 1 lb Mackerel cleaned headed etc,
1 carrot,
1 stick of celery and
2inch piece of ginger
all cut into matchstick size strips,
2 Tablespoons honey,
1 Tablespoon white wine vinegar,
1 Tablespoon soya sauce.
Salt and pepper
Preparation
Put the 2 Mackerel on a large piece of greased baking foil.
Brush the fish with the (Manuka) honey
Put the celery, carrot and ginger strips on the fish.
Pour over the (honeygar) vinegar and (shoyu) soya sauce
Season with salt and pepper.
Fold the foil over to make a watertight parcel as in above recipe then place in dish or on baking tray in a preheated oven (200F) for 30 mins.
With some pre-cooked quinoa heated up with the juices from the parcel.
Yummy!
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Thursday, 30 October 2008
Dietary Insoluble Fiber - anti-carcinogen
Insoluble fiber does not dissolve in water or during digestion and consists of cellulose, hemi cellulose, and lignin. Cellulose is extremely strong, giving plants their firm and solid structure. This type of fiber is extremely beneficial to your health. Since your body's enzymes do not breakdown this fiber, like it does food, it remains in tack as it travels through your intestines and colon.
Hemicellulose gives plants their flexibility and their plastic properties, whereas, lignans give plants their wood like strength.
Dietary insoluble fiber helps fecal matter travel faster through the small intestine, colon, and rectum. It provides bulk and weight to your fecal matter. It makes your stools larger, softer, and stimulates peristaltic movement as it moves through your colon.
Insoluble fiber, like soluble fiber, slows down digestion. It also slows down absorption of protein, starch and fat and has the ability to inhibit the action of digestive enzymes. It also prevents the re-absorption of estrogen, cholesterol, and toxins.
Insoluble fibers are found in vegetables, wheat, and wheat bran. This type of fiber is considered an anti-carcinogen and a digestive aid. It is credited with preventing colon cancer and many other colon diseases.
Sources of Insoluble Fiber
Bananas
Broccoli
Brown rice
Brussels sprouts
Cauliflower
Cabbage
Corn
Lentils
Potatoes
Spinach wheat germ
Whole wheat bread
Whole wheat crackers
Other sources of foods rich in soluble AND insoluble fiber are:
Oranges, grapefruit, nectarines, peaches, tangerines, apples, berries, apricots, bananas, figs, prunes
Zucchini, turnips, okra, cabbage, peas, sweet potatoes
Carrots, celery, broccoli, cauliflower, corn, eggplant, okra, Zucchini, greens
Barley, chickpeas, split peas, pinto beans, kidney beans, navy beans, potatoes
Hemicellulose gives plants their flexibility and their plastic properties, whereas, lignans give plants their wood like strength.
Dietary insoluble fiber helps fecal matter travel faster through the small intestine, colon, and rectum. It provides bulk and weight to your fecal matter. It makes your stools larger, softer, and stimulates peristaltic movement as it moves through your colon.
Insoluble fiber, like soluble fiber, slows down digestion. It also slows down absorption of protein, starch and fat and has the ability to inhibit the action of digestive enzymes. It also prevents the re-absorption of estrogen, cholesterol, and toxins.
Insoluble fibers are found in vegetables, wheat, and wheat bran. This type of fiber is considered an anti-carcinogen and a digestive aid. It is credited with preventing colon cancer and many other colon diseases.
Sources of Insoluble Fiber
Bananas
Broccoli
Brown rice
Brussels sprouts
Cauliflower
Cabbage
Corn
Lentils
Potatoes
Spinach wheat germ
Whole wheat bread
Whole wheat crackers
Other sources of foods rich in soluble AND insoluble fiber are:
Oranges, grapefruit, nectarines, peaches, tangerines, apples, berries, apricots, bananas, figs, prunes
Zucchini, turnips, okra, cabbage, peas, sweet potatoes
Carrots, celery, broccoli, cauliflower, corn, eggplant, okra, Zucchini, greens
Barley, chickpeas, split peas, pinto beans, kidney beans, navy beans, potatoes
How fibre works
It's my mother who needs this article - her and her prunes!
Soluble fiber consists of pectin, gum, and mucilage. Pectin is found in carrots, apples, beets, cabbage, citrus fruits, and bananas. Gums and mucilage are found in oat bran, sesame seeds, oats, oatmeal, legumes, guar gum, and gum Arabic
Pectin is used to make jam, forming into jell, when water is added to it. Apples and citrus fruits are high in pectin.
Besides helping prevent constipation and hemorrhoids, soluble fiber provides the following benefits.
reduces risk of heart disease
reduces risk of gallstones formation
helps to remove toxic heavy metals and toxins from your colon
helps to prevent appendicitis
regulates movement of sugar into the bloodstream during digestion
helps to prevent fissures
lowers cholesterol
slows absorption of fats in the intestines
and most importantly, help prevent the overgrowth of bad bacteria in your colon.
Good Sources of Fibre
Food Average Portion Size Total Average Fibre (g)
Butter beans 50g dry weight 8.0
Red kidney beans 50g dry weight 7.8
'All-Bran' 30g bowl 7.3
Wholemeal bread 3 slices (100g) 5.8
Mango 1 4.9
Papaya 1 4.7
Wholewheat pasta 50g dry weight 4.2
Blackcurrants 100g 3.6
Prunes, stoned 50g 2.8
Who'd have thought that prunes were so far down the list!
Soluble fiber consists of pectin, gum, and mucilage. Pectin is found in carrots, apples, beets, cabbage, citrus fruits, and bananas. Gums and mucilage are found in oat bran, sesame seeds, oats, oatmeal, legumes, guar gum, and gum Arabic
Pectin is used to make jam, forming into jell, when water is added to it. Apples and citrus fruits are high in pectin.
Besides helping prevent constipation and hemorrhoids, soluble fiber provides the following benefits.
reduces risk of heart disease
reduces risk of gallstones formation
helps to remove toxic heavy metals and toxins from your colon
helps to prevent appendicitis
regulates movement of sugar into the bloodstream during digestion
helps to prevent fissures
lowers cholesterol
slows absorption of fats in the intestines
and most importantly, help prevent the overgrowth of bad bacteria in your colon.
Good Sources of Fibre
Food Average Portion Size Total Average Fibre (g)
Butter beans 50g dry weight 8.0
Red kidney beans 50g dry weight 7.8
'All-Bran' 30g bowl 7.3
Wholemeal bread 3 slices (100g) 5.8
Mango 1 4.9
Papaya 1 4.7
Wholewheat pasta 50g dry weight 4.2
Blackcurrants 100g 3.6
Prunes, stoned 50g 2.8
Who'd have thought that prunes were so far down the list!
Pots and Pans
Amazingly scientific article about different kinds of pans, the effect of heat and varieties of non-stick finishes.
Red Rice
Structure of Anthocyans via Wikipedia
Recently red rice has become popular in Japan for its high content of antioxidant phenolic compounds. The red pigments in the bran are water-soluble anthocyanins that are bonded to some of the rice bran proteins. The qualities of the weedy U.S. strains vary, but most red rices had higher protein contents than ordinary rices.
Anthocyanines are water-soluble pigments that produce brilliant hues of purple, red, and blue in plants.
Carotenoids are fat-soluble compounds which give tomatoes, watermelons, red grapefruit, and other plants their yellow, orange, or red colors.
Grown in the wetlands of southern France, Camargue red rice is a relatively new variety, the result of cross-pollination between cultivated and wild rices. Like other unmilled grains it has a warm, nutty flavour. Show off its russet hue in salads, or serve it simply dressed with good olive oil, salt and fresh herbs.
The recipe according to Delia is: Cook 275ml (?) of red rice with a level teaspoon of salt, and 1 pint (570 ml) boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off.
Instead of grabbing a sandwich at lunchtime, I take a little carton of red rice salad with me. I have 2 versions, one with raw chopped veg (avocado, onion, tomato, red pepper with hemp seed oil for omega complex and lemon juice) or with roasted aubergines, peppers etc. You can add some tuna, or a bit of leftover roast chicken. Absolutely scrumptious!
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Monday, 27 October 2008
Fear makes you FAT!
Well, of course it does.
And here's the science!
Stress stimulates your appetite!
It asks you to eat carbohydrate-rich fatty foods that rapidly increase blood-sugar levels - to refuel after you've fought off the danger or run away. But then when the blood sugar levels drop, the adrenal system release more cortisol to compensate for the stress of rapidly falling blood sugar levels.
Meanwhile cortisol changes the amount and distribution of fat round the body, keeping it near the liver where it can be used quickly in case of another emergency. This would be all right if we were really running or fighting as we'd shift it. But being conditioned to living in fear, means that we end up with fat around the waist and an apple-shaped body.
So that's what's been happening since I came back to Neatwich!!
What to do?
Eat little and often
Eliminate sugar and refined carbohydrate
Use the good oils (boosts the metabolism; makes carbohydrates release more slowly!)
Don't eat on the run or diet - both of which stresses the body into thinking scarcity
Manage stress
ie
Prioritise
Delegate
Put yourself first
Relaxation techniques
Put things into perspective
Take time to eat
Take time to go to the toilet (!)
Do regular exercise
Spend time with your friends
Have a cuddle
Laugh
Get enough sleep
Try supplements - magnesium, zinc, Vit C, B vits, Co-enzyme Q, alpha lipoic acid, amino acids, seberian ginseng
Great article by Marilyn Glenville in Healthy Magazine
My problem? Fitting everything in!!
And here's the science!
Stress stimulates your appetite!
It asks you to eat carbohydrate-rich fatty foods that rapidly increase blood-sugar levels - to refuel after you've fought off the danger or run away. But then when the blood sugar levels drop, the adrenal system release more cortisol to compensate for the stress of rapidly falling blood sugar levels.
Meanwhile cortisol changes the amount and distribution of fat round the body, keeping it near the liver where it can be used quickly in case of another emergency. This would be all right if we were really running or fighting as we'd shift it. But being conditioned to living in fear, means that we end up with fat around the waist and an apple-shaped body.
So that's what's been happening since I came back to Neatwich!!
What to do?
Eat little and often
Eliminate sugar and refined carbohydrate
Use the good oils (boosts the metabolism; makes carbohydrates release more slowly!)
Don't eat on the run or diet - both of which stresses the body into thinking scarcity
Manage stress
ie
Prioritise
Delegate
Put yourself first
Relaxation techniques
Put things into perspective
Take time to eat
Take time to go to the toilet (!)
Do regular exercise
Spend time with your friends
Have a cuddle
Laugh
Get enough sleep
Try supplements - magnesium, zinc, Vit C, B vits, Co-enzyme Q, alpha lipoic acid, amino acids, seberian ginseng
Great article by Marilyn Glenville in Healthy Magazine
My problem? Fitting everything in!!
Thursday, 11 September 2008
I've found it tough following the regime for some time - I feel hugely bowed and burdened again by my mother's needs, the tearful phone calls, living on the edge never nowing when or what or how - I feel so sorry, such compassion but at the same time, when I try to speak on her behalf, I just end up with a load of grief from other people. It isn't good for me and I'm so incredibly disappointed to see how I've gone downhill.
But I think I've managed a little better in the last few days. Sort of. After sharing with best friend just how difficult I'm finding it - doing all the washing up finishes me off, so I end up eating properly once every couple of days and juicing once every four.
This evening : Alaskan salmon with ready-meal microwaved mash and a humungous mound of steamed asparagus, mangetouts and sugarsnap peas followed by a fruit salad from the Sainsbury's salad bar (mainly watermelon with a few nuts and seeds, mango and a little summer fruits in juice), a chocolatey yummy (you didn't notice that, right?!). At lunch time I had a beetroot/carrot etc juice while I was cooking shredded duck legs with salad onions and cucumber and hoisin sauce. It was a TREAT and I really enjoyed it (so there!).
My memory is so bad, I'm not sure I can remember exactly what I ate today - I missed breakfast as I woke late after a reflexology session yesterday.
I've discovered the Berry Company - really yummy real juices - SuperBerry Purple is THE best! I'm afraid that my allegience to Innocent has wavered a little!
But I think I've managed a little better in the last few days. Sort of. After sharing with best friend just how difficult I'm finding it - doing all the washing up finishes me off, so I end up eating properly once every couple of days and juicing once every four.
This evening : Alaskan salmon with ready-meal microwaved mash and a humungous mound of steamed asparagus, mangetouts and sugarsnap peas followed by a fruit salad from the Sainsbury's salad bar (mainly watermelon with a few nuts and seeds, mango and a little summer fruits in juice), a chocolatey yummy (you didn't notice that, right?!). At lunch time I had a beetroot/carrot etc juice while I was cooking shredded duck legs with salad onions and cucumber and hoisin sauce. It was a TREAT and I really enjoyed it (so there!).
My memory is so bad, I'm not sure I can remember exactly what I ate today - I missed breakfast as I woke late after a reflexology session yesterday.
I've discovered the Berry Company - really yummy real juices - SuperBerry Purple is THE best! I'm afraid that my allegience to Innocent has wavered a little!
Monday, 7 July 2008
And finally...a green juice
adapted from Alkaline Recipes
California Apple Tart Smoothie
Just juice the lot!
1. 2 cucumbers, or ½ bunch celery -
I used one third of a long organic cucumber and a stalk of celery
2. 2 hard Granny Smith apples (OK, so this one's not too alkalizing, but it's so yummy! Just make the cucumbers BIG! ;)
I used half a Granny Smith
3. 1 head kale, about 7 leaves
I used a double mega handful of pre-chopped and rinsed kale
4. 1 lemon, yellow skin removed, white pith intact
I used half a lemon
This produced over two small glasses of green juice. Still not entirely sure - I feel just a little queasy but the very thought of green juice does that to me. One glass would have been enough (but I wasn't going to waste the vitamins and the preparation!) Taste-wise : surprisingly palatable. The lemon adds both a sweetness and a zing - and pretty much hides the taste of the kale; the pith leaves a lingering taste on the tongue.
Interesting!
California Apple Tart Smoothie
Just juice the lot!
1. 2 cucumbers, or ½ bunch celery -
I used one third of a long organic cucumber and a stalk of celery
2. 2 hard Granny Smith apples (OK, so this one's not too alkalizing, but it's so yummy! Just make the cucumbers BIG! ;)
I used half a Granny Smith
3. 1 head kale, about 7 leaves
I used a double mega handful of pre-chopped and rinsed kale
4. 1 lemon, yellow skin removed, white pith intact
I used half a lemon
This produced over two small glasses of green juice. Still not entirely sure - I feel just a little queasy but the very thought of green juice does that to me. One glass would have been enough (but I wasn't going to waste the vitamins and the preparation!) Taste-wise : surprisingly palatable. The lemon adds both a sweetness and a zing - and pretty much hides the taste of the kale; the pith leaves a lingering taste on the tongue.
Interesting!
Sunday, 22 June 2008
Chicken and sun-dried tomatoes and Anya potatoes
At long last, a new recipe!
I had some chicken and some Anya potatoes and fancied using up some sun-dried tomatoes in oil...
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011273
Use one and a half tablespoons of the oil from the sun-dried tomatoes to shallow-fry your organic chicken, adding salt and pepper. Meanwhile, chop up a quarter of a cup of the sun-dried tomatoes, make a cup of chicken broth (or Marigold bouillon in my case), add half a teaspoon of balsamic vinegar. Had to substitute basil for oregano.
When the chicken is cooked (I added a few thinly sliced onions and some freshly chopped garlic), keep it warm while you cook up all the other ingredients. Bring to boil and simmer for three minutes or so to reduce to half a cup.
The ingredients are for four but it made a nice 'soup' for one, especially with the Anya potatoes chopped warm into a vinaigrette (also with balsamic vinegar, finely chopped onion and garlic).
This is Delia's suggestion for the potatoes (I did indeed steam them for 20 minutes while I cooked the rest of the meal).
It was really enjoyable. The original recipe suggests pounding the chicken between sheets of plastic until 1/2" thickness using a rolling pin. Probably would encourage the flavours to enter the meat.
Went well with an avocado starter and cherries for dessert
http://www.deliaonline.com/recipes/anya-potato-salad-with-shallots-and-vinaigrette,1643,RC.html
I had some chicken and some Anya potatoes and fancied using up some sun-dried tomatoes in oil...
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011273
Use one and a half tablespoons of the oil from the sun-dried tomatoes to shallow-fry your organic chicken, adding salt and pepper. Meanwhile, chop up a quarter of a cup of the sun-dried tomatoes, make a cup of chicken broth (or Marigold bouillon in my case), add half a teaspoon of balsamic vinegar. Had to substitute basil for oregano.
When the chicken is cooked (I added a few thinly sliced onions and some freshly chopped garlic), keep it warm while you cook up all the other ingredients. Bring to boil and simmer for three minutes or so to reduce to half a cup.
The ingredients are for four but it made a nice 'soup' for one, especially with the Anya potatoes chopped warm into a vinaigrette (also with balsamic vinegar, finely chopped onion and garlic).
This is Delia's suggestion for the potatoes (I did indeed steam them for 20 minutes while I cooked the rest of the meal).
It was really enjoyable. The original recipe suggests pounding the chicken between sheets of plastic until 1/2" thickness using a rolling pin. Probably would encourage the flavours to enter the meat.
Went well with an avocado starter and cherries for dessert
http://www.deliaonline.com/recipes/anya-potato-salad-with-shallots-and-vinaigrette,1643,RC.html
La Grande Bouffe - Dairy Delights :-(
I've been on a dairy 'trip' for the past few weeks.
Blue cheese no less, then ice cream. Chocolate trifles and rice puddings.
A certain amount of despair accompanied these meals.
Then finally I had food poisoning.
Cleared the system and gradually been getting my act back together. First with the occasional beetroot/apple/celery/carrot juice and some Big Tom spicy tomato juices.
Even had one of my mega-salads yesterday - in mini-format.
And today - eureka! - a new recipe.
Imperfect but better.
Once you get ill and you get too tired, it takes nearly all day to clear the previous day's cooking debris, and then you just want to rest rather than start preparing the next meal. I'm too tired to eat after all that. So I'm looking for snacks. Hummous with carrots still does it for me - but the thought of scrubbing the carrots put me off. I long for a proper decent tall fridge and a dish washer.
Have discovered hummous is rather nice with slices of apple!
And in spite of my despair over the amount of dairy I had reintroduced into my diet, it was good stuff and I did notice there was a progression from one 'fix' to another. So perhaps my body really did want these things.
Blue cheese no less, then ice cream. Chocolate trifles and rice puddings.
A certain amount of despair accompanied these meals.
Then finally I had food poisoning.
Cleared the system and gradually been getting my act back together. First with the occasional beetroot/apple/celery/carrot juice and some Big Tom spicy tomato juices.
Even had one of my mega-salads yesterday - in mini-format.
And today - eureka! - a new recipe.
Imperfect but better.
Once you get ill and you get too tired, it takes nearly all day to clear the previous day's cooking debris, and then you just want to rest rather than start preparing the next meal. I'm too tired to eat after all that. So I'm looking for snacks. Hummous with carrots still does it for me - but the thought of scrubbing the carrots put me off. I long for a proper decent tall fridge and a dish washer.
Have discovered hummous is rather nice with slices of apple!
And in spite of my despair over the amount of dairy I had reintroduced into my diet, it was good stuff and I did notice there was a progression from one 'fix' to another. So perhaps my body really did want these things.
Sunday, 4 May 2008
Cancer and nutrition
Cancer: A Single Disease With A Multitude Of Manifestions?
by Peter Grandics
A wide-ranging, well-researched article on nutrition and cancer.
What appears below is an extrace
In the 20th century, major structural changes took place in the countries of the developed world. Primarily agrarian societies were transformed into industrial societies with the accompanying migration of the majority of the population into large urban centers. This led to major lifestyle changes with unforeseen consequences. Diet in early 20th century agrarian societies was primarily based on organically produced fresh food. Food production was mainly carried out in relatively small family operations utilizing organic farming methods. By the end of the century, the landscape had completely transformed into large-scale industrial farming, utilizing non-organic production methods along with an industrial processing and distribution system for the majority of essential food items.
Dietary patterns were thoroughly transformed. Data show that per capita energy consumption increased significantly and within that, the fat and animal protein segments more than tripled [1,2]. Although fruit and produce consumption also increased, most of it is not consumed fresh [3]. Due to widespread food processing, the energy density of our foods also increased [1]. The now commonplace refrigeration and freeze storage removed the need for fresh food prepared daily and allowed the distribution of a wide variety of manufactured food products. These changes did not necessarily lead to a quality improvement in our nutrition. Along with these changes, physical activities decreased which may well have contributed to the now-epidemic proportions of obesity in the Western world.
Environmental Factors
Although cancer is primarily considered to be genetically linked, it is now well established that diet has a significant effect on cancer incidence [4-6]...
Over the past decades, population-based approaches have identified food classes or nutrients that confer protection from various cancers or enhanced the risk of cancer [14-17]. In fact, there is evidence that dietary manipulations may be protective against 10–70% of all cancers, and may be as high as 50–70% against colon cancer [18,19].
Plant Phenolics
Epidemiological studies implicated high-saturated dietary fat and protein as a risk factor for colon cancer and established that high fiber, high fruit and vegetable content are protective [17,18]. The ...actual protective agent is not the fiber itself, but the cell wall components, phenolic polysaccharides and polyphenols [22-27].
Such compounds have been isolated, e.g. from rice bran and green tea, and their cancer protective effects demonstrated [24,25,27]. Processed rice bran, however, had no such protective effect [28].
Many of these compounds have antioxidant, anti-mutagenic, anti-carcinogenic and anti-inflammatory effects that may be responsible for their anticancer effects [29].
A readily available source for such phenolic polysaccharides can be located in the nutritional and medical practices of the 19th and early 20th centuries [30,31].
Sugar cane molasses, a widely used nutrient, was served as a sweetener instead of purified sugar, stirred into milk and eaten instead of jam or jelly. It was also a popular medicinal agent:recent analyses demonstrated it to be a rich source of micro- and macronutrients [32].
Blackstrap molasses, its most concentrated form, was used for the therapy of a variety of diseases, including cancer [31].
Anecdotal evidence suggests that cancer was very rare among sugar cane plantation workers who were regularly consuming the raw brown sugar [33].
Blackstrap molasses is rich in a variety of essential minerals including iron, zinc, selenium, magnesium and potassium as well as the majority of the vitamin B complex [33], deficiencies of which confer a major cancer risk [34]. Molasses also contains high concentrations of amino acids and linoleic acid [35], an essential lipid that has a documented anti-tumor effect [36,37]...
Folate, vitamin B12 and other micronutrients
In the past decade it became apparent that low normal levels of certain vitamins may cause diseases in at-risk populations, such as middle to elderly age groups and pregnant women, and that such abnormalities might be overcome by ensuring high normal plasma levels of the respective vitamins [40-42].
Metabolic defects of folate are associated with circulatory diseases [43,44] as well as neural and cognitive disorders [45]. Folate deficiency has recently been associated with pathogenesis in a variety of malignancies [46-50]. The most understood functions of folate and vitamin B12 are in the area of synthesis of purines and pyrimidines, as well as the maintenance of the methylation process that is essential for regulated cell division [51]...
There is a close interrelationship between folate and vitamin B12 in the synthesis, repair and methylation of DNA.
...This study emphasized that supplementation levels higher than the RDA may be required in large populations to minimize DNA damage. Our RDAs were based on information on acute effects, because optimum amounts for long-term health is unknown. However, these data suggest that RDA levels may need to be reevaluated to make sure that adequate levels of these nutrients are available for genomic stability.
Besides the above micronutrients, niacin, iron, selenium and zinc deficiencies that also affect DNA integrity are common in the United States [76,78]. All these data suggest that micronutrient deficiencies, which can mimic radiation or chemical damage to DNA, are affecting a considerable proportion of the U.S. population, and the correction of these deficiencies will be a major public health concern in the coming decades.
Iodine
Iodine is another critical micronutrient, and iodine deficiency has a profound effect on human health [79,80]. Mild to moderate iodine deficiency has been associated with an extraordinarily high occurrence of hyperthyroidism in at-risk populations [81].
Breast cancer patients as a group were found to have a lower thyroid function than women having conditions unrelated to breast cancer [88].
It has been pointed out that in the U.S., breast cancer tends to occur in geographical areas associated with iodine deficiency [89]. In contrast, in Japan, where iodine intake levels are higher, a much lower breast cancer incidence is observed [90]...
Traditional Eastern Asian medicine has long used iodine-rich seaweed for cancer treatment [96]...Recent studies with animal models support the anti-cancer effect of iodine [98,99].
Iodine deficiency has a profound negative effect on the immune system [100]...Iodine has a direct effect on the immune system and anticancer defenses.
In 1990, statistics showed that iodine deficiency affected about one-third of the world's population, and despite efforts to correct this problem, it persists...
Lipids
It has been previously discussed that the essential lipid linoleic acid present in cane molasses has antitumor effects. Such lipids are also found at high concentrations in rose oil [105], which has a history of medicinal use dating back at least 5,000 years. The traditional Indian Ayurvedic medical practice uses oral rose oil for the treatment of a variety of inflammatory conditions, as well as emotional stress [106].
Anti-anxiety effects of rose oil have recently been confirmed [107]. Rose oil is a potent inhibitor of the growth of Helicobacter pylori [108], implicated in the etiology of gastric cancer. Therefore, rose oil may exert a "sanitizing" effect in the gut. It has also been suggested that rose oil may be valuable for human consumption because of its high unsaturated lipid content [105].
The Gastrointestinal Link
The general processing capacity of the digestive tract plays a critical role in both health and disease. Traditional Indian Ayurvedic medicine states that health requires robust digestion [109]. Under conditions of prolonged stress, the secretion of digestive juices is diminished, reducing the digestive capacity in the gut.
Impaired digestion has been implicated in the pathomechanism of cancer for nearly a century: in 1906, pancreatic proteolytic enzymes were demonstrated to defend the body against cancer [110]. This finding was followed up during the first decade of the century, with the publication of tumor regression as well as remission in terminal cancer patients [111-114]. With the advent of formal science-based medicine in the early 1900s, this approach slipped into oblivion.
Many medical practitioners in the past included intestinal cleansing as part of their procedures because they recognized the importance of the gut function in health and disease [121-123].
The resident bacterial flora in the digestive tract plays an important role in metabolic activities, nutrient adsorption, immune function, trophic effects on the intestinal epithelia, and protection against alien microbes [124]. A substantial portion of these bacterial populations remains to be described. Diet has a significant effect on the human intestinal flora [125,126], and the promoting effects of the large bowel contents in colonic carcinogenesis are documented both in animal models and man [127]. The activity of colonic bacteria in the release of essential phenolic polysaccharides from plant cell walls has been discussed. Opportunistic bacterial and parasitic infections also occur in cancer [128-131] that amplify the downward spiral of diminishing nutrient processing capacity of the gut. It is therefore critical to cleanse the digestive and excretory system in cancer patients.
Again, if we research the medical practices of the 19th and early 20th centuries, we find that oral sulfur was widely used to "clean out the system" [31]. Sulfur is safe to consume [132] and has a wide spectrum of antibacterial and antiparasitic effects [133]. It is also a potent scavenging agent for toxic heavy metals such as mercury, cobalt or silver that have been reported to concentrate in malignant tissue [97]. Oral sulfur was listed in the Pharmacopoiea [133], but in the second half of the 20th century its medical use was abandoned. Another sanitizing agent both for the gut and the urinary system is apple cider vinegar (ACV). Such use of ACV has a historical record dating back over 3,000 years [134]. In addition, ACV has been used for the treatment of a number of specific conditions [134], which suggests that it has a beneficial systemic effect, much of it remains to be re-discovered by methods of modern medical science.
Subtle energetic properties of nutrients
A subtle energetic aspect of nutrients is a concept that is largely missing from modern nutritional sciences. We are all familiar with the different feeling experienced when consuming a freshly picked fruit versus a stale one that has been sitting for weeks on the shelves of a food distribution outlet. Some Asian cultures attribute such subtle energetic characters to nutrients, e.g., the yin and yang that is related to chi, the life energy believed to animate every living thing. With our food we consume this energy, which enhances its nutritional value. Freshness of food is emphasized in these cultures, as the life energy is gradually lost after harvest. The consumption of raw, fresh foods in Japan has already been correlated with a low incidence of the major forms of cancer.
This concept was impossible to subject to modern scientific analysis until Wilhelm Reich proved experimentally the existence of a life energy field that is not electromagnetic in nature, but can produce thermal and electric effects in a well reproducible and quantifiable manner [135]. A recent academic study has confirmed Reich's basic findings [136,137]. The incorporation of his methodologies into our working knowledge base could add an exciting new dimension to nutritional science, as we may finally be able to quantify "what health is" and definitively establish what kind of nutrient intake is required for long term health.
Reich also made fundamental contributions to understanding the emotional aspects of the disease process and in particular cancer that he determined to be a manifestation of subtle energetic processes in the body [138]. We are now aware that emotional stress down-regulates the immune system and makes people more prone to cancer [139-142]. Reich's analysis of the subtle energetic processes in cancer patients and their relationship to those emotional blocks makes his research perhaps the most original and intriguing area of study in the history of 20th century medical science.
Although Reich was occasionally skeptical about a possible unification of his subtle energy-based approach to cancer versus our mechanistic, physico-chemical approach, there seems to be no conflict between these methodologies, and instead I suggest that they merely represent different observational levels of the same reality. The unification of a subtle energetic description of disease processes with our current mechanistic, physico-chemical approach is both inevitable and necessary to solving the mysteries of degenerative diseases such as cancer, which claim so many lives today.
Overcoming tumor adaptation
Acquired drug resistance is a common problem with metastatic cancers, contributing to the deaths of more than 450,000 patients annually in the US [143]. A tumor may respond initially to therapy but recur later with acquired drug resistance, or exhibit an intrinsic resistance from the outset...Very little information is available on direct cytotoxic effects of quinine [148].
Quinine has a history in medicine besides its use as an anti-malarial. Quinine was used to treat inflammations and fevers [149] and was prescribed as a body tonic to strengthen the system [149,150]. The beverage Tonic Water has preserved in its name the long-forgotten medicinal origins of quinine. However, the concentration of quinine in Tonic Water today is too low for any beneficial systemic effect. Therefore, the use of quinine in cancer may be warranted both for its anti-inflammatory properties as well as its inhibitory effect on tumor adaptation to therapies.
Discussion
Blackstrap molasses is a source of plant phenolic compounds, the majority of the vitamin B complex, critical minerals such as iron, zinc, selenium, magnesium and potassium, as well as essential unsaturated lipids.
Rose oil is another historically proven source of essential lipids. Our current understanding on the vital role of folate and vitamin B12 in maintaining DNA integrity and function should prompt us to reevaluate dietary requirements for these essential vitamins. Iodine deficiency, which has been demonstrated in cancer, was also shown to impair the immune system and increase the incidence of several cancers. The disinfecting effects of oral sulfur and apple cider vinegar in the gut and the urinary system help restore digestive and excretory functions, a cornerstone of early medical practice.
A large number of studies demonstrate the inadequacy of Western dietary habits for supplying adequate amounts of critical nutrients and also demonstrate the fundamental role of nutrition in disease prevention and control. Hippocrates, the father of modern medicine stated, "Your food shall be your medicine and your medicine shall be your food."
Evidence is accumulating in support of the view that cancer may actually be a single disease and, as such could be treated by a single therapy.
Our working hypothesis was that by re-supplying critical nutrients to cancer patients in an oral nutritional supplement cocktail and simultaneously cleansing the digestive and excretory systems by using the described methods of past centuries of medicine, we might cure a wide range of or perhaps all types cancers.
Essential ingredients of the supplement include blackstrap molasses, apple cider vinegar, sulfur, quinine, rose oil, folic acid, vitamin B12 and molecular iodine [patent pending]. This supplement is currently being tested in a variety of stage III-IV cancer patients refractory to current therapies.A
new approach to cancer is advocated that would unify our traditional mechanistic, physico-chemical methodologies with subtle energy-based concepts, under the umbrella of contemporary rigorous scientific testing methods.
by Peter Grandics
A wide-ranging, well-researched article on nutrition and cancer.
What appears below is an extrace
In the 20th century, major structural changes took place in the countries of the developed world. Primarily agrarian societies were transformed into industrial societies with the accompanying migration of the majority of the population into large urban centers. This led to major lifestyle changes with unforeseen consequences. Diet in early 20th century agrarian societies was primarily based on organically produced fresh food. Food production was mainly carried out in relatively small family operations utilizing organic farming methods. By the end of the century, the landscape had completely transformed into large-scale industrial farming, utilizing non-organic production methods along with an industrial processing and distribution system for the majority of essential food items.
Dietary patterns were thoroughly transformed. Data show that per capita energy consumption increased significantly and within that, the fat and animal protein segments more than tripled [1,2]. Although fruit and produce consumption also increased, most of it is not consumed fresh [3]. Due to widespread food processing, the energy density of our foods also increased [1]. The now commonplace refrigeration and freeze storage removed the need for fresh food prepared daily and allowed the distribution of a wide variety of manufactured food products. These changes did not necessarily lead to a quality improvement in our nutrition. Along with these changes, physical activities decreased which may well have contributed to the now-epidemic proportions of obesity in the Western world.
Environmental Factors
Although cancer is primarily considered to be genetically linked, it is now well established that diet has a significant effect on cancer incidence [4-6]...
Over the past decades, population-based approaches have identified food classes or nutrients that confer protection from various cancers or enhanced the risk of cancer [14-17]. In fact, there is evidence that dietary manipulations may be protective against 10–70% of all cancers, and may be as high as 50–70% against colon cancer [18,19].
Plant Phenolics
Epidemiological studies implicated high-saturated dietary fat and protein as a risk factor for colon cancer and established that high fiber, high fruit and vegetable content are protective [17,18]. The ...actual protective agent is not the fiber itself, but the cell wall components, phenolic polysaccharides and polyphenols [22-27].
Such compounds have been isolated, e.g. from rice bran and green tea, and their cancer protective effects demonstrated [24,25,27]. Processed rice bran, however, had no such protective effect [28].
Many of these compounds have antioxidant, anti-mutagenic, anti-carcinogenic and anti-inflammatory effects that may be responsible for their anticancer effects [29].
A readily available source for such phenolic polysaccharides can be located in the nutritional and medical practices of the 19th and early 20th centuries [30,31].
Sugar cane molasses, a widely used nutrient, was served as a sweetener instead of purified sugar, stirred into milk and eaten instead of jam or jelly. It was also a popular medicinal agent:recent analyses demonstrated it to be a rich source of micro- and macronutrients [32].
Blackstrap molasses, its most concentrated form, was used for the therapy of a variety of diseases, including cancer [31].
Anecdotal evidence suggests that cancer was very rare among sugar cane plantation workers who were regularly consuming the raw brown sugar [33].
Blackstrap molasses is rich in a variety of essential minerals including iron, zinc, selenium, magnesium and potassium as well as the majority of the vitamin B complex [33], deficiencies of which confer a major cancer risk [34]. Molasses also contains high concentrations of amino acids and linoleic acid [35], an essential lipid that has a documented anti-tumor effect [36,37]...
Folate, vitamin B12 and other micronutrients
In the past decade it became apparent that low normal levels of certain vitamins may cause diseases in at-risk populations, such as middle to elderly age groups and pregnant women, and that such abnormalities might be overcome by ensuring high normal plasma levels of the respective vitamins [40-42].
Metabolic defects of folate are associated with circulatory diseases [43,44] as well as neural and cognitive disorders [45]. Folate deficiency has recently been associated with pathogenesis in a variety of malignancies [46-50]. The most understood functions of folate and vitamin B12 are in the area of synthesis of purines and pyrimidines, as well as the maintenance of the methylation process that is essential for regulated cell division [51]...
There is a close interrelationship between folate and vitamin B12 in the synthesis, repair and methylation of DNA.
...This study emphasized that supplementation levels higher than the RDA may be required in large populations to minimize DNA damage. Our RDAs were based on information on acute effects, because optimum amounts for long-term health is unknown. However, these data suggest that RDA levels may need to be reevaluated to make sure that adequate levels of these nutrients are available for genomic stability.
Besides the above micronutrients, niacin, iron, selenium and zinc deficiencies that also affect DNA integrity are common in the United States [76,78]. All these data suggest that micronutrient deficiencies, which can mimic radiation or chemical damage to DNA, are affecting a considerable proportion of the U.S. population, and the correction of these deficiencies will be a major public health concern in the coming decades.
Iodine
Iodine is another critical micronutrient, and iodine deficiency has a profound effect on human health [79,80]. Mild to moderate iodine deficiency has been associated with an extraordinarily high occurrence of hyperthyroidism in at-risk populations [81].
Breast cancer patients as a group were found to have a lower thyroid function than women having conditions unrelated to breast cancer [88].
It has been pointed out that in the U.S., breast cancer tends to occur in geographical areas associated with iodine deficiency [89]. In contrast, in Japan, where iodine intake levels are higher, a much lower breast cancer incidence is observed [90]...
Traditional Eastern Asian medicine has long used iodine-rich seaweed for cancer treatment [96]...Recent studies with animal models support the anti-cancer effect of iodine [98,99].
Iodine deficiency has a profound negative effect on the immune system [100]...Iodine has a direct effect on the immune system and anticancer defenses.
In 1990, statistics showed that iodine deficiency affected about one-third of the world's population, and despite efforts to correct this problem, it persists...
Lipids
It has been previously discussed that the essential lipid linoleic acid present in cane molasses has antitumor effects. Such lipids are also found at high concentrations in rose oil [105], which has a history of medicinal use dating back at least 5,000 years. The traditional Indian Ayurvedic medical practice uses oral rose oil for the treatment of a variety of inflammatory conditions, as well as emotional stress [106].
Anti-anxiety effects of rose oil have recently been confirmed [107]. Rose oil is a potent inhibitor of the growth of Helicobacter pylori [108], implicated in the etiology of gastric cancer. Therefore, rose oil may exert a "sanitizing" effect in the gut. It has also been suggested that rose oil may be valuable for human consumption because of its high unsaturated lipid content [105].
The Gastrointestinal Link
The general processing capacity of the digestive tract plays a critical role in both health and disease. Traditional Indian Ayurvedic medicine states that health requires robust digestion [109]. Under conditions of prolonged stress, the secretion of digestive juices is diminished, reducing the digestive capacity in the gut.
Impaired digestion has been implicated in the pathomechanism of cancer for nearly a century: in 1906, pancreatic proteolytic enzymes were demonstrated to defend the body against cancer [110]. This finding was followed up during the first decade of the century, with the publication of tumor regression as well as remission in terminal cancer patients [111-114]. With the advent of formal science-based medicine in the early 1900s, this approach slipped into oblivion.
Many medical practitioners in the past included intestinal cleansing as part of their procedures because they recognized the importance of the gut function in health and disease [121-123].
The resident bacterial flora in the digestive tract plays an important role in metabolic activities, nutrient adsorption, immune function, trophic effects on the intestinal epithelia, and protection against alien microbes [124]. A substantial portion of these bacterial populations remains to be described. Diet has a significant effect on the human intestinal flora [125,126], and the promoting effects of the large bowel contents in colonic carcinogenesis are documented both in animal models and man [127]. The activity of colonic bacteria in the release of essential phenolic polysaccharides from plant cell walls has been discussed. Opportunistic bacterial and parasitic infections also occur in cancer [128-131] that amplify the downward spiral of diminishing nutrient processing capacity of the gut. It is therefore critical to cleanse the digestive and excretory system in cancer patients.
Again, if we research the medical practices of the 19th and early 20th centuries, we find that oral sulfur was widely used to "clean out the system" [31]. Sulfur is safe to consume [132] and has a wide spectrum of antibacterial and antiparasitic effects [133]. It is also a potent scavenging agent for toxic heavy metals such as mercury, cobalt or silver that have been reported to concentrate in malignant tissue [97]. Oral sulfur was listed in the Pharmacopoiea [133], but in the second half of the 20th century its medical use was abandoned. Another sanitizing agent both for the gut and the urinary system is apple cider vinegar (ACV). Such use of ACV has a historical record dating back over 3,000 years [134]. In addition, ACV has been used for the treatment of a number of specific conditions [134], which suggests that it has a beneficial systemic effect, much of it remains to be re-discovered by methods of modern medical science.
Subtle energetic properties of nutrients
A subtle energetic aspect of nutrients is a concept that is largely missing from modern nutritional sciences. We are all familiar with the different feeling experienced when consuming a freshly picked fruit versus a stale one that has been sitting for weeks on the shelves of a food distribution outlet. Some Asian cultures attribute such subtle energetic characters to nutrients, e.g., the yin and yang that is related to chi, the life energy believed to animate every living thing. With our food we consume this energy, which enhances its nutritional value. Freshness of food is emphasized in these cultures, as the life energy is gradually lost after harvest. The consumption of raw, fresh foods in Japan has already been correlated with a low incidence of the major forms of cancer.
This concept was impossible to subject to modern scientific analysis until Wilhelm Reich proved experimentally the existence of a life energy field that is not electromagnetic in nature, but can produce thermal and electric effects in a well reproducible and quantifiable manner [135]. A recent academic study has confirmed Reich's basic findings [136,137]. The incorporation of his methodologies into our working knowledge base could add an exciting new dimension to nutritional science, as we may finally be able to quantify "what health is" and definitively establish what kind of nutrient intake is required for long term health.
Reich also made fundamental contributions to understanding the emotional aspects of the disease process and in particular cancer that he determined to be a manifestation of subtle energetic processes in the body [138]. We are now aware that emotional stress down-regulates the immune system and makes people more prone to cancer [139-142]. Reich's analysis of the subtle energetic processes in cancer patients and their relationship to those emotional blocks makes his research perhaps the most original and intriguing area of study in the history of 20th century medical science.
Although Reich was occasionally skeptical about a possible unification of his subtle energy-based approach to cancer versus our mechanistic, physico-chemical approach, there seems to be no conflict between these methodologies, and instead I suggest that they merely represent different observational levels of the same reality. The unification of a subtle energetic description of disease processes with our current mechanistic, physico-chemical approach is both inevitable and necessary to solving the mysteries of degenerative diseases such as cancer, which claim so many lives today.
Overcoming tumor adaptation
Acquired drug resistance is a common problem with metastatic cancers, contributing to the deaths of more than 450,000 patients annually in the US [143]. A tumor may respond initially to therapy but recur later with acquired drug resistance, or exhibit an intrinsic resistance from the outset...Very little information is available on direct cytotoxic effects of quinine [148].
Quinine has a history in medicine besides its use as an anti-malarial. Quinine was used to treat inflammations and fevers [149] and was prescribed as a body tonic to strengthen the system [149,150]. The beverage Tonic Water has preserved in its name the long-forgotten medicinal origins of quinine. However, the concentration of quinine in Tonic Water today is too low for any beneficial systemic effect. Therefore, the use of quinine in cancer may be warranted both for its anti-inflammatory properties as well as its inhibitory effect on tumor adaptation to therapies.
Discussion
Blackstrap molasses is a source of plant phenolic compounds, the majority of the vitamin B complex, critical minerals such as iron, zinc, selenium, magnesium and potassium, as well as essential unsaturated lipids.
Rose oil is another historically proven source of essential lipids. Our current understanding on the vital role of folate and vitamin B12 in maintaining DNA integrity and function should prompt us to reevaluate dietary requirements for these essential vitamins. Iodine deficiency, which has been demonstrated in cancer, was also shown to impair the immune system and increase the incidence of several cancers. The disinfecting effects of oral sulfur and apple cider vinegar in the gut and the urinary system help restore digestive and excretory functions, a cornerstone of early medical practice.
A large number of studies demonstrate the inadequacy of Western dietary habits for supplying adequate amounts of critical nutrients and also demonstrate the fundamental role of nutrition in disease prevention and control. Hippocrates, the father of modern medicine stated, "Your food shall be your medicine and your medicine shall be your food."
Evidence is accumulating in support of the view that cancer may actually be a single disease and, as such could be treated by a single therapy.
Our working hypothesis was that by re-supplying critical nutrients to cancer patients in an oral nutritional supplement cocktail and simultaneously cleansing the digestive and excretory systems by using the described methods of past centuries of medicine, we might cure a wide range of or perhaps all types cancers.
Essential ingredients of the supplement include blackstrap molasses, apple cider vinegar, sulfur, quinine, rose oil, folic acid, vitamin B12 and molecular iodine [patent pending]. This supplement is currently being tested in a variety of stage III-IV cancer patients refractory to current therapies.A
new approach to cancer is advocated that would unify our traditional mechanistic, physico-chemical methodologies with subtle energy-based concepts, under the umbrella of contemporary rigorous scientific testing methods.
Monday, 28 April 2008
Butter is better than margerine
Apparently the chemical makeup of margerine is very close to plastic. So close in fact that, if you leave it outside, even the flies leave it alone - so you'll never get maggots but you mightn't get healthy either!!
Trans fats
According to the IARC, the risk of breast cancer is doubled in women having higher serum levels of trans fatty acids. The trans fatty acids studied are those from industrial sources (processed foods, processed bread, processed pastries, cakes, potato chips, pizza dough, etc.).
Unlike Asian countries, where the protective effect of omega-3 fatty acids from fish on breast cancer risk was clearly demonstrated, a protective effect against breast cancer was not found in this study. These results are published in the American Journal of Epidemiology
The unhealthy effects of trans fatty acids on cardiovascular risk have been well established since the early 1990s, yet their impact on breast cancer risk had, until now, remained to be elucidated.
Unlike Asian countries, where the protective effect of omega-3 fatty acids from fish on breast cancer risk was clearly demonstrated, a protective effect against breast cancer was not found in this study. These results are published in the American Journal of Epidemiology
The unhealthy effects of trans fatty acids on cardiovascular risk have been well established since the early 1990s, yet their impact on breast cancer risk had, until now, remained to be elucidated.
Thursday, 24 April 2008
Chicory/endive
Finally managed to get some endive delivered from Tesco - they've been substituting with Fennel for several weeks (no similarity between these two products at all!!).
Yum - sadly no blue cheese to go with it (see earlier recipe). Just as well - a friend has sent me Ms Plant's dire warnings about dairy and cancer. I'm not sure I buy it entirely but...who am I to think I know different!
Anyway, thought I'd check its nutritional profile - it's only a 'lettuce', but still...
Wow! Endive is packed FULL of good nutrients and it even has its own website at Endive World. And now I see for sure that my restaurant-served red endive hadn't been discoloured by the beetroot but actually exists.
It even works as a sedative - good for supper then!
Yum - sadly no blue cheese to go with it (see earlier recipe). Just as well - a friend has sent me Ms Plant's dire warnings about dairy and cancer. I'm not sure I buy it entirely but...who am I to think I know different!
Anyway, thought I'd check its nutritional profile - it's only a 'lettuce', but still...
Wow! Endive is packed FULL of good nutrients and it even has its own website at Endive World. And now I see for sure that my restaurant-served red endive hadn't been discoloured by the beetroot but actually exists.
It even works as a sedative - good for supper then!
Saturday, 22 March 2008
A fruity combination
Kiwi, pineapple, strawberries with lemon juice and manuka honey.
Time to start ringing the changes on my usual strawberries with honey yoghurt, balsamic vinegar, organic apple and mango juice, a twist of black pepper - with a sprinkle of blueberries !!
Time to start ringing the changes on my usual strawberries with honey yoghurt, balsamic vinegar, organic apple and mango juice, a twist of black pepper - with a sprinkle of blueberries !!
Cancer and alcohol
What is this total crap that alcohol causes breast cancer in 2000 UK women every year!!??!
If a glass of red wine every night causes breast cancer, how have French women managed to get away with it for so long??!
If the focus was on beer drinking, I could understand it - because beer contains oestrogens (that's why men develop man boobs and flabby tummies!).
A campaign later in the year costing a few £million will be a total waste of time if this is the result. If only those millions could be pumped into the kind of preventative programs places like the Penny Brohn Centre could create...
If a glass of red wine every night causes breast cancer, how have French women managed to get away with it for so long??!
If the focus was on beer drinking, I could understand it - because beer contains oestrogens (that's why men develop man boobs and flabby tummies!).
A campaign later in the year costing a few £million will be a total waste of time if this is the result. If only those millions could be pumped into the kind of preventative programs places like the Penny Brohn Centre could create...
Monday, 17 March 2008
Stilton and endive salad
Had the yummiest simplest salad last night.
Red endive leaves (the long sort, not the curly ones)
Warmed beetroot (not the preserved-in-vinegar sort)
Candied pecan nuts (crumbled)
Crumbled Bishops something or other Stilton* - just bits
Grapes
Slices of crisp green apple
And that was it.
PS *The Stilton was Cropwell Bishops - it even comes in organic! And Sainsbury's stocks it!
Red endive leaves (the long sort, not the curly ones)
Warmed beetroot (not the preserved-in-vinegar sort)
Candied pecan nuts (crumbled)
Crumbled Bishops something or other Stilton* - just bits
Grapes
Slices of crisp green apple
And that was it.
PS *The Stilton was Cropwell Bishops - it even comes in organic! And Sainsbury's stocks it!
Updating The Knowledge!
Been for a top up on cooking for nutrition at the PB Centre - plus a day of cookery demonstrations. Now I know how to cook polenta! But, after a day of eating all that had been cooked for us, I felt like I'd eaten a brick and it took me a couple of days to recover!
But it was useful listening for the third time to the nutritional whys and wherefores. I think I've finally 'got it'.
For example, fruit has sugar but the sugar in fruit is OK because it's the 'slow burn' kind of carbohydrate. I think!
And don't eat tuna cos it's a big fish and you don't know where it's been! (ie it's had a long time in the sea and so had time to pick up all the pollution). Look out for bottom-feeders ie the fish who scoop up the rubbish on the sea bottom - where all our pollution has sunk to (eg sole and plaice). You need fish which swim with eyes on each side of their head (so go get an encyclopedia!). No farmed fish (they don't get enough exercise and will be fed antibiotics and such like) but organic isn't much better for the same reason (confined in a small space?). Atlantic salmon seems to be the only choice but I tried Swordfish as I found myself staying near a fish restaurant. A nice meaty fish but I wouldn't try it again - sea bass remains my favourite.
And why is dairy so bad? It's not just the antibiotics but it's full of natural growth hormones. Great for growing kids and calves which become cows in a year - but cancer most definitely doesn't want to be fed anything that's going to help its naughty cells replicate. I'll keep my odd blob of organic bio-yog with honey on fruit and an occasional crumbled rich cheese but that's about it. And forget the Actimels of this world. Acidopholus tablets kept in the fridge is best.
But it was useful listening for the third time to the nutritional whys and wherefores. I think I've finally 'got it'.
For example, fruit has sugar but the sugar in fruit is OK because it's the 'slow burn' kind of carbohydrate. I think!
And don't eat tuna cos it's a big fish and you don't know where it's been! (ie it's had a long time in the sea and so had time to pick up all the pollution). Look out for bottom-feeders ie the fish who scoop up the rubbish on the sea bottom - where all our pollution has sunk to (eg sole and plaice). You need fish which swim with eyes on each side of their head (so go get an encyclopedia!). No farmed fish (they don't get enough exercise and will be fed antibiotics and such like) but organic isn't much better for the same reason (confined in a small space?). Atlantic salmon seems to be the only choice but I tried Swordfish as I found myself staying near a fish restaurant. A nice meaty fish but I wouldn't try it again - sea bass remains my favourite.
And why is dairy so bad? It's not just the antibiotics but it's full of natural growth hormones. Great for growing kids and calves which become cows in a year - but cancer most definitely doesn't want to be fed anything that's going to help its naughty cells replicate. I'll keep my odd blob of organic bio-yog with honey on fruit and an occasional crumbled rich cheese but that's about it. And forget the Actimels of this world. Acidopholus tablets kept in the fridge is best.
Nasi Goreng and Laksa
What is Indonesian Nasi Goreng but prawn curry with an omelette in it!
And Malayan Laksa? Prawn and chicken Thai curry soup with nuts and noodles!
And Malayan Laksa? Prawn and chicken Thai curry soup with nuts and noodles!
Wednesday, 13 February 2008
Asparagus
I hear that asparagus is good for you!
I bought some organic asparagus and followed a BBC recipe : preheat a griddle pan until [smoking] hot. Toss the asparagus spears with one tablespoon of the olive oil and season with salt and black pepper. Place the asparagus onto the hot griddle pan and cook for 2-3 minutes until charred and just tender. Remove from the pan and set aside.
Actually it took more like 6-8 minutes as I didn't cook to char or pre-heat the pan to smoking-hot.
Added to half a chopped-up organic chicken breast which I cooked in the SolarDom last night - very succulent - and half a bag of Tatsoi salad, some cherry tomatoes, olives, red pepper, sun dried tomato, and my special apple and mango vinaigrette.
Started with some special bread from Tesco and hummous with seeds from Goodness Direct. Oh, and sunflower sprouting seeds.
Yesterday had roasting trout with sundried tomato butter and bulgar wheat with blush tomatoes and a veg juice with beetroot, carrot, apple, celery, spinach and a little ginger.
Previous night had organic chicken hot with quinoa cooked in bouillon. Half a bag of leeks, beans and cabbage fried up with usual red onion, garlic and fresh leeks. Had vegetable soup in the juice bar with brown bap and hummous and freshly squeezed orange juice.
I bought some organic asparagus and followed a BBC recipe : preheat a griddle pan until [smoking] hot. Toss the asparagus spears with one tablespoon of the olive oil and season with salt and black pepper. Place the asparagus onto the hot griddle pan and cook for 2-3 minutes until charred and just tender. Remove from the pan and set aside.
Actually it took more like 6-8 minutes as I didn't cook to char or pre-heat the pan to smoking-hot.
Added to half a chopped-up organic chicken breast which I cooked in the SolarDom last night - very succulent - and half a bag of Tatsoi salad, some cherry tomatoes, olives, red pepper, sun dried tomato, and my special apple and mango vinaigrette.
Started with some special bread from Tesco and hummous with seeds from Goodness Direct. Oh, and sunflower sprouting seeds.
Yesterday had roasting trout with sundried tomato butter and bulgar wheat with blush tomatoes and a veg juice with beetroot, carrot, apple, celery, spinach and a little ginger.
Previous night had organic chicken hot with quinoa cooked in bouillon. Half a bag of leeks, beans and cabbage fried up with usual red onion, garlic and fresh leeks. Had vegetable soup in the juice bar with brown bap and hummous and freshly squeezed orange juice.
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