New Study Shows Eating Right
Helps Prevent Pancreatic Cancer
October 6th, 2013 by Holly Cornish
Your pancreas is a gland behind your stomach and in front of your spine. It produces insulin and other hormones that are essential to life. The pancreas also produces digestive enzymes you need to help your body break down food. You can’t live without this organ.
For this reason, cancer of the pancreas is one of the most dreaded types of cancer. It progresses fast — and it’s nearly always fatal (at least it is if you choose conventional treatments.)
And don’t count on early detection to save you. This important gland is hidden behind other organs, so it’s hard to catch pancreatic cancer early. Doctors may not be able to feel tumors during routine exams.
Also, symptoms of the disease, such as yellowing of the skin and eyes, abdominal or back pain, weight loss and fatigue are associated with other diseases. They don’t instantly lead your doctor to suspect the pancreas.
So, this is a tough cancer and you want to make sure you never get it. Here’s something that will help. . .
Continued below. . .
The secret to curing cancer:
You’ve been throwing it in the trash!
In 1921, a British doctor discovered that members of a remote native tribe were almost totally cancer-free. But when members of this tribe move away from their native land and change their diet, they get cancer just like anyone else.
It’s all thanks to a food most of us throw away as waste — a food that’s rich in amygdalin — what most of us call Laetrile.
Click here now and watch a video presentation about this cancer breakthrough. One cancer expert calls this overlooked food “the key to curing AND preventing cancer” — and you can benefit now — without going to a doctor or buying expensive supplements. This little throwaway food tastes great. Bill Clinton, of all people, eats a certain amygdalin-rich food all the time, and so can you. Click here now to watch the video!
Some encouraging news comes from a recent study published in the Journal of the National Cancer Institute.
A team of researchers from the NCI and other organizations studied more than 500,000 people aged 50 to 71 who were participants in a long-term study tracking their eating habits.
The researchers compared their diets with the federal government’s 2005 Dietary Guidelines for Americans, which recommended plenty of fruits, vegetables, beans and whole grains.
The government guidelines, updated in 2010, also suggested low-fat or fat-free dairy products and limited fat and added sugars.
After following the group for 10 years, the investigators found that 2,383 of the 500,000 people in the study developed pancreatic cancer.
They also discovered that people who most closely followed the 2005 dietary guidelines lowered their pancreatic cancer risk by 15 percent.
The researchers cautioned that these findings need to be confirmed before they can say for sure whether certain eating habits reduce pancreatic cancer risk. They’re being very cautious.
As far as I’m concerned, the new study confirms again what’s no surprise to readers of this newsletter: Your diet has a strong influence on whether you develop cancer.
But the government’s “Dietary Guidelines for Americans” aren’t the last word on good nutrition. From what I know about diet and cancer (which is quite a bit, if I do say so myself) — the fruits, vegetables and beans are probably the part of the government’s recommendations that do the most good. The whole grains they recommend are certainly better than refined grains stripped of fiber and some nutrients. But carbohydrates in general should be kept to a minimum, even whole grains.
Likewise, low-fat or fat-free dairy products are a dubious idea. The only kind of milk I might recommend would be raw, unprocessed milk, which is mighty hard to find. And their recommendation to avoid fats. . .hmmm. Well, it depends on the type of fat. Some fats are healthy (see our Issue #247) — healthier, in fact, than the carbohydrates the government recommends . Yes, fats are better for you than carbs.
Summing up, the diet recommendations the NCI examined in this study ARE healthier than the standard American diet (SAD), which is so bad it amounts to slow suicide. I’m not surprised the recommended foods appear to lower the rate of pancreatic cancer, as this study indicates. But you can do even better.
And speaking of eating right, our last issue highlighted a common vegetable that boosts your health in a major way. If you missed the news, you can catch it now just below.
Fight Cancer with this
“Stinking Rose” Superfood
The best thing about natural cancer treatments is that a lot of them are cheap as well as easy to incorporate into your daily routine. And for one natural “superfood” in particular, we just keep finding more good things about it as time goes by.
I’m referring to garlic, well-known as one of the most potent seasonings around. This pungent little bulb is more than just a flavor-enhancer: It’s known to protect us against a multitude of cancers. How much protection does it offer? I think you’re going to be surprised and delighted. . .
How Carolyn Reversed
Her Alzheimer’s by
Disobeying Her Doctor
An all-natural protein melts away the brain-clogging mineral that triggers memory loss, dementia and Alzheimer’s — and cuts brain cell death in half! And yet this Nobel Prize-winning discovery is being ignored by 99% of doctors.
That’s why I’d like to tell you about Carolyn.
If you or someone you care about is suffering from memory loss, dementia or Alzheimer’s, then you know how cruel these diseases can be. The emotional and physical toll they take on the patient — as well as on the entire family — can be devastating.
That’s why the news of the breakthroughs I’m about to reveal could literally have a life-changing effect on you.
Best of all, these solutions are available and being used successfully right now — even while most doctors still throw up their hands when it comes to memory loss, dementia and Alzheimer’s, using words like “hopeless” and “irreversible.” It’s hard to believe, I know. . .
Out of 37 observational studies on us humans and our garlic-eating habits, 28 show some kind of cancer-preventative effect.
Epidemiological studies link it to reduced rates of a wide range of cancers. For example, the Iowa Women’s Health Study (US: Steinmetz 1994) tested over 41,000 women and their use of 127 foods. Garlic was the only food found to have an effect strong enough to measure. Eating one serving or more per week prompted a 35 to 50 percent drop in colon cancer. The study looked at the results of eating fresh garlic, not powder or supplements. (Keep reading and you’ll get the lowdown on garlic supplements in a minute.)
And a University of Texas study led by a Dr. Wargovich showed some of the components in garlic, including dialysulphide and S-allylcysteine, effectively reduced animal cancers by 50 to 75 percent.
Those are dramatic benefits, by any standard.
Components within garlic also appear to bind to breast cell receptor sites, thereby denying those parking places to cancer agents. And when prostate cells are exposed to garlic, they grow at only 25 percent of the normal rate. Looks like some enterprising scientist might be able to turn garlic into an answer to enlarged prostate (BPH).
Smokers take heed!
But it’s lung cancer that has recently shown the most impressive response to garlic, with a study from the journal Cancer Prevention Research concluding that even smokers who consume garlic twice every week will drop their cancer risk by 30 percent. Non-smokers who eat garlic twice a week cut their lung cancer risk by even more — 44 percent.
Garlic is a species classified in the onion genus, closely related to shallots, leeks, and chives. Native to central Asia, it’s been used by humans for over 7,000 years—going back at least as far as the ancient Egyptians, and probably much farther than that. This hardy plant is pretty easy to grow and does well year-round in mild climates.
In terms of medicinal use, most people know that garlic offers tremendous detoxification benefits. One study published in the journal Basic & Clinical Pharmacology found that garlic is just as effective at removing lead from the body as the often-prescribed drug, d-penicillamine. But of course, garlic comes without the awful side effects.
It’s not just lead that garlic can help with. The sometimes stinky, always flavorful food also helps remove a variety of other toxins we’re often exposed to, including those found in air pollution, cleaning agents, secondhand smoke, and many of the foods we consume.
Garlic also boosts the immune system and is replete with anti-infection properties. Supposedly you can rub crushed raw garlic on the site of an infection and, following a slight burning sensation, it will draw the infection out.
But it’s the effect of crushing garlic and what happens after that which holds the clue to this root vegetable’s effect on cancer. When you crush a clove of garlic and leave it out for ten minutes, it builds the maximum amount of a compound called allicin, which possesses terrific antibacterial and anti-fungal properties.
The crushing action is necessary because allicin will not surface unless garlic’s tissue is damaged. It’s this same tissue damage that produces garlic’s sharp flavor. That’s why a whole, intact clove of garlic rarely smells. As a matter of fact, it’s the allicin that gives garlic its pungent smell and serves as a defense-mechanism against pests. Allicin forms thanks to a reaction from the enzyme alliinase.
Although, take note—this reaction process will not occur below a pH level of 3, so consuming whole cloves of garlic or powdered garlic does not provide the same benefit. For the same reason, according to some sources, many forms of garlic supplements are virtually useless.
The garlic-cancer link
In terms of cancer treatment, allicin contributes to the antioxidant activity of garlic. When allicin decomposes, it forms a type of acid called 2-propenesulfenic acid, which binds to free radicals.
It’s also believed that these components within crushed garlic can restrict the blood supply to certain cancerous tumors, though scientists are still working to explain the exact mechanism.
Aside from the known cancer benefits of garlic, the cloves — when raw and crushed — are also believed to help lower blood cholesterol levels, reduce the incidence of colds, and fight bacteria, viruses, yeast, and intestinal amoeba. Long considered a powerful health food, garlic is the most effective broad spectrum anti-microbial agent known. It offers 39 different anti-fungal, bacterial, parasitic, and viral agents.
Interestingly, this gives us another anti-cancer angle: Enemies of the body like amoebae and other infectious invaders use up your supply of vitamins and minerals, and especially B vitamins like folic acid, choline, and inositol. All of these are crucial to DNA replication and to the support of your immune system.
Amoebae and other parasites produce cell-poisoning nitrates, but allicin—derived from crushed garlic—stops the enzymes necessary for the growth of these infectious organisms. It also boosts the effect of a liver enzyme, which increases your body’s ability to detoxify itself.
Here’s yet another potential explanation for how garlic protects against cancer. It has significantly high levels of selenium, which are known to reduce several cancers by as much as 20 percent. Plus, garlic has relatively high levels of tryptophan (the precursor to serotonin, which is the precursor to melatonin). Melatonin is an extremely powerful neutralizer of free radicals, but your body’s production of it goes down as you get older.
Always take with a side of parsley
The biggest complaint about garlic is that if you eat too much, your breath will stink. For some people, even their sweat will stink. The best known cure for bad breath is to eat fresh parsley, which explains why many garlic recipes, including garlic butter, include the green herb.
Just take note—excessive intake of garlic could be harmful. Besides the lingering effects of the odor, some people wind up with stomach pains, allergic reactions, and diarrhea. I’d recommend sticking to the few-times-a-week rule. There’s no need to force it into every meal. Eating a third of a clove a day (about one to three grams) is also a good goal.
And take note that garlic is a natural blood thinner, so it shouldn’t be taken before surgery or if you take prescription blood thinners. Many natural remedies, including digestive enzymes and fish oil, are natural blood thinners, so this is no big deal. Work with your doctor to wean yourself off blood-thinning medications and use the natural remedies instead.
Lee Euler, Publisher