What is Cancer Anyway

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What is Cancer Anyway? (examining the nutrition
connection...)
Presented by Allison Blevins, M.S. Jennifer
Thomas, M.S.
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What is Cancer Anyway?

• Cancer is the uncontrolled growth of abnormal
  cells. This growth is triggered by a mutation.
• Most mutations are related to a
  cancer-vulnerable lifestyle, including poor
  nutritional habits.
• Did you know that 2/3 of all cancers are caused
  by two behaviors that are completely within our
  control?
• Tobacco and Poor Nutrition

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The Cancer Cell vs. Your Immune System

• Your body has elaborate systems in place to
  prevent, and even reverse, the cancer process.
• Your immune system works hard to recognize
  eliminate things harmful to your body.
• A weak immune system has been linked to a
  greater risk of cancer immunity is directly
  linked to ones nutritional habits.

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The Cancer Cell vs. Your Immune System

• By living the typical American lifestyle we are
  creating a walking checklist for cancer.
• ? Poor food choices
• Inadequate vitamin, mineral
• fiber intake
• ? Daily stress
• ? Environmental pollutants
• ? Lack of daily physical exercise
• All of these lead to a weaker immune system!!

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Scientifically Sound Advice
QUESTION What can/should I eat if I want to
reduce my cancer risk?

• ANSWER Many different foods for many different
  reasons!

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A Perfect 10 Phyto "New-Trients" Against
Cancers Dr. Laura Pawlak
THE TEN THE RUNNER UP 1 Flax Seed
Oil Avocado 2 Soy Green Pea 3 Wheat
Germ Whole Grains 4 Tomato Red Pepper 5
Broccoli Spinach 6 Carrot Cantaloupe 7
Tangerine Orange 8 Strawberry Grapes 9
Green Tea Wine 10 Garlic Onion
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A Perfect 10 Phyto "New-Trients" Against
Cancers Dr. Laura Pawlak

• How does a food make the Top Ten?
• IT MUST
• Offer unique protective nutrients in quantities
  that have a chance to alter your health over
  time.
• Be reasonably priced.
• Be accessible throughout the year.
• Be adaptable to the American cuisine.
• Be backed by an alternative that is similar in
  phytochemistry to accommodate individual taste.

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A Perfect 10 Phyto "New-Trients" Against
Cancers Dr. Laura Pawlak
The Special Anti-Cancer Phytochemicals THE
TEN PHYTOCHEMICAL CONTRIBUTORS 1 Flax Seed
Oil Lignans 2 Soy Isoflavones 3 Wheat
Germ Phytates 4 Tomato Lycopenes, Gamma
carotenes 5 Broccoli Isothiocyanates 6
Carrot Phthalides, Polyacetylenes 7
Tangerine Limonoids, Beta cryptoxanthin 8
Strawberry Ellagic acid 9 Green
Tea Catechins 10 Garlic Allicin
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A Look at Phytochemicals

• Phytochemicals (phyto is Greek for plant) are
  naturally occurring chemicals found in fruits,
  vegetables, beans and whole grains.

• Phytochemicals in foods may offer frontline
  defenses against cancer.

• Phytochemicals appear to have the ability to
  stop the conversion of a cell from healthy to
  cancerous at different stages.

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A Look at Phytochemicals

• Phytochemical properties of soy foods have been
  suggested to be effective cancer fighters because
  of the presence of phytochemicals called
  isoflavones. However, soy food experts emphasize
  that soy is only one of the many different plant
  foods that appear to be effective cancer
  fighters.
• Loading up on any one food is not advisable. A
  balanced diet that includes soy is a good idea,
  as long as it also includes plenty of vegetables,
  fruits, whole grains and beans.

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A Perfect 10 Phyto "New-Trients" Against
Cancers Dr. Laura Pawlak
PLANT DEFENSES AGAINST CANCER DEVELOPMENT
C A N C E R T U M O R
STEP ONE Healthy cell attacked by free radicals
STEP TWO Precancer cell attacked by promoters
STEP THREE Cancer cell progresses into tumor
Antioxidants stop free radicals from harming a
healthy cell.
A barrage of plant defenders can slow the process
from pre-cancer to cancer.
At this step plant chemical may be overwhelmed.
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Flax Seed, Avocado and the Olive
All Fats Are NOT Created Equal! Its Time to
Bring Back Cancer-Fighting Fats.
1.) SATURATED 2.) UNSATURATED POLYUNSATURATED
OMEGA-6s OMEGA-3s MONOUNSATURATED OMEGA-9
s 3.) TRANS FATTY ACIDS
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Flax Seed, Avocado and the Olive
A FORMULA FOR FITTING IN FATS EAT COOK SPREA
D Flax Oil Olive Oil Avocado or or or Fish
Canola Oil Olive oil mixtures
Most Plants Have the Right Kind of Unsaturated
Fatty Acids OMEGA-9S OMEGA-3S OMEGA-6S 1
Olive / Avocado 1 Flax 1 Sunflower/sesame,
safflower, corn peanut oil 2 Canola 2
Canola 2 Flax / Canola 3 Flax 3
Olive 3 Olive / Avocado When choosing
phytofats, concentrate on 9s and 3s, and youll
get enough 6s.
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Flax Seed, Avocado and the Olive
Quick Check on Cancer Fighting Fats
Omega-3 Omega-9 Omega-6 Saturates Flax (1
tsp.) Olive oil (1 tsp.) Safflower oil (1
tsp.) Meat (1 oz.) Fish (3 oz.) Canola oil (1
tsp.) Sunflower oil (1 tsp.) Cheese (1
oz.) Avocado (2 T.) Corn oil (1 tsp.) 2
milk (1 cup) Almonds (1 T.) Low fat
yogurt (1 cup) Sesame oil (1 T.)
INCREASE
DECREASE
The Goal More 3s and 9s, fewer 6s and less
saturated fats!
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Soy and the Green Pea

• PROTECTIVE PHYTOCHEMICALS IN SOYBEAN
• Isoflavones - plant chemicals that act as
  estrogen or testosterone imposters.
• Soy slows the promotion of abnormal cells that
  are headed toward cancer!
• The likelihood of getting cancer is roughly cut
  in half for those eating soy foods daily rather
  than occasionally! - The Soy Connection, 1995
• SOY STARTER 1 cup soy drink or 1/2 cup soy
  food per day.

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Soy and the Green Pea

• ISOFLAVONES IN SOY
• FOOD SERVING AMOUNT ISOFLAVONES (mg)
• Miso 2 T. 40
• Soybeans (cooked) 1/2 cup 35
• Soy milk 1 cup 40
• Soy nuts 1/4 cup 40
• Tofu 1/2 cup 40

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Soy and the Green Pea

• SOY THE EASY WAY?
• Soy supplements 20 - 30 mg of isoflavones.
• Serving of a soy food 30 - 40 mg of
  isoflavones.
• Soy has five important phytochemicals, the pill
  has one, isoflavones.
• Diets with soy foods replace meats, they
  increase fiber consumption and lower saturated
  fat and cholesterol intake.
• Isoflavones chemical destroyed by processing
  the supplement.
• Isoflavones need the help of other
  phytochemicals in the soybean to work properly.

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Soy and the Green Pea
GREEN PEAS THE RUNNER UP AND AN OLD
FAVORITE WHY? Versatility, acceptable taste,
minimal GI discomfort and quick cooking
time. ESSENTIAL NUTRIENTS IN GREEN PEAS Vitamin
C Niacin Thiamine Vitamin B6 Iron Folacin Manga
nese Copper PROTECTIVE PHYTOCHEMICAL IN GREEN
PEAS Carotenoids GREEN PEAS STARTER 1/2 cup
per week
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Wheat Germ and Whole Grains
VITAMIN E SOURCES Vitamin E in Vitamin E
in 1/4 cup wheat germ 1 oz. wheat germ
oil 4 oz. almond oil 5 oz. safflower
oil 7 oz. corn oil 13 oz. olive
oil 100 oz. sesame oil 16 slices whole
wheat bread
WHEAT GERM STARTER 1/4 cup per day
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Wheat Germ and Whole Grains
ESSENTIAL NUTRIENTS in WHOLE WHEAT Fiber Folacin
Iron Magnesium Protein Selenium
Thiamine Pantothenic Acid Vitamin
E Zinc anticancer WHITE FLOUR vs. 100 WHOLE
WHEAT FLOUR Whole wheat retains the germ and
provides 96 more vitamin E 82 more vitamin
B6 78 more fiber and magnesium 72 more
chromium 58 more copper 52 more zinc 37 more
folacin 80 more selenium
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Wheat Germ and Whole Grains
WHY WHOLE GRAINS? 1. Fiber in the bran is
colon-protective 2. Body and brain depend on
carbohydrates for energy. Fiber balances the
absorption of carbohydrates. 3. Grains can make
a significant contribution to the protein intake
of a plant-eater.
WHOLE GRAINS STARTER 3 whole grain servings per
day
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Tomato and Red Peppers

• Lycopene is highly concentrated in tomatoes.
• Lycopenes are more available to the body when
  the tomato is cooked in a small amount of fat.
• Cooking process releases the lycopenes from the
  tomatoes and the oil draws these pigments into
  the solution.

Tomato Starter 1 large tomato or 1/2 cup cooked
per day
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Tomato and Red Peppers

• The RED Pepper
• Available year round
• Contains more protective chemicals than the
  green pepper.
• Versatile
• Concentrated in essential nutrients, including
  carotenoids and lycopenes.

Red Pepper Starter Bites or more each day.
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Broccoli and Spinach

• Broccoli
• Cruciferous vegetable packed with nutrients and
  antioxidants.
• 30 known phytochemicals.
• 90 of RDA for vitamin A. 200 of RDA for
  vitamin C. No vegetable offers as much beta
  carotene.
• One cup is only 45 calories.
• Shield against breast, colon and prostate
  cancer.
• Frozen broccoli a better choice.
• Broccoli Starter 2 cups per week.

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Broccoli and Spinach

• Spinach
• There is no supplement!
• Obtained year around, reasonably priced and
  simple to prepare.
• Nutrient load includes folacin, vitamin E,
  fiber, Vitamin K, Vitamin B2, Magnesium,
  Manganese and Zinc.
• Protective Phytochemicals include lutein and
  beta carotene.
• Beyond cancer protectionspinach is directly
  related to 50 drop in aging blindness. -
  Nutrition Action Health Letter, 1995.
• Spinach Starter 1/2 cup cooked or 1 1/2 cup
  raw two times
  per week.

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Carrot and Cantaloupe

• Protective Phytochemicals include Alpha
  caotene, Beta carotene, Coumarins, Phenolic acid
  and Flavonoids found in cantaloupe.
• Contains array of antioxidants not offered by
  other foods.
• Cantaloupe may have more phytochemicals than
  the carrot!
• Includes celery parsnips, parsley, cilantro,
  pumpkin, summer squash, honeydew and melons.
• Carrot Starter 1 cup carrots or juice per
  week.
• Cantaloupe Starter 2 cups per week.

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Tangerine and Orange

• Citrus family.
• Grapefruit, lemon, mandarin orange, lime and
  citron.
• Nutrients in citrus calcium, fiber, folacin,
  manganese, phophorus, thiamine, vitamin C and
  zinc.
• Boost the immune system and seek out pre-cancer
  cells.
• Without Vitamin C, body structures weaken
  encouraging migrating cancer cells to form a
  tumor.
• Effectiveness of vitamin C in food greater than
  same vitamin isolated in a supplement.
• 8 ounces of OJ per day provides 1/2 of daily
  folacin recommendation.

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Tangerine and Orange
Vitamin C Serving Size Fresh tangerine
juice 60 mg 3/4 cup Orange juice 60 mg 1/2
cup Vegetable juice 60 mg 2/3
cup Broccoli 60 mg 1/3 cup Strawberries 60
mg 3/4 cup 60 mg of vitamin C in food silenced
as many free radicals as 900mg of C in a
supplement. - Berkeley Wellness Letter, 1997.
Citrus Starter One tangerine per day when in
season, or one orange serving.
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Strawberry and Grape

• Anticancer properties.
• Reasonably priced and available year around.
  (Frozen Strawberries.)
• Antioxidant is ellagic acid, a scavenger of
  carcinogens.
• Lignans, rare in most plants, found in
  strawberries. (Found in flax and soy.)
• Essential nutrients in the strawberry vitamin
  C, folacin and fiber.
• Raisin is always available, but retains little
  phytochemistry after drying and storage process.
• Strawberry Starter 1 cup per week of fresh or
  frozen, whole, mashed, pulped or juiced.
• Grapes Starter A bunch, wet or dried each
  week.

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Green Tea and Wine

• Green tea leaves are steamed, rolled and dried,
  with a short fermentation process.
• Fermentation destroys the phytochemical called
  polyphenols in tea.
• Both green tea and soy slow the activity of
  cancer-related enzymes.
• Green Tea Starter 1 cup daily.

• A Word About Wine!
• Nondrinkers should not start.
• Nonalcoholic wine offers same benefit.
• Resveratrol, a phytochemical in the skin of the
  red grape suppresses the growth of tumors in
  experiments.

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Garlic and Onion

• Allium family include onion, leeks, garlic,
  chives and shallots.
• Fresh garlic bulb contains the compound alliin,
  which accounts for the anticancer activity.
• Best to chew the raw bulb.
• Swallow with food to reach the breast, prostate
  and other body cells. Food protects and enhances
  absorption of phytochemicals.

• Garlic Supplement Good minus the odor!
• Use natural alternative. 1/3 tsp garlic
  powder or 1/2 tsp garlic juice.
• Offers no guarantees, as supplement may not
  retain the active compounds.

GARLIC STARTER 1 garlic clove a day ONION
STARTER 2 tbsp per day
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What About Supplements?

• Experts agree that it is more effective to get
  cancer-protective substances by eating whole
  foods - such as vegetables, fruits, whole-grains
  beans.
• It may be that these compounds are highly
  interactive do not work well when theyre
  isolated, as they are in supplements.

• WHAT HAS BEEN REPORTED?
• People who eat large quantities of fruits and
  vegetables have reduced cancer risks.
• Eating a wide variety of vegetables, fruits,
  whole-grains and beans is more important than
  concentrating on particular foods.

Trying To Supplement Your Way to Good Health
Doesnt Make Up for a Bad Diet!
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Smoothie Recipes
ORANGE BERRY BLAST 1/2 cup skim milk 1/2 cup
orange juice 4 tablespoons non-fat plain OR
vanilla yogurt 1 frozen banana a few fresh or
frozen strawberries a few frozen blueberries 1
tablespoon flax seed oil (optional) 1 scoop soy
protein powder (optional) Put all ingredients
into blender and mix for 30 seconds. Makes 2
8-ounce servings.
RASPBERRY CREAM 1/2 cup orange juice 1/2 cup
raspberry yogurt 1/2 cup plain yogurt 1 frozen
banana 3/4 cup frozen raspberries Put all
ingredients into blender and mix for 30 seconds.
Makes 2 8-ounce servings.
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Smoothie Recipes
BERRY BLAST 1/2 cup apple juice 1/2 cup
lemonade 1/2 cup raspberry yogurt 1/2 cup frozen
raspberries 1/2 cup frozen strawberries Put all
ingredients into blender and mix for 30 seconds.
Makes 2 8-ounce servings.
STRAWBERRY AND BANANA SUPREME 1/2 cup strawberry
nectar or apple juice 1/2 cup milk 1/2 cup
strawberry yogurt 1 frozen banana 3/4 cup frozen
strawberries Put all ingredients into blender and
mix for 30 seconds. Makes 2 8-ounce servings.
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Smoothie Recipes
APRICOT PINEAPPLE STRAWBERRY 1 cup skim milk 1
fresh apricot, diced 1/4 cup crushed pineapple 6
frozen strawberries 1 frozen banana 1 tablespoon
flax seed oil (optional) 1 scoop soy protein
powder (optional) Put all ingredients into
blender and mix for 30 seconds. Makes 2 8-ounce
servings.
BANANA STRAWBERRY SMOOTHIE 1 cup skim milk 1
frozen banana 6 frozen strawberries 1 tablespoon
flax seed oil (optional) 1 scoop soy protein
powder (optional) Put all ingredients into
blender and mix for 30 seconds. Makes 2 8-ounce
servings.
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Smoothie Recipes
BANANA BERRY FRUIT 1 cup skim milk 1/4 cup frozen
berry mix 1/2 pear, cored 1 frozen banana dash of
cinnamon 1 tablespoon flax seed oil (optional) 1
scoop soy protein powder (optional) Put all
ingredients into blender and mix for 30 seconds.
Makes 2 8-ounce servings.
BANANA ORANGE STRAWBERRY SMOOTHIE 1 cup skim
milk 1/2 cup orange juice 1 frozen banana 6
frozen strawberries 1 tablespoon flax seed oil
(optional) 1 scoop soy protein powder
(optional) Put all ingredients into blender and
mix for 30 seconds. Makes 2 8-ounce servings.