By JP Saleeby, MD

The rhizome Ginger (Zingiber officinale) has been used in Asia for centuries as a culinary spice and as a medicinal for the treatment of various ailments. The milder young ginger root as well as the more pungent mature root is used in Chinese and Japanese cuisine to flavor dishes. In the Qing Dynasty it was even used to make a ginger-flavored liqueur called Canton. In Great Britain ginger is used in the production of a spirited beverage called Crabbie's Green Ginger Wine. Both the Orientals and Arabs use ginger infusions to flavor their coffee and tea, while in the West the traditional use is to flavor cookies and candies, and in the beverage ginger ale.

A most unusual use of ginger was amongst pre-WWI British mounted regiments when during public ceremonies a peeled ginger root suppository was placed in the horse's rectum. The practice known as figging (or feauging), resulted in a burning sensation, while leaving no permanent damage; it made the horses hold their heads and tails high. As you can well imagine this practice in humans is observed within the S&M community.

In medicine, Ginger root (a misnomer as it is not a root but rather a horizontal subterranean stem) is use by TCM doctors for gastrointestinal illness, nausea, vomiting, diarrhea and arthritic disease. In the United States it has been used to treat gastrointestinal upset, nausea, motion sickness, pregnancy-induced nausea and arthritis mostly in folk medicine and alternative medicine. It may be gradually gaining acceptance in traditional western medicine in this country with recent scientific studies reporting positive outcomes.

The flavor and characteristic sent of ginger root is due to a mixture of zingerone, shoagoles and gingerols which are the volatile oils making up about 3% of the dry weight of fresh ginger. Gingerols are the medicinal components having analgesic, sedative, antipyretic, antiemetic and antibacterial properties in addition to reducing gastrointestinal motility. Gingerol ( -gingerol ) is a relative of capsaicin, the compound that gives peppers their hot spicy taste. When gingerol is exposed to heat (such as in cooking) it is transformed into zingerone with its more palatable less pungent and spicy-sweet aroma.

The mechanism of action of ginger is poorly understood, however the antiemetic properties may be due to inhibition of serotonin receptors which exert affect directly on the gastrointestinal and central nervous system. The use of ginger in the treatment of arthritic disease such as osteoarthritis and rheumatism may be due to the fact that ginger inhibits the activation of tumor necrosis factor-alfa (TNF-a) and cyclooxygenase-2 (COX-2) expression, thus acting as an anti-inflammatory agent.

Ginger has been used for years as an over-the-counter preparation for treating motion sickness without the drowsiness of medications such as dimenhydrinate (Dramamine). It apparently works pretty well, according to some scientific studies conducted on seagoing naval cadets. While a rather entertaining "scientific" study on Discovery TV's hit show the MythBusters explored [in "Episode 43: Seasickness - Kill or Cure" (premiered: Nov. 16, 2005 )] several non-pharmaceutical remedies along with placebo to tackle Adam's very sensitive motion sickness. Ginger happened to be one of the more successful "home remedies" to combat this illness on the show. Now back to double-blinded peer reviewed published studies. In pregnancy-induced nausea several trials show comparable effectiveness with vitamin B6 and superiority over placebo of ginger to control morning sickness. The Cochrane review showed ginger as a safe (for baby and mommy) and effective antiemetic in pregnancy.

There are also studies to substantiate the use of ginger in post-operative nausea (post anesthesia). Ginger did not fare as well in controlling chemotherapy-induced nausea and vomiting however.

How does ginger stack up when treating arthritic pain? Where several studies showed mixed results when ginger was used to treat osteoarthritis and rheumatoid arthritis, a couple of trials did show statistically significant pain relief and reduction in swelling with the use of ginger. Ginger has also been studied in in vitro models and animals for conditions ranging from the treatment of bacterial and fungal infections, cancers and as anti-hypertensive agents. However, not many have been successfully studied in humans.

There does not appear to be any significant toxicity with Ginger. Although the FDA considers Ginger rather safe, there is a theoretical risk when used with the blood thinner warfarin (Coumadin). At high doses Ginger may cause elevation in protimes (PT) of those who take this medication. The only other caution to be observed is the use of this herb in people with gallbladder disease; those suffering gallstones may have an exacerbation in their condition as ginger releases bile from the gallbladder.

Clinical trials typically use 250 mg to 1000 mg of standardized powdered ginger root in capsular form. This dose is taken anywhere from once to four times a day. For pregnancy-induced nausea studies a successful regiment is 250 mg four times daily has been used.

In my neck of the woods a common beverage consumed by folks today started out as a local medicinal. The "world famous" Blenheim Ginger Ale is bottled less than 15 miles from my home in Bennettsville, SC. Blenheim Ginger Ale is named after the natural mineral spring in Blenheim, SC. Dr. C. R. May in the late 1800's advised patients to drink this mineral water to sooth their upset stomachs. When it was reported that the remedy worked, but that many of the patients disliked the strong mineral taste of the water he added Jamaican Ginger to the water, thus spawning the now famous ginger ale. Jamaican Ginger has historically been used as a medicinal. It is classified as a stimulant and carminative for treatment of dyspepsia and colic and the tea brewed from the root was a folk remedy for colds. In 1903 Dr. May teamed up with a partner to bottle the product under the Blenheim Bottling Company. To this day it is considered the oldest and smallest bottling company in America. Some folks today use the "HOT" red-topped Blenheim Ginger Ale more as a medicinal than a soft drink for the treatment of sore throats, colds, the flu, and to settle their stomachaches. Renown journalist Charles Kuralt in his famous "On the Road" TV series featured the ginger ale on one of his episodes, and Penn Jillette (of the comic-magic duo Penn & Teller) is reportedly a big fan of the beverage. Penn was pictured on the cover of a September 1994 Wired magazine issue wearing a Blenheim T-Shirt, bottle in hand. Cheers!

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Reference:

White, B, "Ginger: An Overview", AmFmPractice, June, 2007, Vol. 75, Num. 11, http://www.aafp.org/afp/20070601/1689.html

Grontved A, Brask T, Kambskard J, Hentzer E. Ginger root against seasickness. A controlled trial on the open sea. Acta Otolaryngol 1988;105:45-9.

Stewart JJ, Wood MJ, Wood CD, Mims ME. Effects of ginger on motion sickness susceptibility and gastric function. Pharmacology 1991;42:111-20.

Borrelli F, Capasso R, Aviello G, Pittler MH, Izzo AA. Effectiveness and safety of ginger in the treatment of pregnancy-induced nausea and vomiting. Obstet Gynecol 2005;105:849-56.

Ernst E, Pittler MH. Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. Br J Anaesth 2000;84:367-71.

Altman RD, Marcussen KC. Effects of a ginger extract on knee pain in patients with osteoarthritis. Arthritis Rheum 2001;44:2531-8.

Jiang X, Williams KM, Liauw WS, Ammit AJ, Roufogalis BD, Duke CC, et al. Effect of ginkgo and ginger on the pharmacokinetics and pharmacodynamics of warfarin in healthy subjects. Br J Clin Pharmacol 2005;59:425-32.

The Blenheim Shrine, blenheimshrine

Aliverti, Brent, Blenheim Ginger Ale, theacf.com/blenheim

Wikipedia, http://en.wikipedia.org/wiki/Ginger

Susan Jakes, "Beverage of Champions. Part One: Hot Coke with Ginger, A Possibly Magical Elixir"

MythBusters Episode 43: Seasickness - Kill or Cure, http://dsc.discovery.com/fansites/mythbusters/episode/00to49/episode_02.html

JP Saleeby, MD is medical director of the emergency department at Marlboro Park Hospital in Bennettsville, SC. He authored a book on Adaptogen Herbs in 2006. For more information visit http://www.saleeby.net

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By JP Saleeby, MD

Consumed by millions in the Far East we are just beginning to get used to seeing this unfermented cousin of the black tea most Westerners are accustomed to drinking. For hundreds of years this very popular drink has been praised for its health benefits, which are now backed up by recent scientific study. Breast and prostate cancer are among the leading causes of cancer death in the US. Even with our advances in medicine these two types of malignancies claim 200,000 new victims annually and up to 50,000 deaths per year. Because of the latency in development of these two particular cancers there is opportunity for prevention. Further more, reduction in the risk of recurrence if one is unlucky enough to be stricken with them in the first place also applies. While there are several treatments for these cancers, prevention would be a person's wiser choice. Since it can take 20 to 40 years to develop breast and prostate cancer, anyone wishing to prevent these cancers would search for something that was safe and effective for long-term use to radically diminish the chances of acquiring these cancers.

Green tea, a very popular beverage in the East has been studied as a chemopreventive agent against cancers. This beverage, popular for over 4000 years and consumed in quantity only second to water, has stood the test of time so to speak. It is has been around long enough and consumed by millions of people to judge its safety and efficacy. Green tea comes from the evergreen Camellia sinensis and the dried leaf is infused with hot water to yield the beverage. Green tea has been scientifically studied and shown to diminish primary occurrence as well as recurrence of cancers of the colon, ovary, breast and prostate. There are certain flavonoids and polyphenols in the tea that once absorbed have potent antioxidant properties. This is just one of many mechanisms of action on inhibiting cancer. Studies have shown that these flavanoids and polyphenols are very well absorbed when taken orally either in the form of a drink or in capsules. Unlike pharmaceutical agents that act on a single target when fighting cancer, the green tea polyphenols harbor a multidimensionality against tumorigenesis (tumor formation).

In mice, Interluken-2 deficient specimens prone to cancer survived when given green tea polyphenols which were found to lower interferon-gamma and tumor necrosis factor-alpha. In human studies, there is overwhelming evidence that green tea reduces incidence of breast and prostate cancer as well as reduces recurrence in those treated for these cancers. Epidemiological studies have found a two-fold reduction in breast cancer in women who consistently consume green tea. Another study involving men found the relative risk for prostate cancer nearly one-fourth in those who drank at least three cups of green tea daily. This is big news for those at high risk or cancer survivors.

Although safer than most chemotherapeutic drugs, one has to be concerned about caffeine if they are sensitive (there are decaffeinated formulas available) and the possible interaction with the blood thinner warfarin, since green tea contains vitamin K in significant quantities. Vitamin K counteracts the effects of warfarin warranting careful monitoring for those taking this drug.

How much is enough? According to studies the average cup of green tea yield 50 to 150 mg of polyphenols depending on the amount of leaves used and the steeping time. Based on this at least three cups of (heartedly steeped) tea daily should provide 300 mg of the polyphenols. If you are not that big a tea-totter, you can also obtain this amount in a 400 mg (80% standardized extract) capsule. While higher doses seem to be very well tolerated the effect is dose dependent. Better protection against cancer is achieved obviously with higher doses, but one should consult a nutritionally minded physician or herbalist for guidance.

References:

Krochmal, R., Hardy, M. L., Green tea and breast and prostate cancer chemoprevention. Atlernative Medicine Alert, July 2004, 7:7:73-84.

Kohlmeier L, et al. Tea and cancer prevention: An evaluation of the epidemiological literature. Nutr Cancer 1997;27:1-13.

Varilek GW, et al. Green tea polyphenol extract attenuates inflammation in interleukin-2-deficient mine, a model of autoimmunity. J Nutr 2001;131:2034-2039.

Jatoi A, et al. A phase II trial of green tea in the treatment of patients with androgen independent metastatic prostate carcinoma. Cancer 2003;97:1442-1446.

Mittal A, et al. EGCG down-regulates telomerase in human breast carcinoma MCG-7 cells, leading to suppression of cell viability and induction of apoptosis. Int J Oncol 2004;24:703-710.

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JP Saleeby, MD is assistant medical director of the Emergency Room at Liberty Regional Medical Center. He holds faculty position at GSU School of Nursing and is a proponent for preventive and integrative medicine. He can be reached for comment at jpsaleeby@aol.com. Telemedicine consultations in integrative preventive medicine available via http://www.saleeby.net

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By Mark Rosenberg, M.D.

I have long believed that people can transform their health with the foods they eat. I encourage patients with a wide array of conditions to examine their diets in addition to using traditional treatments and medicines. For some, adopting a healthy diet full of produce, whole grains and lean protein can improve symptoms through weight loss. For people with certain diseases, choosing foods with unique, wellness-promoting qualities can provide a major boost to their health.

For those seeking to actively prevent cancer, the foods you eat can bring big health benefits. Countless studies have been done on the effects of different diets or individual foods on the many types of cancer that can strike. Although there is certainly a lot of data out there, I have put together some information about the most beneficial nutrients for fighting cancer, as well as a list of the top anti-cancer foods.

How Food Fights Cancer

The easiest way to adopt an anti-cancer diet is to eat mostly plant based foods-fill about two-thirds of your plate with them. If you're picturing salads everyday for lunch and dinner, start broadening your horizons. Fruit and vegetables are crucial, but beans, whole grains and tofu are also plant-based. So you might enjoy a tofu and veggie stir-fry over brown rice; a bean and cheese burrito in a whole wheat tortilla; or a grilled vegetable sandwich with a few thin slices of chicken breast on whole grain bread.

Everyone needs protein, so don't eliminate lean sources like chicken, fish and lowfat dairy. Seafood in particular is loaded with healthy fats that protect your heart. Simply try to eat red meat less often, or make it one flavorful component of a meal, rather than the main focus.

Researchers have also singled out certain nutrients for their anti-cancer benefits. You most likely have been hearing about antioxidants for a long time, and with good reason. These plant chemicals-many different antioxidants with different properties exist-fight inflammation in the body by neutralizing free radicals. Free radicals are substances in the environment that can damage our cells and cause inflammation, a hallmark of many diseases from cancer to autoimmune disorders.

Folate, a type of B vitamin has important anti-cancer functions. People with low levels of folate seem to be more susceptible to mutation in DNA. In one study, men who consumed the recommended daily allowance of folate cut the risk for pancreatic cancer in half. Vitamin D not only builds strong bones and teeth, but slows the growth of cancerous cells. The American Association for Cancer Research reports that increased intake of vitamin D is associated with lowering breast cancer risk.

The 7 Best Cancer Fighting Foods

The foods on this list are loaded with anti-cancer benefits. Better yet, none of them are expensive, exotic or difficult to find. Load your shopping cart with them today, and you'll be protecting yourself from cancer and boosting your general health for years to come!

1) Tomatoes - Lycopene in tomatoes protects against cervical, ovarian and prostate cancers. Tomato products like sauce, paste and ketchup are even better sources due to their concentrations.

2) Berries - The vivid colors of blueberries, raspberries and blackberries come from antioxidants called anthocyanins, which fight a variety of cancers. Frozen berries are available year round-try them in smoothies or in cereal.

3) Tea - Both green and black tea contain antioxidants called catechins, which curb cancer growth.

4) Spinach - One of the most nutritious leafy greens, the lutein and vitamin E in spinach fight liver, ovarian, colon, and prostate cancers.

5) Garlic - Italians and want-to-be Italians, rejoice! Garlic fights stomach, esophageal, and breast cancers. To get the most benefits, chop just before cooking.

6) Apples - This affordable, delicious, year-round fruit has plenty of antioxidants and vitamins, but it also boasts quercetin, a plant chemical, which may lower lung cancer risk and slow the growth of prostate cancer cells.

7) Pumpkin, butternut squash and sweet potatoes - As long as it's orange, take your pick! These sweet, fiber-rich vegetables are excellent sources of beta carotene, which may protect the DNA in your cells.

Mark Rosenberg, M.D.
Institute For Healthy Aging

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Author: Jonathan Bell

Green juice is a mixture of green vegetables combined together in a delicious combination of juice. All you need is a juicer and some good quality greens.

Juicing helps in the absorption of nutrients, if your digestive system is less than optimal, it can be difficult to absorb all of the nutrients when eating greens. Juicing will break down the cell walls of vegetables so that they are pre-digested for you. This means that all of the nutrients go straight into your system.

Juicing means that you can eat more greens. You probably are not going to eat a whole head of celery in a day...but you can easily drink a whole head of celery juice. Juicing also allows you to consume a wide variety of greens all at once. You most likely wouldn't have kale, cucumber, celery and parsley for breakfast, but you will enjoy it as a juice.

Juicing is a great way to get loads of chlorophyll, which is the building block of our bodies. Chlorophyll is what makes plants green, and it is perhaps the most powerful element that exists in the universe. It is medicine for our bodies and is why I am huge proponent of wheat grass juice. It increases the flow of oxygen to all parts of the body, which means we release more carbon dioxide, toxins and stress. Plenty of oxygen means that our bodies become an aerobic environment where disease cannot live. An anaerobic environment is where disease thrives.

Green vegetables contain nearly all of the trace minerals we need, as most people are seriously lacking in essential minerals which mean that our bodies are not equipped with the necessary resources to fight disease and feel fantastic. Green juice is a great way to get all of the vital minerals for vibrant health.

Juicing makes greens taste great. As mentioned above, juicing can make greens more palatable. This is because they can be sweetened with an apple or carrot. It is essential not to overdo it on apples and carrots because they can raise blood sugar levels, but adding a carrot or apple to a green juice transforms it into a delicious juice that most people will enjoy.

Green juice provides us with the Enzymes that we need to cleanse, detoxify and renew at a cellular level. Enzymes are also needed to digest food. We cannot have amazing health without enzymes. Cooking and processing of any type destroys all enzymes, so raw food, especially greens, is absolutely essential to maintain healthy enzyme levels. A daily green juice is a sure way to maintain enzyme levels.

Juicing can help arthritis sufferers. Black cherry juice parsley, broccoli, and spinach can assist in the treatment of arthritis, since these contain beta-carotene, along with carrots, apples, and ginger, all of which contain copper.

Other juices that can help include bilberry, celery juice, green barley juice, aloe vera juice, and boswellia extract. Birch cortisone can also help reduce inflammation of joints

Arthritis sufferers should avoid nightshade vegetables, so named because they grow in the shade of night rather than during the day. Nightshades contain an alkaloid called solanine, which seems to have a negative effect on calcium balance, and can even cause headaches.

If you have never juiced on a regular basis, I highly recommend to give it a try. Change is not always easy, but incorporating juicing into your lifestyle is so very worth it.

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About the Author:
Jonathan Bell is a natural cancer prevention and treatment specialist with years of experience in alternative health methods. He has done various reports and consultations on the subject of cancer prevention and treatment. Health Wealth

By Pauline Downie

Ginger is a great herb being recognised for its health properties.

It has been used in traditional Chinese medicine for over 2000 years, and the effects this ordinary looking herb has on our bodies, makes it a 'must have' in the kitchen.

The Chinese use it to calm an upset stomach, stop diarrhea and nausea. In Europe it has been used to help relieve menstrual cramps, treat the symptoms of a common cold and relieve headaches.

The latest finds regarding ginger to have been reported, it may help to stop the spread of cancer by preventing or slowing the tumour growth.

Gingerols and shoyaols called 'volatile oils' are found in ginger, and are responsible for gingers many heath benefits. These two oils help stimulate the bodies digestive juices, which in turn neutralize the stomach acids and help ease problems such as diarrhea, cramping and nausea.

If you would prefer to take a ginger supplement, make sure it contains the properties gingerols and shoyaols, as these are the plants active ingredients.

It is a natural decongestant and antihistamine, making it great for the treatment of the common head cold. For those suffering from poor digestion, drink some ginger tea, it can not only help improve your digestion, ginger can also prevent and help manage stomach ulcers. If your periods are irregular, it can help normalise them to.

Is also used as an aphrodisiac!!

Arthritis can be relieved using ginger oil, by massaging into the painful area. The oil has anti inflammatory properties, so is able to help bring relief.

Ginger is also great for motion sickness. There have been some studies on this and ginger has been found to help reduce the feelings of motion sickness significantly. Compared to taking drugs which can at times have side effects, such as a dry mouth and drowsiness, ginger is a much healthier alternative to take.

Can also be used to help pregnant women with morning sickness, and is also great for blood circulation. Ginger helps dissolve blood clots in the arteries and reduce the levels of cholesterol in the blood, therefore helping to reduce heart attacks, and prevents circulatory problems in the extremities.

The best way to treat most problems is to drink as a tea. Also great for those times, when you have eaten too much, or eaten something that seems to be sitting in your stomach, causing you to feel uncomfortable.

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What is a super antioxidant?

A super antioxidant or antioxidant is a general name for substances including all of the vitamins, polyphenols, carotenoids and minerals that help protect the body from the harmful effects of free radicals. It is called a super antioxidant because of the nature in which it helps prevent disease in humans. Antioxidants accomplish this by reducing the damaging effects of from oxidation of free radicals.

What are free radicals?

Free radicals originate from oxygen molecules in your body that become electrically charged from natural cellular activity and from outside factors that you're surrounded by, including radiation from your environment and tobacco smoke as well as many other harmful environmental factors. These free radicals try to steal electrons from molecules in your body like DNA and cells, causing damage as it goes through your body. These dangerous molecules cause a chain reaction of free radicals that damage cells and play a part in the aging process and the development of diseases such as cancer.

How do super antioxidants fight dangerous free radicals?

Antioxidants help to stop the free radical chain-reaction by giving their electrons to the free radicals, thereby neutralizing them so they are unable to cause more oxidative damage to the cells in your body.
How are super antioxidants able to stop this chain-reaction?
Super antioxidants end the chain-reaction by giving up their electrons instead of other molecules giving them up. Super antioxidants are able to do this without being negatively affected because they do not become reactive after losing electrons, effectively stopping free radicals from doing any more damage once they have been neutralized.

What diseases are associated with free radical damage?

Several degenerative diseases are linked with free radical damage, including cancer, cardiovascular disease, Alzheimer's, cataracts, stroke and cognitive impairment. Aging is also associated with the damage done by free radicals. The nature of super antioxidants makes it possible to reduce the likelihood of occurrence of these diseases.

Where are super antioxidants found?

Super antioxidants can be obtained through your normal diet. Some of the most well-known antioxidants are:

Vitamin A: carrots, broccoli, kale, spinach, pumpkin, liver, sweet potatoes, collard greens, eggs, apricots, mango, dairy and fish

Vitamin C: bell peppers, red pepper, parsley, guava, kiwi, broccoli, Brussels sprouts, persimmon, papaya, strawberry, orange, lemon, cauliflower, garlic, grapefruit, raspberry, tangerine, spinach, tomato, grape and pineapple

Vitamin E: asparagus, avocado, olives, spinach, nuts, seeds, vegetable oils and fortified cereals

Carotenoids: beta-carotene, lutein, lycopene, carrots, pumpkins, leafy green vegetables, red fruits, tomatoes, fucoxanthin and seaweed

Polyphenols: berries, teas, beer, grapes, olive oil, chocolate, cocoa, coffee, walnuts, peanuts, fruit skins, pomegranates and wine

How does this information help me live healthier?

Now that you know about free radicals and super antioxidants, you have an extra incentive to eat a well balanced diet full of colorful fruits, vegetables, whole grains and fruits. Eating healthy will not only help your body gain super antioxidants and fight free radicals, but it can also help you lose weight fast.

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About the Author:
Jeff S. is a nutritional advisor on super antioxidant and graduated from UC Berkeley with a degree in MCD Biology. Jeff writes for NutraYoung to help people lose weight fast with fucoxanthin.

By Robert Nelsen

More and more doctors are convinced they should write a prescription for diet and exercise, just as they write one for medicines when it comes to beating cancer. Eating right and exercising regularly is advice everyone knows about and now some doctors say it is a key factor for long-term cancer survival.

A small but increasing number of health care professionals believe that following a specific mostly plant-based diet and keeping active are the very prescription to not only prevent cancer but to also survive the disease.

In 1971 an estimated 335,000 Americans died of cancer. Some 565,000 Americans will die of the disease in 2008, representing a 69 percent increase over 1971. These statistics defy the American Cancer Society's battle cry of many years. "that a cancer cure is near and all we need is more money."

Biologists have known for at least two decades that it is a rare cancer that can be completely cured through surgery. Nevertheless, countless surgeons keep assuring countless anxious patients that "they got it all." In many cases after surgery cancer cells remain in the body, at levels so low not even a whole-body scan cannot reveal them. "Yet after surgery and, for some cancers, radiation or chemotherapy, patients are sent back into the world with no regimen to keep these lurking cells from igniting into a full-blown metastatic cancer or recurrence of the original cancer.

When the doctor says: "we think we got it all" what he or she is really saying is "we have destroyed all detectable cancer cells, and now it's up to your immune system to fight and destroy the cancer cells that inevitably remain in your body".

Comprehensive cancer treatment must include an aggressive nutrition component, which strengthens the immune system to do its work in attacking and killing cancer cells. Chemotherapy, radiation and surgery can temporarily reduce the tumor burden, but these therapies do not change the underlying cause of the disease.

Science has now established a definite link between cancer and diet. In one study after another, researchers have found that people following low fat plant-based diets tend to have strikingly low cancer rates. In rural Asia and Africa, for example, traditional diets are based on rice and other grains, starchy vegetables, fruits, and beans, and people eating these diets generally avoid the disease. When cancer does strike, they also seem to have a much better chance of survival.

One person keen to know what is going on is Dr. Dean Ornish a medical doctor at the University of California, San Francisco. Besides his academic job, he is the founding president of the Preventive Medicine Research Institute, a charitable foundation based in Sausalito. Dr. Ornish was one of the first to show scientifically that healthy living (a low-fat vegetarian diet), plenty of exercise and of course no smoking can not only stop, but also reverse the process of coronary heart disease. He and his colleagues therefore decided to look at gene activity in a group of people with cancer who had chosen to change their lifestyle. Dr.Ornish enrolled 30 early stage prostate cancer patients into a program of "comprehensive lifestyle changes." These included a low-fat, whole-food, plant-based diet, stress management, moderate exercise and plenty of "psychosocial group support". Patients' prostates were sampled at the start of the study, and then three months later to see what had changed.

He and his colleagues found that after three months, the activity of more than 500 genes was altered in the prostate in a way that might be expected to help fight cancer. The good life turned off tumor promoting genes. Mean while, disease-preventing genes, including one for a protein that may help the immune system to recognize tumor cells were switched on.

Dr. Ornish's research demonstrated that what we eat and how we treat our bodies on a daily basis have a very powerful effect on our health and quality of life. Although cancer can affect many different parts of the body, the foods that prevent cancer and deter cancer growth are generally the same. Fruits, vegetables, grains, and legumes all have important nutrients and other cancer-fighting substances like photochemical and pectin that strengthen immune function and destroy cancer-causing substances before they cause harm. Research has shown that people who eat a diet free of animal products, high in plant foods, and low in fat have a much lower risk of developing cancer.

The ancient Greek physician Hippocrates, (460-377) the founding father of natural medicine said, "Let food be your medicine." Even today, doctors swear the "Hippocratic Oath" but have largely ignored his advice regarding nutrition. Now doctors are finding that Hippo was right after all.

As a cancer survivor and founder of Cancer Guide Service, I believe that the optimum treatment for cancer patients requires a concerted multidisciplinary approach employing the best medical treatment using the full resources of surgery, radiotherapy, chemotherapy, immunotherapy and nutrition. Nutrition has received the least amount of attention, although it might well possess the greatest potential for long-term cancer survival.

About the Author

Robert Nelsen, founder of Cancer Guide Service began his quest to help people survive cancer in 1998 after his wife was diagnosed with lung cancer.

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Author: Cindy Papp

Our bodies are made to defend against all sickness and disease from the common cold to cancer. We can strengthen and make our immune systems more powerful by eating immune building foods.

The immune system is filled with protective cells called white blood cells. There are many and all work to kill bacteria, pathogens, eat harmful cells, and neutralize toxins including metabolic waste. Some even make antibodies.

Our bodies must constantly regenerate and build new white blood cells, especially when harmful toxins enter.

If we want to truly defend ourselves, there are nutrients from foods that you certainly don't want to miss out on. By eating a diet to build the immune system, you will keep your body ready to defend itself anytime the "bad guys" come to visit.

For starters, it is a good idea to know that white, refined sugar has an adverse effect on the immune system - it can literally stop it from working.

Junk and processed foods also work against your immune system since they have no natural nutrients that your body needs to build white blood cells when they are needed. In addition, they are full of the harmful toxins that your immune system will have to battle leaving less to fight outside invaders such as bacteria and virus.

Here are the super foods that help strengthen and build your immune system. Adding these foods to your diet while limiting junk and processed foods can keep you healthier for the coming flu season.

Fresh Whole Vegetables are full of phytonutrients that your body uses to keep your immune system strong. Phytonutrients help your body release enzymes that protect your cells and help rebuild damaged cells.

They also fight cancer. Our bodies come into contact with carcinogens (cancer-causing agents) every day. We also constantly make cells, and some rogue cells may reproduce themselves leading to damage or cancer of an organ.

Most of the time, our bodies' recognize and kill or neutralize these abnormal cells. Phytonutrients help our bodies do this and can also shut down pre-cancerous cells and neutralize carcinogens. No vitamin pill can give you this power!

The best veggies for an immune building diet include; carrots, sweet potatoes, asparagus, kale, red and green peppers, broccoli and the dark leafy greens such as turnip greens, collard greens, spinach and romaine lettuce.

Fresh Whole Fruits are also full of phytonutrients. They are immune building and natural detoxifiers of the body. Fruits are full of antioxidants and enzymes that protect our cells from damage.

Many of the berries and red apples are high in flavonoids that protect us from heart disease.

Fruits to help build immune system include; pink and red grapefruit, blueberries, strawberries, blackberries, red apples, red grapes, bananas, cranberries, tomatoes, mangoes, tangerines, nectarines, peaches, oranges and watermelon.

Omega 3's are healthy fats that have an immune building quality. They are anti-inflammatory and help prevent auto-immune disorders. They are needed in order for the body to absorb certain vitamins.

Foods that contain the Omega 3's include; ground flax seeds, walnuts, soybeans, sunflower and pumpkin seeds, hazelnuts, cashews, almonds, salmon, mackerel, and herring.

Good bacteria found in the intestinal lining keep your immune system healthy. These healthy organisms stimulate the immune system, increase antibodies, and inhibit the absorption of pathogenic organisms such as e.coli and salmonella.

Be sure that you and your children consume healthy, live bacteria especially at times of illness. Foods containing good bacteria are; yogurt (be sure to check the label for live bacteria), and fermented foods such as kifir, miso and homemade sauerkraut.

Folate is essential for preventing damage to blood vessels and brain cells and ensures DNA integrity. The dark leafy greens are high in folate and include the following; mustard, collard and turnip greens, spinach, kale and romaine lettuce.

Add these immune building foods to your diet and have a healthy and happy holiday season.

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About the Author:

Cindy has been a Certified Nutritional Counselor for 15 years.