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Cancer Prevention: The Best and Worst Foods to Eat
Advice from Suzanne Somers
There’s new hope—and alternative treatments—for people diagnosed with cancer, as well as new methods to prevent the disease in the first place. For her new book, Suzanne Somers interviewed many doctors, including Dr. Russell Blaylock, an oncologist, brain surgeon, and neuroscientist who believes that nutrition is the key component to preventing cancer. Below are Dr. Blaylock’s comments, as well as the tips Ms. Somers culled from their discussion:
RB: If I had to pick just one vitamin that would be the most powerful cancer preventer and inhibitor of established cancers, it would be vitamin D3. The elderly stay indoors; they’re cold most of the time, so they wear long sleeves. They avoid the sun, they wear hats. And so they begin to get severely vitamin D3 deficient, which puts them at enormous risk of developing cancer—and some of the worst cancers, like glioblastoma, which is a very malignant brain tumor. Studies found that if you gave people with this type of cancer large doses of vitamin D3 they lived about five times longer than with even the best medical treatment they could get. So it has a powerful influence, and unfortunately the elderly are severely depleted.
Exposure to MSG is a powerful inducer of free radicals that last for a lifetime and have been connected to powerful stimulation of cancer growth. Glutamate receptors on tumors are now being shown to be a major stimulator of tumor invasion and spread. The problem is that people eat a lot of omega-6 fats, which not only produce immune suppression but also are a major promoter of inflammation. Americans consume about fifty times more omega-6 fats than they should for normal health, so they’re highly inflamed just from their diets, and they have very low omega-3 fat intake, which reduces inflammation.
So you look at all of those things combined for older people, it’s no wonder they’re at the highest risk of developing cancer, or higher than anyone age forty.
SS: So it’s aging, bad oils, diet sodas, packaged foods, lack of sun, lack of vitamin D3, and chemicals in our food and environment—all of which have contributed to what is now an epidemic…
Knock It Out
• Unlike traditional cancer treatment, which damages all cells, flavonoid combination treatment protects normal cells and kills and suppresses cancer cells. With good nutrition, a tumor can become very benign in its behavior.
• Avoid red meat if you are at high risk for cancer, as it is high in absorbable iron, a major carcinogen that can trigger massive amounts of free radicals and inflammation. If you love red meat, eating it with vegetables will dramatically reduce iron absorption. You should never let it get charred, because doing so produces potent carcinogenic chemicals.
• Don’t consume sugar or artificial sweeteners, MSG, or any kind of excitotoxic chemicals and glutamates. These have been found to be enormously powerful stimulants for cancer growth and invasion.
• Natural folic acid (found in leafy green vegetables, particularly broccoli, Brussel sprouts, and kale, as well as cauliflower) boosts the body’s natural defenses against cancer.
• Vitamin D3 is the most powerful vitamin in preventing new cancer and inhibiting established cancers.
• Cut back on omega-6 fats and increase omega-3 fat intake to reduce inflammation. Use extra-virgin olive oil or coconut oil, and don’t cook with oil at high heat, which oxidizes the oil. Putting turmeric in you olive oil keeps it from oxidizing.
• Drink purified water. Avoid water that’s fluoridated, chlorinated, or distilled, whenever possible. If you do drink distilled water, add a little magnesium citrate or magnesium malate.
• Drinking red wine is good for the antioxidants, but don’t drink to excess.
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Copyright © 2009 by Suzanne Somers From the book KNOCKOUT: INTERVIEWS WITH DOCTORS WHO ARE CURING CANCER AND HOW TO PREVENT GETTING IT IN THE FIRST PLACE published by Crown Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. Reprinted with permission. |
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