Talking Cancer

knightofalbion · � #1 � 09-06-2010, 02:51 AM

I thought this would make for an interesting thread.

What are your most noteworthy cancer quotes?

There are thousands of them and every one has a story to tell. And what a story!

(The idea is for quotable quotes, so nothing too long please.)

knightofalbion · � #2 � 09-06-2010, 02:53 AM

Everyone should know that the 'war on cancer' is largely a fraud - Dr Linus Pauling, double Nobel prize winner.

knightofalbion · � #3 � 09-06-2010, 02:56 AM

*Dr Otto Warburg discovered that cancer cells are anaeorbic (that is to say they do not breathe oxygen) and are unable to survive in the presence of high levels of oxygen

"All normal cells have an absolute requirment for oxygen, but cancer cells can live without oxygen - a rule without exception" - Dr Otto Warburg

knightofalbion · � #4 � 09-06-2010, 02:59 AM

"It's so simple I don't know why I never thought of it before. When we're working with cell cultures in the laboratory, if we want the cells to mutate (turn cancerous) we turn down the oxygen. To stop them, we turn the oxygen back up - A 1960's medical research worker

knightofalbion · � #5 � 09-07-2010, 02:30 AM

Al Carter (author of 'The Cancer Answer') says that when mice are used in experiments with cancer, a special breed of mice with a weak immune sytem is used, because mice with a normal immune system cannot be given cancer - Clifford Beckwith

knightofalbion · � #6 � 09-11-2010, 02:10 AM

Dr Beres started researching cancer because he discovered that 80% of cases occured in areas where the soil is extremely rich in lime, phosphorous, potassium and nitrogen.
In addition to checking the soil, he checked the well-water in the same area and found nitrates and nitrogen additives which had previously not been present.
This indicated that the water supplies were being contaminated as well.
Dr Beres asked himself if this could be the reason for the dramatic upsurge in the incidence of cancer since the 1930's.
Prior to the Second World War it should be noted that fertiliser consisted largely of compost and animal manure, rich sources of micro-minerals. Only after the war did commercial fertiliser usuage become widespread
- 'The Drops of Life'

knightofalbion · � #7 � 09-18-2010, 02:43 AM

In 1982 the National Research Council released a technical report 'Diet, Nutrition and Cancer' showing that diet was probably the greatest single factor in the epidemic of cancer - Dr Neil Barnard

knightofalbion · � #8 � 09-18-2010, 02:44 AM

The cure for cancer will not be found under the microscope, it's on the dinner plate - Paul Stitt

knightofalbion · � #9 � 09-18-2010, 02:46 AM

The easiest, least expensive way to reduce your risk for cancer is just by eating a healthy diet - Rachael Stolzenberg-Solomon

knightofalbion · � #10 � 09-18-2010, 02:48 AM

With all I've learned over the years of research, if I were asked to design a diet today that promoted the development of cancer to the maximum, I couldn't improve on our present diet - Dr Richard Beliveau

knightofalbion · � #11 � 09-18-2010, 02:58 AM

The single most important thing you can do that offers you the best chance of avoiding or beating cancer is to eat a healthier diet - starting NOW!
According to the World Cancer Research Fund (WCRF) eating at least 5 portions of vegetables and fruits every day could, in itself, reduce cancer rates by 20%.
The WCRF asserts that half of all breast cancers, 3 out of 4 cases of stomach cancer and 3 out of 4 cases of colon cancer could be prevented by dietary measures alone - Dr Keith Scott-Mumby

Ted_Hutchinson · � #12 � 10-01-2010, 01:10 AM

Fruits and Veggies Have Small Effect on Cancer Risk

Quote:

By Charles Bankhead, Staff Writer, MedPage Today
Published: April 07, 2010
Reviewed by Robert Jasmer, MD; Associate Clinical Professor of Medicine, University of California, San Francisco and
Dorothy Caputo, MA, RN, BC-ADM, CDE, Nurse Planner
Loading up on fruits and vegetables led to a "very small" effect on cancer risk, according to an analysis of data on the eating habits and health of almost 500,000 people in Western Europe.

An increase in fruit and vegetable consumption of about 7 ounces a day reduced cancer risk by 3% during a median follow-up of almost nine years. A 3.5 ounce/day increase in total vegetable intake reduced cancer risk by 2%.

The findings suggest a need for more circumspection about the potential impact of fruit and vegetable intake on cancer risk, according to an article in the April 21 issue of the Journal of the National Cancer Institute.Action Points
Explain to patients that this study showed only a small effect on fruit and vegetable consumption on cancer risk.

Note that the findings came from a retrospective analysis of data, not a prospective clinical trial.

The study was conducted in Western Europe, and the applicability to North Americans is unclear.
"Our study supports the notion of a modest cancer preventive effect of high intake of fruits and vegetables, and we can exclude chance as a likely factor," Paolo Boffetta, MD, of Mount Sinai Medical Center in New York City, and colleagues wrote.

"Nevertheless, the observed association of cancer risk overall with vegetable and fruit intake was very weak, and we cannot entirely rule out the possibility of residual confounding by these or other factors," they added.

"Given the small magnitude of the observed associations, caution should be applied in interpretation of the results."

Multiple health organizations worldwide recommend consumption of five servings of fruit and vegetables daily (about 14 ounces total) to ward off heart disease, cancer, and other conditions.

However, no study has demonstrated conclusively that a high intake of fruit and vegetables reduces the risk of cancer, the authors wrote.

On the basis of data from more than dozen studies, the international Agency for Research on Cancer has classified evidence of a chemopreventive effect as limited (IARC Press, 2003).

Most studies have focused on fruit and vegetables' chemopreventive effects on specific types of cancer, the authors continued. The few studies that have examined overall cancer incidence produced mixed results.

In an effort to clarify the chemopreventive potential of fruit and vegetables, Boffetta and co-authors reviewed data from the European Prospective Investigation into Cancer and Nutrition (EPIC).

The study examined associations between diet and cancer in 10 Western European countries with widely varying intake of fruit and vegetables.

The analysis included about 480,000 adults ages 25 to 75, about two-thirds of them women. During a median follow-up of 8.7 years, 9,604 men and 21,000 women had cancer diagnoses, resulting in cancer incidence rates of 7.9 per 1,000 person-years in men and 7.1 in women.

Fruit and vegetable intake and total vegetable intake had similar associations with cancer risk across the entire cohort.

Analyzed as a continuous variable, 7 ounces daily of fruits and vegetables were associated with a cancer hazard ratio of 0.97 (95% CI 0.96 to 0.99). A 3.5 ounce per day increase in total vegetable intake yielded a hazard ratio of 0.98 (95% CI 0.97 to 0.99).

Analysis by sex showed the beneficial effect of total vegetable intake was limited to women.

Total fruit intake did not have a significant impact on cancer risk.

Stratification of patients into quintiles of fruit and vegetable intake showed a significant trend toward reduced cancer risk as intake increased from 0-to-8 ounces per day at the low end to ≥ 22.4 ounces on the high end (HR 0.95 to HR 0.89, P<0.001). The effect was similar in men and women.

Similarly, cancer risk declined as total vegetable intake increased (HR 0.97 to HR 0.93, P<0.001) and as total fruit intake increased (HR 0.96 to HR 0.94, P=0.006).

Stratification of EPIC participants by alcohol intake suggested a greater impact of fruit and vegetable intake on cancer risk in heavy drinkers, but only for cancers associated with alcohol and smoking.

I think giving up fags and booze is likely to reduce risk more than increasing veg consumption.

Quote:

Overall, we observed a clustering of lifestyle factors: highest tobacco consumption in Eastern Europe up to 61.6% in men in Latvia; high alcohol consumption in central Europe, particularly in Czech Republic in which the average daily consumption was 56.9 g/l in men and 14.6g/l in women; low fruit and vegetable consumption (less than 150 g/d) in Finland, Sweden, Norway and United Kingdom. Obesity was the most prevalent and exceeded 18% for men in United Kingdom, Malta and Greece; and for women in UK, Greece, Luxembourg and Hungary.
CONCLUSION: We conclude that data on tobacco smoking and alcohol consumption are reasonably comparable and match the pattern of cancer incidence. Interpretation of data related to physical activity and fruit and vegetable consumption should be cautious

jfh · � #13 � 10-01-2010, 09:21 AM

Quote:

Originally Posted by healthnut

There is no truth to that eating vegetables and fruits will reduce cancer.
that has been proven wrong...Don't anyone believe that ...totally untrue..

Quote:

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.
Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.
Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.
Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.
Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.
Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.
Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic � as well as onions, leeks, and chives � to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.
Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.
Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.
Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.
Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.
Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.
Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)
Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.
Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.
Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries mayalso thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.
Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see https://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.
Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.
Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.
Soy products like tofu contain several types of phytoestrogens � weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.
Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus. However, funding for the project has run out. https://news.bbc.co.uk/hi/english/hea...000/317467.stm for more information on this. For a list of other foods that contain B17, go to our laetrile page.
Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)
Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

https://www.cancure.org/cancer_fighting_foods.htm

liverock · � #14 � 10-01-2010, 02:14 PM

The problem is whilst many fruits and vegetables in theory have a large amount of vitamins and minerals, due to soil erosion the levels have been dropping substantially over the years.

Another problem is the carcinogenic pesticides used on crops which nullify any anti-cancer benefits which they may provide. One of the most toxic pesticides used on crops was lindane.

Lindane up until 3 years ago was one of the most common pesticide used throughout the world since 1940 for vegetable and fruit crops. Unless you have been on organic for years you most likely have a fair amount of lindane hidden away in your DNA somewhere in your body.

https://en.wikipedia.org/wiki/Lindane

This account is from a woman who had her mitochondria tested for DNA adducts(any foreign contaminents bonding with DNA).

https://www.forums.aboutmecfs.org/sho...-Testing/page3

Quote:

My DNA adducts were positive for lindane and nickel. I managed to get rid of lindane DNA adducts by FIR saunaing. With the nickel I had to add in chelation with l-methionine to get rid of them. I have subsequently gone down with breast cancer. But that was not really a big surprise as lindane and nickel are both estrogenic and carcinogenic and a test I did (vascular screening showing presence of heavy metals) indicated that I most likely had a lot of nickel built up in breast tissue. In fact the nickel appeared to be mainly in breast tissue rather than anywhere else. Because I had a slow growing estrogenic cancer, the cancer would have started before I did the DNA adduct test. I feel that if the DNA adduct test had been available earlier then maybe I could have avoided the cancer.

The laboratory reports that lindane sticking to DNA is quite common in their tests.

Although lindane is now banned world wide for crops the FDA is still authorising it for treating head lice with a lindane shampoo with a warning to only use it as a last resort.

These are the sort of facts that are never taken into consideration when evaluating the effectiveness of fruits and vegetables on health and disease prevention.

knightofalbion · � #15 � 10-16-2010, 02:08 AM

Eat all the cauliflowers, cabbage, Brussel sprouts, kale and broccoli that you can. Research confirms that these 'cruciform vegetables' are naturally rich in several phytochemicals that are like "plant chemotherapy". They fight tumours - Andrew W. Saul

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