Notes about dietary information and Cancer that Shari Cleaned up for Me

1. Green Tea - Several cups a day, hot or cold, unsweetend.  In fact cold brewing without boiling water will make your tea higher in antioxidants.
2. Turmeric and black pepper together are a big yes.  Try to add them to your food and supplement if you aren't eating much in your diet.  It is an incredible anti inflammatory spice.
3. For Omega 3 fatty acids eat walnuts, chia seeds, and flax seeds every day.  Do Not take fish oil supplements for Omega 3.  If you want to supplement try Deva Vegan DHA vitamins.  They are made from algae and contain no mercury or impurities.
4. If your blood levels of Vitamin D are low, take Vitamin D3 supplements.  Low D3 is linked to breast cancer as well as low bone density and other medical conditions as well.
5. Supplement Vitamin B12 with Methylcobalamin under the tongue.
6. Don't eat processed foods
7. Don't eat sugar
8. No eggs
9. No meat or dairy - no animal products
10. No vegetable oil or sunflower oil - I only use olive oil as sparingly as possible. I usually cook with vegetable broth.
11. High fiber - The more fiber the better.
12. All fruits are good.  Berries are best. Cranberries and lemons are the best cancer killing fruits.
13. If you eat grains, eat whole grains only.  No white flours or white bread or white rice - nutritionally dense whole foods only.
14. Eat a 100% vegan whole food plant based diet.
15. Try to eat foods that will keep your body in an alkaline state.  Cancers grow best in acidic conditions.  Meat, dairy and sugar are highly acidic. 

Firm believer of mushrooms. Immunity--- eat mushroom daily with green tea-- mushrooms stop estrogen from Adrenal Gland  

Milk thistle after chemo.  Broccoli sprouts after chemo. Grow my own.

"DVDs forks over knives" watch.

Try to eat these six things everyday:

• Greens - leafy green vegetables and cruciferous vegetables.  Below are some cruciferous vegetables: 

arugula, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, cauliflower, collards, kale, mustard greens, radish, red cabbage, turnips, turnip greens, watercress, kohlrabi

Cruciferous vegetables contain glucosinolates and in a different area of the cell, an enzyme called myrosinase. When we blend, chop or chew these vegetables, we break up the plant cells, allowing myrosinase to come into contact with glucosinolates, initiating a chemical reaction that produces isothiocyanates (ITCs) – powerful anti-cancer compounds. ITCs have been shown to detoxify and remove carcinogens, kill cancer cells, and prevent tumors from growing.  Cruciferous vegetables are especially helpful for preventing hormonal cancers, such as breast cancer, because some compounds (abundant in broccoli, Brussels sprouts and cabbage), can even help the body excrete estrogen and other hormones.  In a recent Chinese study, women who regularly ate one serving per day of cruciferous vegetables had a 50% reduced risk of breast cancer.  Plus, breast cancer survivors who eat cruciferous vegetables regularly have lower risk of cancer recurrence – the more cruciferous vegetables they ate, the lower their risk.  Don’t forget: chopping, chewing, blending, or juicing cruciferous vegetables is necessary to produce the anti-cancer ITCs.

• Beans - Eating beans, peas or lentils has been found to decrease colon cancer risk by 50%.  Legume intake also provides significant protection against oral, larynx, pharynx, stomach, and kidney cancers
• Onions, along with leeks, garlic, chives, shallots, and scallions, make up the Allium family of vegetables, which have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects. Allium vegetables are known for their characteristic organosulfur compounds, similar to the ITCs in cruciferous vegetables, organosulfur compounds are released when onions are chopped, crushed or chewed. These compounds prevent the development of cancers by detoxifying carcinogens, halting cancer cell growth, and blocking angiogenesis.
• Eating mushrooms regularly is associated with decreased risk of breast, stomach, and colorectal cancers. In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64% decreased risk of breast cancer. Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily—an 89% decrease in risk for premenopausal women, and 82% for postmenopausal women, respectively.  White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties—some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis. In addition to these properties, mushrooms are unique in that they contain aromatase inhibitors—compounds that can block the production of estrogen. These compounds are thought to be largely responsible for the preventive effects of mushrooms against breast cancer—in fact, there are aromatase-inhibiting drugs on the market that are used to treat breast cancer. Regular consumption of dietary aromatase inhibitors is an excellent strategy for prevention, and it turns out that even the most commonly eaten mushrooms (white, cremini, and Portobello) have a high anti-aromatase activity.  Keep in mind that mushrooms should only be eaten cooked: several raw culinary mushrooms contain a potentially carcinogenic substance called agaritine, and cooking mushrooms significantly reduces their agaritine content.
• Berries - Blueberries, strawberries, and blackberries are true super foods. Berries are low in sugar and high in nutrients – they are among the best foods you can eat. Their vibrant colors mean that they are full of antioxidants, including flavonoids and antioxidant vitamins—berries are some of the highest antioxidant foods in existence. Berries have anti-cancer effects, such as , reducing inflammation, preventing DNA damage, inhibiting tumor angiogenesis, and stimulating of the body’s own antioxidant enzymes.
• Nuts and Seeds