HEALTHY DIET

-  THE KEY TO HEALTHY LIVING & PREVENT CANCER

Research indicates that meat, dairy products, table salt, refined sugar and refined cooking oil are not good and may be the cause of cancer and many other diseases. We recommend that you refrain from taking all these. This is your responsibility. Cancer is your sickness and you must help yourself. No one else can do that for you. We are aware that this advice is contrary to what your doctor told you or what you are used to in your old life style.

1)  What must I take to prevent cancer?

There is no one food, supplement or product that has been proven to reduce the risk if not to prevent cancer. However we do know that when we avoid certain foods, habits and lifestyle, we are able to keep cancer at bay quite successfully.

Yet, the search for a supplement or “magic bullet” to prevent cancer had always been the hallmark in the study and research of cancer prevention. Great lengths have been taken to study the type of food taken in populations with low cancer rates, in the hope to find the magic bullet. We see new products everyday that claim to reduce the risk of cancer.

We at CA Care believe that it is not so much a question of ‘what to take, to avoid cancer’. But rather, ‘what not to take, to avoid cancer’. I always asked, “Why is there no research to study: what food, habits and lifestyle to avoid in order to reduce cancer rates?”

Actually, the answer is quite simple. There is no money to be made if you teach people to avoid hurting themselves. Let them hurt themselves, then sell the remedy to rectify the problem. This is sad, but true. But, sadder still, is to see those hurting themselves not wanting to think differently from those exploiting the situation!

2)  What food must I avoid?

Canned, bottled or preserved foodstuff, artificial flavours, sweetners, etc.

Meat: e.g. chicken, beef, mutton, sea-food, etc. Fish is optional, but make sure they are not farmed. Avoid fish that are considered toxic or bisa.

Dairy products: e.g. milk, cheese, ice-cream, etc. Yoghurt is optional.
For those with breasts or lung problems, avoid dairy products altogether.

Sugar: e.g. refined sugar, sugars artificially made from cornstarch etc., certain raw sugar, sweets, hidden sugars found in cordials, soft drinks, diet drinks, chocolate, etc.

Raw pure honey is optional, but use sparingly.

Salt: e.g. refined white salt, soy sauce, etc.

Oil: e.g. oily food, fried food, polyunsaturated vegetable oils and artificially hardened fats (margarine), biscuits with trans-fat etc.
For cooking, use only sesame oil, coconut oil (home made) and ghee (clarified butter).
Extra virgin olive oil is used only in dressings.
For those with liver problems, avoid oil altogether.

3) Then, what do I eat?

Take lots of vegetables during meals. Fruits such as pineapple, papaya, apple, dragon fruit, grapes (with the skin and seed) are also highly recommended. Drink lots of fresh juices like carrot + green apple, carrot + celery, soybean juice, etc. Take everything in as unprocessed form as possible. Never eat canned, bottled or preserved foodstuff.

Remember mankind is created to eat fresh fruits and greens not meat or milk. When craving for something sweet, eat fresh fruits. Drink only clean water and fresh juices.

4) Where do I get my protein?

Joe Millward, PhD, Professor of Human Nutrition, University of Surrey (England), wrote the following: ‘Contrary to general opinion, the distinction between dietary protein sources in terms of the nutritional superiority of animal over plant proteins is difficult to demonstrate.’ Hence the question of animal protein being superior to plant protein should not arise at all.

Plants are made up of structurally sound cells. They are by nature rich sources of proteins. In fact, they can meet the protein needs of the earth’s largest animals: elephants, hippopotamuses, giraffes, and cows. Therefore, the protein needs of relatively small humans can easily be met by plant food.

The World Health Organization (WHO) recommends that men and women obtain 5% of their calories as protein. This means about 38 grams of protein for a man and 29 grams for a woman per day. This quantity of protein is impossible to avoid when daily calorie needs are met by unrefined starches and vegetables. For example, rice alone would provide 71 grams of highly useable protein and white potatoes would provide 64 grams of protein. (J Pennington. Bowes & Church’s Food Values of Portions Commonly Used. 17^th Ed. Lippincott. Philadelphia- New York. 1998.)

All essential amino acids can be obtained from plant sources, and even strict vegetarian diets can provide all dietary requirements. Some believe that careful monitoring of nutrient levels is important in strict vegetarian diets, but there are virtually no cases of protein-deficiency among populations consuming adequate calories. The only common cases of protein-deficiency occur among populations that are chronically undernourished.

5)  When I don’t eat meat, I have no strength!

That is a mental block that has been programmed into you. Read up-to-date books and you will know that we have learnt the wrong things. Do elephants and cows eat meat or steamed chicken? Some authors wrote that cancer even love to grow on pork or chicken meat!

6)  I am sick or weak, I need nutritious, strengthening food (Hokkien: Chiak-Por, Cantonese: Sek-Pou)?

Dr. Johanna Brandt wrote: "Feeding the patient to keep up his strength is the surest way of killing him."

7)  I cannot eat fruits/veggie; they are cooling or produce wind!

This is another mental block. Fruit juice ferments in a dirty stomach, producing gases or wind. That’s why you are sick. If your stomach and intestine were clean then there would be no problem.

8)  The food has no taste!

Try your best to prepare a good delicious healthy meal. There are many ways to do it if you are prepared to learn or ask. You need to change your old attitude about food. Remember that you can EAT yourself into the grave. The choice is yours.

9)  I feel tired all the time. Can I take Energy Drinks?

Lack of energy, weakness and tiredness is one of the signs of a weak immune system. Concentrate on building up your immune system. Do some light exercise and eat rightly. Consuming Energy Drinks is not the solution. It may do more harm than good for you.

Energy Drinks Sparks Worry
Source: Physician's First Watch for October 30, 2006
David G. Fairchild, MD, MPH, Editor-in-Chief

Nutritionists are warning parents about the danger of caffeine-and-sugar-filled energy drinks, such as Red Bull. About 7.6 million U.S. teens, or 31%, consume energy drinks, according to survery data cited by the Associated Press.

Nutritionists warn that the drinks are just as likely as soda to contribute to obesity. In addition, energy drinks contain large doses of vitamins and other additives that may pose risks.

Many teens consume several cans in rapid succession to get a high, which may lead to caffeine poisoning. A recent study at a Chicago poison control found an increase in reports of caffeine ovedose, about 12% of which required a trip to the hospital.

One study found that when consumed with alcohol the drinks may increase the risk of alcohol poisoning because they mask the common symptoms of drunkenness.

For free abstract, click the link below:
BACKGROUND abstract on caffeine content of sodas and energy drinks

10)  Since I cannot take milk, where do I get my calcium from?

First, where do calcium in foods come from? Calcium is a mineral found in the ground. The source of all calcium is the soils of the earth. Animals (including cows) do not eat soil - so how do they obtain their calcium? Through plants of course.

Plants absorb calcium through their root and then incorporate it into their various tissues - roots, stems, leaves, flowers, and fruits. Animals then eat the plant parts to obtain calcium and all other essential minerals they need to survive. Plants are the sole conduit of all minerals for animals. There is sufficient amount of calcium in plants to grow the skeletons of the largest animals that walk the earth, like the elephant, hippopotamus, giraffe, horse, and cow.

So, by eating plenty of vegetables, humans will have enough calcium to maintain strong healthy bones too. Even cows get their calcium from the grass they eat. Not by drinking milk!

The worldwide observation that billions of people have normal-sized adult skeletons without the aid of milk (other than mother’s milk during the first two years of life) and without concentrated calcium pill supplements, is sufficient to reassure everyone that a plant-food-based diet provides adequate calcium for our needs, and forever erase from people’s minds the question, “where do you get your calcium if you don’t drink milk.”

11)  Is it true that milk helps to build strong bones?

Contrary to the dairy industries’ marketing campaign through advertisements and what we had been informed: that milk in diet build strong bones, reviews of the scientific literature have concluded otherwise.

1) A review published in the March 2005 issue of the Journal of Pediatrics  concluded that: “Scant evidence supports nutrition guidelines focused specifically on increasing milk or other dairy product intake for promoting child and adolescent bone mineralization.”  [Lanou AJ, Berkow SE, Barnard ND.  Calcium, dairy products, and bone health in children and young adults: a reevaluation of the evidence. Paediatrics. 2005 Mar;115(3):736-43]

2) A recent meta-analysis published in the October 2006 issue of the British Medical Journal found that: “The small effect of calcium supplementation on bone mineral density in the upper limb is unlikely to reduce the risk of fracture, either in childhood or later life, to a degree of major public health importance.”  [Winzenberg T, Shaw K, Fryer J, Jones G. Effects of calcium supplementation on bone density in healthy children: meta-analysis of randomised controlled trials.  BMJ. 2006 Oct 14;333(7572):775.]

Their findings mean dairy products are of no real-life bone-strengthening benefits.

As we have often pointed out at CA Care, an editorial accompanying this meta-analysis pointed out, “Populations that consume the most cow's milk and other dairy products have among the highest rates of osteoporosis and hip fracture in later life.”   [Lanou AJ. Bone health in children. BMJ. 2006 Oct 14;333(7572):763-4.]

12) f I stop drinking milk, will I get osteoporosis?

A recent review published in the American Journal of Clinical Nutrition on the effects of dairy products on bone health, found that 57% showed no significant benefit from dairy, 29% were favorable, and 14% were unfavorable. [Weinsier RL, Krumdieck CL. Dairy foods and bone health: examination of the evidence. Am J Clin Nutr. 2000 Sep;72(3):681-9.]

This review included seven randomized, controlled trials (a research design scientists consider most valuable) — six of these were identified in the papers as being funded by the dairy industry. Despite all their influence on the research, they could not make a solid case for dairy benefiting the bones.

The authors of one study, Recker and Heaney, wrote, “The protein content of the milk supplement may have a negative effect on calcium balance, possibly through an increase in kidney losses of calcium or through a direct effect on bone re-absorption …” [Recker RR, Heaney RP. The effect of milk supplements on calcium metabolism, bone metabolism and calcium balance. Am J Clin Nutr. 1985 Feb;41(2):254-63.]

 

13)  Is Organic More Nutritious?

For years, organic activists have insisted that foods grown organically are more nutritious. But that claim, is more an article of faith than a scientific fact.

Scientists have only recently begun to compare organic and conventional head to head, as it were. Leading that research is Alyson Mitchell, a crop scientist at the University of California, Davis. In 2003, she and her team compared food grown in two adjacent test farms - one organic, one conventional. Their findings showed that marionberries (a type of blackberry), strawberries and corn grown organically had consistently higher levels of antioxidants, including vitamin C. More recently, organically grown tomatoes were found to have more flavonoids, a class of plant-based compounds that are believed to protect against heart disease and possibly cancer.

While she agreed that her findings were “provocative” and “exciting,” she was also quick to say that it’s far too early to know if every organic tomato or peach is likely to have a nutritional edge. Many variables affect the nutrient content of a pepper or a pear - such as soil quality, sunlight, rainfall, even farming methods or which pests happen to invade a field. While the UC Davis studies have shown that organic tomatoes are generally higher in flavonoids, for example, bell peppers appear to be nutritionally identical whether grown organically or conventionally.

14) Is Organic Produce Safer?

Most people choose organic produce for one simple reason: to avoid consuming pesticides. Organic farmers are prohibited from using virtually all synthetic chemicals, either to kill weeds or pests or to fertilize plants. Conventional farmers in the US can use around 200 approved synthetic chemicals—fertilizers, pesticides, herbicides, fungicides.

No one disputes the fact that at least some of those chemicals end up on the fruits and vegetables we take home from the market. Even organic produce isn’t necessarily pesticide-free. Synthetic chemicals can drift over from nearby fields or leach into groundwater. But organic produce is consistently lower in residues. In the USDA’s samples, 76 percent of conventionally grown fruits and vegetables had detectable pesticide levels, compared to only 23 percent of organically grown produce.

How dangerous are those residues likely to be? According to Chensheng Lu, a food scientist at Emory University, “Almost everybody has some pesticide in their body, which can be measured in urine samples.”

“While the kids were on conventional diets, it was easy to measure the presence of organophosphate pesticides in their urine,” Lu said. “But within 24 hours after switching to organic diets, the metabolites for organophosphates fell to non-detectable levels. And as soon as the kids switched back to conventional diets, the levels rose again.”

But, are the miniscule levels of pesticide residues found in our bodies enough to cause any harm? According to Robert Hollingworth, a toxicologist and former director of Michigan State University’s National Food Safety and Toxicology Center, “The exposure levels are so low they’re not worth worrying about. I’d be more concerned about food additives than pesticide residues.”

Manfred Kroger, an expert in toxicology at Pennsylvania State University, agreed. “The levels of pesticide residue are insignificant. Not eating plenty of fruits and vegetables poses a far greater threat than any danger of chemicals in food.”

But Aaron Blair, an epidemiologist who studies links between pesticides and cancer risk at the National Cancer Institute, was more cautious. Of the 100 main pesticides used in agriculture, he said, only two or three have been shown to cause cancer in animal studies - and then only when they are delivered at doses far higher than anyone eating conventionally grown fruits and vegetables could possibly be exposed to. Still, a few epidemiologic studies have found some evidence of an association between pesticide use and health problems in agricultural workers - lymphoma, prostate cancer and Parkinson’s, for example. Those findings are not definitive evidence of risk. Still, he thinks it’s reasonable to be cautious. “After all, these are chemicals that were designed to cause harm.”

Three experts. Two very different assessments of risk. How can that be? The simple answer is that no one really knows because the data aren’t there. Short-term exposure may not be hazardous at all. But what are the consequences of being chronically exposed to a little every day, month after month, year after year? “That’s what we don’t know,” Lu said, “and it’s a very hard thing to find out, because it means studying one group of people for a very long time.”

For now we offer the best guidance in the face of so much uncertainty. “Since we know these chemicals are neurotoxins, the less we’re exposed to, the better.”

15)  What Does "GMO" on food labels means?

GMO is a genetically modified organism, whose genetic material has been altered using the genetic engineering techniques generally known as recombinant DNA technology. In recombinant DNA technology DNA molecules from different sources are combined in vitro (outside the cells, e.g. in test-tubes) into one molecule to create a new gene. This modified DNA (gene) is then transferred into an organism causing the expression of modified or novel traits.

For example BT, natural bacterial toxin can be genetically engineered into crops, like corn. A corn that is genetically engineered can manufacture its own BT and if a corn borer eats any part of the plant, it will die.

However, even with regard to this technology's great potential, scientists around the world have raised concerns about the introduction of genetically engineered plants and animals into the environment. They say that these organisms have the potential to spread their modified genes into native populations thereby disrupting natural ecosystems.

An equally worrying issue is the potential dangers of human consumption of GM foods. This can be understood if we unfold the techniques of how desired traits of GMO are derived.

16) Potential Dangers of Consuming GM Foods

An equally worrying issue is the potential dangers of human consumption of GM foods. This can be understood if we unfold the techniques of how desired traits of GMO are derived.

All cells have mechanisms to protect themselves from foreign invasion. Genetic engineers have to overcome the species’ barrier in order to insert a new genetic trait into a plant or animal. When scientist began genetic engineering 30 years ago, they believed that one gene expressed one trait. Currently medical biotechnology and agriculture use genetic engineering. Medical bio-technologies have created many life saving products. (E.g. vaccines, insulin, treatments for cancer, MS, HIV/AIDS Rheumatoid Arthritis, Hepatitis, Infertility etc.). These pharmaceuticals are made in secured conditions and secured labs. Genetically modified plants, unlike drugs, reproduce and once released into the environment cannot be controlled.

Using biotechnology to produce food is not new. For thousands of years, people have used yeast to make bread rise, and we’ve used biotech for as long to ferment beer and wine. Farmers used hybridization techniques to breed higher yielding and more pest resistant plants. Organisms whose genetic makeup has been altered by conventional cross breeding by mutagenesis breeding are not GMO. The modified genes are not a result of recombination of genes outside the cells of the organism concerned.

But genetic engineering is a radical in food production. It is truly a cell invasion technology. You can take a flounder (flat fish) gene and put it into a tomato so that the tomato can last through the cold temperatures. But how can you put the flounder genes into a tomato? All you have to do is to invade a tomato cell and deposit the flounder gene. In this process, bacteria and viruses are used to invade the tomato cells.

A seed producing company, found a sewer bacterium that is naturally immune to herbicide. Their goal is to genetically engineer these bacteria into the various plants. They cut out a sequence of DNA that is resistant to roundup. But if this sequence of DNA alone is inserted into the corn plant, it will have no effect. So the next step involves the E. Coli bacteria.

Gaps are created in the E. Coli DNA. And when the two test tubes are mixed together, some of the E. Coli DNA recombines with the Roundup resistant bacterium. Then the technicians smuggle the engineered DNA into the cells of the corn plant they want to modify. Cells will naturally reject the foreign DNA. So, they develop a method using sewer bacterium that causes tumour in plant. They use these bacteria to ferry the engineered DNA into the plant nucleus. There are also two other methods to get the engineered DNA through the cell wall. One uses a stream of electricity to create tiny hole in the plant cells so that they become vulnerable to infiltration by foreign DNA. Another is the gene gun which blast particles of gold coated with engineered DNA into the plant cells. Each of these three methods needs a promoter gene that turns on the desired characteristics. The promoter gene is often extracted from the Cauliflower Mosaic Virus.

This capacity for these bacteria and virus to invade mammals in different ways is what makes us worry about genetic engineering in foods. To move one genetic material from one organism to another which don’t normally cross. And they do one more thing. They attach to that an antibiotic marker system.

The antibiotic marker is a gene that is resistant to a specific antibiotic so that later they can test whether the genetic cassette can be expressed. This gene can cause a lot of problems in the biomedical field. No one really understands how using antibiotic marker genes can contribute to our health problem. The biomedical community is focused on this problem now.

The flavour-savour tomato was the first genetically engineered food to reach the public. The corporation that produced the tomatoes, had done three voluntary feedings on rats. And they found lesions on some of the rats’ stomach. But the tomatoes were approved in 1994. Fortunately, the flavour savour tomatoes didn’t hold up in shipping and the consumers didn’t like it. So it was taken off the market.

As we move on into these trans-genetic manipulations, we start seeing pieces of DNA interacting with each other in ways which are totally unpredictable. We now learn that gene functions in a complex network. A single gene can express many traits. This is probably the largest experiment man had ever entered into.

Best Information to Fight Cancer........ purify our body by taking only healthy foods and totally avoid toxic unhealthy foods  AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY  IS THE   ONLY WAY TO TRY (TRY THE KEY WORD) AND ELIMINATE CANCER, JOHN HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY .  Cancer Update from John Hopkins    1. Every person has cancer cells in the body.  These cancer cells do not show up in the  standard tests until they have  multiplied to a few billion. When doctors tell cancer  patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size. 2. Cancer cells occur between 6 to more than 10 times in a person's lifetime 3. When the person's immune system is strong the cancer cells will be destroyed prevented from multiplying and forming      tumors. 4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic,      environmental, food and lifestyle factors. 5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune     system.   6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in     the bone marrow, gastro-intestinal tract  etc, and can cause organ damage, like liver, kidneys, heart, lungs etc. 7. Radiation while destroying cancer cells also burns, scars and damages healthy  cells, tissues and organs. 8. Initial treatment with chemotherapy and radiation will often reduce tumor size.  However prolonged use of chemotherapy       and radiation do not result in more tumor destruction. 9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or     destroyed, hence the person can succumb to various kinds of infections and complications.    10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery      can also cause cancer cells to spread to other sites. 11. An effective way to battle cancer is to starve the cancer cells by not feeding it with the foods it needs to multiply.          CANCER CELLS FEED ON:      a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food          supply to the cancer cells. Sugar substitutes like NutraSweet, Equal,         Spoonful, etc are made with Aspartame and it is harmful. A better natural         substitute would be Manuka honey or  molasses but only in very small         amounts. Table salt has a chemical added to make it white in color. Better         alternative is Bragg's aminos or sea salt.     b. Milk causes the body to produce mucus,  especially in the gastro-intestinal tract.         Cancer feeds on mucus. By cutting off milk and substituting with unsweetened         soya milk cancer cells are being starved.        c. Cancer cells thrive in an acid environment. A meat-based diet is          acidic and it is best to eat fish, and a little chicken rather than beef or pork.         Meat also contains livestock antibiotics, growth hormones and parasites, which         are all harmful, especially to people with cancer.       d. A diet made of 80% fresh vegetables and juice, whole grains,seeds, nuts and          a little fruits help put the body into an alkaline environment. About 20% can be         from cooked food including beans. Fresh vegetable juices provide live enzymes          that are easily absorbed and reach down to cellular levels within 15 minutes to          nourish and enhance growth of healthy cells. To obtain live enzymes for building          healthy cells try and drink fresh vegetable juice (most vegetables including          bean sprouts)and eat some raw vegetables 2 or 3 times a day. Enzymes are           destroyed at temperatures of 104 degrees F (40 degrees C).    e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better         alternative and has cancer-fighting properties. Water-best to drink purified          water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled         water is acidic, avoid it. 12. Meat protein is difficult to digest and  requires a lot of digestive enzymes.       Undigested meat remaining in the intestines become putrified and leads to         more toxic buildup. 13. Cancer cell walls have a tough protein covering. By refraining from or eating       less meat it frees more enzymes to attack the protein walls of cancer cells        and allows the body's killer cells to destroy the cancer cells. 14.  Some supplements build up the immune system (IP6, Flor-ssence,Essiac, anti-         oxidants, vitamins, minerals, EFAs etc.) to enable the body's own killer cells to          destroy cancer cells. Other supplements like vitamin E are known to cause         apoptosis, or programmed cell death, the body's normal method of disposing         of damaged, unwanted, or unneeded cells.  15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit         will help the cancer warrior be a  survivor. Anger, unforgiveness and         bitterness put the body into a stressful  and acidic environment. Learn to have a        loving and forgiving spirit. Learn to relax  and enjoy life. 16. Cancer cells cannot thrive in an  oxygenated environment.  Exercising         daily, and deep breathing help to get  more oxygen down to the cellular level.         Oxygen therapy is another means employed to destroy cancer cells. ***PLEASE SHARED THIS INFORMATIVE TRUTH WITH THE PEOPLE YOU CARE ABOUT*** CANCER UPDATE FROM JOHN  HOPKINS  HOSPITAL , U S A - PLEASE READ 1. No plastic containers in micro. 2. No water bottles in freezer. 3. No plastic wrap in microwave.   John Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well.    Dioxin chemicals  causes cancer, especially breast cancer.    Dioxins are highly poisonous to the cells of our bodies.     Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic.    Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard.    He talked about dioxins and how bad they are for us.. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as CorningWare, Pyrex or ceramic containers for heating food.  You get the same results, only without the dioxin.  So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper.  It's just safer to use tempered glass, CorningWare, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead. NOTE:  This is an article that should be shared with anyone important in your life.