Pete's day trip to Edinburgh 13th December 2014

I did one of my "one-day" trips to Edinburgh - remarkably easy to do, apart from having to get up at 3.45am! I was greeted at Lennox St by a smiling Nadia, with a steaming cup of coffee and a piping warm bowl of apple-and-raisin porridge, which was a fine start to the day.

 Zander slept till ten, then after breakfasting and more coffee together, we headed off to see B, arriving at her place for noon, which is lunchtime. B had been moved from her bed into a sit-up chair, and she was in good form today - delighted to see me, and quite chatty. She still has a marvellous giggle, and today, she accidentally did a small fart and belch at the same time, which made her giggle for a good few minutes :)
B has a great appetite: I fed her today (Z usually does it) and they made lunch for Z and myself too (cauliflower cheese....)

Z took the opportunity of B's comfy bed being free to put his head back and have a good snooze for half an hour, and soon B was also asleep, and so was I, in a chair! It was very peaceful. Z is in good form, with almost no side effects from the radiation treatment that he finished two weeks ago, apart from feeling much more sleepy than usual. They say that might continue for another couple of months after the end of the radiation treatment, but then he should start to feel more energy again. He has been fortunate enough to be spared the painful oesophagus that many people get with the treatment. 

Back to Lennox St after that, where we found James working away at his home study routine. He is in good form, and has even developed a bit of a Scottish accent!

He had a haircut yesterday so I am afraid I can't show you James with a high mohican hair do!

 

Z had another snooze in the afternoon (so did I), and then after a bit of online curling gaming, we went down to see his GP, Dr Reid. She was lovely (around 40, 3 kids under the age of 10 so a busy lady), and she will be our contact point at the GPs from now on, linking up with all other aspects of care as needed down the road. She made use feel very welcome and reassured. She also is helping fill in forms that are needed to get Z the "Attendance Allowance" which is basically a non-means tested payment that helps to pay people to help look after him. You have to be sick for 6 months to qualify for that, so that's where he is now. We are putting the claim in but it can take 20 weeks to get payment through - but they do give you back payment so it will be a bit of a lump sum this summer.

Back to Lennox St after that, where Nadia gave us lovely Russian supper - soup, a stew, then ice cream :-)
Then off in the tram for me to the airport: home by 10.30pm to help the family put the finishing touches to decorating our Christmas tree.....

Living with cancer-5: Common foods and anti-cancer diets

Living with cancer – 5: Common foods and anti-cancer diets

The previous posting concentrated on fighting oesophageal cancer, and providing support for radiotherapy, using foods that helped to protect healthy cells, and/or interfered with cancer cell growth. Given Zander is currently undergoing palliative radiotherapy, it is crucial to maximise the the anti-tumour effects, and minimise the side effects on healthy cells as much as possible during the radiotherapy. This posting takes a wider view of an anti-cancer diet, adding in more useful foods to those previously discussed. Foods covered are those generally familiar, and readily available. There is also an overall context, that changing diet can control the cancer, and add years to Zander's life expectancy.

I am using the list covered in Richard Beliveau & Denis Gingras' book, “Cooking with foods that fight cancer” [R B & D G- 2](2007). Zander has this book. Part One consists of a useful introduction to the facts about cancer, covering the strategies for dealing with it I covered in earlier postings. Part Two covers 14 specific foods, or families of foods. Part Three has recipes from around the world, which can act to provide ideas for an anti-cancer diet that suits Zander and his particular cancer.

Many of the food stuffs covered are also covered in 'The Rainbow Diet' and in 'Anti-cancer: a new way of life', and I will refer to these when useful. The overall strategy is to add to a healthy diet, that doesn't contain cancer promoters, those whole foods that have been shown to have anti-cancer activity. This strategy differs from the typical pharmaceutical approach of finding a molecule that has anti-cancer activity, isolating and purifying it, or synthesizing it and using it as a supplement. The phytochemicals (plant foods) strategy involves eating a wide variety of plants which have anti-cancer effects, and they work together to keep cancer tumours from growing, or to interfere with the growth of tumours so they reduce rather than multiply.

I am providing the page numbers to the sections covered in [RB & DG- 2]. I am omitting the pages on seaweed, and soy, and also the pages on green tea, red wine, chocolate, and probiotics, covered previously. I am focusing on those foods that seem most useful. I have also extracted back up notes from the other two books my postings have drawn on.

P. 69-76: The magic of mushrooms

Mushrooms are not plants, but fungi of which 100,000 species are known, with 2,000 being edible, and 500 known for influencing human body function. The ones I am concerned with are those most common in the UK supermarkets, and known to have anti-cancer benefits. These mushrooms contain polysaccharides that activate the immune system, and slow down cancer growth.

Research comparing the effects of extracts of different mushrooms on breast cancer cells were compared, the order of increasing effectiveness was: button, portobello, shiitake, enokitake, oyster, and king oyster mushrooms. Button mushrooms dropped cancer cell growth to 70% of tumour growth without mushroom extracts, shiitake mushrooms and oyster mushrooms dropped growth down to 50% and 10% respectively, of growth without extracts. While oyster mushrooms are the best, they are not as available nor as culinary versatile as the shiitake variety.

Shiitake mushrooms are available in major supermarkets. They contain lentinan, whose anti-tumour activity is well documented, so well worth adding to anti-cancer diet. They are a satisfactorily meaty mushroom, which can be used in many different ways. They are also available dried, and can be readily reconstituted in 30 minutes for cooking in soups, stews, or stir-fries, so recommended for adding to any vegetable mixes – three to four times a week.

P. 79-83: Flaxseed

Flaxseed is the best vegetable source of omega-3 fatty acids. However, the omega-3 occurs in the form of short chain molecules, which are not utilised by the body as well as the long chain molecules in fish oils. Given Zander is not a vegetarian, I am not recommending the use of flaxseed. Oily deep sea fish is a good source of omega-3. However, such oily fish needs to be fresh, not smoked, dried or processed as these foods contain cancer-promoting preservatives, salt and sugar. Omega-3 supplements are needed to cope with the excess of cancer-promoting omega-6 fatty acids in our usual diets.

The other useful anti-cancer properties of flaxseed particularly affect hormone cancers – breast and prostate – so again flaxseed isn't needed in Zander's diet.

P. 85-91: Herbs and spices

Three spices with powerful anti-inflammatory, anti-cancer, and antimicrobial properties:

Turmeric with active molecule curcumin, ginger with active molecule gingerol, and chili pepper with active molecule capsaicin. Turmeric has been dealt with in LwC-4. The main anti-cancer effects of gingerol are the same as that of curcumin.

Capsaicin promotes endorphins in the body, reducing stress hormones. In 2007 research by Nottingham University showed that this natural compound could actually knock out an enzyme which is unique to the power production system of a cancer cell, and is not found in healthy cells. Scientists are hoping to prepare a drug based on this compound.

Plants of the Lamiceae family all show various types of anti-cancer activity. Main examples are the culinary herbs: mint, thyme, marjoram, oregano, basil and rosemary. They contain a number of different anti-cancer compounds, which target cancer tumours in different ways. The use of these herbs in anti-cancer cooking is recommended.

Apiaceae family herbs – like parsley, coriander, cumin, fennel, anise and chervil – are all anti-inflammatory, so contribute to an anti-cancer diet by reducing the risks of tumour growth.

[CW] P. 251 Black pepper

Black pepper contains the alkaloid piperine. This has already been mentioned as enhancing the effects of curcumin. The National Cancer Institute in America talks of its thermogenic properties and states that 'co-ingestion of piperidine enhances the bioavailability of various nutrients, including beta-carotene, curcumin, selenium, pyridoxine and coenzyme Q10. In addition, this agent may exert anti-inflammatory and anti-tumour activities and may enhance the production of serotonin'. Piperine and reseervatrol were shown to increase tumour sensitivity to radiotherapy.

P. 102-103: Of cabbages ... and cancer

Cabbage belongs to the cruciferous vegetable family, which includes broccoli, cauliflower, kale, curly kale and brussel sprouts. These vegetables have a high glucosinolate content – powerful anti-cancer compounds found exclusively in cruciferous vegetables. Research studies have shown that regular crucifer consumption significantly lowers the risk of developing a whole host of cancers, especially cancers of the lung, bladder, breast and the gastrointestinal tract, which include eosophageal cancer.

“This protective effect of crucifers derives mostly from their ability to block the carcinogenic potential of a large number of particularly dangerous substances that can alter the cell's DNA, thereby causing damage that leads to the growth of tumours. Glucosinolates stimulate the natural activity of our defence mechanisms, accelerating the elimination of these (damaging) substances; depriving them of a longer noxious stay in the body reduces their carcinogenic potential. … many cancers are directly imputable to deficiencies in these important detox systems. Eating crucifers regularly, on the other hand, improves the performance of these systems. … Whether in soups, stir-fried or steamed, a minimum of three weekly servings of cruciferous vegetables represents one change in dietary habits that will have the most impact on the risk of being touched by cancer.”

P. 108-109: Tomatoes and prostate cancer

“Studies have shown that the incidence of prostate cancer is less widespread in regions where the population regularly consumes dishes prepared with tomatoes. Men in Italy, Spain, and Mexico suffer less from prostate cancer than men in areas where fewer tomato-based dishes are eaten. These findings led researchers to suspect that tomatoes might contain substances that slow the development of this disease. It seems this protection is linked to the presence of lycopene, a pigment found mostly in tomatoes, and the substance responsible for the tomatoes characteristic rosy hue.”

Some studies have shown that persons with lycopene blood levels more elevated than average run a significantly lower risk (25% – 30% lower) of developing prostate cancer. To obtain blood lycopene levels high enough to interfere with the growth of precancerous cells in the prostate, it is important to eat cooked tomatoes. Ideally, cook in olive oil (extra-virgin cold-pressed), which increases lycopene content, and allows the lycopene to be more easily assimilated by the cells. Passata, the sieved form of cooked tomatoes, is readily available and can be used to make sauces, or add to vegetable dishes.

P. 110: Berries: the power of the little guy

“Although berries are best known for their exquisite flavour, they pack some unexpected punch: they are an exceptional source of very powerful anti-cancer molecules that may very well lower the risk of developing certain types of cancers.” Most berries are an exceptionally abundant source of several classes of polyphenols that possess anti-cancer potential: ellagic acid, anthocyanidins, and proanthocyanidins.

“Ellagic acid, found in large amounts in raspberries and strawberries, and anthocyanidins, principally associated with blueberries, are able to selectively block the activity of at least two proteins essential to the development of cancer (PDGF and VEGF receptors). These molecules interfere with the formation of new blood vessels in the neighbourhood of the tumour, thus cutting off its supply routes, preventing the tumour from obtaining the oxygen it needs to grow and spread. Proanthocyanidins, found in cranberries and blueberries, have extraordinary antioxidant strength, several studies have corroborated their potential to interfere with different phases of tumour development.”

The above account is amplified with more research details in [RB & DG-1]. In [CW] [P. 247] there are further details of the research on ellagic acid. “Ellagic acid is an extremely stable polyphenol. … It is a proven antioxident, anti-carcinogen, anti-mutagen and anti-cancer initiator.” … It is found in some 46 different fruits and nuts, for example pomegranate, red raspberries, blackberries, strawberries, blueberries, cranberries, pecans, and walnuts.”

The benefits of ellagic acid are said to come from eating just half of one cup of red raspberries per day. Frozen berrries, with no added sugar or fruit juice, appear to be the best way to consume these anti-cancer foods. So thawing and crushing raspberries can provide an end of meal sweet, adding some Stevia if they are a little tart.

P. 1112-113: Citrus Fruits: So much more than vitamin C

Citrus fruits are an excellent source of vitamin C. In addition they also contain significant quantities of monoterpenes and flavanones, two classes of compounds that play a key role in the beneficial effects associated with regular citrus fruit consumption.

“Of all the fruits studied, citrus fruits exhibit some of the strongest anti-cancer activity on record. Numerous studies have shown that the consumption of citrus reduces by half the risk of developing certain kinds of cancers, in particular those of the digestive system (esophagus, mouth and stomach). The effect is likely linked to the ability of the anti-cancer molecules present in citrus, monoterpenes and flavanones, to carry out two tasks: first, interfere with different processes, especially cancer cell growth, that are necessary for tumour development; and second, reduce inflammation, thus depriving tumours of an important stimulus for growth.”

“Drinking a glass of orange juice for breakfast is, of course, an excellent way of to take in some needed vitamin C. More surprisingly it also protects the body against the possible development of certain types of cancers.” [RE: a better way with existing cancers is to eat an orange a day, so having the benefit of the whole food, and slowing the passage of sugar into the blood.]

P. 252 [CW] Olive oil

Olive oil has already been mentioned as the preferred cooking oil because of its high percentage of monounsaturated oil, and its stability at high cooking temperatures. Extra-virgin olive oil seems to be particularly healthy, as it is made from presssing olives without the use of hear or chemical treatments. Cancer benefits start with the issue of good cholesterol, good fats and fewer free-radicals. Olive oil also contains polyphenols which confer anti-cancer benefits:

• Olive oil polyphenols have been shown to reduce inflammation by inhibiting the COX-2 enzyme.
• The University of Ulster have shown another ingredient, oleocanthal, is particularly important in reducing inflammation.
• Danish scientists have shown that olive oil reduces oxidative damage to cells and DNA (Copenhagen University Hospital).
• Natural compounds in extra-virgin olive oil suppressed the cancer-promoting gene HER-2 (Catalan Institute of Oncology, Dec 2008).
• Rats fed on olice oil have fewer precancerous cells and fewer tumours than the control group of rats (Barcelona 2008).
• Researchers at Universitat Autonoma de Barcelona have shown that long-term usage of olive oil protects DNA from free-radical damage, deactivates certain dangerous proteins and lowers overall risk of cancer.

P. 242 [CW] Anti-cancer plant pigments

Plants have the ability to synthesize an amazing array of natural compounds. The more research is done on these natural compounds found in food, the more attention is being paid to appropriate diets, for general health, dealing with diseases and chronic conditions. Gary Stoner, lead researcher at Ohio State University Cancer Center, after discovering the anti-cancer powers of blackberries and other colourful foods declared “What is emerging in cancer chemo-prevention is that using single compounds alone is not enough”. He advocated eating more beneficial foods at the same time as blackberries – grapes, medicinal mushrooms, broccoli, cruciferous vegetables and flaxseed.

A notable feature of fruits and vegetables is the variety of colours they come in. Research is more and more showing that their beneficial qualities for humans lie in these pigments. What is being advocated for optimum health is eating a 'rainbow diet' of fruit and vegetables. This is the origin of the name of the book, 'The Rainbow Diet – and how it can help you beat cancer.

Pete - report on visit with Joyce, Anna and Ella to Edinburgh on Wednesday 5th November

This week, I went to Edinburgh along with Joyce, Anna and Ella. The girls took the opportunity to go to St Andrews Uni, where Ella feels she'd like to go in 2016 after school. I stayed in Edinburgh and sorted out a few things with Z, as well as going along to the radiotherapy with him. I took some photos and Z said he was happy for me to post them, so here goes:

It all takes place in the Western General Hospital - it's about a ten minute drive from Lennox St, so Z can drive (but may have to queue for car parking) or take a taxi (costs less than £5 each way) or take a bus (free, but has to walk 100 -200 yards at each end).

Radiotherapy is basically radiation - so like super-strong xrays. Z gets taken into a room and has to lie there on his own while he gets zapped. He doesn't feel anything at the time at all - just like xrays.

He has to take his shirt off, and he's already been tattooed with lines on his torso, so they know how to line him up. Two specialist nurses help him (a radiotherapist has to do a four year university course to qualify to do this - similar to physiotherapy etc - like a nurse, but different).

He had to lie ultra still for about 10 - 15 minutes while the machine whirrs and buzzes and the arm moves around him, zapping him from different angles.

He then gets up and goes home..... very simple really. He is doing this five days a week, Monday to Friday, for four weeks in a row. So the last dose will be given on Friday 28th November. This is known as "curative radiotherapy" - the treatment kills living cells, but while normal tissue cells can rejuvenate, cancer cells cannot: once they are killed, that's it. So the hope is that all of the cancer cells are destroyed during the four weeks.

They cannot check this as they go along, but they say that about 6 weeks after it's finished, they may do another MRI scan to see how much the tumour has shrunken.

Radiotherapy cannot be repeated later - it's a one-off treatment - once, only, ever. If it was done again, the risk of nerve damage to the spine, causing paralysis. So it's never repeated.

This is the only shot at curing the cancer that Z will have. After this, treatment will be only palliative i.e. to lessen the symptoms of the cancer. As an example, if he has difficulties swallowing, they may put a "stent" down his oesophagus (this is a plastic tube that's wedged in to hold the oesophagus open at the point where the cancer is narrowing it).

There will be side effects from the radiotherapy but there is a 10 - 15 day delay in these, so Z is feeling fine, but a bit tired just now. Over the next month, he will probably start to feel tired, a bit nauseous and maybe with a sore throat. These symptoms will go away around 10 - 15 days after the radiotherapy is finished.

That's it! Very expensive machines, very elaborate, computerised therapy, but for the patient, it's really quite simple and rapid.

Report from Joanna on weekend visit to Lennox St - 1st/2nd November

On Saturday morning,  Dad, Nadia and myself went to a children's book launch at Waterstones, George Street, where the author, (one of Dad's customers, as he published the first book, The Peerie Monster and the Coloured Crocodile.....), was doing a reading from her second Peerie monster book, and signing copies.  The Peerie monster is her cute dog, which I think is a Llaso Apso, or a Shitzu, called Peerie, which means small in Shetland.  The author's name is Nyssa Pinkerton and you can follow the Peerie monster on Twitter by clicking here.

After that was finished, we popped back to Lennox Street as Dad had to collect his wallet, and Sarah was able to join us when we went to visit Mum. (Sarah had enjoyed a real teenage lie in;))

Mum was sitting up in her reclining chair, so Dad started to help Mum with her lunch, but then I offered to take over so that he could enjoy his lunch.  Lunch being yummy blended mushroom soup, followed by main course of two slices of ham, baked beans and for Mum, instant mashed potatoes, which I had a wee taste of and I thought had a horrible taste, ( and I am not a fussy eater), but Mum said that it was fine, (Dad and I had chips instead of the supposed mashed tatties), followed by chocolate mousse.

The end result was that by the time lunch was over, Dad had fallen asleep lying on Mum's bed and Mum was dozing off in her recliner.

When they were taking away all the dirty plates, cutlery, etc. a man appeared who is the waiter/host.  He informed me that he has to serve up the food that is delivered from the main kitchen, and then after each meal, he has to go around each resident, asking how much was eaten, and making a note of any likes and dislikes, so that he can build up a ' food profile' for each resident.  ( I am calling it a food profile, I don't know what they call it, but I was impressed by this role, as it is rather important. I wouldn't want to be given food that I didn't like!). This is quite a new job that has been created, and if it is to benefit the residents, then good on you BUPA.

Once Dad awoke, he said that we would have to go, as he needed to go home and sleep, so we all said bye to dear mum. And I left her listening to Bach on her CD player.

When we returned to Lennox Street, Nadia had gone out for the afternoon, (James had gone away up to their church's Perth house on Friday, for the weekend, to spend time with the teenagers there), so Dad went for a sleep, and Sarah got on with some homework.  I pottered about for a bit, then made kedgeree for our evening meal, keeping the fish stock for Dad's helping, so that it was extra moist for him.  This was followed by fruity yogurts, which Dad finds much easier to eat.

Then on Sunday morning, Dad and myself went to church,  and afterwards, I went onto visit Mum, who was in great form.  Mum was sitting in her recliner chair, so I gave her a milky coffee, and later, trimmed her left hand nails, followed by a hand massage.  Mum always seems to need to be grasping something with her left hand, and at one point, I was going close to her face with mine, and saying how much I loved her and what amazing blue eyes she has, and before I knew it, she had grabbed my hair and what a grip she had.  I couldn't manage to loosen her grip and she thought that it was really funny.  Every now and again, I called for help from the staff, and eventually this lovely Indian lady, Regina came to my rescue.  I then gave her a wee grey beany teddy to grasp onto, that Sarah and myself had given her years ago.

Later, Morag, the unit manager, came into Mum's room, and told me that she had managed to give Mum a bath earlier, ( rubbing a lot of dry skin off from Mum's feet, and other body parts), which Mum had really enjoyed, until Morag washed her hair.  Mum was not at all happy about that bit!  This was the first bath that Mum has had for over three and a half years, so I was delighted to hear this.

I then had to leave Mum, as I wanted to make some pepper soup for Dad before we left to return to Aberdeen. Dad was playing his online curling when I returned, but we ate the soup together before Sarah and myself departed.  

Living with cancer-4: Anti-cancer foods for fighting oesophageal cancer

Living with cancer – 4: Anti-cancer foods for fighting oesophageal cancer

Oesophageal cancer is a cancer of the digestive tract, rarer than stomach or colon cancer so doesn't show up as often in medical studies of the digestive tract as other cancers. It is known that nitrites, N-nitroso compounds, and smoking encourage oesophageal cancer.

[CW] [P.109] Nitrate and nitrite

“A study of 22,000 women in Iowa showed that nitrate, common in rural areas was associated with bladder cancer. 20% of ingested nitrate was shown to be transformed in the body to nitrite and
N- nitroso compounds causing cancers such as colon and bladder (May 2001 study).

Scientists from 19 countries at IARC in Lyon (2007) have concluded that high nitrite levels, especially in conjunction with low vitamin C levels, are linked to various cancers especially stomach, oesophageal and brain.”

Many processed meat foods have nitrates as preservatives: [P.109] “Nitrates are frequently added to meat to brighten it. Sodium nitrite and nitrate are widely used in dried meats, bacon, pepperoni, sausages, hams and hot dogs.”

[Minimising nitrates is part of a healthy diet. For Z's cancer cutting them out completely is wise.]

Green Tea and Garlic: specific anti-cancer foods for oesophageal cancers

[CW] [P. 251/2] Green Tea

(“Green tea) … contains important polyphenols which the lack of processing leaves unaltered, while the drying process concentrates ...”

Epigallocatechin gallate (EGCG), a catchetin in green tea, has been shown to limit oesophageal cancer even amongst smokers and drinkers by 60 %.

EGCG has been shown to block an enzyme that multiplies cancer cells causing their death.

[RB & DG-2]

“The key to fully benefiting from the special properties of green tea is to choose the varieties that contains the highest amounts of catechins*, and therefore of EGCG, and to consume these on a regular basis, so that EGCG, blood levels stay high enough to attack precancerous cells over and over again. Choose Japanese green teas, richer in catechins, over Chinese teas, and brew the tea at 80⁰C for eight to ten minutes, to extract the maximum quantity of these molecules. Prepared in this way, three daily cups of tea will allow you to take in an optimum catechin “allowance” for enabling effective protection against cancer.” The Japanese tea with the most EGCG is sencha-uchiyama, with 5.6% of the leaf weight. (*different spelling of catchetin.) 

[CW] [P. 258/9] Garlic for treating cancers of the digestive tract

“Garlic crops up time and time again in the fight against cancer, whether we are looking at Asian diets, or Mediterranean diets, glycoproteins or yeast control. The bad news is that fresh, chopped or crushed garlic is essential. Cooking ruins the effect … [Rose: Interesting results about garlic, but not of much practical use except for raw garlic addicts as you need to eat a lot. However cooked garlic does have health benefits, as well as adding flavour to meals] There are several active ingredients. Most garlics have active sulphur ingredients. Although many reports talk about the active ingredient being allicin, other anti-cancer agents, like alliin and the enzyme allinase, appear to be produced on cutting or crushing.”
[Rose: I'm omitting the many research studies here, but can supply them if anyone is interested.] 

Three more foods for an anti-cancer diet: turmeric, red wine, dark chocolate

[RB &DG-1] [P. 99-103] Turmeric

“Turmeric ... featured in the list of over two hundred and fifty medicinal plants mentioned in a series of medical treatises dating from 3000 BC, written in cuneiform on stone tablets , ...” “Scientists', interests in turmeric as a food perhaps capable of preventing cancer grew from our awareness of its presence in numerous past medicinal traditions.” “Turmeric is a staple of India's daily diet: Indians consume on average 1.5 – 2 grams per person per day.”

While no epidemiological study has explored the potential link between turmeric intake and cancer rates, there is a consensus in the scientific community around the idea that turmeric may be the reason for the disparity between the rates of nine common cancers in India and Western countries. Comparing the rates per 100,000 population in the USA and India, the USA has an average of three times as many cancers in the group of nine compared to India.

In numbers of laboratory experiments with mice it was shown that the major constituent of turmeric, curcumin, might be useful in in the prevention and treatment of several different types of cancers, including stomach, intestinal, colon, skin, and liver cancers. These findings are backed up by findings that curcumin blocked the growth of an impressive number of cancer cells from human tumours, including leukaemia cells, and colon, breast and ovary cancer cells.

Many recent experiments and studies have shown strong anti-inflammatory effects for turmeric. (Inflammation is important in the development of cancer.) This effect has been demonstrated in the human body: the daily consumption of turmeric lowers the amounts of pro-inflammatory molecules in the bloodstream. Other effects are the targeting of different types of cancer cells, forcing them to self-destruct through apoptosis. Daily consumption of turmeric is advised, along with black pepper to make the curcumin more bioavailable. Turmeric may be added to many dishes besides curries.

[RB &DG-1] [P. 145 – 155] Red wine

“The analysis of over fifty epidemiological studies conducted on the mortality rates of Western populations illustrates the existence of a response to alcohol that may be represented by a J-shaped curve. Moderate quantities of alcohol (two to four glasses of about 120 milliletres each of wine per day for men, and one or two glasses for women) significantly diminish the risk of death for all causes. However, when these amounts are exceeded the mortality risk increases very dramatically.”

Studies of the effects of red wine on cardiovascular disease, in thirteen studies, showed that moderate red wine drinkers had about 30% fewer risks of being affected. Similarly, a Danish study showed that moderate wine consumption induced a 40% decrease in risk of death related to cardiovascular disease, along with a 22% decrease in cancer mortality risk.

“The anti-cancer properties of red wine have been attributed to the large numbers of polyphenols it contains, and in particular 'reservatrol'. Reservatrol is found exclusively in red wine. Reservatrol is produced in the skins and seeds of red grapes, when the plant is under attack by fungi.”

“In 1996, it was identified as the first molecule of dietary origin capable of interfering with the progression of cancer by inhibiting all three stages necessary for the development of the disease: initiation, promotion, and progression. Like curcumin, reservatrol is an extremely powerful anticancer molecule whose modes of action can be compared favourably to those of many drugs of synthetic origin that act to limit the growth of cancer cells. Current studies indicate that reservatrol is absorbed very rapidly into the body, meaning that the molecule reaches the bloodstream quickly and is on hand to act on cells.” 

Because pesticides are not used on organically grown grapes more reservatrol is found in organic wines. The amount of reservatrol also varies according to the climate of the vineyards, with more being produced in temperate, rainy regions. The daily consumption recommended as an anti-cancer drink is 1-2 glasses daily of organic cabernet sauvignon with food.

[RB &DG-1] [P. 157 - 161] Dark chocolate

These pages are written about dark chocolate that is 70% cocoa mass. However, Green and Blacks now produce a dark chocolate that is 85% cocoa mass, so the high sugar and fat content has been reduced by half. Similarly the reported GI of 35 will also be much reduced. Also the impact on blood cholesterol is neutral.

“The potential health properties of dark chocolate are related to the abundance of polyphenols it contains. According to analyses, chocolate, and especially dark chocolate, possesses truly sensational antioxidant activity, that is five times greater than a cup of black tea, three times greater than that of green tea, and twice as strong as a glass of red wine. It is now believed that this high polyphenol content is the primary factor responsible for the positive health benefits of chocolate.”

In addition to the beneficial effect on the cardiovascular system there are strong grounds for suspecting anti-cancer activities. This is because the phytochemicals in cacao, the source of the cocoa mass in chocolate, are very similar to those of other foods that play a role in cancer prevention. Studies are at an early stage. 

However, “Scientists have observed that the proanthocyanidins in cocoa mass are able to slow the development of certain cancers, especially lung cancer, induced in laboratory animals. The absorption of the polyphenols in cacao may cause a sharp drop in the levels of EGFR, a receptor essential to angiogenesis and the growth of cancerous cells. Just like the proanthocyanidins present in cranberries, the proanthocyanidins present in cacao may contribute to the prevention of cancer by acting on the multiple events involved in the progression of this disease.”

[Rose: Definitely more studies needed, however sufficient promise, with minimal negatives, make the 85% chocolate very attractive. And it satisfies my craving for something sweet, so I've increased my consumption to 20 grams a day. The recommended amount is not more than 40 grams a day].

Constituents of foods that increase the effectiveness of radiotherapy

[CW] [P. 150] “In 2001 John Boik of MD Anderson* stated that Natural Compounds could actually enhance the effects of radio-and-chemotherapy. This was after he had reviewed over 4,000 scientific research studies for his book 'Natural Compounds in Cancer Therapy'. This was also the conclusion of UCLA in 2004 who stated that whilst healthy cells controlled their uptake of anti-oxidants and 'stopped' when they'd had enough, cancer cells had lost this control and anti-oxidants could move into a cancer cell in excess and help the radio or chemotherapy destroy it.” *[M D Anderson Cancer Center - Texas]] 

[CW] [P. 152] Research points + added info elsewhere in the book in square brackets [...]

• “St Thomas' Hospital has some research (but no clinical trials as yet} to show that both isoflavones and selenium can improve the success of radiotherapy.

[Isoflavones: a good food source is dry roasted soya beans or raw soya beans – known as edamame.] (Rose: Dry roasted soya beans are good for snacks – available in supermarkets – likely to be on shelves with “Food Doctor” stuff like the “Roasted Beans”)]
[Selenium: generally recognised as an essential mineral, deficient in European diets, and particularly in cancer patients. One of the most important anti-cancer minerals. Daily anti-cancer dose 100 – 200 micrograms – do not exceed 200 micrograms.]

• MD Anderson repeated German research that using astragulas to deliver enhanced radiotherapy results. They have found that it can double survival times.

[Astragulas: p. 175 “One extremely important conclusion from several US and German studies is that astragulas seems to help the immune system differentiate between healthy cells and rogue cells, thereby boosting the body's total 'cancer-fighting system'. A consequence of this is the added benefit of improving the effectiveness of radio-and-chemotherapy treatments.” The mechanism appears to be that it attaches itself to cell membranes – to bacteria, viruses and cancer cells, making them visible to the immune system cells that 'eat' foreign bodies.]

• Harvard Medical School and other researchers have used vitamin D with radiotherapy and shown improved outcomes.

[Vitamin D: A lot of research on vitamin D has been done by Harvard Medical School. There is research on its effectiveness with all types of cancer. In 2009 researchers established that cancer cells have large numbers of receptors that accept vitamin D, and it will kill the cancer cells it joins. Recommendations are up to 5000 iu. Two tablets a day = 4000 iu, seems a useful dose.]

• Two 2011 studies showed that both flaxseed and probiotics could reduce damage to healthy cells during radiotherapy.”

[Flaxseed: The benefit of flaxseed in connection with radiotherapy seems to be to do with its content of omega-3 fatty acids. However, the omega-3 molecules in flaxseed are short chains – not as effective generally as the long chain omega-3 molecules found in fish oils.]

[Probiotics: Research over the years has linked a lack of beneficial bacteria in the gut to all manner of illnesses from allergies like asthma to heart disease and cancer. They fulfill a major role in stimulating immune responses. Beneficial bacteria also produce sodium butyrate, which has been shown to cause cancer cell death (apoptosis). Many substances in addition to antibiotics kill off these beneficial bacteria.

Probiotics, as sold by reputable pharmaceutical organisations are likely to have 5 - 9 different strains. The label probiotic means they have been tested and are guaranteed to reach the gut where they work. The suggestion is they be topped up everyday, as they are susceptible to antibiotics as drugs, in meat, even in chlorinated tap water, and in the anti-bacterial products found in household cleaners. To promote healthy friendly bacteria eat plenty of high fibre wholefoods.]

[CW] [P.152] B vitamins that increase radiotherapy effectiveness:

Folic acid: This is essential for sending accurate copying of cellular genetic code. Its release from foods is controlled by beneficial bacteria. It helps protect nearby healthy cells from radiotherapy, along with reducing side effects. Daily anti-cancer dose is 400 micrograms. Can be supplied by B vitamin complexes which contain that amount in their daily dose.

Niacin: A water soluble B vitamin also called nicotinic acid or vitamin B-3. Important in the formation of key enzymes, and in the energy development process. Daily anti-cancer dose 20 milligrams. Amongst the many known benefits: Has been shown to induce apoptosis in cancer cells. Plus increased intake of niacin is linked to decreased risk (circa 40%) of throat, mouth and oesophageal cancers.

B vitamins: are needed for general health, and although they occur in some foods, a B-complex supplement is recommended for anti-cancer diets.

Posted by Rose after help from Pete

Living with cancer – 3: Cancer promoters in dietary foods

Most of us in the UK have a diet that is more and more unhealthy compared to that of our grandparents. This is due to:

• Depletion of agricultural soils reducing vitamins and minerals in our plant foods.
• The rise of agri-business with the increased usage of fertilisers, pesticides, and mono-culture crops, plus the recent introduction of Genetically Modified (GM) foods.
• Intensive animal husbandry using rapid growth-promoting hormones, and superfoods.
• The industrialisation of food processing to produce cheap and tasty 'fast food', ready meals, and luxury foods with long shelf life.

These notes are particularly concerned with cancer-promoting foods, however many other unhealthy medical conditions are also promoted by these phenomena. Key cancer-promoting foods will be discussed, with some tips on alternatives.

1. Foods that rapidly supply glucose to the blood 

Glucose is the main food cancer cells need to grow and divide – the more this is available the faster tumours grow. High levels of glucose also demand high levels of insulin production, which stimulates cell growth, and acts as a fertiliser for tumours. There is also a link between blood glucose levels and cancer-promoting inflammation. The following are worth minimising for cancer prevention, and worth cutting out completely when active cancer tumours are present: refined white and brown sugars, honey, fruit juices, and processed foods containing sugar, honey, glucose or fructose, and corn syrup, which contains glucose + fructose.

Fruit sugars like fructose are fine in whole fruits because digestion is slowed down by the fibre and complex carbohydrates present. Fruit juice, however, concentrates the fructose and it enters the blood rapidly. Refined and finely divided carbohydrates, like white and brown flours, white rice, and pasta, also rapidly enter the blood as glucose. The dietary solution for these problems is to switch to whole foods with a high content of fibre and complex carbohydrates, and to use the Glycemic Index (GI) to put together food combinations with slow average rates of digestion.

GI measures blood glucose one and a half hours after food consumption. Refined sugar glucose is given a GI of 100, and other foods are given GIs that show what percentage of the refined sugar glucose they provide. Healthy foods have low GIs, and unhealthy foods have high GIs. The good news is that mixing low GI foods with medium or even high GI foods, will reduce the overall GI. Low GI foods are wholefoods with high fibre and complex carbohydrate content that take a long time to digest.

Healthy eating suggestions:
Whole grains like brown basmati rice, oats and barley. Home-made muesli. Nuts.

Pulses like peas, beans, and lentils. Wholemeal bread with seeds or multigrains.

Root vegetables of all kinds – the more variety the better. A variety of fresh fruit.

Use sweeteners like stevia or xylitol, and dried fruit or carrots for occasional low GI cakes.
Aspartame, found in more than 5000 food and drink items from diet drinks to low fat yoghurts, may be best avoided. Research has linked daily diet soda drink containing aspartame to a greater risk of leukemia, lymphoma, and multiple myeloma in humans (Cancer Watch 2012).

2. Foods that supply high sodium levels to the blood

We ingest sodium from a wide variety of foods, as refined table salt (sodium chloride), as a preservative in smoked and dried meat and fish, as taste enhancing salt in monosodium glutamate, refined foods like cereals, snack food, ready meals, and even beer and fizzy soft drinks. Excess sodium upsets cellular membranes throughout the body, interfering with the sodium/potassium balance in the cells, and making the normal metabolic processes in the cells inefficient. The cellular environments increase in acidity, which has debilitating effects on the water balance of the body, and can cause stress and fatigue. The acidity favours the growth of cancer cells. Growing cancer cells excrete acid waste products adding to the acidity. A recommended maximum for salt is 5 grams per day, but there is mounting evidence that a lower level would be healthier.

Increasing the intake of potassium-rich foods can help redress the sodium/potassium balance, but is insufficient without cutting down on the foods that supply sodium. A healthy body works best when slightly alkaline. This nutritional arena has given rise to talking about acid or alkaline bodies, which can be measured by taking the pH of the saliva. Acid bodies increase metastasising cells, and provide them favourable environments for settling elsewhere in the body. To return to a more alkaline state take a teaspoon of sodium bicarbonate in a glass of warm water, first thing in the morning or last thing at night.

When sodium nitrate is used as a preservative, nitrate enhances the cancer-promoting potential of the combination. Research shows that 20% of ingested nitrate is transformed in the body to nitrite and N-nitroso compounds, potentially causing cancers such as colon, bladder, and oesophageal cancers, especially when vitamin C levels are low. Sodium nitrate and sodium nitrite are preservatives used in dried meats, bacon, pepperoni, sausages, hams and hot dogs.

3. Foods high in omega-6 fatty acids

Omega-6 and omega-3 (plus a small amount of omega-9) essential fatty acids are not made in the body, so need to be supplied in the food we eat. The healthy ratio of omega-6 to omega-3 fatty acids is about 1 : 1. The demand for cheap palatable food has encouraged farming practices that vastly increase the yields of desired foods like red meat, dairy products and eggs. One way this is done is providing high calorie foods. Cows can be fed on corn (maize), soy, and wheat rather than grass; chickens can be fed on fed on corn. When high calorie foods are given to animals the omega-6 to omega-3 ratio rises in proportion with the non-grass part of the feed. Omega 6 fatty acids encourage inflammation, coagulation and stimulation of cell growth. Omega 3 fatty acids regulate inflammation, fluidisation of blood, and regulate cell growth. As ratios of omega-6 to omega-3 in foods rise, so does the potential for cancers.

Another practice that increases yields is the use of growth hormones, some of which promote cancers. In particular, bovine growth hormone is associated with hormonal cancers such as breast, prostate and ovarian cancer. This hormone is banned in the EU and Canada, but not in the USA. Processed foods from parts of the world outside the EU are highly likely to contain this hormone, derived from the use of milk products from the USA.

Healthy dietary changes are to reduce red meat, particularly beef, eating small amounts of organic beef from grass fed cows; going dairy free; and eating organic chickens, fed with forage rather than grain, and organic eggs from forage fed chickens. Omega-3 supplements appear to be very worthwhile.

4. Unhealthy fats can encourage cancers

Different types of fats differ a great deal in how healthy they are. The chief types are trans fats, saturated fats, polyunsaturated fats, monounsaturated fats and cholesterol.

Trans fats (hydrogenated or partially hydrogenated fats) have been shown by research to be the least healthy of the typical fats in our current diets. The end products of digestion of trans fats are free radicals. The more free radicals at large in the body the greater the risk of cancer. Several research studies have shown that trans fats increase tissue inflammation in the body, through their stimulus of prostaglandins. Such inflammation increases risks of many chronic diseases from heart disease to cancer. Transfats have been linked to higher levels of colon cancer and to pancreatic cancer.

In the USA in 2013, the FDA announced that 'trans fats are not generally recognised as safe for use in food.' This was backed by Harvard School of Public Health saying there was massive scientific evidence to support this position. In a recent study of 80,000 nurses, the Mayo Clinic showed that women whose diets were high in both saturated and trans fats had an increased risk of heart attack, with those consuming considerable amounts of trans fats higher heart attack risks than nurses who ate a lot of saturated fat.” The Mayo Report continued. “In fact, trans fat maybe even more damaging because in addition to raising your bad cholesterol level, it also appears to lower your 'good' cholesterol level.”

Many products in the USA are labelled 'Trans Fat Free'. In Europe there is no general ban on trans fats, though bans exist in some EU member countries. In the UK the coalition government suggested that food retailers could omit trans fats voluntarily, and many supermarkets and large food retailers have done so, or are in process of doing so. However, this does mean there is a need to check the presence or absence of trans fats in processed food.

Saturated fats have been regarded as bad for many years as they are known to increase inflammation in the body. However, in 2013 the British Medical Journal ran a piece that concluded that saturated fat was not the cause of heart disease. The authors claimed the scientific advice that saturated fat must be removed to reduce the risk of cardiovascular disease 'has, paradoxically, INCREASED our cardiovascular risks'. It appears that it is 'Pattern B type' saturated fat, linked to bad cholesterol, which is mainly derived from trans fats, that is at fault. It does seem a good idea to minimise saturated fat.

Polyunsaturated fats are liquid at room temperature and are essential because the body can't make them. Many margarines contain polyunsaturated fats, but because of the refining processes are no longer healthy fats, particularly when used for cooking. Polyunsaturated oils should provide around 2% of daily calories.

Monounsaturated oils are the healthiest, particularly cold pressed oils. They are better for cooking as they have a high oxidation threshold and remain stable on heating so do not easily become hydrogenated or saturated. Olive oil has the highest percentage of monounsaturated oil at 73%, with rapeseed oil the next down to 60%. Olive oil also has the added benefits of containing polyphenols that have anti-cancer properties. It is still useful to limit the cooking temperature of olive oil, and the recommended method is 'sweating' rather than stir-frying.

Rose's thoughts on living with cancer- 2 : Reliable sources of information

Here are some notes on up-to-date sources of information on cancers: their causes; treatments; and anti-cancer foods and diet. This isn't a reading list. However, I'm describing how each book maybe useful. The background to these notes is the persistence in conventional medicine of the debunking of what are seen as food fads and ridiculous magic diets, along with suspicion of any form of alternative treatments. However, a growing amount of the research is now being done inside conventional medicine, and includes clinical studies of anti-cancer food stuffs, as well as laboratory work. There are also a rich data source in epidemiological studies. Busy clinicians are not to blame for not knowing about all this work, but it is time more funds were put into reviewing the information, and finding ways to get it into the initial training of medical professionals, as well as into their compulsory CPD.

Dr David Servan Schreiber (2011) Anti-cancer: a new way of life, pb revised edn.   [D SS] 

A personal account of his life with a brain tumour, (diagnosed 18 years before he wrote his preface to the revised edn.).  After conventional treatment (needed twice because the cancer returned) he became proactive on his own behalf “This book is the story of … (my) return to life and health – in fact to a level of health I had never experienced before – while knowing I had cancer. It is the story of how I used my skills, as a physician and a scientist, to find out everything I could in the medical literature that would help me change the odds. ...it offers a new, scientifically based perspective on cancer that gives all of us a chance to better protect ourselves from this disease.”

The book comprehensively covers what promotes cancer in our current world, and how it can be lived with using anti-cancer diet, exercise and what he calls the “anti-cancer mind” - which translates as “de-stressing” in the usual accounts. The chapter on this latter is the best I've come across. [I added “Strengthening the 'will to live'” to anti-cancer lifestyle changes from his chapter.] He discusses the science underlying his information, along with many examples from real people. Notes and references are provided to each chapter. It was the first comprehensive book on cancer I read. The revised edition is an up-to-date account. I recommend it if you want to know all about cancer, anti-cancer foods, and living with cancer from an eminently readable book.

Chris Woollams (2013) The Rainbow Diet – and how it might help you fight cancer (3rd edn.) [CW]  Chris Woollams was a highly successful business man when, in 2002, he became interested in fighting cancer because his daughter Catherine developed a malignant brain tumour. The oncologists didn't hold up any hope of successfully treating her cancer. He set off to research diets, and complementary therapies, collecting information from cancer centres and research centres he could find around the world. He applied the information to his daughter's diet, and she lived many more years than the oncologists predicted. He set up the CANCERactive charity, started to distribute the information via his canceractive website with free articles and an email newsletter  for weekly updates, and produces the ICON magazine, taken by over 600 UK hospitals, Cancer Centres, and Health Libraries. He is a critical reviewer of the papers he receives – about a hundred a year from 60 cancer research institutions – including prestigious ones.  The Rainbow Diet is his third book. [I signed on to the canceractive website in 2012, and chased up interesting papers. I bought the book only a short time before Zander was diagnosed with his cancer, and it has helped me review my own anti-cancer diet.]

The Rainbow Diet deals comprehensively with the physiology of cancer tumour formation, the imbalances in the body caused by modern industrial diets, how the formation and growth of cancer tumours are powered by poor diets, and how tumour growth can be interrupted and reduced, and cancer cells can killed by anti-cancer foodstuffs.  Necessary nutrients are covered in detail, and the foods that supply them, along with supplements needed for health and the compounds that have anti-cancer activity. Supportive science is mentioned as relevant, and more comprehensive accounts can be found in the canceractive website archives. The book ends with suggestions for the “Rainbow Diet” with, a useful point scoring system covering positive, neutral and negative foods in relation to cancer. The diet is based on eating a wide range of healthy foods, while cutting out much of the nasty stuff. It is a book densely packed with the facts, and in many ways a very useful reference. Chapters review different aspects of the topic, and there is a moderately good index.

Beliveau, R. & Gingras, D. (2007)  Foods to fight cancer, pb. [RB & DG-1]
Richard Beliveau holds the chair in the Prevention and Treatment of Cancer at the University of Quebec in Montreal, and is Director of the Molecular Medicine Laboratory of UQAM – Sainte – Justine Hospital – where research into the anti-cancer properties of foods, and comparisons of the relative potency of different foods have been carried out for many years. Denis Gingras is a researcher at the Molecular Medicine Laboratory of UQAM – Sainte – Justine Hospital.

This book focusses on the science of foods that fight cancer, particularly the phytochemicals that are the most effective anti-cancer components of fruit and vegetables. Part One discusses the hazardous side-effects of chemotherapy and radiotherapy on healthy cells, and how better effects can be obtained by the daily use of foods that interfere with how cancer cells get their food. Such foods do not have the side-effects of conventional treatments, but in the long run can work as well or better. Part Two discusses in detail the scientific base of eleven anti-cancer substances in plants, how they fight cancer cells/tumours, along with tips for how to use them in daily food preparation. A particular interest has been studying the synergistic effects of putting different anti-cancer molecules together to see which ones give improved anti-cancer effects.  

Rose's thoughts on living with Cancer

My name is Rose: I was diagnosed with late stage breast cancer, involving my right arm lymph nodes in Sept 2011. After an operation, thankfully I had no metastases.
Having a physical science background as well as my applied psychology qualifications, I set off to read the research literature - aided by my husband, Richard, who is still an active biological chemist researcher attached to Glasgow University, so is able to get papers I can't. I have also found useful sources for keeping up to date, and have consultations with a GP in private practice. who has nutritional qualifications, and been Director of the Bristol Cancer Care Centre, where she has been
instrumental in collecting a comprehensive data base of cancer research.
I have amassed a lot of useful information. The mechanisms of tumour growth are well known, and there has been an explosion of research which can be described as anti-cancer nutrition. This complements the conventional treatments, and much increases survival times. It also much reduces the chances of getting tumours of all kinds, so is a cancer-preventative healthy diet.
I have changed my diet a great deal and altered my lifestyle, (and I've been fortunate in having a great deal of support from my husband, daughter, and many friends, and neighbours etc).
I have already been supplying Zander with information, and loaning him books. However, there is a lot to take in. I'm currently aiming to summarise what's useful more coherently. I am passing this information on to other via this blog in hopefully manageable chunks.

So with that in mind, here's the first section:

Living with cancer – 1: Introduction 

The prevention and treatment of cancers involves lifestyle changes that follow the key action guidelines that maintain healthy minds and bodies – no magic bullets exist. The lifestyle changes that support conventional cancer treatments and add to survival times are as follows:

a) Strengthening our will to live, and our ability  to act with hope so we can live fully to the end of our lives.
b) Understanding and healing psychological wounds that interfere with our bodily healing systems.
c) Improving our physical fitness to an optimum level for our bodies and daily life.
d) Adjusting our diet so as to cut back on cancer promoters, and include anti-cancer foods.
e) Guarding ourselves against the environmental hazards that promote cancer.

A necessary condition for the production of cancer stem cells is the occurrence of several mutations, which progressively alter  a cell's character and make it unable to perform its original function in the collection of cells that form the organ/ body system it contributes to. It ends up as a cancer stem cell which can then become a tumour working to maximise its own survival and reproduction.

Cancer stem cells, become micro-tumours when the bodily environment they inhabit supplies what they need to grow – a supply of food and the conditions for metabolising it.  As the tumour grows it is able to take over the bodily systems that support healthy cells, and adjust them to cater for its own needs. In transforming such processes it creates a negative environments for healthy systems, e.g. it acidifies the blood, reducing oxygen transport, and degrading the immune system's ability to fight the cancer. Cancer cells are often called 'rogue' cells because they don't do normal cell work.

Key ways tumours are able to grow, which provide possibilities of fighting the tumour:
1. Being supplied with plenty of glucose in the blood – glucose is the main food of cancer cells.
2. By growing a network of blood vessels to bring more glucose to the tumour (Angiogenesis).
3. By losing part of the system of programmed cell death that normal cells use when damaged beyond repair (Apotosis). This means cancer cell lines are immortal unless killed by agents external to their normal environment. (Apotosis is a complex staged process which produces small packages of cell debris that are easily mopped up by the immune system.)
4. By releasing cancer cells into the blood stream to settle elsewhere, forming metastases.

Cancer used to be considered as a disease of old age because of the need for several mutations. However, cancers needing treatments are increasing, and at higher rates in younger age groups, particularly with children and young people. The increases are highest in Western countries, and follow recent industrialisation of animal husbandry, agriculture and food processing.

Risk factors for cancer in percentages: Poor dietary habits 30%; Smoking 30%; Hereditary factors 15%; Infection 5%; Workplace related exposure 5%; Alcohol 3%; Obesity and lack of exercise 5%; UV-ray exposure 2%; Drugs 2 %; Pollution 2%; Other 1 %. [RB & DG:1]  Italic initials in square brackets refer to books giving information sources, which will be detailed in a later posting.

Apart from hereditary factors, these risk factors can be controlled by changes in individual lifestyle, or adding environmental  controls. In addition, stress is a major risk factor for cancer (and many other chronic bodily malfunctions and diseases).  Decreasing stress comes under point b) above in the lifestyle changes needed to minimise cancers.  Smoking has been tackled by the UK governments, with a very positive effect on people's health. Diet is the next high risk factor, and after this posting my information will focus on the difference a healthy anti-cancer diet can make to survival times. The next section will briefly consider the helpful lifestyle changes apart from diet.

Based on the growing amount of research linked to cancer prevention and treatment, cancer organisations concerned with survival times following conventional treatment promote a trinity of lifestyle changes that individuals can make: healthier diets, exercise and de-stressing. These correspond to points a) to d) above if we put together a) and b) as they are in the same arena. I will summarise the main points.

The will to live and acting with hope have research support for their effect on survival times.
The will to live goes along with tackling difficult situations as challenges, finding sources of information, finding practical help and support, and looking forward to recovery and resuming their healthy lives. This contrasts with people who are caught up in responding to the threats of cancer, and experience helplessness.  These are not exclusive categories, survival times go along with the ratio of responses to the challenges cancer presents compared with responding to its threatening aspects.  Research supports hopefulness and positive feelings increasing survival times, and helplessness and despair reducing survival times.

I remember after my diagnosis with late stage breast cancer I had two bottom line responses: “I have no regrets.” and “I'm aiming for another ten years after my treatment.” I had the advantage of being a counselling psychologist, and having practised co-counselling for many years.
(Relevant research studies and exploration of how to strengthen the will to live, and reduce helplessness and despair, are given in the 'The anti-cancer mind' chapter in [RSS].These studies include showing how stress responses debilitate the immune system.)

Healing psychological wounds that interfere with physical healing is also about de-stressing and improving mental health. Stress responses consist of repetitive negative feelings, negative thinking about ourselves and others, and negative actions we find hard to control. I will write further on this topic later.

Improving physical fitness improves cancer survival times. The impact of fitness on health has been thoroughly researched within the medical arena. This impacts on advice given by doctors, and NHS doctors have the option to prescribe exercise at local gyms. People with greater physical fitness before  cancer treatment do better, as do those getting fitter after treatment. Specifically, both chemotherapy and radiotherapy cause fatigue, which can be long lasting. Paradoxically, research results show that exercising reduces fatigue. The effect is a dose-response one, increasing exercise, however low the initial capability, helps in proportion to the amount done.

Zander was advised to exercise by his medics. I suggested he could walk around the block from his house as the simplest exercise to incorporate. Aiming for one circuit a day, even if he has to build up to achieving that, given his breathing difficulties, would be a useful goal.  He may need help to prioritise daily exercise, and he may welcome having normal friendly company as he walks.

Rose's next post to this blog will summarise key points for adjusting diets to minimise cancer promoting foods and add anti-cancer foods.
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