Comments on: Eating to Beat Cancer: Diet May Prove to be a Cure

By: janet mendelsohn moshe

janet mendelsohn moshe — Wed, 01 May 2013 13:26:25 +0000

great article…do you also eat kohlrabi and fennel…wonder about their health benefits…I like them both sliced with fresh lemon juice…

By: Kashif Ansari

Kashif Ansari — Sun, 10 Feb 2013 19:53:49 +0000

lovely piece of diet advice you have given. vegetables are the last bastion when everything else has failed. they contain alkaloids and like their twin cousins fruits are known to contain certain unknown and as-yet undiscovered phytochemical antioxidant agents that help you in a number of ways. as for lean proteins fish and chicken not to mention hunt meat and seafood are ideal. dairy and grains are the culprits since they don’t match with our ancestral and primal diet dna. and as for sugar, coffee and salt they are anathema…the very reason behind the phenomena known as SAD or the standard american diet. believe me it makes you sad despite the temporary pleasure of a junk food junkie you get from it initially. better to eat what is good for the body and that is natural to the core. i don’t mean be a food fanatic but at least try and eat what your body was designed for and not the crapola the serve you on the canned goods/packages shelves in supermarkets. that will only mess you up for good.

By: Harriet Sugar Miller

Harriet Sugar Miller — Wed, 02 Jan 2013 14:37:14 +0000

Frederick,
Interesting to hear about your taking TM ( Tetrathiomolybdate). One of my consultants also suggested it as a way to reduce copper in the blood, which appears to fuel angiogenesis. She also suggested increasing zinc, low in vegan diets, in order to balance the copper.

Don’t worry about the citric acid in lemon. When people talk about the acid-alkaline balance, they’re referring to the residue that’s left behind after a food has been metabolized. In general, animal foods are highly acid forming; plant foods are generally not. The citric acid is completely metabolized, so the net effect of eating citrus is to alkalize the body.

Go ahead and scoff up the citrus–rinds and all, organic of course. The fragrant molecules called terpenes contain lots of cancer-fighting phytonutrients, and they’re especially abundant in the piths. As in everything, moderation triumphs: Too much citric acid WILL do a number on your teeth.

http://eatandbeatcancer.wordpress.com/2012/06/23/anti-cancer-foods-lemons-limes-limonene/

By: Fredericks

Fredericks — Tue, 25 Dec 2012 05:45:19 +0000

I like your honesty Harriet.
Like you I live a narrow, spartan, joyless life when it comes to food. It is Christmas eve and I spent it with my family and will have Christmas dinner with them tomorrow. I could beat myself up for having a glass of wine, and desert…….but the reality is………for 364 days a year I live a monastic life.

I will return after Christmas to my regular diet. Like you, my oncologist says I have a slow growing cancer. Is it any wonder?

I am going to the Medicore alternative cancer care clinic and am taking TM copper reduction treatment, and hopefully it will see me over this time of dietary weakness. Good luck and best wishes in your fight. When I feel I may be a bit too acidic I drink pure, squeezed lemon juice and toss a bit of stevia into it…and drink it like that to try to reset the scales.

By: Angi Bloom

Angi Bloom — Tue, 20 Nov 2012 00:54:09 +0000

Taking charge is empowering. Thanks for inspiring so many take charge. If we eat more wisely 90 % of the time – bravo.

By: BelindieG

BelindieG — Mon, 05 Nov 2012 21:17:32 +0000

Eating organic red meat is a whole lot healthier than eating massive amounts of carbs. Seems like the usual veggie non-science.

By: Deb Browning

Deb Browning — Sun, 04 Nov 2012 16:45:31 +0000

Great information – easy for me to understand. Now, I’ve just got to do MY part and exercise some self-control. Knowledge is power, so a big thank you, Harriet!

By: susan m caddell

susan m caddell — Thu, 11 Oct 2012 01:43:56 +0000

Donna, is a friend; discovered you thru her fb page.When home again, tho I know you’re very busy with family, would love opportunity to meet with you even briefly.
I am a vigilant ‘fighter’ for my health…and others’.

Shalom~
Susan
910-476-2334

By: Harriet Sugar Miller

Harriet Sugar Miller — Thu, 04 Oct 2012 19:52:21 +0000

Nancy,
I always use extra virgin olive oil when I’m using it cold but for sauteeing, which I don’t do often, my dietitian says regular is better because it smokes less easily. I’ll ask her again about that.

By: Nancy Harmon Jenkins

Nancy Harmon Jenkins — Thu, 04 Oct 2012 17:05:41 +0000

I’m glad the writer was able to get her cancers under control through diet. It’s a very complex subject, very little understood–for instance, the way certain vegetables and fats operate in synergy is something that needs more looking into. Also the role of polyphenols in regulating gene expression.
But I was most struck by this comment re olive oil: “Use regular, not extra virgin, which smokes too easily.” I wonder where her information that extra-virgin olive oil smokes “too easily” comes from. Certainly most sources agree that ev olive oil’s smoke point is 210ºC. (well over 400ºF.) which strikes me as a good deal higher than anyone would want for cooking. And by not using ev olive oil, she is discounting the incredible variety of polyphenols that are in extra-virgin and not in regular oil, and that have an enormously important role to play in cancer protection–as well as in other catastrophic illnesses.