A considerable portion of current health research is focused on the gut including how it functions biologically and how dysfunction of the gut affects us.
The gut is the largest surface area of our body with the small intestine averaging around 23 feet and the large intestine averaging around 5 feet in length. Primary functions include the digestion of our food and absorption of nutrients from that digested food. Those nutrients are the fuel for our cells and necessary for the proper function of our biological processes.
The results of a study were recently published in Cancer Strategies Journal. This study was conducted at a cancer treatment facility and involved the connection between consumption of foods with added sugars and feeding of cancer cells. The study was conducted over a 7-year period and included 317 people with various types of cancer. The results show that people who avoid added sugar in their diet have better rates for remission and death from cancer.
March is National Colorectal Cancer Awareness Month
Colorectal cancer is one of the most preventable cancers. The American Institute of Cancer Research (AICR) estimates that at least 50% of colorectal cancer can be prevented with a few key changes in lifestyle. Here are some of the lifestyle factors that you can employ to help prevent colorectal cancer.
Ten years ago, an article published in the Nutrition Journal reviewed the existing evidence at that time to outline an anti-cancer diet. Ten years later, we review the characteristics of the nutrition profile outlined then and the current evidence to see how those dietary guidelines hold up.
Spices are being studied for their ability to protect us from cancer. There are hundreds of spices and they contain phytochemicals that have anti-cancer properties.
There appear to be multiple ways that spices prevent cancer. Some spice compounds change the metabolism of carcinogens, some modify the microbes in our system such as the bacteria that reside in our gastrointestinal system, some regulate hormones, some repair DNA, and some alter cell signaling.
Multiple studies provide evidence that glyphosates in our food represent a significant contributing factor to much of the chronic disease that is so prevalent today. Studies find that glyphosate is an endocrine disruptor and is potentially genotoxic (toxic to the genes in our cellular DNA).
Scientists and institutions outside the US are conducting most of these studies. There are very few studies on the effect of glyphosates on humans performed within the US. Those that do exist tend to find no toxic effects, but they are also conducted or supported by the corporations that produce herbicides that contain glyphosates.
The World Health Organization (WHO) and the International Agency for Research on Cancer (IACR) performed an extensive review of hundreds of studies to determine lifestyle and diet risk factors for cancer. This review determined that regular alcohol consumption is one lifestyle factor that increases the risk of several types of cancer including mouth, throat, liver, breast, and colon. A connection between alcohol consumption and risk of lung or stomach cancer was not conclusive but an increase in risk was suggested.
Based on a study in 2010 published in the British Journal of Cancer, scientists found that 4% of the cancers in the UK in that year were attributable to regular alcohol intake. This puts alcohol consumption as the 4th lifestyle factor behind smoking, diet, and obesity as a risk factor for cancer. All of these factors are controllable suggesting that our risk for cancer can be substantially reduced with our diet and lifestyle choices.
RNA, or ribonucleic acid, is a family of biological molecules that perform vital roles of coding, decoding, regulation, and expression of genes. RNA, like DNA, is assembled as a chain of nucleotides but RNA is usually single-stranded while DNA is double-stranded.
The authors performed a review of all existing studies related to the use of vitamins and their associated compounds in the treatment of cancer and summarized the results of those studies. The authors’ conclusions describe the use of vitamins in cancer prevention and treatment as “inconclusive but optimistic” and indicate that more studies are needed.
Doctor Julie L. Ryan, PhD, MPH, at the University of Rochester Cancer Center Community Clinical Oncology Program, studied the effects of ginger on nausea in chemotherapy patients.
At least 70% of chemotherapy patients experience nausea after they receive treatment. Anti-vomiting drugs can be used to control the vomiting but they are not effective against the nausea itself.
Ginger is a root that may be used as a medicinal herb for a variety of gastrointestinal disturbances. It has been demonstrated to be effective against nausea associated with motion sickness and pregnancy as well as post-surgery and cancer chemotherapy. Ginger has been shown to cause mild diarrhea, heartburn, and gastric irritation at doses of 6 grams and higher but is considered safe up to doses of 4 grams per day.