Optimal Nutrition for Cancer Control

Who is Bauman College?

Bauman College of Holistic Nutrition and Culinary Arts is dba for the Institute for Educational Therapy, a 501(c) 3 not-for-profit educational institution. Bauman College was founded by Dr. Edward Bauman in 1989 to provide professional training and community education based upon his approach to whole food nutrition called Eating For Health™.

What is Eating For Health™?

Eating For Health™ was designed by Dr. Edward Bauman to provide an alternative to the USDA Food Pyramid model. Eating For Health™ encourages the use of fresh, local, seasonal, organic, natural foods, with an emphasis on fruits and vegetables, nuts and seeds, herbs and spices, whole grains, and legumes with organic dairy, eggs, seafood, and pasture-raised animal foods.

What is the Eating For Health™ Institute?

The Eating For Health™ Institute is a new division of Bauman College, dedicated to bringing non-biased nutrition, culinary, and self-care practices to the widest possible audience. It aims to pro-vide local, regional, national, international, and on-line services to teach and mentor people with premature and preventable illness how to regain control of their health through improved diet, attitude, and lifestyle practices.

Mission Statement

Bauman College aims to create a sustainable culture of wellness in individuals, in the community, and in our health care delivery systems by promoting a comprehensive and integrative approach to Holistic Nutrition and the Culinary Arts.

We are committed to bringing our Eating For Health™ model to an ever wider audience, advocating the use of whole, organic foods, nutritive herbs, and appropriate supplementation to promote health, restore metabolic balance, and support recovery from injury and illness. The unifying Bauman College philosophy of holistic nutrition and culinary arts aims to change the way people consume food from convenience to conscious eating.

We educate people of all ages to participate in an earth-friendly paradigm shift that supports natural, chemical-free agriculture, aqua-culture, and animal-culture to feed and heal a malnourished world. Our professional training pro-grams prepare individuals for successful careers as Nutrition Consultants and Natural Chefs. Personal Growth pro-grams and public outreach provide practical education in nutrition fundamentals and healthy living.

The Bauman CollegeEating For Health™ Institute

Kidz For Health™This program directly targets childhood and family obesity, diabetes, learning, and social disorders, such as violence. The children of today will be the lead-ers of tomorrow. Regrettably, the life expectancy of a child today is dramatically less than it is for

their parents. This Institute program teaches children age appropriate nutritional information to help them differ-entiate healthy and unhealthy food and beverage choices. Children are introduced to fresh, natural food that is grown locally and taught how to prepare it for themselves and their families. This program can be offered in schools, community centers, and in the homes of families who would benefit from developing the skills to make deli-cious, inexpensive, healthy, homemade meals together.

AgeWell™Seniors are the fastest grow-ing segment of our population. Many have time and would benefit from developing and/or improving their skills in pur-chasing, preparing, and sharing fresh, nourishing food. With age, all too often, come illness,

injury, cognitive decline, social isolation, and despair. AgeWell™ offers an active learning situation, whereby seniors engage in learning about nutrition, which is both fascinating and confusing for many due to the over-commercialization of diet fads and nutritional sup-plements. Learning new recipes to cook and the healing properties of foods is a powerful way for seniors to par-ticipate in classes that show them how to protect their health assets, which are their cardiovascular, endocrine, nervous, and immune systems. Additionally, they signifi-cantly improve their prospects for joyful living, cooking, and making new friends who want to live well and lon-ger, with less reliance on pharmaceuticals.

Residential Retreat and Recovery Center™For people with serious illnesses, such as cancer, there is nowhere wonderful to recover post treatment. Often, they are disoriented, afraid, fragile, hyper-sensitive, and need care that is beyond what a family member or home health care worker can provide. An illness, such as can-cer, is life changing. This change can be for better or for worse, depending on the love, care, and nourishment they receive. Too many times, a patient is released after heart or hip surgery or a course of chemotherapy and told to “eat whatever they like;” that diet has no relationship to their illness; that medication will keep them alive. This is only a partial truth. After an illness is diagnosed and treated, a person needs to recognize that they are in recovery, much like a person with an emotional or sub-stance abuse problem. They will thrive when surrounded by positive people who follow healthy behaviors. Left to their own devices, they will likely regress and resume the unhealthy habits that contributed to their illness. Dr. Ed Bauman has been leading residential group rejuvenation programs for the past 25 years. These programs are both life and health changing. A full time facility is needed to meet the enormous demand for services from the multi-tudes that are injured, ill, and in need of a peaceful com-munity setting where they can unlearn bad habits and incorporate a restorative Eating For Health™ approach into their diet, lifestyle, and attitude.

Eating For Health™ Institute’s Signature Programs

©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts 800-987-7530 • www.baumancollege.org 1

C ancer is a failure of a cell to perform its desig-nated function in the body. This is largely due

to a breakdown in intracellular communication due to excessive toxicity and insufficient nutrition to enable healthy genetic expression. Chronically disturbed cells alter their form and function. They grow in an uncon-trolled way due to their ability to create an enhanced blood supply (angiogenesis) and avoid normal cell senescence and death (apoptosis). Below are the foods that cancer cells hate, and healthy cells love. Diet is not a primary treatment for cancer, but rather a recipe for supporting life.

Integrative oncology combines allopathic and natural approaches to lower tumor burden, while providing per-sonal, social, and spiritual support to inspire a person with cancer to live with renewed intention to change the conditions within and around them that allowed cancer to manifest. Eating For Health™ is an essential starting point to reverse cancer as the health of each cell is dependent on the oxygen and nutrients it receives and its ability to clear waste.

Anti-angiogenic foods to prevent tumor blood vessel formation

¾ Cruciferous vegetables — broccoli, Brussel sprouts, cabbage, kale

¾ Legumes — non-GMO soy, lima, lentils, aduki beans

¾ Green tea — Japanese varieties contain the greatest amount of the “anti-cancer” flavonoid ECGC

¾ Turmeric — yellow spice in curry

¾ Berries — raspberries, strawberries, blueberries, cranberries

¾ Grapes skins and seeds — red wine

¾ Soluble fiber — flax, pectin, prunes, apricots

¾ Omega-3 fatty acids — algae, flax seed, soy, mackerel, sardines, salmon

Pro-apoptosis foods to signal abnormal cells to undergo cell death


¾ Allium vegetables — garlic, onions, leeks


¾ Berries — raspberries, strawberries, blueber-ries, cranberries

¾ Grape skin and seeds — red wine

¾ Mushrooms — reishi, shiitake, maitake, cordyceps

¾ Organic pit fruit — apricots, cherries, plums, peaches, nectarines

Anti-oxidant foods to quench free radicals that damage cells and sap immune strength



¾ Green tea — Japanese varieties contain the greatest amount of the “anti-cancer” phytonu-trients

¾ Berries — strawberries, blueberries, cranberries

¾ Tomatoes with red onions with olive oil and basil

¾ Mushrooms — reishi, shiitake, maitake, cordyceps

¾ Citrus fruits — oranges, lemons, grapefruits

¾ Dark chocolate — 1 oz. serving, 70% or above, best with cup of green tea and lemon

Seven Levels of Eating to Reverse CancerEdward Bauman, M.Ed., Ph.D.

©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts 800-987-7530 • www.baumancollege.org2

Seven Levels of Eating to Reverse Cancer

Anti-inflammatory foods to protect vulnerable cells and stimulate a healing response



¾ Mushrooms — reishi, shiitake, maitake

¾ Ginger with chlorophyll — greens such as wheat grass, spirulina, parsley, cilantro

¾ Fresh vegetable and fruit juice

Detoxifying foods to reduce carcinogenic compounds and toxic residues of medication

¾ Whey protein, yogurt, kefir




¾ Berries — strawberries, blueberries, cranberries

Blood sugar and hormonal regulating foods to minimize abnormal cell growth


¾ Legumes — especially soy, such as edemame, miso, tempeh, tofu

¾ Tomatoes, red onions with olive oil, and basil

¾ Soluble fiber — flax, pectins, prunes, apricots, figs

Liver and immune nourishing foods to protect against infection and cancer recurrence

¾ Digestible protein — such as whey, eggs, nuts, seeds, legumes

¾ Mushrooms — reishi, shiitake, cordyceps

¾ Omega-3 fatty acids — algae, flax seed, soy, mackerel, sardines, salmon

¾ Citrus fruits and peels — oranges, lemons, pine-apple, grapefruits


“We are continually faced with great opportunities which are brilliantly disguised as unsolvable problems.”

Margaret Mead

“And what do I actually do? I give cancer patients simple, natural foods. That is all. I take sick people out of the hospital, when it is said there that they do not have more than an hour or two left to live, that the scientifically attested diagnosis is at hand and that

the patient is completely moribund. In most cases I can help even these patients quickly and conclusively.”

Dr. Johanna Budwig, seven-times Nobel Prize nominee, in “Flax Oil as a True Aid”

“Kites rise highest against the wind, not with it.”

Winston Churchill, British Prime Minister

“No problem can be solved from the same level of consciousness that created it.”

Albert Einstein

“...it is not so much a problem of getting rid of cancer, but of having the patient take responsibility — for his or her health, to continue to follow the instructions

from the health practitioner, and to maintain the changes in diet and lifestyle for the rest of their lives. Otherwise, almost inexorably, another degenerative

disease, if not the same cancer, will develop and manifest and invariably shorten the patient’s life span.”

Dr. Jürgen Buche

“The secret of health for both mind and body is not to mourn for the past, worry about the future,

or anticipate troubles but to live in the present moment wisely and earnestly.”

Buddha, Philosopher

©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts 800-987-7530 • www.baumancollege.org 3

C onsensus is emerging in the scientific and medi-cal literature that what we eat or fail to eat is an

important contributor to the incidence and prevalence of cancer. Many foods, herbs, and nutritional factors have been identified as being cancer-protective. What remains more elusive is the degree to which various combinations of foods, herbs, and nutrients can amelio-rate or reverse an existing progressed cancerous situa-tion. The international data points to dozens of natural and non-toxic substances that negate cancer in the test tube and in animal experiments, and yet no conclusive human trials have heralded a cure for existing cancers.

There is no doubt, however, that diet and nutrition play a fundamental role in a cancer patient’s recovery process. Major institutions such as Memorial Sloan-Kettering Cancer Center in New York City and the University of Texas MD Anderson Cancer Center in Houston, Texas are finally evaluating comprehensive programs for people with cancer, treating them with current medical oncological procedures along with nat-ural health practices.

Nutrition and the Allopathic Treatment of Cancer

There are three primary strategies for skillfully comple-menting the allopathic treatment of cancers:

¾ Advise all patients and their family members to follow a cancer-preventive diet. The American Cancer Society and numerous studies indi-cate the benefit of a plant-based, whole food diet. The Eating For Health™ model recom-mends these four principle food groups as the staple foods in the diet (also see the Eating For Health™ model on the next page):

• Fresh fruits; • Fresh vegetables; • Seeds; and• Whole grains and legumes.

¾ Additional booster foods, consisting of: • Spirulina; • Nutritional yeast;• Sea vegetables;• Herbal teas; and • Culinary spices.

¾ Occasional foods, eaten in moderation may include: • Poultry; • Eggs; and• Dairy products from organic free-range ani-

mals.

¾ Educate and support patients with cancer through their treatment and recovery with a Cancer Recovery Diet (Bauman, 2000), plus a well-considered supplement program based on the individual client’s consti tution, condition, context, and commit ment.

¾ Conduct research on the therapeutic outcome, using nutrition as an adjunct to oncological treatment in order to:• Improve treatment tolerance;• Shorten recovery time;• Protect non-malignant cells;• Improve digestive competency;• Decrease treatment morbidity (side

effects); and• Increase survival time.

Optimal Nutrition For Cancer ControlEdward Bauman, M.Ed., Ph.D.

©2010 BAUMAN COLLEGE Holistic Nutrition and Culinary Arts 800-987-7530 • www.baumancollege.org

Optimal Nutrition For Cancer Control

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SEEDS/OIL PROTEINLEAFY VEGETABLES

CRUNCHY VEGETABLES

UNREFINED STARCHES

SEASONAL FRUIT

BOOSTER FOODS

Daily Servings

2-3 2-4 1-3 1-3 2-4 2-4 2-4

Serving Size

1 Tbsp. oil 2 Tbsp. seeds

3 oz. animal 6 oz. vege-table

1 cup 1/2 cup 1/2 cup root vegetable, grains, bread

1/2 cup or 1 med. piece

1 tsp. to 1 Tbsp.

Examples Flax, sunflower, sesame, and almonds

Poultry, fish, eggs, milk, and beans

Salad mix, kale, and spinach

Broccoli, string beans, cukes, onions, celery

Yams, winter squash, corn, millet, rice

Berries, apple, grape, and citrus

Nuts, yeast, seaweed, algae, spices



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A Cancer Recovery Meal Plan

Cancer patients often lose their sense of taste, have diminished appetites, and experience difficulty swallow-ing and digesting food during and after treatment. Fresh, wholesome, and appetizing natural foods, simply cooked and easily prepared, should form the basis of the cancer recovery diet. A structured but non-rigid food plan is helpful. It is good to work out an individual nutritional program with the patient and his/her family that takes into account their ethnicity, skill in food preparation, health status, and gastrointestinal competency.

A sample meal plan might consist of the following:

Breakfast ¾ Protein smoothie

¾ Siberian ginseng or green tea

Lunch ¾ Poached salmon, steamed broccoli, and baked yam

¾ Fresh juice: carrot, apple, beet, cucumber, or cabbage

Dinner ¾ Miso soup with tofu and ginger

¾ Stir-fry chicken, shiitake mushrooms, carrots, and onions

¾ Brown basmati rice

¾ Chamomile, lemon grass, and spearmint tea with milk thistle or reishi extracts

Snacks/Desserts ¾ Fresh fruit, seeds, nuts, yogurt, soy milk, lemonade

A recovery diet would minimize the intake of: ¾ Caffeinated beverages

¾ Refined sugar

¾ Artificial sweeteners

¾ Fried foods

¾ Margarine

¾ Lunch meats

¾ Smoked or charred foods

¾ Processed snack foods such as chips, cookies, and pastries

¾ Tobacco

¾ Unnecessary drugs

¾ More than two alcoholic beverage servings per day

Dietary Macronutrients and Cancer

Lipids and Cancer

Too much fat in the diet is linked with increased tumor growth. This may be the result of fats stimulating the multiplication and spread of cancer cells, fats inhibiting the immune system, or both. The bulk of the oil in the diet should come from plant-based monounsaturated fatty acids found in olive, avocado, almond, and sesame oils. Canola oil, which is reputed to be high in monoun-saturated oils, is highly refined, losing much of its ben-eficial fatty acids. Poultry, meat, and dairy fats should be kept to a minimum. Ghee, or clarified butter, can be used for sautés and in topical skin salves.

Linoleic and linolenic acid

Not all fatty acids are created equal when it comes to treating cancer. Linoleic acid (LA), an Omega-6 fatty acid and the most common fatty acid in the human diet, is abundant in corn, safflower, sunflower, and soy oils and in most prepared foods. It is a precursor for the pro-inflammatory prosta glandin E2 series (PGE2). PGE2 reduces the ability of macrophages and natural killer (NK) cells to kill cancer cells.



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Linolenic acid (Omega-3 fatty acids) inhibits the Omega-6 fatty acids by competing for the same enzyme. When fish, flax, and algaes are added to the diet, the beneficial E2 prostaglandins are increased. More PGE1 means less PGE2. This ratio is crucial to cancer pre-vention and treatment. The healthy ratio of dietary Omega-3s to Omega-6s is approximately 1:4. When taken in supplement form, a ratio of Omega-3s to 6s can be 2:1, or one can simply add additional Omega-3 oils to an Eating For Health™ food plan.

The total amount of fat in the diet is also important. Natural killer cell activity is increased when fat intake is decreased to 25% calories from fat. For those with hormone-dependent cancers such as breast cancer, a very low-fat diet (less than 20% calories from fat) may slow the spread of cancer. A non-dairy, seafood, vegetar-ian diet will facilitate bringing the fat grams down to a healthy and therapeutic level. The total fatty acid picture can be assessed using a red blood cell fatty acid panel.

When supplementing with Omega-3-rich fish or flax oil (1-6 caps per day), add extra Vitamin E at a rate of 100 IU per gram of Omega-3. In animal experiments, the Omega-3 oils taken with Vitamin E increased the uptake of chemotherapy drugs.1 Haas reported in 1998 that one of the most important benefits of Omega-3 fatty acids is their ability to choke off the blood supply to small tumor cells poised to grow and spread throughout the body.2

During chemotherapy, tumors often become resistant to cancer-fighting drugs. Omega-3 fatty acids can make these refractory tumors sensitive to drug treatment. One

study showed that after only five weeks of supplementa-tion with Omega-3s, the cell membranes of leukemic cells become saturated with Omega-3 fatty acids. Haas stated in 1998 that studies showed that EPA and DHA can also help kill cervical cancer cells resistant to chemotherapy.2

There are a number of mechanisms by which Omega-3 fatty acids may inhibit cancer initiation and progression. These include:

¾ Increased membrane fluidity;

¾ Better cell uptake of nutrients;

¾ Better clearance of metabolic waste;

¾ Increased free radical protection;

¾ Increased PGE3 production;

¾ Reduced platelet aggregation;

¾ Decreased production of angiogenic factors; and

¾ Decreased cachexia.

Other lipid substances, such as medium chain fatty acids (MCTs), found in fresh coconuts or in coconut fraction powders, when placed in meal replacement drinks, are easily metabolized and provide a good source of energy and fat that supports the nervous and endocrine sys-tems. MCTs are very beneficial during chemotherapy and radiation treatments.

Greenland shark liver oil has been tested for anti-tumoral activity. An increased regression of tumor growth was reported in cervical cancer patients receiv-ing extracts of Greenland shark liver oil prior to radio-therapy.3 The active constituents in the oil are thought to be alkoxyglycerols, natural components of human bone marrow and mother’s milk.

Protein and Cancer

Protein is the source of amino acids that the body uses to build and repair tissue. A simple way to establish the amount of protein needed by a healthy person is to divide his or her ideal weight in half and eat that many grams of protein per day to maintain well-being. For example, a 150-lb. person would benefit from 75 grams of protein per day. Proteins are essential for enzyme



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and hormone production. Protein is the major structural molecule of the body; 20 to 30 pounds of an adult’s weight are protein, with 50% being in the muscles.

Opinions vary with regard to protein and cancer. In an immune-compromised condition, protein requirements increase. The cancer cells change the metabolism of protein so that more amino acids are available for tumor growth. This translates into a loss of muscle tissue and predisposes cancer patients to a state of negative nitro-gen balance. Protein is needed for the formation of body tissue, enzymes, antibodies, hemoglobin, and hormones. Cancer interferes with protein metabolism by burning some of the body’s proteins for fuel, even when carbo-hydrates and fats are present.4

Natural therapy programs, such as the Gerson Program and that of the Optimal Health Institute, which is based on the work of Ann Wigmore, emphasize a low-protein, living foods diet for cancer patients. This approach con-tends that uncooked food contains abundant enzymes that are destroyed by the cooking process, rendering cooked food more difficult to digest and assimilate than so-called living food. These low-protein diet programs are embedded in a well-designed format of detoxifica-tion practices using foods, herbs, wheat grass, algae, sprouts, and rigorous liver- and colon-cleansing pro-cedures. It is presumed that in the absence of typical amounts of dietary protein, the body will have a greater cleansing action and metabolize diseased tissue with the greater pool of circulating enzymes. It is advisable for patients to work under the supervision of a practi-tioner or clinic well trained in these procedures, rather than undertaking such a program at home.

Carbohydrates and Cancer

Carbohydrates are the water-soluble starches and sugars in foods that provide energy for the body. The pancre-atic hormone, insulin, modulates them. An unregulated high blood sugar level can feed tumors and suppress the immune system. Without a doubt, a diet high in simple carbohydrates, such as refined sugar, refined white flour, alcohol and various sugar substitutes, does not belong in a cancer-protective diet. According to Barry Sears, Ph.D., author of The Zone Diet, as Americans have lowered their

consumption of protein and fatty acids, thereby eating a largely carbohydrate diet, the incidence of obesity, can-cer and heart disease has risen precipitously.5

What Sears fails to clarify is the major difference between beneficial complex carbohydrates and the detrimental refined carbohydrates. Complex carbohy-drates will provide necessary co-factors for their proper metabolism, such as the B-complex group, zinc, magne-sium, chromium, and Vitamin E. Refined carbohydrates are sadly lacking in these natural ingredients. Americans have been sold on the argument that synthetic vitamins added to cereals and pastry products are as good as, if not better than, plant-based nutrients from the soil.

Simple sugars are present in virtually all packaged foods, condiments, and even medicines. Some names of sugars to look out for are:

¾ Fructose;

¾ Glucose;

¾ High fructose corn syrup;

¾ Lactose;

¾ Milk sugar;

¾ Dextrose;

¾ Maltose;

¾ Barley malt;

¾ Brown rice syrup;

¾ Honey;

¾ Molasses; and

¾ Fruit juice concentrate.

No more than 20% of the carbohydrates in the diet should be from this group. Fresh fruit, while mostly car-bohydrate, contains soluble fiber, pectin, Vitamins A, B complex, C, bioflavonoids, magnesium, potassium, water, and phytochemicals. When that fruit is processed, con-centrated, frozen, and served to you as juice, much of the useful non-carbohydrate co-factors are lost.

Nan Fuchs, Ph.D., author of Nutrition Detective,6 sug-gests you keep your “carbohydrates complex and your life simple.”



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Cancer Loves Calories

High calorie intake has been associated with increased cancer risk, independent of fat intake. A review of data from 100 animal experiments.7 found that both high-calorie and high-fat diets independently increased spontaneous mammary tumor incidence. The effect of a high-fat diet was two-thirds the magnitude of the high-calorie effect. Other researchers have reported that a small reduction in calorie consumption (12%) substan-tially reduces mammary tumor development in animals, whereas large reductions of fat are required to reach the same effect.

Diets high in fat or calories have been associated with five of the six most common cancers:8

¾ Breast;

¾ Colorectal;

¾ Pancreatic;

¾ Prostatic; and

¾ Uterine; but

¾ Not lung.

One mechanism by which high-calorie diets may increase cancer incidence is by increasing insulin pro-duction, disrupting metabolism, and, therefore, increas-ing free radical generation.

In 1998, Monsanto sought fast-track approval from the FDA for a new artificial sweetener, Neotame®, which is 800 times sweeter than cane sugar. Approval was granted in 2002 for this unique (and questionable) “food.” Can this even be considered a food, if it provides no nutrients or calories? NutraSweet® has been found to be a brain chemistry-altering substance (excitotoxin) in people with sensitivities, including children, the elderly, and the infirm. These artificial sweeteners con-tribute to the body burden of chemicals that the liver and immune system must address and dispose of. They do not belong in a cancer-protective Eating For Health™ program. Artificial ingredients are not the way to cut either costs or calories.

Phytonutrients and Cancer

Phytonutrients are naturally-occurring plant compounds that have been found to be health promoting in humans and animals. They act with nutrients to regulate body systems such as the liver, immune, nervous, and endo-crine systems.

We have what appears to be a David and Goliath rela-tionship between natural plant materials and the syn-thetic technology of “better living through chemistry.” The Goliaths are food-producing giants who bring us genetically engineered foods, irradiation, soil pesticides, herbicides, animal growth hormones and antibiotics, synthetic fertilizers, and xenobiotics (hormone-like petrochemical by-products) that weaken our food sup-ply and burden our body systems. In response, a host of phytonutrients are being identified, catalogued, tested, concentrated, and sold as nutraceuticals to protect us from the denatured food and polluted environments we inhabit. Choosing a chemical-free Eating For Health™ food plan and taking advantage of the phytonutrient-rich booster foods it recommends are important steps toward maintaining and restoring health.



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Many health experts believe that phytonutrients con-tribute to the cancer-protective effects of fresh fruits and vegetables, as well as culinary and medicinal herbs. Naturally-occurring chemicals such as virus-killing poly-phenols, the potent anti-oxidant glutathione, and pec-tin, which binds excess bile and cholesterol, are impor-tant components in a health-promoting, anti-cancer diet. (See the Cancer Preventive Foods chart on the next page for an extensive list of phytonutrients and their health benefits.) It is important to lean how to assess the freshness of fruits and vegetables using sight and smell in order to gain the most phytonutrient benefit from one’s diet.

Herbs

Rosemary, lavender, orange, oregano, and thyme as fresh or dried herbs, or extracted as pure essential oils, have powerful antioxidant and immune-enhancing effects for cancer patients.

Garlic

Garlic, a proven antibiotic, has been used for centu-ries to protect against a host of health-threatening microbes, yeast, bacteria, parasites, and viruses. Dried, aged garlic is especially useful as a chemo therapy treat-ment when the immune system is suppressed and the possibility of infection is high. It is also beneficial when coming off a course of antibiotics, along with lacto-bacillus acidophilus to restore the balance of friendly organisms in the gut.

Crucifers

Cruciferous vegetables (also called brassicas) — namely broccoli, cauliflower, Brussels sprouts, and cabbage — contain such potential cancer-preventing or cancer-inhibiting substances as aromatic isothiocyanates, glu-cosinolates, flavones, indoles, and phenols. The National Cancer Institute has linked them to a reduced risk of colon cancer and a protective effect against cancer of the lung, esophagus, larynx, rectum, colon, stomach, prostate, and bladder. The phytochemicals in these sul-furous vegetables slow the development and spread of cancerous cells while stimulating the release of anti-

cancer enzymes. Indoles increase the detoxification of estrogen, reducing the impact of that hormone on sen-sitive receptor cells.

Soy

Eating certain soy products can be beneficial when con-suming less animal food in the diet. Soy products appear to inhibit breast cancer by decreasing the level of circu-lating estrogens, thereby blocking the cancer-promoting action of estrogen. One serving a day of soy may decrease the risk of developing a number of cancers by nearly 40%. Genistein, an isoflavone found in soy prod-ucts, is protective against colon, breast, lung, prostate, and skin cancers, as well as leukemia. Diadzein, another isoflavone, has slowed the growth of breast cancer cells in vivo. Protease inhibitors in soy products appear to inhibit or prevent cancer growth.4

Asian diets have long used soy-based products as both staple foods and flavorful condiments. One cup of tempeh contains approximately 24 grams of digestible protein, as well as ample soluble fiber, zinc, B vitamins, iron, and an ideal balance of magnesium and calcium. Soy products are most digestible when they are pre-pared in the traditional Japanese way using natural fermentation. Dried soybeans are rarely used, as they are slow to cook and difficult to digest. Rather, items such as tamari, a fermented soy sauce; miso, a fermented soy paste; tempeh, a fermented soy cutlet; and tofu, a block of cultured soy milk; are traditional fare.

Soy oil accounts for 80% of all U.S. vegetable oil, appearing in margarine, baked goods, and many pre-pared foods and dressings. Sadly, it is degraded in pro-cessing, becoming a metabolic time bomb called trans fatty acids, which damage the liver and cell membranes and support unfavorable anaerobic metabolism. While most soy foods are beneficial, it is best to minimize or eliminate the use of soy oil.

Recent concern has been raised about the genetically engineered soy9 developed by Monsanto, the larg-est soybean grower in North America. Monsanto uses Roundup®-resistant seed, which drastically increases the isoflavonoid content while diminishing the tryptophan



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FOOD NUTRIENT ACTIVITY

Carrots Yams Squash Kale Cantaloupe

Carotene • Neutralize free radicals• Boost lymphocytes• Enhance cell respiration

Cabbage family (Broccoli, cabbage, etc.)

Sulfur Indoles Isothiocyanate

• Inhibit estrogen estrogen• Support liver detoxification

Flax seed Lignans EFAs Nutritive

• Inhibits estrogen action• Inhibits prostaglandin• Neutralizes radiation damage

Legumes Soy Lima

Isoflavones Genistein Diadzon

• Block cancer-protease enzymes• Balance steroid hormones• Inhibit estrogen receptors

Parsley Wheat grass Spirulina

Polyacetylene Chlorophyll Nutritive

• Inhibit prostaglandins• Destroy benzopyrene• Boost white blood cells

Cucumbers Phytosterol • Balance hormones

Garlic Onions

Sulphur Selenium

• Protect liver• Anti-microbial action

Citrus fruit Peels

Terpene • Increase anti-tumor enzymes• Lymphatic cleanser

Licorice Triterpenois • Inhibits estrogen, prostaglandins• Adrenal support• Anti-inflammatory• Slows cancer cell division

Raspberries Blueberries

Ellagic acid • Protect against smoking-related damage

Green tea Grapes

Polyphenols Catechin

• Inhibit tumor initiation• Cell protectors

Maitake mushrooms Reishi mushrooms

Selenium Polysaccharide

• Immuno-stimulants• Cell protectors

Tumeric Curcumin • Liver protective

Cancer Preventive Foods



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content. Of the 60 million planted acres of U.S. soy, 10 million were planted with the so-called “Roundup®-ready” seed. Both the active and inert ingredients in Roundup® are toxic. The combination of increased isofla-vonoid content, diminished amino acid availability, and cumulative buildup of pesticide residue makes Monsanto soy potentially dangerous to infants ingesting commer-cial infant formula and anyone who frequently consumes commercial soy milk or tofu products made from soy milk. Buying organic foods wherever possible is advised, especially in the case of soy foods. A few reliable brands of organic soy products are Eden®, Westbrae®, Vitasoy®, Pacific Soy®, White Wave®, and Wildwood®.

Mary Enig, Ph.D., has warned that not all people digest soy products well, especially commercial soy milks and soy powders. Noticeable signs of gas, bloating, and indi-gestion are messages to cut back or discontinue these forms of non-fermented soy products. Soy yogurts are now available, made with intestine-friendly flora.

Remember that any food that is over-consumed can cre-ate or exacerbate food sensitivities. One serving of soy food per day is adequate for most people. Mixing soy products with flax seed, garlic, and a sprinkle of nutri-tional yeast (a great source of B complex vitamins, amino acids, and minerals) will provide optimal cancer defense and a full complement of energy-producing nutrients.

Flavonoids

The flavonoids are a group of over 4000 naturally occur-ring phenolic compounds (polyphenols) found in a wide variety of plants, including most common fruits and vegetables. In citrus fruits, they may represent up to 1% of the fresh material. Beverages such as beer, wine, tea, and even coffee contain considerable amounts of flavo-noids. A recommended daily consumption of flavonoids can be 1 gram or higher. Flavonoids appear to be the active constituents in numerous medicinal plants valued by herbalists and nutritionists worldwide.

Harborne and Baxter10 have divided the flavonoids into five categories:

¾ Anthocyanins: red-blue pigments found in plants like blueberries, grapes, and pome gran ates.

¾ Minor flavonoids: catechin and epigallocatechin 3 gallate (EGCG), found in green and black tea.

¾ Flavones and flavonols, including quercetin and ginkgo biloba: 135 glyco sides of quercetin have been isolated, with rutin the most com-mon, used to treat capillary fragility. This group is excellent for allergy and immune support, as well as protection during chemotherapy or radiation.

¾ Isoflavonoids, including genistein and diadzein: found mostly in legumes, including soybeans.

¾ Tannins, including proanthocyaninidins (OPCs) and gallic acid phenolics: They bind with pro-teins and are astringent in nature. Grapeseed, grape skin, and pine bark extracts are valuable therapeutic agents.

The small molecular-weight flavonoids are responsible for the tartness and bitterness of many fruits. The large molecular-weight flavonoids (tannins) are responsible for their astringency.



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Some researchers have challenged the bioavailability of flavonoids. Leibovitz, in his comprehensive 1994 review article on flavonoids, suggests that one-half of the ingested flavonoids are absorbed into the bloodstream through the gastrointestinal tract lining; the other half is metabolized to other compounds by gastrointestinal microflora.11

Szent-Gyorgyi first identified the biochemical actions of bioflavonoids and polyphenols in 1936, when he discov-ered that crude extracts of Vitamin C from lemon juice were more effective than Vitamin C alone in treating guinea pigs with experimentally induced scurvy.

Flavonoids demonstrate anti-allergic actions, immuno-modulation actions, inhibition of platelet aggregation, and antitumoral actions. Flavonoids are needed to stabi-lize collagen, which weakens with age, and agents that inhibit collagen breakdown may inhibit tumor invasion and metastasis. The basement membrane (the cellular bottom line) surrounding capillaries is composed primar-ily of collagen, fibronectin, and laminin, a glycoprotein of the extracellular matrix. Flavonoids contribute to the integrity of soft and connective tissue, making it less vul-nerable to infection, injury, and cell mutation. Tissue tone looks brighter and feels tighter with adequate flavonoids.

Flavonoids are largely absent in the Standard American Diet (SAD).

Green Tea

In human beings, epidemiological studies suggest that green tea decreases risk of cancer of the upper digestive system. There is even evidence from animal studies that green tea may interfere with the ability of cancer cells to metastasize. The polyphenols in green tea, known as catechins, especially epigallocatechin3gallate (EGCG), are thought to block cancer through antioxidant activity by interfering with cell cycle enzymes, DNA synthesis, and cell communication.

Epidemiologic studies, while far fewer in number than laboratory studies, have tended to support a dose response to the drinking of green tea and cancer preven-tion. A 1988 case control study in Kyushu, Japan, com-

pared 139 newly diagnosed cases of gastric cancer with 2574 hospital controls and 278 population controls who reported drinking at least 10 cups daily of green tea (not uncommon in Asia) and had a significantly lower inci-dence of cancer. Other studies of esophageal and lung cancer for subjects matched for age and gender suggest a protective effect of green tea consumption.12

Two simultaneous studies are being conducted at Memorial Sloan-Kettering Cancer Center in New York City and at the University of Texas MD Anderson Cancer Center in Houston, Texas. 30-40 patients with a variety of solid tumors will be recruited and given capsules of green tea equivalent to the amount that would be drunk in 6-7 cups. Waun Ki-Hong, M.D., chair of the Department of Thoracic, Head and Neck Medical Oncology at MD Anderson believes that green tea will be more effective for prevention than for treatment, despite the lab studies that have shown actual shrinkage of tumors.

Switching from coffee to green tea, from soda to fresh fruit or vegetable juice, eating brown rice, tempeh, and vegetables rather than pepperoni pizza, is what will bring a favorable flavonoid profile to the diet.

Vitamins and Cancer

To date, fourteen vitamins have been identified as essential to human health and can be obtained from the diet. The American Cancer Association’s suggestion in 1995 to eat five servings a day of fruits and vegetables in order to provide cancer protection is a positive step in community cancer prevention education. Unfortunately, a 1996 survey by the USDA found that fewer than 10% of Americans actually consume five servings per day of fresh fruits and vegetables. Is it surprising, then, that we are losing the war on cancer?

Food quality varies greatly from location to location, based upon soil conditions and cultivation methods. Americans are licking their fingers while eating a can-cer-promoting Standard American Diet, full of excess animal fat, growth-hormone-fed animals, irradiated meats and dairy products, pastry starches, and heavily processed, artificially flavored, colored, and preserved convenience foods lacking in vital nutrients.



13

The majority of epidemiological studies on vitamins and cancer have been conducted through investigation of diet reports, rather than vitamin supplementation. This makes it impossible to identify exact amounts of vitamins, as eating habits are complex, reporting is notoriously inaccurate, and the exact amounts of vita-mins being absorbed and eliminated cannot be gauged. Vitamins A, C, E, B6, and folic acid are especially rel-evant to the discussion of cancer.

Vitamin A and Beta Carotene

Data from animal and in vitro experiments almost uni-formly support the role of Vitamin A in preventing can-cer.13 The preventive role is due to the vitamin’s ability to support normal differentiation of epithelial cells.14 Vitamin A also plays a part in regulating apoptosis, or programmed cell death. Its main function is in supporting healthy vision, immune function, and growth, especially in the bones, reproduction, respiration, and glandular systems.

It is commonly cautioned that high doses of Vitamin A (above 25,000 IU/day), such as those that might be employed in a therapeutic program for cancer, may be toxic to the liver. As a result, modest supplementation has been the rule. However, Israel and his colleagues (in 1985)15 administered 350,000-500,000 IUs of Vitamin A to menopausal women with metastatic breast cancer who were treated by chemotherapy. This significantly increased response rates, duration of response, and pro-jected survival.

A major Finnish study of smokers in 1994 questioned the use of beta-carotene for those with lung cancer. In a study of 29,133 male smokers, 50-69 years of age, administration of beta-carotene (20mg per day = 10,000 IU) for 5-8 years increased the rate of lung cancer by 18%. Vitamin E at 50 IU /day had no effect on incidence of lung cancer. However, fewer cases of prostate cancer were diagnosed in the group receiving Vitamin E. The authors stated that in the absence of other published studies on the harmful effects of beta carotene, the adverse reaction may well have been due to chance. Other variables not addressed were the sub-jects’ continued heavy smoking, alcohol patterns, medi-cation use, and dietary factors such as meat, saturated fat, and refined carbohydrate intake. It is unrealistic

to expect beta-carotene to reverse the damage from a cancer-promoting lifestyle that has been ongoing for decades and is little changed during treatment, except by adding the synthetic beta-carotene. This is a clear case of a single nutrient demonstrating that it does not act like a drug in the absence of fundamental changes in diet, lifestyle, and environment.

Many epidemiological studies of the cancer-preventive effects of antioxidants have been inconclusive for similar reasons, partially because the beneficial effects have been small and confounding factors have been great. Blood samples were stored for 25,802 adults in Maryland; 28 of them later developed oral pharyngeal cancer. Analysis of blood samples revealed that high levels of beta-carotene and Vitamin E were associated with decreased cancer risk. Persons with the highest tier of total carotenoids exhibited approximately a 66% reduction in risk compared to the lowest tier.16

Vitamin C (Ascorbic Acid):

Theoretically, Vitamin C may inhibit carcinogenesis or tumor growth through at least four mechanisms:

¾ Vitamin C is necessary for health of the extra-cellular matrix and may inhibit tumor invasion. Low Vitamin C levels produce scurvy, in which there is destruction of the matrix, vascular disorganization, and undifferentiated cellular proliferation.

¾ Vitamin C intake can stimulate the immune sys-tem by increasing natural killer cell activity and the proliferation of T lympho cytes in response to mitogens. The ability of neutrophils and other immune cells dep end ent on adequate Vitamin C to kill bac teria is reduced when Vitamin C is deficient.

¾ As a powerful antioxidant, Vitamin C may inhibit carcinogenesis.

¾ Vitamin C has an antihistamine effect, which may be due to an inhibition of lipoxygenase activity and an associated decline in leukotriene B production. In animal studies, histamine and inflammation are associated with tumor promotion.



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Linus Pauling and his colleague Ewan Cameron were long-time advocates of the use of Vitamin C when treating cancer patients. In a study of 100 terminal patients, Cameron and Pauling reported that admin-istration of 10 grams of Vitamin C daily resulted in a four-fold increase in survival (210 days vs. 50 days).17 Follow-up studies conducted by the U.S. government of the lifespan of patients treated with large doses of Vitamin C did not hold the same positive results. A vol-ley of criticisms between Pauling and his detractors demonstrated the unfriendly conditions that existed at that time, over 20 years ago, and continue to this day in some circles. Cameron suggests that in Vitamin C therapy, the Vitamin C should be administered intrave-nously for the first ten days and orally thereafter.18 A desired plasma level of Vitamin C is 3mg/dl, which can be achieved in an oral dose of 10-30g daily. Vitamin C is rapidly excreted in the urine, and administration must be continuous or at frequent intervals (at least every six hours when taken orally).

High doses of Vitamin C, even 1g/day, induce increased levels of Vitamin C-degrading hepatic enzymes, which persist for some time after discontinuation of treat-ment. For this reason, abrupt cessation of treatment can deplete serum Vitamin C to levels well below non-supplemental values. This rebound effect can produce a sharp decline in immuno-competence, and may explain the decline in survival after patients were removed from Vitamin C in the government’s replication study in 1985. Cameron states that the common response to Vitamin C treatment is either retardation or stasis of tumor growth, but not cure.18 Oral administration can and should be continued indefinitely, with intravenous “booster” treatments given as needed.

In a study of 1826 terminal cancer patients in Scotland, 294 patients who had received supplemental doses of Vitamin C (10g/day) exhibited a median survival almost double that of controls, 343 days vs. 180 days.19 Due to its effects on the immune system and the likely interfer-ence with response to Vitamin C, the authors chose to exclude from the study any patients receiving chemo-therapy. Plasma Vitamin C levels associated with opti-mal survival was greater than 3mg/dl.

Vitamin E

A primary function of Vitamin E is to prevent the oxi-dation of fatty acids in cell membranes. For this rea-son, the most obvious sign of Vitamin E deficiency in humans is red blood fragility. Vitamin E may also inhibit inflammatory prostaglandins and cytokines. Its anti-carcinogenic activities are likely due to its ability to scavenge free radicals.

The average American is deficient in Vitamin E and typi-cally has a high intake of polyunsaturated fatty acids, which undergo free radical damage and deplete antioxi-dant reserves, as well as low selenium, which is a vital part of a naturally occurring Vitamin E complex.20

The antioxidant status of an individual can be checked with a red blood panel test for glutathione peroxidase, an enzyme that is primarily synthesized by the liver and sup-ports the optimal clearance of toxic matter in the blood. In maintaining and improving liver function, the immune



15

system is relieved of some of its antigenic load and, therefore, can be more effective in cancer surveillance.

Vitamin B6

Vitamin B6 is a cofactor in more than 100 enzyme reac-tions, the majority of which are concerned with amino acid metabolism. For this reason, B6 deficiency has been implicated in “Chinese restaurant syndrome,” in which MSG (monosodium glutamate — a form of the amino acid l-glutamine) provokes an unpleasant disturbance in brain chemistry and mood. Dark leafy greens, unrefined whole grains, nuts, and seeds are the primary sources of Vitamin B6 in the diet.

Vitamin B6 deficiency may be involved in carcinogenesis, since B6 is required for DNA repair. In established can-cers, however, B6 supplementation may be detrimental. In a study of 248 patients with ovarian epithelial cancer, administration of B6 reduced the neurotoxicity of the drugs cisplatin and hexamethylmelamine, presumably by facilitating the repair of DNA. However, it adversely affected the survival of these patients.21 It must be used cautiously, as it increases immune functioning, as evi-denced by increased oxidative metabolism. A number of animal and in vitro studies have indicated that B6 may increase the proliferation of various cancer cell lines. Conversely, B6 deficiency inhibits proliferation. No more than 25mg of supplemental B6 per day is advised for patients with cancers, unless undergoing radiation or che-motherapy, when that amount can be taken twice per day.

Folic Acid

Folic acid is a cofactor in numerous biochemical reac-tions in the body, and shares many of the same func-tions as Vitamin B12. One of these functions is protein synthesis. A deficiency of folate inhibits DNA synthesis. The chemotherapy drugs metho trexate and aminopterin are synthetic analogs of folate that inhibit tumor cell growth by interfering with DNA synthesis. These drugs are most effective against fast-growing tumors, since these cells are sites of rapid DNA synthesis.

Although folate inhibitors are used to treat cancer, adequate folic acid is necessary to prevent some can-

cers. Low folic acid intake, or low erythrocyte levels, is associated with increased risk of developing colorectal and cervical cancers.22 Folic acid may reduce the risk of cervical cancer by inhibiting the incorporation of human papilloma virus genes into fragile chromosomal sites in affected cells.

Minerals and Cancer

Zinc

Zinc (like Vitamin B6) is required by more than 100 enzymes, such as those involved with the metabolism, function and maintenance of the skin, pancreas, and reproductive system. Along with copper, zinc is necessary for the synthesis of superoxide dismutase (SOD), a ubiq-uitous enzyme that degrades superoxide to form hydrogen peroxide. Zinc is also required for proper function of the T-lymphocytes. A zinc deficiency can lead to atrophy of the thymus gland, depression of NK cell and lympho-cyte activity, and other immunodeficiencies.

The average American, as well as the average vegetar-ian, may be deficient in zinc. Symptoms of severe zinc deficiency include:23

¾ Growth retardation

¾ Anorexia

¾ Skin lesions

¾ Hair loss

¾ Diarrhea

¾ Loss of taste

¾ Loss of smell

¾ Impaired wound healing

Zinc is rapidly diminished in chemotherapy. Moderate amounts can be supplemented (25-50mg per day of elemental zinc) along with adding foods that contain zinc to the diet.

SeleniumSelenium is a trace element, which activates glutathione peroxidase, an enzyme with significant antioxidant activ-ity. Recently, the results from the first double blind, ran-



16

domized cancer prevention trial supplementing with sele-nium were published. High selenium yeast (200mcg/day Se) or placebo was administered for 4.5 years to 1312 patients with a past history of non-melanoma skin can-cers. These patients were followed for an average of 6.5 years. Recurrence of squamous and basal cell skin cancer was not reduced in the Se group. However, there was a:

¾ 50% reduction in total cancer mortality (p=0.0009)

¾ 45% reduction in total carcinoma incidence (p=0.001)

¾ 63% drop in prostate cancer incidence (p=0.002)

¾ 58% decrease in colorectal cancer incidence

¾ 46% decrease in lung cancer incidence

The results were so dramatic that the researchers ended the blinded phase of the trial before the study was com-pleted. Only 12 people in the study developed breast cancer. Of these, 9 were in the Se group and 3 were in the placebo group. No statistical significance was reached, but in this study, the selenium was not shown to be protective for breast cancer.

Emanuel Revici, M.D., of New York has been using organic selenium in cancer therapy for his patients for the past 40 years. In the laboratory, selenium has shown a wide range of anti-cancer effects: it inhibits chemi-cal substances and viruses that cause cancer in many animals, it protects against ultraviolet light, it fights against the harmful effects of toxic metals and it slows cancer growth, causing a reduction in tumor volume, prolonging survival and reducing the “take rate” of transplanted tumors.24

Harold Ladis, Ph.D., a Hunter College professor,25 has stated that the higher the selenium, the lower the breast cancer.25 Similar associations have been found with leukemia, as well as cancers of the intestines, rec-tum, ovary, prostate, lung, pancreas, skin, and bladder.26 Selenium works best coupled with Vitamin E. American soil is seriously deficient in selenium. Plant uptake of this rare mineral is diminished when nitrogen fertilizer is added to the soil.

Digestive Enzyme Therapy

Based on the work of William Donald Kelly in 1972, and his protégé, Dr. Nicholas Gonzalez in 1993, diges-tive enzymes have been utilized as cancer-protective agents in natural therapy programs. Proteolytic (protein-splitting) enzymes, used with dietary supplements and detoxification, have been the core of this approach. With supervision from the National Cancer Institute, Gonzalez is currently conducting a clinical trial in New York on patients with pancreatic cancer. Ingestion of enzymes prior to and between meals is advocated until inflammation is noticed at tumor sites. At this point, detoxification via coffee enemas is employed until the condition is stabilized, at which point the enzymes are resumed.

Another legendary enzyme proponent, Max Wolf, M.D., in Germany, reported in 1972 of treating over 1000 cancer patients using a multiple enzyme product called Wobe-Mugos, containing approximately 40mg chymo-trypsin, 100mg papainases (6 times) and calf thymus extract. Wolf reported that enzyme therapy was gener-ally not curative, but appeared to inhibit metastasis and moderately prolong survival. He suggested 12-20 enzyme tablets/day of mixed plant and animal enzymes. His treatments were often combined with surgery, vita-mins, heparin, and other therapeutic agents. Companies that distribute enzymes to health professionals in the U.S. include Tyler Encapsulations®, Transformational Enzymes®, and Metagenics®.

Bromelain

A unique cysteine proteolytic enzyme derived from pine-apple, bromelain has been used to treat various inflam-matory diseases and mal-digestion.27 Some authors contend that the active ingredient in bromelain may not be the proteolytic enzyme, but a minor enzymatic com-ponent that is responsible for the release of a PGE1-like compound that has anti-inflammatory activities, inter-feres with arachidonic acid metabolism, inhibits platelet aggregation, relaxes smooth muscles, and protects the endothelial lining of the blood vessels through globulin degradation.



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Nutritional Complements to Allopathic Female Cancer Treatment

The following charts outline common side effects, their causes, and practical suggestions for nutritional pallia-tion. It is always wise to work with an experienced nutri-tion consultant to determine the proper dosage, dura-tion, and possible drug-nutrient and drug-herb effects. Many oncologists have concerns about the counter productive effect of administering nutrients, especially antioxidants, to a person undergoing chemotherapy. They may not be aware of the benefits of combined therapy, if properly administered. As a nutrition professional, I have concerns about the damage to healthy tissues from chemotherapy, and the amount of nutrients lost or destroyed in the process of killing cancer cells. A nutri-ent-rich diet with moderate supplementation has been documented to mitigate the side or adverse effects of chemotherapy and radiation while improving its thera-peutic efficacy (Murray, 2003). Care needs to be taken to consider sensible therapeutic options, and to monitor treatment, pain, and side effects.

Breast Cancer Dietary Supplements

In 1998, Stephen Austin, N.D., from the Center for Natural Medicine in Portland, Oregon, reviewed the efficacy of six supplements used for treating breast can-cer.28 The variables of diet, lifestyle, and psychosocial support were not included in his discussion, though he acknowledged their importance in the recovery process. The supplements discussed included Coenzyme Q10, melatonin, DHEA, polysaccharide krestin (not reviewed here), Vitamin D, and selenium (reviewed above).

Coenzyme Q10

The literature on Coenzyme Q10 (CoQ10) reveals that increased immune function in humans can result from CoQ10 supplementation.29 In 1994, Danish and American workers reported previously unpublished results on treating 32 node-positive breast cancer patients for 18 months with a protocol of supplements plus conventional allopathic treatment. The protocol included 2850mg Vitamin C, 2500 IU Vitamin E, 32.5mg beta carotene (presumably synthetic), 387mcg selenium,

1.2g gamma-linolenic acid, 3.5g Omega-3 fatty acids from fish oil, 90mg CoQ10, and a low-dose multi-vita-min/mineral per day.

Only some of the 32 had evidence of metastatic disease at the start of the study, but specifics were not given. All 32 patients survived the 18 months. None showed further evidence of distal metastasis. Since the number of patients who were Stage Four (advanced) was not provided, proper evaluation of this study is impossible. Six of the 32 showed evidence of “partial remission”. However, patients were also treated with tamoxifen or chemotherapy. Higher doses of CoQ10 were used in two of the 32 patients. In one case, after two years at 90mg, the dose of CoQ10 was increased to 390mg. Local recur-rence apparently disappeared after one month on high-dose CoQ10. Evidence given was from physical exam and mammography, but was not confirmed by biopsy.



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Later reports, published by the same group, described three additional patients successfully treated with 390mg of CoQ10 for 3-5 years: one with remission of a liver metastasis, one with remission of a pleural metas-tasis, and the third disease-free following a previous lumpectomy. Omissions of important data, and the small number in the trial, make this a very provocative pilot study for further evaluation and replication.

The use of moderate-to-high-dose CoQ10, in conjunc-tion with other nutrients and medical procedures for breast cancer patients with high risk of recurrence, demonstrated no toxicity, and, in certain cases, showed strong efficacy.

Dehydropepiandrosterone (DHEA)

DHEA has been shown in animal studies to inhibit mam-mary cancer.30 No human intervention trials have been conducted, so caution is advised. DHEA appears to be low in patients with premenopausal breast cancer, with higher levels of DHEA and DHEA sulfate reported in post-meno-pausal patients. Higher levels increase estrogen levels.

Caution is warranted. Studies conducted on trout and rats found that DHEA caused cancer.31, 32 Austin states that it is not unreasonable, in the presence of low-serum DHEA (as opposed to DHEAs) in premenopausal women, to consider low-dose DHEA supplementation to restore age-specific normal serum levels. Monitoring of serum DHEA hormone levels and cancer activity is advised prior to and during treatment.

Melatonin

Melatonin is a free radical scavenger known to inhibit cellular replication of human breast cancer cells.33 Melatonin protects against the promotional phase of mammary cancer in animals. Melatonin may indirectly lower estrogen levels. Estrogen receptor level-positive breast cancer patients have been reported to have low melatonin levels.

Melatonin is also being investigated as a possible treat-ment for late-stage disease. In a study with 14 Stage Four breast cancer patients previously unresponsive

to Tamoxifen®, 20mg of melatonin per evening, plus Tamoxifen®, led to objective partial remission (median duration 8 months) in 4 of 14 patients (28%).

A reduction in anxiety was reported in these patients, perhaps due to improved sleep patterns.34 Prolongation of life has been reported for lung cancer patients in a trial using 10 mg per evening.34 The Neri group in 1994 reported positive results for patients with metastatic renal cell carcinoma.35 It is critical to not take mela-tonin during the day. Animal data suggest that a.m. administration stimulates cancer growth in the same species in which p.m. administration of melatonin inhib-its such growth.36 The known circadian effects of this pineal hormone are likely responsible for these effects.

Vitamin D

Vitamin D is needed for normal cell replication. Activated Vitamin D suppresses cancer cell growth.36 Vitamin D may have anti-estrogenic activity.37 Some breast cells have receptors for Vitamin D. Patients with higher levels of Vitamin D receptors have been reported to have longer disease-free survival compared with those lacking such receptors.38

Non-Hodgkin’s Lymphoma patients with high levels of receptors for Vitamin D have responded to activated (1.25 dihydrooxycholacalciferol) Vitamin D in a small Scottish trial.39 Some Vitamin D analogues inhibit breast cancer cell growth, a process dramatically facili-tated by addition of tamoxifen.40

NOTE: A topical Vitamin D analogue led to 50% reduction in locally advanced or cutaneous metastatic breast cancer in three of 14 patients.41 Activated Vitamin D at a dose of 8001000 IU/day can be safely added to a protocol for the treatment of breast cancer in patients who do not have hypercalcemia.

Antioxidant Use in Cancer Treatment

An issue of central concern in comprehensive oncology is the prudent use of antioxidant supplementation dur-ing cancer treatment. Long-term prospective studies are lacking to definitively evaluate the timing, use, efficacy,



19

dose, and duration of antioxidants, such as Vitamins A, C, E, zinc, selenium, and glutathione. It is common for oncologists to warn cancer patients that the use of anti-oxidants during chemotherapy or radiation will interfere with their therapeutic effectiveness. This position is com-ing into question by researchers and clinicians who want to reduce cancer morbidity and mortality by using nutri-tion adjuvant to conventional treatment.

A recent landmark review of 71 articles on the applica-tion of antioxidant nutrition with oncology, published in 1999 by the eminent cancer researcher Dr. K. Prasad, concluded that supplemental anti-oxidants:

¾ Potentiate the efficacy of chemotherapy;

¾ Induce normal cell growth in cancer cells; and

¾ Potentiate the efficacy of radiation therapy and hyperthermia;

¾ Regulate gene expression in cancer cells.

The use of antioxidant supplementation before and after surgery, radiation, and chemotherapy, and during hormone and immune-stimulating treatment, is more widely accepted. A nutrient-rich diet with adequate antioxidants will protect the healthy tissues against trauma, infection, neurotoxicity, and cytotoxicity.

A brief review of recent peer-reviewed literature of antioxidants and chemotherapy shows the following:

¾ In a 1994 study on nutrition and cancer, a mixture of vitamins was shown to enhance the growth-inhibitory effect of chemo therapy com-monly used for melanoma.42

¾ A 1991 study of Vitamin C shows it reduces the is a potent antioxidant, yet it was noted to enhance the effect of doxorubicin by only two-and-a-half-fold.47

Further clinical research into the use of antioxidants and chemotherapy with human subjects is needed. Meanwhile, a cancer patient is advised to work with a qualified nutrition consultant to address the multiple needs that arise before, during, and after treatment. To protect a vulnerable patient from conflicting therapeutic opinions, oncologists, nutritionists, and other providers should work together with patients and their significant others, supporting them in being actively engaged in the recovery process through diet, nutrition, lifestyle, and spiritual practice.

SIDE EFFECT CAUSE NUTRITIONAL SOLUTION

Nutrient depletion

• Cancer cells are heavy feeders, increasing metabolism and thereby increasing nutri-ent demands throughout the entire body

• Starve the tumor(s) by increasing fiber and eliminating refined sugars and carbo-hydrates. Cancer cells thrive on glucose.

Loss of appetite; Anorexia

• Toxic effects of therapy• Location of tumors• Surgical removal of a portion of the

gastrointestinal tract

• Make breakfast the biggest meal of the day (symptoms usually occur later in the day)

• Prepare amino powder, green foods, soy milk, yogurt and fresh fruit smoothies, or fresh vegetable juices

• Eat small meals 6 times daily• Avoid raw vegetables; purée steamed

vegetables with olive oil or avocado to increase fat content

Side Effects of Chemotherapy or Radiation Treatment



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Side Effects of Chemotherapy or Radiation Treatment (continued)SIDE EFFECT CAUSE NUTRITIONAL SOLUTION

Malabsorption • Food not absorbed properly through the intestine into the bloodstream — each segment of the intestines absorbs differ-ent nutrients

• Affected by radiation to the abdomen or surgery to remove part of the intestine

• Pancreatic cancer affects insulin produc-tion

• Prepare a vitamin-rich smoothie contain-ing amino powder, green foods, soy milk, yogurt, and fresh fruit daily

• Drink fresh vegetable juices daily

Food allergies become prominent

• A compromised digestive system is irritat-ed by foods that are provoking an immune response when the immune system needs to focus on recovery

• Eliminate any suspected food allergens• Eat a variety of foods to avoid developing

food sensitivity

Nausea and vomiting

• Most common side effect of chemotherapy• Stress from pain, fear, or phobia of treat-

ment• Radiation treatment to skull, spine, gas-

trointestinal, or nervous system tumors

• Anti-nausea drugs can be taken prior to treatment if problem persists and is severe

• Eat small, frequent meals with small amount of liquids

• Avoid strong cooking odors, strong per-fumes, smoke odors; open windows for fresh air

• Eat easy-to-digest foods, like yogurt or protein smoothies

• Take ginger tincture or capsules

Dry mouth and difficulty swallowing

• Dry mouth increases bacteria, tooth decay, and infections

• Chemotherapy and anti-nausea drugs cause temporary dry mouth

• Surgery or radiation to neck may affect salivary glands

• Keep teeth, mouth, and tongue clean• Sip water frequently during meals• Avoid dry/sticky foods: crackers, nut butters• Drink lemon juice before eating to stimu-

late saliva• Eat moist foods: soups, fruit, sauces, etc.• Bite a 400 IU Vitamin E capsule, roll

around mouth before swallowing

Taste alterations • Taste buds, epithelial cells, are most sensi-tive to cancer therapy

• Chemotherapy can cause bitter or metallic taste

• Radiation can injure/kill taste buds

• Eat all four tastes: sweet, sour, bitter, salty• Room-temperature food may have more

flavor than hot• Increase aromatic sensory foods: garlic,

seasonings• Zinc supplements may improve taste



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SIDE EFFECT CAUSE NUTRITIONAL SOLUTION

Constipation: feces too dry

• Peristalsis affected by radiation• Painkillers can reduce peristalsis• Lack of exercise due to fatigue• Lack of soluble and insoluble fiber• Stress: body’s response to stress is to

vomit and diarrhea and hold food in the small intestine

• Lack of liquids, water

• Include flax meal, rice bran, or oat bran in fresh fruit smoothies or sprinkle on cereal or yogurt

• Water: 8 glasses daily (measure amount in the morning and finish by bedtime)

• Increase dietary fiber and add variety of whole grains

• Eat more raw vegetables; chew thoroughly• Eat more cruciferous vegetables and

legumes, nuts and seeds: all contain fiber and good fats

Diarrhea: feces too moist

• Chemotherapy and radiation can have toxic effect on intestinal lining and decrease digestive enzymes

AVOID:• Hot foods; try cold or room-temperature

food• Raw foods; steam or pressure cook• Irritating foods (see “Foods to Avoid”• Laxative foods: prunes, prune juice, apple

and pear juice• Sorbitol (artificial sweetener)• Cruciferous vegetables: creates gas

EAT:• Starchy liquids: split pea soup, rice, oat

porridge, mashed ripe bananas• Soy may protect against chemotherapy-

caused diarrhea • Nutmeg slows peristalsis• Replenish potassium: bananas and pota-

toes• Live yogurt to replenish healthy flora

Side Effects of Chemotherapy or Radiation Treatment (continued)



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DIETARY DOS For Cancer Prevention and Recovery

FOOD BENEFITSSERVING SIZE

TREATMENT DIET Preventive Chemotherapy Radiation

Cruciferous vegetables: Broccoli, Brussels sprouts, cabbage, bok choy, kale, cauliflower, collard and mustard greens

• Reduces risk of colon cancer and protect against cancer of the lung, larynx, rectum, colon, stomach, prostate, and bladder

• Contain cancer-preventing or cancer-prohibiting substances that stop carcinogens before they have the chance to alter DNA

• Accelerate process in which body deactivates or disposes of the type of estrogen that can promote breast cancer

• Supports liver detoxification

1/2 cup cooked

At least 2 servings (1 may be juiced)



Antioxidant vegetables: Yams, sweet potatoes, carrots, spinach, tomatoes, bell peppers, asparagus

• Sources for cartenoids (alpha- and beta-carotene, gamma-carotene, lycopene)

1/2 cup cooked, raw, or juiced

1 to 2 servings (1 may be juiced)

1 to 2 servings (1 may be juiced)


Green leafy vegetables: Swiss chard, escarole, chicory, dandelion, sprouts, sorrel, dark green lettuces (green and red loose-leaf, romaine, butter)

• Contain many different anti-oxidants — including Vitamin C, carotenoids, beta-carotene — that act as free radical scavengers, immune stimulators, and may even be toxic to tumors

• The darker the green, the more cancer-inhibiting its effect

• Contain both soluble and insoluble fibers

1 cup raw

1/2 cup cooked

1 to 2 servings

1 serving (optional)


Other vegetables: Potatoes, rutabaga, turnips, beets, winter and summer squash, cucumbers, pumpkin, corn, green beans, wax beans, snow peas, sea vegetables, medicinal mushrooms (shiita-ke, maitake, reishi, or mush-room extract), radishes, okra, kohlrabi, water chestnuts

• High in fiber, low in fat, pro-vide a variety of vitamins

• Sea vegetables contain thy-roid-stimulating substances and are loaded with minerals, calcium, potassium, iron, phos-phorus, and iodine

1/2 cup cooked or chopped raw

1/2 cup fresh juice






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Fruit: Citrus fruits, bananas, plums, peaches, apricots, cherries, apples, berries, cantaloupe, mango, papaya, pears, strawberries, watermelon, dried fruits, stewed fruits

• Contain bioflavonoids benefi-cial to cancer patients (quer-cetin, rutin, aglycone, kaemp-ferol, and myricetin)

• Work synergistically with Vitamin C to stimulate drug detoxification by the liver

• Increase anti-tumor enzymes

1 med. whole fruit 1/2 cup chopped, cooked, or dried 3/4 cup juice

At least 2 servings including 1 citrus



Legumes: Beans, lentils, split peas, green peas

• Contain protease inhibitors, which inhibit tumor growth

• High in fiber, low in fat

1 cup 2 to 3 servings (can include 1 soy food serving)

2 to 3 s ervings (can include 1 soy food serving)

2 to 3 servings (can include 1 soy food serving)

Nuts and seeds: Fresh nuts, seeds, nut and seed butters, nut milks

• High in healthy fats and con-tain no cholesterol

• Excellent sources of protein and fiber

A handful

At least 1 serving

At least 1 serving

At least 1 serving

Soy products: Soy milk, tofu, tempeh, soy nuts, soy flour, soy grits, soybeans, miso

• Contain complex carbohy-drates; perfect high-fiber, low-fat protein food

• Fibers bind with toxins in the colon and clean them out before they can be reabsorbed

• Stabilize blood sugar by metabolizing carbohydrates

• Contain genistein, an iso-flavone protective against leukemia and cancer oF the colon, breast, lung, prostate, and skin

1/2 cup cooked

1 serving 1 to 2 servings

1 to 2 servings

Grains: Non-glutinous grains, such as buckwheat, quinoa, millet, and rice. Whole-grain products and bread, bran, germ, cereal

• Nutrient dense, hypoaller-genic, fiber-rich, and contain B-vitamins and magnesium to control blood glucose

• Whole grains contain soluble and insoluble fiber

6 to 11 servings

6 to 11 servings

6 to 11 servings

DIETARY DOS For Cancer Prevention and Recovery (continued)



24



Dairy products: Yogurt (natural flavors/unsweetened), milk, buttermilk, acidophilus, cottage cheese

• Cultured dairy products con-tain beneficial flora

• Treatments may damage flora population in the gut, which should be replenished

1 cup milk or yogurt

At least 1 serving

At least 1 serving

At least 1 serving

Fats and oils: Olive and nut oils, unrefined and organic

• Assist in cell membrane elastic-ity

• Aid liver in production of beneficial cholesterol

1 serving Up to 2 servings

Up to 2 servings

Beverages: Teas (green, ginger, herb), filtered water, coffee substi-tutes

• 2 to 3 quarts of liquid should be consumed daily

• Make all beverages with puri-fied water

As desired

As desired As desired As desired

Seasonings: Garlic, onions, leeks, ginger root, hot peppers, rosemary, curry, cumin, basil, caraway seeds, cloves, tarragon, tur-meric

• Stimulate digestive enzymes• Enhance flavors, especially

if taste has been affected by treatment

• Ginger will help settle nausea

Use liberally

Use liberally

Use liberally

Use liberally

DIETARY DOS For Cancer Prevention and Recovery (continued)

FOODS TO EAT OCCASIONALLY For Cancer Prevention and Recovery



Butter preferred

• Salted, unsalted, whipped; organic 2 tsp. per week

2 to 3 servings per week



Dairy products

• Cheese, low-fat cream cheese, sour cream, evaporated or condensed milk

1/2 oz. or 1” cube




Eggs • Cooked; poached or basted are best• Never eat raw or undercooked eggs

1 egg Up to 6 serv-ings per week



Poultry and fish

• Cold ocean fish is best 2 to 3 oz. 3 to 5 servings per week





25

SUPPLEMENT BENEFITS DOSAGEMultivitamin, broad- spectrum

• Creates a baseline nutrient level on which to build As directed

Vitamin A • Activates immune—lymphocytes, monocytes, and macrophages• Promotes differentiation of cancer cells in epithelial cells• Blocks both initiation and promotion phases of cancer• Increases synthesis of glycoproteins (proteins with sugar attached) • Glycoproteins stick to cells, thereby stopping cell growth.• Beta-carotene increases production of tumor necrosis factor (TNF),

which kills cancer cells• Regulates apoptosis (programmed cell death)

5,000-10,000 IU mixed carotenes

B Vitamins B-Complex• Dietary sources preferred.

10-50mg (or part of multi-vitamin)

B-6 Pyridoxine• Low in cancer patients• Cofactor in over 100 enzyme reactions, primarily amino acid metabolism• Required for DNA repair• May inhibit cell proliferation of human melanoma cells in vitro• Tumors require B-6, will obtain at the expense of the host• Stimulates anti-cancer immune responses (T-helper, T-lymphocytes)• Necessary for proper collagen and elastin production — integrity of

connective tissue deters the metastasis of some cancers

50mg total (Check multi- vitamin and B-complex)

B-5 Pantothenic Acid• Inhibits tumor growth

50-150mg total of multi-vitamin and B-complex

Folic Acid• Deficiency of folate inhibits DNA synthesis• Although folate inhibitors are used in chemotherapy, adequate folic

acid is necessary to prevent cervical and colorectal cancers• Inhibits human papilloma virus replication

800mcg-5mg

Vitamin B-12 • Exhibits immuno-stimulatory effects in studies• Do not exceed recommended doses

All sources: 1mg

Bioflavonoids • Quercetin dramatically inhibits cancer cell growth in studies• Effective free radical scavengers; potent antioxidants• Flavonoids interact with a protein, laninin, to maintain the extra-

cellular matrix which prevents spread of cancer cells

250-1000mg

MICRO-NUTRIENTS For Cancer Prevention and Recovery



26

SUPPLEMENT BENEFITS DOSAGEVitamin C May retard or stabilize tumor growth because:

• 20-30 times more toxic to cancer cells than normal cells • Required for maintaining extracellular matrix — prohibiting tumor inva-

sion• Stimulates the immune system• Potent antioxidant, may inhibit carcinogenesis• Anti-histamine effect — histamines associated with tumor promotion• Reduces toxicity and increases effectiveness of chemotherapy and

radiation• 10g per day increased survival (343 vs. 180 days) in terminal cancer

patients in Scotland• Essential for optimal function of the immune system — boost natural

killer (NK) cells and Interferon• May improve appetite and reduce pain

1 to 10g daily (to bowel tolerance) taken at frequent intervals

Vitamin E • Antioxidant, prevents oxidation of fatty acids in cell membranes — when deficient, red blood cells are fragile

• Primarily supportive of cell membrane elasticity and integrity• May inhibit blood clotting (platelet aggregation)• Boosts effectiveness of chemotherapy drugs — deficiency increases

toxic side effects of chemotherapy• Protects against radiation side effects• Increases immune response: may suppress PGE2 biosynthesis, which

causes additional burden on the immune system• Inhibits infection: many cancer patients have complications during

treatment from microbial infection

1600 IU per day may prevent hair loss

1200-1600 IU mixed tocopherols

Take with meals

Calcium (mixed amino chelates)

• May inhibit colon cancer by binding fat in the stool, thereby reducing lipid damage

• May reverse rapid growth (hyper-proliferation of colon cells)• Needed by some enzymes involved in energy production• Take with magnesium concurrently — 1/2 of calcium and potassium —

1/4 of calcium

800-1500mg

Co Enzyme Q10

• Important for proper mitochondria function and energy production• Strong antioxidant• Enhances some chemotherapy drugs and protects healthy cells, espe-

cially the heart, kidney, and liver

90-400mg with meals

MICRO-NUTRIENTS For Cancer Prevention and Recovery (continued)



27

SUPPLEMENT BENEFITS DOSAGEIron (iron citrate)

• Adequate supply required to transport oxygen for red blood cell pro-duction in bone marrow

• Excessive iron is a free radical and may promote cancer• Have blood test prior to taking

Magnesium (mixed amino chelates)

• Relieves cramping• Improves sleep• Aids digestion and elimination

200-800m

Selenium (selenium methionine)

• Synergistic relationship with Vitamin E• Studies show people with low selenium at 2-6 times greater risk of

developing cancer than people with high selenium levels• Often deficient in cancer patients• Key effect on DNA metabolism, cell membrane integrity, and optimal

liver and pancreas function• Cancer preventive: interferes with initiation and promotion of cancer

phases• Immune enhancing: natural killer cells response improved• Impedes recurrence of cancer cells after regression• Inhibits viruses and chemical substances that cause cancer in cells in

animal studies

200-500mcg daily taken in small doses throughout the day

Zinc (zinc methionine)

• Needed in nearly 100 enzymes in the body• Decreases tumor incidence by slowing cell division• Enhances immunity: effectively combating microbial infection com-

mon in cancer patients

15-50mg

MICRO-NUTRIENTS For Cancer Prevention and Recovery (continued)

SUPPLEMENT BENEFITS DOSAGE

Bromelain • Interferes with malignant cell growth by inhibiting the production of a mucous substance protecting the surface of cancer cells, inhibiting its crude and undiluted identification and eluding the immune system

• Inhibits PGE2, which interferes with tumor-killing function of macro-phages, preventing metastasis

2000 G.D.U.

Curcumin • Antioxidant (free radical scavenger) • Prevents DNA damage; reduces level of mutagens• Blocks tumor growth• Inhibits all stages of cancer process

200-450mg with meals

EPA (fish oil) • Decreases ability of cancer cells to aggregate• Decreases PGE2 synthesis

1-3g as fish oil

DIETARY SUPPLEMENTS For Cancer Prevention and Recovery



28

SUPPLEMENT BENEFITS DOSAGE

Flax seed and flax oil

• Contains 100 times more lignans than other plant foods, which may reduce tumor size

• Lignans bind to estrogen receptors, obstructing cancer-enhancing effect on breast tissue

• Inhibits inflammatory prostaglandins• Protects against radiation toxicity

1 Tbsp. twice daily

Garlic extract • May prohibit proliferation of breast, skin, and nerve cancer cells• Gastrointestinal and liver cancers respond well to garlic and onion

treatments• Anti-fungal and anti-viral

4-5 capsules

Grape seed extract and pycnogenol

• Effective free radical scavengers• More powerful antioxidants than Vitamin E and Vitamin C• Improve blood and lymph circulation

100-500mg

L-Glutamine • Prevents muscle wasting• Protects red blood cells during chemotherapy and radiation• Protects gastrointestinal lining from irritation by treatment

1g or 1 tsp. twice daily

Melatonin • Improves sleep (sleep loss is a common side effect of treatment) and reduces anxiety

• Stimulates the immune system• May lower estrogen levels

.5-20mg

NAC N-Acetyl- cysteine (glutathione)

• Converts to glutathione in the body, which may prevent and help cure cancer.

• Boosts chemotherapy effectiveness: protects healthy cells during che-motherapy and radiation

• Protects DNA• Supports liver detoxification• Blocks tumor growth and metastasis in animal studies• Doses greater than 1 gram may cause free radical damage

250-1000mg

Probiotics • Stimulate immunity: helps production of some B vitamins• Improve diarrhea• Inhibit enzymes that induce intestinal/colon cancer• Prevent cancer by detoxifying and preventing the formation of carci-

nogenic chemicals• Lower cholesterol levels, aiding cancer resistance• Control growth of Candida albicans, freeing the immune system to

fight cancer cell growth

1-50 billion organisms

Silymarin (milk thistle)

• Protects healthy cells during chemotherapy and radiation treatment• Neutralizes free radical damage to liver cells — powerful antioxidant

60mg twice daily

DIETARY SUPPLEMENTS For Cancer Prevention and Recovery (continued)



29

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12. Gao, Y., McLaughlin, J., et. al. “Reduced risk of esophageal cancer associated with green tea consumption.” Journal National Cancer Institute. 86(11):855-858, 1994.

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25. Ladis, HS. “The Potential of Selenium in the Treatment of Cancer.” Holistic Medicine. 4:145-156, 1989.

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34. Lissoni Barni and Crispino, et. al. “Endocrine and Immune Effects of Melatonin Therapy in Metastatic Cancer Patients”. European Journal Cancer Clinical Oncology. 25:789-795, 1989.

35. Neri Group, 1994.36. Eisman, Suva and Martin. “Significance of 1,25

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Response Element Level but Through Different Molecular Mechanisms.” Cancer Research. 47:21-25, 1994.

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Complete Guide to NonTraditional Treatments. Fireside; Simon and Shuster, 1994.

Simone, C. Cancer and Nutrition. Avery Publishing Group, 1992.

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Bland and Levin. “Nutritional Support for a Biopsychological Approach to Cancer Therapy.” Health Comm Research, Jan. 30, 1997. Presented 4th International Symposium on Functional Medicine, Aspen, CO.

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31

Cancer Recovery Diet PlanUpon Arising

¾ Liver Chi Tea with reishi, maitake, cordyceps, milk thistle, and dandelion: 1 dropper in lemon water, herbal tea, or green tea

¾ Stretch

¾ Breathe

¾ Pray

¾ Meditate

¾ Affirmations

¾ Visualization

¾ Plan the day

¾ Journal

Breakfast

Vital Scoop™ Smoothie (drink half at breakfast and the rest at midday):

¾ 1 scoop of the Vital Scoop™ powder

¾ 1/4 cup almonds or almond butter

¾ 1 Tbsp. dried unsweetened coconut

¾ 1/2 tsp. fresh or dried tur-meric or ginger

¾ 1 tsp. L-Glutamine

¾ 2 oz. aloe vera concentrate

¾ 1 cup fresh fruit, berries are best

¾ 1 banana (optional)

¾ 16 oz. green tea, fresh juice, coconut water or yogurt

Lunch

Salad with protein:

¾ 1 to 2 digestive enzymes

¾ 1 cup salad greens

¾ 1/2 to 1 cup chopped veggies (carrots, beets, cucumbers, celery, etc.)

¾ 1/2 avocado OR 2 Tbsp. sun-flower or pumpkin seeds

¾ 4 oz. tuna, chicken, tofu, OR 2 boiled eggs

¾ 3 Tbsp. lemon, olive oil, herb salad dressing

¾ 2 to 4 rice or rye crackers (avoid wheat)

Snack

Remainder of Vital Scoop™ smoothie or:

¾ 1 cup plain yogurt

¾ 1/2 cup fresh fruit

¾ 1/4 cup chopped nuts (al-monds, filberts, cashews)

¾ Liver Chi Tea: 1 dropper in lemon water, herb or green tea

Dinner ¾ 4 oz. steamed or poached

fish (e.g. wild salmon, halibut, sole, trout) OR 4 to 6 oz. lentils, black, red or green beans, or tofu

¾ 1 cup brown rice or 1 baked yam

¾ 1/2 to 1 cup steamed veg gies (broccoli, shitake mush-rooms, kale, onions, etc.)

Dessert and Snacks ¾ Occasionally, popcorn with

olive oil and nutritional yeast

OR

¾ Yogurt and fruit sundae (see snack above)

(For more information, see Explanations of Dietary

Supplements Advisedon the next page.)



32

Explanation of Basic Dietary Supplements AdvisedBauman Nutrition Vital Scoop™The Vital Scoop™ is a smooth and delicious food powder that combines all of the elements of Eating For Health™. A Vital Scoop™ smoothie is a healthy alternative to Ensure, the commercial meal replace-ment beverage given to cancer patients. It contains 32 healing foods which include:

¾ Premium whey protein — hypoallergenic, highly digestible

¾ Lecithin — restorative to brain, nerves, and liver

¾ Hawaiian spirulina — rich source of omega 3 fatty acid and carotenes

¾ Rice bran extract — gut restorative, cancer protective

¾ Apple pectin — binds and clears environmental toxins

¾ Flax meal — ideal fiber, nutrient rich, lowers inflammation

¾ Wheat grass — ideal chlorophyll to heal cell damage, build blood

¾ Acai (9:1) berries — excellent antioxidant, vitamin C, and bioflavonoid

¾ Green tea extract — antioxidant, vitamin C, and bioflavonoid

¾ Aloe Vera extract 200x — quenches inflam-mation, heals burns

¾ Co-enzymes Q-10 — intracellular enzyme, vital for energy production

¾ L-Acidophilus (lactose free) — provides friendly flora

Liver ChiA liquid concentrate of Chinese herbs — such as rei-shi, maitake, shiitake, cordyceps, and milk thistle — that enable the liver to detoxify waste from cancer, clear dead cells from treatment, and calm and protect the nervous system from neuropathy.

1 dropper, 2 to 4 times per day.

Green Magic™A powder blend of 17 nutritive, organic foods, such as spirulina, chlorella, wheat grass, barley grass, sea vegetables, co-enzyme Q10, rice bran fiber, lecithin. Protects against red and white blood cell deficiency, protects non-cancerous cells from being damaged from medical treatment.

1 Tbsp., 1 to 3 times per day.

Whey PowderA protein powder high in sulphur amino acids, such as N. acetyl cysteine (NAC), glutathione and lysine, that protects against cachexia (mal-nutrition), and supports all systems of the body.

1 to 2 Tbsp., 1 to 3 times per day.

L-GlutamineA single amino acid that protects against muscle wasting and gut degeneration, and supports liver detoxification and healthy brain function.

Mangosteen Juice or Aloe Vera ConcentrateAntioxidant, anti-inflammatory, anti-tumoral. Slows cancer progression, inhibits metastasis, induces apop-tosis (peaceful cancer cell death), protects healthy cells from side effects of chemo and radiation.

2 to 3 oz., 1 to 3 times per day.

Digestive EnzymesA complete plant-based capsules to improve the digestion and uptake of nutrients from food. Help allay nausea, loss of appetite, and indigestion.

2 to 4 caps with each meal and before bed.

D r. Bauman received his Masters in Education from the University of Massachusetts and Ph.D.

in Health Education from the University of New Mexico. He is the president, founder, and director of Bauman College of Holistic Nutrition and Culinary Arts, with distance learning and classroom programs in Berkeley, Penngrove, and Santa Cruz, CA; and in Boulder, CO. Bauman College is a 501c (3) nonprofit, public benefit corporation, approved to provide professional vocational training by the California Board of Education, Bureau of Private and Post Secondary Education, since 1989.

Dr. Bauman has been a groundbreaking leader and author in the field of whole food nutrition for the past 35 years. He developed the Eating For Health™ nutrition model as an effective way to promote optimal health, address life changing illness, and discover the joy of eating fresh, local, seasonal, organic, natural foods. He is also the director of the Bauman Nutrition Clinic, where he consults with individuals, families, groups, schools, and businesses to create health and to naturally manage chronic illness or organization stress, which leads to diminished productivity and morale, as well as increased medical costs.

Dr. Bauman is the author of the best-selling Holistic Health Handbook, Holistic Health Lifebook, Eating For Health™: A Guide to Optimum Health and Vitality, Nutrition Essentials for Everyone, Foundations of Nutrition Textbook, Therapeutic Nutrition Textbook, and the Recipes and Remedies for Rejuvenation Cookbook.

Ed has written a program for national health promotion called Restoring America's Health!™ (RAH!), with directions on wellness, cooking, and whole food nutrition education. Based upon his Nutrition Essentials For Everyone™ course for the benefit of all segments of the population, RAH! has been submitted to President Obama's Health Reform Team. Ed is a special advisor to, and past president of, the Board of Directors of the National Association of Nutrition Professionals (www.nanp.org).

For the past 25 years, Dr. Bauman has been leading Vitality Fasting™ Retreats, wherein participants reside for 4 days to 2 weeks in a pristine, natural setting and enjoy a healing diet of fresh juices, herbal teas, vital shakes, and mineral broths while also receiving ample

rest, rejuvenation, and the opportunity to engage in yoga, meditation, massage, hiking, colon cleansing, and nutrition education classes. These retreats have helped people gain the tools to control and, in some cases, reverse life-threatening illnesses such as cancer, autoimmune, cardiovascular, and neurological disease.

Dr Bauman is a delightfully wise, practical, and inspiring teacher and mentor who makes complex nutritional information easy to digest and put into practice. He is passionate about expanding the reach of Eating For Health™ Institute public benefit programs that teach the value of eating fresh, natural foods and hands on cooking skills to youth, seniors, and people with life threatening illness. He is ably supported by his staff, faculty, wife, and dynamic daughter and outreach coordinator, Jessica Bauman.

Dr. Bauman is a remarkable educator who teaches the science of nutrition, the art of cooking, the skill of stress management, the power of love, and intention to direct healing for individuals and groups willing to assume responsibility for not only their health, but the health of society and the planet.

For more information, contact Dr. Bauman at: Bauman College, P.O. Box 940 Penngrove, CA 94951 email: [email protected]

Edward Bauman, M.Ed., Ph.D.

Call to ActionBauman College has the experience, resources, and will

to promote profound social change. Our nation’s cur-rent model of medicine is excellent for urgencies and emer-gencies, but is sorely lacking in person to person programs and services. Technology is not the answer for a child who is obese, a senior who is disoriented, or a woman who has suf-fered from multiple recurrences of cancer, despite repeated rounds of surgery, chemotherapy, and hormone blocking medication. Their quality of life is sorely lacking. Eating For Health™ Institute programs will connect people to men- Institute programs will connect people to men-tors, teachers, and fellow humans who want to take greater responsibility for their health. It is not meant to replace medicine, but work in an integrative way to teach people to eat well, understand the nature of their illness, and be a part of a functional wholesome, non-exploitive community that supports wellbeing and is grounded in nature and in love.

We need your generous contributions TODAY to:1. Bring a full-time program director on board to formulate a

needs assessment, develop a strategic plan, direct market-ing, fund development, and site selection for our programs.

2. Fund Kidz For Health™ programs in public schools this fall. We have invitations in four counties.

3. Fund AgeWell™ programs that can be launched in mul-tiple venues.

4. Develop the plans for a Residential Recovery and Retreat Center™ and gather the resources to purchase, design, promote, and manage this state of the art facility.

Your generous contribution may be made via check, credit card, or wire transfer to:

Bauman College Eating For Health™ Institute

P.O. Box 940, Penngrove, CA 94951

(800) 987-7530

www.baumancollege.org

Financial support will be gratefully acknowledged. Bauman College Eating For Health™ Institute is a division of Institute for Educational Therapy (IET) dba Bauman College (www.baumancollege.org). IET is a non-profit corporation registered and in good standing with federal and state regulatory agencies. IET has received a tax exemption from the Internal Revenue Service and oper-ates as a 501(c)(3) public education enterprise.

Life Insurance Services for Charitable Giving (“Lis4cg”) is aligned with the Institute to discuss current gift and legacy planning contributions with Benefactors and their advisors on a confidential basis and to educate Benefactors on lead-ing edge financial strategies that can simultaneously benefit them, their family, the Institute, and recipients of Eating For Health™ education and support. For further information, please contact Rick Weinstein at: (510) 465-7724.

Documents

Optimal Nutrition for Cancer Control