With the sad news of Janet Kanini Ikua passing on ,one Cancer warrior Anjlee Noorani Gadhvi reveals just what it means to loss on of her closest friend who walked with her through the journey in a passionate story to her. [...]
BBC presenter Victoria Derbyshire has been wearing a wig since December 2015 after months of chemotherapy for breast cancer.
Since the diagnosis, she has been filming diaries to try to help demystify the treatment. Here she describes her reaction to taking off the wig.
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Dr. David Gandara of the UC Davis Comprehensive Cancer Center talks about the drug pembrolizumab and its positive clinical trial results for patients with advanced lung cancer. [...]
Cruciferous greens have long been heralded as potent disease fighters. Sulforaphane, a dietary compound found in cruciferous vegetables such as broccoli goes further into the DNA to halt cancer cells from proliferation, giving us more reasons to eat our vegetables.
Researchers at the Oregon State University found that the anti-cancer compound helped regulate a certain type of long, non-coding RNA called LINC01116. It has been established that lncRNAs, once considered to be “junk” DNAs with no function, play an essential role in cell biology and development by identifying which genes to express to cover certain genetic function. Researchers inferred that unregulated lncRNAs may trigger multiple cell-based diseases such as cancer. The experts also found that LINC01116 was more pronounced in a human cell line of prostate cancer.
Treatment with sulforaphane helped disrupt LINC01116, which in turn resulted in a four-fold decline in the ability of prostate cancer cells to bond together. The same IncRNA was associated with several other types of cancer such as brain, colon and lung, according to the recent study.
Prostate cancer remains to be the second most frequently diagnosed cancer worldwide. The disease was also the second most common cause of cancer-related deaths in the U.S. The results suggest that eating sulforaphane-rich vegetables such broccoli may help mitigate the risk of developing prostate cancer, researchers said. (RELATED: Explore more discoveries about food nutrients at Nutrients.news.)
“This could be a turning point in our understanding of how cancer may be triggered and spreads. It’s obviously of interest that this dietary compound, found at some of its highest levels in broccoli, can affect lncRNAs. This could open the door to a whole range of new dietary strategies, foods or drugs that might play a role in cancer suppression or therapeutic control,” said researcher Emily Ho.
“We showed that treatment with sulforaphane could normalize the levels of this lncRNA. This may relate to more than just cancer prevention. It would be of significant value if we could develop methods to greatly slow the progress of cancer, help keep it from becoming invasive,” lead author Laura Beaver added.
Other cruciferous vegetables such as Brussels sprout, kale and cabbage as well as collard greens and cauliflower also contain high levels of sulforaphnne.
The results were published in the Journal of Nutritional Biochemistry.
More research support sulforaphane’s cancer-fighting properties
A landmark animal study by Johns Hopkins University researchers revealed that the dietary compound sulforaphane helps mitigate cancer risk by boosting Phase-2 enzymes in the body. These enzymes were shown to regulate disease processes. Research data showed that female rats given sulforaphane extract developed significantly fewer tumors when exposed to carcinogens than those in the control group. The study also found that among supplemented rats, those that [...]
Keep in mind that you need to avoid all gmo’s because “roundup”, “agent orange” is grown right into the genes of the plant
The fruits and vegetables that may cause leukemia, non-Hodgkins lymphoma, brain, bone, breast, ovarian, prostate, testicular and liver cancers.
You may find yourself wondering if you should be buying organic fruits and vegetables instead of conventional ones. The first thing is to understand the differences between organic and conventional produce – the amount of pesticides used.
Did you know that nearly 1.7 million people are diagnosed with cancer, according to the American Cancer Society. A cancer epidemic is at all time high, and evidence is growing ever stronger that pesticide exposure is a key contributor to this. In February 2009, the Agency for Toxic Substances and Disease Registry published a study that found that children who live in homes where their parents use pesticides are twice as likely to develop brain cancer versus those that live in residences in which no pesticides are used.
Chronic health consequences may occur years after even minimal exposure to pesticides we ingest through our food and water. A July 2007 study conducted by researchers at the Public Health Institute, the California Department of Health Services, and the UC Berkeley School of Public Health found a sixfold increase in risk factor for autism spectrum disorders (ASD) for children of women who were exposed to organochlorine pesticides.
Studies have found that pesticides are extremely toxic to children. There is now vital scientific evidence that the human brain is not fully formed until the age of 12, which means that exposure to pesticides can crucially impact the development of the central nervous system.
WHY CHOOSE ORGANIC
Several studies have found that organic foods contain higher levels of antioxidants and certain micronutrients, such as vitamin C, zinc and iron. One study discovered that organically grown berries contained 58% more antioxidants and up to 52% higher amounts of vitamin C . Organic fruits and vegetables tend to produce more antioxidants that serve as their own protective compounds, rather relying on chemical pesticide sprays to protect themselves.
Non-organic fruits and vegetables pesticide residue:
Strawberries – 45 pesticide residues
Apples – 47 pesticide residues
Nectarines – 33 pesticide residues
Peaches – 62 pesticide residues
Celery – 64 pesticide residues
Grapes – 56 pesticide residues
Cherries – 42 pesticide residues
Spinach – 54 pesticide residues
Tomatoes – 35 pesticide residues
Sweet bell peppers – 53 pesticide residues
Cherry tomatoes – 69 pesticide residues
Cucumbers – 86 pesticide residues
Snap peas – 78 pesticide residues
Blueberries – 52 pesticide residues
Potatoes – 35 pesticide residues
Hot peppers – 75 pesticide residues
Lettuce – 52 pesticide residues
Kale/Collard greens – 55 pesticide residues/45 pesticide residues
Blueberries imported – not dif [...]
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GRANDPA KARMA WAS BAPTISTED ON HIS 70 th BIRTHDAY [...]