Mushrooms - they are great!

Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
China has medical texts that are 4,000 years old documenting the benefits of the Reishi mushroom, Shiitake mushroom, and Cordyceps mushroom.
Extracts of the fungus Phellinus linteus that in the wild grows on mulberry trees and that is widely used in Japan, Korea and China for medicinal purposes may help fight cancer by slowing the growth of tumors and starving them of blood.
Extracts of this fungus have been used for centuries in Eastern Ancient medicine where it’s thought to have the power to rejuvenate and extend life.
Recent studies have indicated that the mushroom has the ability of holding back the growth of skin, lung and prostate cancer cells. Researchers also believe that this mushroom increases the amount of prostate cancer cells killed by the chemotherapy drug doxorubicin.
Scientists working with breast cancer at Indianapolis’ Methodist Research Institute found evidence that this mushroom blocks the activity of an enzyme called AKT which control signals that lead to cancer cells growth and the development of new blood vessels around them; blood vessels that are vital for the cancer cell survival.

Shiitake Mushroom Nutritional Facts, for 100 grams:
Calories: 296
Calories from Fat: 8
Saturated Fat: 0g
Trans Fat: 0g
Total Fat 1g
Cholesterol: 0mg
Sodium: 13mg
Total Carbohydrates: 75g
Dietary Fiber: 11g
Sugars: 2g
Protein: 10g
Vitamins
Vitamin A: 0%
Vitamin C: 6%
Calcium: 1%
Iron: 10%

Grapes! Sweet, Juicy Cure

Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

Alternative practitioners recommend the use of grapes and parts of the grape plant for high blood pressure, menopause, varicose veins, high cholesterol, skin rashes, and urination problems. They also claim it works for inflammation of the gums, throat, eyes, and mouth. Although used rarely today, the grape diet (see below) was promoted at different times in the twentieth century as a treatment to flush toxins from the body and protect the body against cancer and virtually all other diseases. Some supporters believed that the diet cured cancer.
Evidence suggests that proanthocyanidins,the chemical found in grape seed extract are powerful antioxidants. Antioxidants are compounds that block the action of free radicals, activated oxygen molecules that can damage cells. Proponents claim that these antioxidants inhibit the development of some types of cancer, protect against heart disease, and are useful for treating a variety of medical conditions such as arthritis, allergies, circulatory problems, diabetes, water retention, and vision problems.
A compound called resveratrol, which is found in the skins of red grapes is being studied to see how it affects the development and progression of heart disease and cancer.

Grape Nutritional Facts, for 100 grams:
Calories: 69
Calories from Fat: 1
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 15g
Protein: 1g
Vitamins
Vitamin A: 1%
Vitamin C: 18%
Vitamin K: 18%
Calcium: 1%
Iron: 2%

Garlic - what a great addition!

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.
Several population studies conducted in China centered on garlic consumption and cancer risk. In one study, investigators found that frequent consumption of garlic and various types of onions and chives was associated with reduced risk of esophageal and stomach cancers, with greater risk reductions seen for higher levels of consumption. Similarly, in another study, the consumption of allium vegetables, especially garlic and onions, was linked to a reduced risk of stomach cancer. In a third study, greater intake of allium vegetables (more than 10 g per day vs. less than 2.2 g per day), particularly garlic and scallions, was associated with an approximately 50 percent reduction in prostate cancer risk.

Garlic Nutritional Facts, for 100 grams:
Calories: 149
Calories from Fat: 4
Saturated Fat: 0g
Trans Fat: 0g
Total Fat: 0g
Cholesterol: omg
Sodium: 17mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Vitamins
Vitamin A: 0%
Vitamin C: 52%
Vitamin K: 2%
Calcium: 18%
Iron: 9%

The new wave is FLAX

Lignan, a fiber found in flax, is the latest hope in the treatment of cancer

Flax - the plant that gave grateful world the classic look of linen - hot research property nowadays. Prized for millennia as a source of seeds and cooking oil as well as cloth, the flax plant has also been long celebrated for its medicinal properties, especially in easing coughs. But the therapeutic potential of flax really took off in the late 20th century, when scientists found that flax seed is rich in alpha linolenic acid, an inflammation-alleviating omega-3 fatty acid.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.
In one study men with prostate cancer who ate an ounce of ground flaxseeds (almost three tablespoons) a day as part of a very-low-fat diet were able to slow the progress of their cancers between the time they were diagnosed and the time of surgery. A similar study of women awaiting surgery for breast cancer found that those who ate a flaxseed muffin daily (with about four tablespoons of ground flaxseeds per muffin) had a slower tumor growth rate. Studies of animals, too, suggest some anti-cancer benefit from flaxseed. But it's always difficult to know whether it's the lignans that help, or some other element in the flaxseeds.

Flax Nutritional Facts, for 100 grams
Calories: 534
Calories from Fat: 353
Saturated Fat: 4g
Trans Fat: 0g
Total Fat: 42g
Cholesterol: 0mg
Sodium: 30mg
Total Carbohydrates: 29g
Dietary Fiber: 27g
Sugars: 2g
Protein: 18g
Vitamins
Vitamin A: 0%
Vitamin C: 1%
Vitamin K: 5%
Calcium: 26%
Iron: 32%