Naturally Treating Cancer: 11 Strategies That Work
Editor’s Note: This article first appeared in the March 2016 edition of TTAC’s Heroes Against Cancer member newsletter.
Many disturbances to our body’s natural capabilities can promote cancer growth. Some of these concerns include a weak immune system, unbalanced pH, reduced oxygenation to cells, and excessive toxicity.
These problems can be treated and symptoms of cancer can be healed. However, treating cancer naturally using non-toxic therapies requires a diligent approach and a long-term commitment.
You hold the power to unleash your natural healing capabilities. Use these 11 natural cancer treatments to relieve your symptoms and prevent the further spread of tumors throughout your body.
If you are currently cancer-free, these modalities can be used to prevent cancer from gaining a foothold. Unlike toxic cancer treatments such as chemotherapy and radiation, these natural therapies fortify the body and help to keep your immune system strong.
#1. Ketogenic Diet
A ketogenic diet allows the body to turn fat into fuel (form ketones) in a physiological process which does not burden the cell’s powerhouses known as mitochondria. Typically, mitochondria create energy from glucose found in abundance in our carbohydrate-intensive diets.
The ketogenic diet is low in carbohydrates and high in good fats. A ketogenic diet reduces the risk of mutations occurring within cells along with the formation of free radicals, both of which are causes of colon, lung and breast cancer.
The ketogenic diet reduces symptoms in patients with metabolic conditions because it lowers the energy generated from the breakdown of glucose found in simple and complex carbohydrates. Cancer cells thrive off of the energy created from glucose fermentation, which is also called anaerobic metabolism due to the lack of oxygenation.
Examples of ketogenic approved foods include: pastured beef and dairy products (including eggs), organic poultry, and wild fish & seafood. Vegetables and fruits low in carbohydrates (including cabbage, asparagus, lemon and limes), healthy fats such as avocados and coconut oil, along with a few nuts and seeds are usually permitted.
Committing to a ketogenic diet can delay the development of tumors and increase the survival rate for patients by greater than 50 percent.
Using intermittent fasting where you consume meals between a 4 to 8-hour window each day can be a very effective way to get into ketosis. Fasting is an anti-inflammatory, immune strengthening activity as it reduces overall blood sugar and enhances ketone body formation.
#2. Hyperbaric Oxygen Chamber
Couple your commitment to the ketogenic diet with hyperbaric oxygen therapy. The combination of a nutrient-dense ketogenic diet and hyperbaric oxygen therapy is being studied for its effectiveness with various forms of cancer. Many health care practitioners are using this modality to improve immunity and help people overcome chronic disease conditions.
The two therapies combined have shown to decrease tumor growth rates, improve ketosis, and decrease glucose levels.
Hyperbaric oxygen therapy promotes oxygen supply to cells and improves pH by decreasing acidity which are two main factors which lead to cancer development. Healthy cells only thrive in conditions where they receive a proper oxygen supply, unlike cancer cells. Receiving hyperbaric oxygen therapy treatments can buffer your body’s pH, improve oxygen supply, and overall improve cellular conditions which reduce risk of cancerous growth.
Most practitioners will recommend a 50-minute session three times per week, but many individuals choose to purchase or rent a portable hyperbaric chamber where they can do several hours at a time or even sleep in it overnight on a regular basis.
Juicing is an amazing tool which anyone can use to decrease the likelihood of developing cancer. Juicing nutrient-dense foods inundates the body with powerful antioxidants and cancer fighting tools to boost the immune system and improve health. In fact, juicing some vegetables and fruit can supply a higher amount of nutrients for absorption in comparison to eating the entire raw or cooked food source on its own.
When deciding what to juice and how to receive the greatest benefits with minimal effort, try juicing cruciferous vegetable sprouts. Cruciferous vegetables, and their sprouts in particular, contain phytochemicals which have profound anti-aging, anti-cancer, and antioxidant properties.
Kale, broccoli, and cauliflower sprouts are only required in small concentrations to reap health benefits. Such sprouts provide natural enzymes for the body to fight cancer by reducing free radicals and inflammation.
To name only a few examples, sprouts contain nutrients such as:
- Vitamins and minerals including K and C
- Amino acids
Sulforaphane deserves special attention because of its abilities to detoxify natural pathways and reduce the burden of carcinogens in cells and tissue.
Quercetin, obtained in high yield when juicing fresh, high quality foods, increases apoptosis and prevents cancer metastasis.
Always attempt to drink juice immediately after making it in order to consume the juice at its most nutrient dense condition. Otherwise, store the juice in an airtight glass container in the darkest and coolest part of your refrigerator for optimal nutrient quality.
Many practitioners recommend cancer patients consume 32-64 ounces of fresh green juices each day to help slow cancer growth. For prevention, 8-16 ounces can be a great strategy to ensure your body is receiving sufficient micronutrients.
#4. Fermented Foods
Excellent sources for healthy bacteria are fermented foods and beverages. A healthy gut microbiota is important in regulating the entire health of the whole body and mind. Those at increased risk for metabolic conditions and cancer typically have elevated concentrations of harmful bacteria in their gut microbiomes.
Some cancers associated with unhealthy gut bacteria are colorectal cancer, pancreatic carcinoma, and gallbladder cancer.
Bacteroidetes are a main type of bacteria found in fermented foods which produce a substance known as butyrate. Butyrate possesses its own cancer-fighting properties and is involved in enzymatic processes associated with breaking down starch.
Try adding fermented dairy products such as yogurt and kefir with live cultures from grass-fed cows to your diet. Cultured vegetables, Kombucha, sauerkraut, and other fermented foods and beverages are also sources of good bacteria.
Many practitioners recommend 2-4 servings of fermented foods each day to improve health and prevent/slow cancer growth.
If following a ketogenic diet, look for fermented foods that are low in sugar and carbohydrates so that they fit into the ketogenic diet model. This would include sauerkraut, kimchi, coconut water kefir, water kefir, coconut milk kefir, apple cider vinegar, and unsweetened coconut yogurt.
Note of caution: Take things slow when first adding fermented foods to your diet to avoid painful gas and bloating.
#5. Vitamin D
An important component to the central nervous system and the health of the entire human body is vitamin D. This vital nutrient has anti-inflammatory and antioxidant abilities which continue to astound researchers.
Studies find that vitamin D is associated with reducing autoimmune complications and can limit the release of natural killer cell secretions when situations are unwarranted, such as during pregnancy.
One of the key functions of vitamin D is its ability to balance inflammatory pathways linked to cancer and promote the production of proteins such as GcMAF which regulate cancer cells. (Learn more about GcMAF here.)
GcMAF requires vitamin D in order to be created and fulfill its vital functions to maintaining the health of all cells and tissues. GcMAF has been shown to reverse breast cancer by preventing cancer cells from multiplying. Vitamin D therapy therefore also promotes GcMAF function and the ability to treat lymphoma, bladder, ovarian, and head and neck cancers among many others.
You can find out how much vitamin D is in your system by taking a blood test called the 25-hydroxy vitamin D test. (Other names for the test are 25-OH vitamin D test; Calcidiol; 25-hydroxycholecalciferol test.)
Ideal levels for vitamin D3 are between 60-100 nanograms per milliliter (ng/ml) with ideal ranges between 80-100 ng/ml for individuals looking to prevent or slow cancer growth. As a general rule, take 1,000 IUs per 25 pounds of body weight to slowly raise your vitamin D levels into range. OR take 2,000 IUs per 25 pounds of body weight to quickly raise your vitamin D levels.
Your body contains numerous enzymes required for performing normal physiological processes. Enzymes promote anti-inflammatory effects, stimulate anti-cancer substances, and assist in the removal of toxins from the body.
Perhaps you remember learning from your science teacher how a lock and key model represents an enzyme and the substance it acts upon to perform a function? Maybe you also remember then how if certain conditions are not met, enzymes become unraveled.
For this reason it is very important that the proper balance of pH in our bodies is met. Unfortunately, our diets often leave our internal organs swamped in an environment full of excess acidity and affect the ability of enzymes to perform.
The toxins in the air we breathe, the water we drink, the personal care and household cleaning products we use, and many other lifestyle conditions further exacerbate this problem which can lead to cancer.
You must consciously choose to replenish the enzymes in your body and promote a stable environment for them to function. Enzymes are found in foods such as raw fruits and vegetables, fermented vegetables, and legumes.
A couple of the enzymes contained in fruits and vegetables are quinone reductase and glutathione-S-transferase, which are critical in regulating antioxidant pathways.
When we consume enzyme-containing foods we enhance the natural detoxification pathways to clean the liver, intestines, lungs, and stomach. Citrus fruits such as lemons and limes are rich in organic acids which (ironically enough) help to lower the acidity in our bodies and improve natural functions.
Enzyme therapy has been shown effective in treating individuals receiving chemotherapy treatment and reducing side effects including nausea, fatigue, vomiting, and pain. Systemic enzymes improve the natural immune system defenses which target cancer cells and prevent further growth.
Health practitioners who use enzyme therapy will often recommend anywhere from 5 grams to 45 grams daily depending upon the speed of the cancer growth. Five grams is great prevention for a slow growing tumor, while 45 grams is the typical dosage for individuals with very fast growing cancers.
Research in clinical studies has shown that curcumin found in turmeric root has powerful abilities to treat cancer symptoms, including its ability to fight inflammation. Turmeric exhibits the same inflammation prevention control as do synthetic anti-inflammatory drugs like Tylenol and is supported by more than 570 studies.
Turmeric is a spice which you can add to your favorite curry dishes, Indian cuisines, and traditional soups and stews. It is excellent mixed in with healthy fats such as pastured milk.
Many practitioners recommend 500-1000 mg doses of curcumin 3-4 times daily with food. Curcumin should also be mixed with peperine from black pepper and taken with a fat-based meal for optimal absorption.
#8. Budwig Protocol
The Budwig Protocol was developed by Dr. Johanna Budwig, a world leading expert of her time in research on fats and their impacts in human microbiology. Since the start of her research in 1952, the Budwig Protocol has been used to treat and cure cancers of the lungs, prostate, ovaries, breast, pancreas, and even brain.
The protocol requires the combination of quark (a soft, fresh cheese) and flaxseed oil. The resulting mixture limits the body’s toxic burden by improving oxygenation and promoting detoxification.
The health benefits of the quark mixture can be thought of as a comparison to a dead car battery. The flaxseed oil in the quark is high in electrons and saturated fats which becomes involved in a chemical reaction and protects electrons in the flaxseed so that they may enter dead cells.
This process charges these cells and gives them the boost they need to once again be healthy. Attracting oxygen into cells is necessary to kill off cancer cells and heal the body with healthy ones.
Dr. Budwig found this treatment so effective that she advised her cancer patients to consume quark up to 8 times daily for up to six months.
Follow the recommended recipe for quark preparation:
- Combine 2 Tablespoons of quark OR organic cottage cheese with 1 Tablespoon flaxseed oil or freshly ground flaxseeds. Using an immersion blender, mix the ingredients together until well combined and no visible oil appears. Eat immediately.
Various detoxification pathways can become blocked or underused which leads to the buildup of carcinogens and the formation of cancer. Increase healing in your body by removing toxins using any or all of the following detoxification strategies:
- Exercise: Increases oxygen flow and opens up pores for detox.
- Infrared saunas: Stimulates deep tissue for the release of carcinogens.
- Coffee enemas: Removes toxins along the gastrointestinal tract and can also improve mood.
- Castor oil packs: Stimulates the flow of toxins out of organs and out of the intestines.
- Dry brushing: Stimulates lymphatic flow and glandular function.
- Consume an anti-cancer diet: Decreases toxic burden and decreases inflammation.
- Drink lemon or mineralizing water: Balances the body’s natural pH.
Detoxification is a requirement in the process of healing the body and treating symptoms of cancer. Receiving a massage coupled with aromatherapy oils is another excellent technique to improve lymphatic function and promote detoxification. Essential oils can boost health in cancer patients and reduce stress and anxiety.
Removing toxins from your body in order to treat cancer is dependent on the proper functioning of your glands. Part of Dr. Budwig’s protocol mentioned earlier is to receive naturally-sourced photons from the sun. This creates a magnetic field which attracts electrons into the cells of your body.
Dr. Budwig also believed that the sun’s rays stimulate the function of glandular organs including the pancreas, salivary glands, bladder, liver, and gall bladder. Stimulating energy into your cells is not only vital to heal cancer but can improve the health of your mind as well.
Sunlight can improve your mood, create optimism, and better support your immune system’s ability to fight off foreign invaders and cancerous cells.
Getting 20-30 minutes (for fair skin) up to 1-2 hours of high quality sun exposure (for darker skin) each day is of tremendous benefit to those looking to prevent or slow the growth of cancer. Be sure not to use sunscreen so you are able to absorb the UV rays that are critical to good health. You can use organic coconut oil on your skin before and after sun exposure in order to optimize your skin health.
#11. Beta Glucans
Beta glucans are naturally-occurring compounds found in nature but not in the human body. These complex sugar molecules supplement the immune system in order to design well targeted attacks on cancer and other foreign agents. Beta glucans provide immunomodulation and treat excessive inflammation due to autoimmune responses.
Some common foods which contain beta glucans are yeast, mushrooms, fermented foods, and indigestible soluble fibers including oats and barley.
Beta glucans protect the body from cancer by activating immune cells such as antibodies, natural killer cells, cytokines, T-cells, and macrophages. Together these cells coordinate attacks on tumor growth.
There are more than 1,000 published scientific articles on the health benefits of beta glucan therapy. Beta glucan supplementation has been shown in research to lower the rate of cancer cell concentration by effectively detecting and destroying their targets.
Many practitioners use 500 mg daily as a preventative measure for a healthy individual and 1000 mg, taken 2 times daily, outside of meal times as an immune strengthening agent in order to slow or prevent cancer growth.
This article first appeared in the March 2016 edition of TTAC’s Heroes Against Cancer newsletter. Each month in Heroes Against Cancer we share the best ways you can use to get and stay healthy – including delicious recipes and the best in supplements, herbs and spices. Find out more about our member newsletter here.
Here is some surprising news about our breakfast cereal.
Cold breakfast cereals are produced by a process called extrusion. Grains are mixed with water, processed into a slurry and placed in a machine called an extruder. The grains are forced out of a tiny hole at high temperature and pressure, which shapes them into little o’s or flakes or shreds. Individual grains passed through the extruder expand to produce puffed wheat, oats and rice. These products are then subjected to sprays that give a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.
In his book “Fighting the Food Giants”, biochemist Paul Stitt describes the Extrusion Process, which treats the grains with very high heat and pressure, and notes that the processing destroys much of their nutrients. It denatures the fatty acids; it even destroys the synthetic vitamins that are added at the end of the process. The amino acid lysine, a crucial nutrient, is especially damaged by the extrusion process.
Even boxed cereals sold in health food stores are made using the extrusion process. They are made with the same kind of machines and mostly in the same factories. The only “advances” claimed in the extrusion process are those that will cut cost, regardless of how the process alters the nutrient content of the product.
With so many millions of boxes of cereal sold each year, one would expect to see published studies showing the effects of these cereals on animals and humans. But breakfast cereals are a multi-billion dollar industry that has created huge fortunes for a few people. A box of cereal containing a penny’s worth of grain sells for four or five dollars in the grocery store–there is probably no other product on earth with such a large profit margin. These profits have paid for lobbying efforts and journal sponsorships that have effectively kept any research about extruded grains out of the scientific literature and convinced government officials that there is no difference between a natural grain of wheat and a grain that has been altered by the extrusion process.
THE RAT EXPERIMENTS
Unpublished research indicates that the extrusion process turns the proteins in grains into neurotoxins. Stitt describes an experiment, conducted in 1942 by a cereal company but locked away in the company’s file cabinet, in which four sets of rats were given special diets. One group received plain whole wheat grains, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given nothing but water and synthetic nutrients. The rats that received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on a white sugar and water diet lived about a month. The study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks—even before the rats that got no food at all. These results suggest that there was something very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes that turn a nutritious grain into a poisonous substance.
Another unpublished experiment was carried out in 1960. Researchers at the University of Michigan in Ann Arbor were given eighteen laboratory rats. These were divided into three groups: one group received cornflakes and water; a second group was given the cardboard box that the cornflakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the cornflakes and water died before the rats that were eating the box! (The first box rat died the day the last cornflake rat died.) Furthermore, before death, the cornflakes-eating rats developed aberrant behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The startling conclusion of this study was that there was more nourishment in the box than in the cornflakes. This experiment was designed as a joke, but the results were far from funny.
Most Americans eat boxed cereals today. Because these are fortified with synthetic nutrients, the USDA can claim that they are as healthy as the grains from which they are made. Many of these cereals contain at least 50 percent of calories as sugar. Those sold in health food stores may be made of whole grains and fewer sweeteners. However, these whole grain extruded cereals are probably more dangerous than their refined grain counterparts sold in the supermarkets, because they are higher in protein, and it is the proteins in these cereals that are rendered toxic by this type of processing.
THE EXTRUSION PROCESS – LOOK OUT!!!!
When we put cereals through an extruder, it alters the structure of the proteins. Zeins, which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. The scientific literature does contain one study on extruded grains, which investigated changes in protein body, shape and release of encapsulated alpha-zeins as a result of the extrusion processing. Three researchers found that during extrusion, the protein bodies are completely disrupted and the alpha-zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, it can adversely affect the nervous system, as indicated by the corn flake experiment.
The results were never published and similar studies have not been conducted.
Most of America eats this kind of cereal. In fact, the USDA is gloating over the fact that children today get the vast majority of their important nutrients from the nutrients added to these boxed cereals.
Please remember that cereals sold in health food stores are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous than those sold in the supermarket, because they are higher in protein and it is the proteins in these cereals that are so denatured by this type of processing.
PLEASE DO NOT EAT THESE FOODS
Soda is a major factor in overweight and obesity. Drinking one can of soda a day can add more than 1 pound of weight gain every month. A single 12-ounce can of soda has as much as 13 teaspoons of sugar in the form of high-fructose corn syrup.
Soda also damages the liver. Studies have shown that consumption of too many soft drinks puts the liver in danger of cirrhosis similar to what chronic alcoholics have. The preservative sodium benzoate may be the cause.
Soda also has a high phosphoric acid content, a substance known to change the urine in a way that promotes kidney stone formation. Research found that drinking two or more sodas a day, artificially sweetened or regular, was linked to a twofold risk of chronic kidney disease. Chronic kidney disease includes conditions that damage and decrease the kidney’s ability to remove toxins and maintain normal fluid balance.
Heavy soda drinkers are also more likely to develop risk factors that will lead to heart disease. Research suggests that drinking more than one soft drink a day is associated with an increased risk of developing the metabolic syndrome. Metabolic syndrome is a group of symptoms such as central obesity, elevated blood pressure, elevated fasting blood sugar, elevated fasting triglycerides, low levels of high-density lipoprotein (HDL or “good” cholesterol). Having three or more of the symptoms increases a person’s risk of developing diabetes and cardiovascular disease.
2. Hot Dogs and Lunch Meat
Sodium nitrate is a salt that is added to hot dogs, bacon and other cured meats that acts as a preservative. The reason they are so bad for us is that when we cook them at high temps, they form Nitrosamines, which are carcinogenic.
Nitrite-based preservatives have been linked to pancreatic cancer.
Another big reason to avoid nitrates is the link to an increased risk of cancer in both children and adults. The Linus Pauling Institute warns that nitrates are associated with an increase in brain tumors, leukemia and nose and throat tumors. With these strong warnings, its best to avoid sodium nitrate whenever possible.
3. French Fries
French fries are fried in trans-fat loaded oils. Trans fats makes the platelets in blood stickier. Platelets are part of the blot clotting mechanisms. These sticky little platelets could form clots that attach to the walls of arteries that form plaque and cause heart disease later in life.
French fries also have high levels of acrylamide, reported to be a possible cancer-causing substance.
Acrylamide is a chemical formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C.
“Animal tests have shown acrylamide to be a carcinogen, but until recently no studies have demonstrated a link between acrylamide in foods and cancer in humans. Ours is the first epidemiological study using biological markers for measuring acrylamide exposure, and the first to report a positive association between acrylamide and breast cancer,” says Henrik Frandsen, senior scientist at the National Food Institute, Technical University of Denmark.
4. Breakfast Cereal
Cereals begin as nutritious whole grains, but by the time they are packaged and stocked at your local supermarket, they are not only crammed with high levels of refined salt and sugar, but are completely stripped of any real nutrients.
Cereal is produced by a process called “extrusion” which involves high heat and high pressure to form the grain into the O’s, flakes, and other popular cereal shapes. Extrusion destroys most of the nutrients, including some of the chemical vitamins that are added to “fortify” the cereal. Extrusion especially ravages amino acids leaving them highly toxic. Protein structures are greatly altered, and as a result, new compounds form which are completely foreign, potentially harmful, and definitely should not be considered a healthy breakfast.
Many people believe organic cereal is a healthy option. Not surprisingly, since high fiber, organic cereals made from “healthier” grains are marketed as the best nutritional choice. These cereals tend to have more protein than conventional dry packaged cereals. When the high-protein grains are extruded they produce even more denatured protein. So the “healthy” cereal is actually worse because they contain more high-protein grains that have been ultra-processed.
NOTE: I called Kashi and they said that they had three cereals that did not go through the “extrusion” process which are Organic Cinnamon Harvest / Autumn Wheat Oat Flakes, Wild Blueberry Clusters and “Strawberry Fields”.
Doughnuts are essentially a concentrated amalgamation of refined flour, sugar, artificial flavors, partially hydrogenated oil and extremely high quantities of trans-fat. That’s a lethal combination.
Doughnuts are fried, full of GMO sugar and white flour, and contain trans fat. Doughnuts are made up of about 35 percent trans fat. The average doughnut contains about 300 calories, mostly from sugar, and few other nutrients.
Trans fats have become synonymous with elevated levels of “bad” LDL cholesterol. Trans fat also lower levels of heart-healthy HDL cholesterol. High trans-fat intake has been linked to coronary heart disease, in which fatty plaques build up in the heart arteries, sometimes leading to a heart attack.
Some people believe in the old adage everything in moderation. However, there are certain things you should never put in your body. If you need some motivation to help you say no, keep in mind that 4 of the 10 leading causes of death in the United States are diet related: heart disease, diabetes, cancer and stroke. Eliminating these foods is a great way to get on track to a healthier you.
With 44% of men and 39% of women now being diagnosed with cancer, it has become more important than ever to understand the foods that will not only nourish your body, but also detoxify it of any cancer causing agents. Here are some of the most potent cancer destroying foods and herbs.
FOODS THAT FIGHT CANCER
Kelp, kombu, and nori are three of the more common sea vegetables with remarkable effects on cancer. They are one of the richest and most bioavailable sources of iodine, a substance lacking in the average diet that is implicated in many patients with breast and ovarian cancer.
They are also rich in calcium and potassium, as well as all minerals, which assist in promoting a very alkaline environment, which makes it very difficult for existing cancer to survive.
Chlorella and spirulina are two of the most potent algae and are proven cancer fighters.
Due to their incredible detoxification action (including binding to and eliminating heavy metals) and immune boosting properties (by promoting production of healthy gut flora and fighting candida overgrowth), they are a must have when healing cancer.
Cruciferous vegetables like broccoli, cauliflower, and cabbage have been linked to lower cancer risks and have the ability to halt growth of cancer cells for tumors in the breast, uterine lining, lung, colon, liver, and cervix.
It appears that a phytochemical called sulforaphane can stimulate enzymes that detoxify carcinogens before they damage cells, as well as indole 3-carbinol and crambene, which are also suspected of activating detoxification enzymes.
Medicinal mushrooms such as reishi and chaga have had a number of bioactive molecules, including anti-tumor agents, identified in their structure. These bioactive compounds include polysaccharides, alkaloids, tocopherols, phenolics, flavonoids, carotenoids, folates, ascorbic acid enzymes, and organic acids.
Studies show that long-term consumption of reishi prevents tumor proliferation and growth by increasing the level of antioxidants in an individual’s blood plasma while boosting the immunity of those suffering from advanced stage cancer.
Research shows strong immunomodulatory and anti-tumor properties for polysaccharides in aloe vera, which means it boosts immune system function and destroys cancer tumors.
A study in International Immunopharmacology showed that aloe vera polysaccharides exhibited potent macrophage activating activities including producing increased volumes of nitric oxide, which has anti-tumor potential.
The hemp plant contains some of the most balanced and richest sources of oils on the planet, with an ideal ratio of 3:1 for omega 6 to omega 3. Hemp seed oil also contains 80% essential fatty acids, the highest of any plant.
Essential fatty acids are fundamental to immune function due to their antioxidants and anti-inflammatory fatty acids, which helps oxidize the cells and restores health at a cellular level. Since cancer cannot survive in a highly oxygenated environment, the superb EFA content in hemp makes it a great option for healing cancer.
A double blind, randomized study with over 3000 human subjects for seven clinical years showed that cancer risk was cut by 60% for those with the highest intake of allium containing vegetables, including aged garlic.
The miracle nutrient appears to be the enzyme alliinase (a nutrient in the Allium genus) which produces the anti-cancer compounds. The key is to crush it and let it sit for 15 minutes in order to release these anti-cancer compounds.
The Life Extension Foundation has conducted extensive research into the anti-cancer properties of turmeric and found that it targets 10 causative factors involved in cancer development, including DNA damage, chronic inflammation, and disruption of cell signaling pathways. Hundreds of studies have also shown that curcumin is a potent anti-cancer food that blocks cancer development in a number of unique ways.
Sources for this article include:
The Weston A. Price Foundation
The Life Extension Foundation
Another Anti Aging Advancement
Funded by the SENS Research Foundation and allied philanthropists, the researchers at the Spiegel Lab are working on the tools needed to build the means to remove glucosepane cross-links from aged tissue. Like clearance of senescent cells, this is one of the more promising near-term approaches to rejuvenation therapies because it is just the single, narrow problem, rather an enormous range of compounds and mechanisms grouped into a category, as is the case for amyloids, lipofuscin, and other forms of damaging metabolic waste. It should be possible to develop and deploy working approaches to glucosepane cross-link breaking in a much shorter period of time, once the initial hurdles are overcome.
Persistent sugary cross-links form in the extracellular matrix as a side-effect of the normal operation of cellular metabolism. In humans the vast majority of lasting, problematic cross-links involve glucospane. These cross-links alter and corrode the structural properties of tissue, making bone and cartilage fragile, and producing loss of elasticity in skin and blood vessels. While all of these are bad, the loss of blood vessel elasticity is probably the most important of these consequences, as increased vascular stiffness with advancing age drives the progression of hypertension, cardiac hypertrophy, and fatal cardiovascular disease. The sooner the research community makes the leap to far greater funding and interest in cross-link breaking, the better. This requires better tools, such as those planned in this new research project.
SENS Research Foundation (SRF) has launched a new research program focused on developing monoclonal antibodies against glucosepane. David A. Spiegel will be running the project in his laboratory, which focuses on developing new methods and molecules that will facilitate our understanding and treatment of human disease.
Glucosepane is the most prevalent crosslink found in collagen in people over 65 years of age, and its presence has been correlated to age-related tissue damage through various mechanisms. Understanding of glucosepane has been hampered by the molecule’s complex and sensitive chemical structure; it can only be isolated from human samples in minute quantities and in an impure form. To enable these advances in both basic and therapeutic science, the Spiegel laboratory has recently accomplished the first total synthesis of glucosepane.
The lab is now utilizing its novel synthetic glucosepane derivatives to generate the first monoclonal anti-glucosepane antibodies. Access to these antibodies would profoundly accelerate the goal of developing the first discrete, specific reagents for labeling, studying, and perhaps also cleaving glucosepane in vivo. Such tools have tremendous potential to help illuminate, and reverse, age-related damage as it occurs in human tissues.
This research has been made possible through the generous support of Michael Antonov and the Forever Healthy Foundation and its founder Michael Greve. The Forever Healthy Foundation is a private nonprofit initiative whose mission is to enable people to vastly extend their healthy lifespans and be part of the first generation to cure aging. In order to accelerate the development of therapies to bring aging under full medical control, the Forever Healthy Foundation directly supports cutting-edge research aimed at the molecular and cellular repair of damage caused by the aging process.
A drug that actually reverses ageing
University of New South Wales researchers have made a discovery that could lead to a revolutionary drug that actually reverses ageing. It improves DNA repair and could even help NASA get its astronauts to Mars.
In a paper published in Science today, the team identifies a critical step in the molecular process that allows cells to repair damaged DNA.
Their experiments in mice suggest a treatment is possible for DNA damage from ageing and radiation. It is so promising it has attracted the attention of NASA, which believes the treatment can help its Mars mission.
While our cells have an innate capability to repair DNA damage — which happens every time we go out into the sun, for example — their ability to do this declines as we age.
The scientists identified that the metabolite NAD+, which is naturally present in every cell of our body. It has a key role as a regulator in protein-to-protein interactions that control DNA repair.
Treating mice with a NAD+ precursor, or “booster,” called NMN improved their cells’ ability to repair DNA damage caused by radiation exposure or old age.
“The cells of the old mice were indistinguishable from the young mice, after just one week of treatment,” said lead author Professor David Sinclair of UNSW School of Medical Sciences and Harvard Medical School Boston.
Human trials of NMN therapy will begin within six months.
“This is the closest we are to a safe and effective anti-ageing drug that’s perhaps only three to five years away from being on the market if the trials go well,” says Sinclair, who maintains a lab at UNSW in Sydney.
What it means for astronauts, childhood cancer survivors, and the rest of us
The work has excited NASA, which is considering the challenge of keeping its astronauts healthy during a four-year mission to Mars.
Even on short missions, astronauts experience accelerated ageing from cosmic radiation, suffering from muscle weakness, memory loss and other symptoms when they return. On a trip to Mars, the situation would be far worse: five per cent of the astronauts’ cells would die and their chances of cancer would approach 100 per cent.
Professor Sinclair and his UNSW colleague Dr Lindsay Wu were winners in NASA’s iTech competition in December last year.
“We came in with a solution for a biological problem and it won the competition out of 300 entries,” Dr Wu says.
Cosmic radiation is not only an issue for astronauts. We’re all exposed to it aboard aircraft, with a London-Singapore-Melbourne flight roughly equivalent in radiation to a chest x-ray.
In theory, the same treatment could mitigate any effects of DNA damage for frequent flyers. The other group that could benefit from this work is survivors of childhood cancers.
Dr Wu says 96 percent of childhood cancer survivors suffer a chronic illness by age 45, including cardiovascular disease, Type 2 diabetes, Alzheimer’s disease, and cancers unrelated to the original cancer.
“All of this adds up to the fact they have accelerated ageing, which is devastating,” he says.
“It would be great to do something about that, and we believe we can with this molecule.”
An anti-ageing pill could be on the horizon
For the past four years, Professor Sinclair and Dr Wu have been working on making NMN into a drug substance with their companies MetroBiotech NSW and MetroBiotech International.
The human trials will begin this year at Brigham and Women’s Hospital, in Boston.
The findings on NAD+ and NMN add momentum to the exciting work the UNSW Laboratory for Ageing Research has done over the past four years.
They’ve been looking at the interplay of a number of proteins and molecules and their roles in the ageing process.
They had already established that NAD+ could be useful for treating various diseases of ageing, female infertility and also treating side effects of chemotherapy.
In 2003, Professor Sinclair made a link between the anti-ageing enzyme SIRT1 and resveratrol. Which is a naturally occurring molecule found in tiny quantities in red wine.
While resveratrol activates SIRT1 alone, NAD+ boosters activate all seven sirtuins, SIRT1-7, and should have an even greater impact on health and longevity.
Materials provided by University of New South Wales. Note: Content may be edited for style and length.
- Jun Li, Michael S. Bonkowski, Sébastien Moniot, Dapeng Zhang, Basil P. Hubbard, Alvin J. Y. Ling, Luis A. Rajman, Bo Qin, Zhenkun Lou, Vera Gorbunova, L. Aravind, Clemens Steegborn, David A. Sinclair. A conserved NAD binding pocket that regulates protein-protein interactions during aging. Science, 24 Mar 2017: Vol. 355, Issue 6331, pp. 1312-1317 DOI: 10.1126/science.aad8242