Soursop fruit = Dangerous Toxin or Cancer Cure?

Soursop is a prickly fruit comes from the Graviola tree, an evergreen native to Mexico, the Caribbean, and Central and South America. It’s also known as custard apple, guanabana, paw paw, Annona cherimola, Annona macrocarpa, Annona muricata, Cherimoya, Corossol, Corossol Épineux, Corossolier, Durian Benggala, Guanabana, Guanavana, Nangka Blanda, Nangka Londa, Soursop, Sour Sop, Toge-Banreisi. Does it’s benefits outweigh it’s risks? You decide:

We’ll start 1st with it’s benefits:

Parasite Control: The anti-parasitic nature of soursop has made it a popular treatment in many of the rural areas of Latin America and South America, particularly in areas where parasitic infections are more common. By brewing a tea from the leaves of the fruit, you can cleanse your gut and ensure that your gastrointestinal system is running smoothly.

Anti-inflammatory Properties: If you are suffering from joint pain or inflammation, particularly from conditions like gout or arthritis, then rubbing a decoction of soursop on the affected area can be a wonderful way to find some relief. The anti-inflammatory compounds found in soursop can quickly speed healing in affected areas, while also soothing pain and improving flexibility.

Respiratory Distress: If you are struggling with a cough, cold, or other form of respiratory ailment, then soursop’s anti-inflammatory properties can help to clear out your airways, relieve congestion, and soothe irritation. Acting partially as an expectorant, soursop is a reliable way to eliminate phlegm and mucus, where many pathogens can live. By reducing inflammation of the nasal cavities and respiratory tracts, it can also speed healing.

Sedation and Stress: Soursop tea has been used as a stress relieving strategy for centuries. There are certain anti-inflammatory and soothing properties of soursop that make it very effective if you are suffering from excess stress and anxiety. Stress hormones in the body can be detrimental, and can mess with your natural metabolic cycles, as well as your sleep schedule. If you’re suffering from insomnia or restless sleep, soursop tea is a wise choice.

Skin Health: You can pulverize the seeds of the soursop fruit into a powder, which can then be formulated into a skin astringent, helping you to reduce lines and wrinkles, and improve the appearance of age spots and blemishes. Topically apply this paste to the affected areas regularly and enjoy healthier skin, while also protecting yourself from bacterial and microbial infections.

Cancer Prevention: Some of the most interesting benefits of soursop relate to its antioxidant activity, which namely comes from acetogenins, as well as quinolones and alkaloids. These have been directly linked to cancer prevention and the reduction in size of tumors. Extensive research has been done on the unique organic compounds of soursop and it has been widely studied as an alternative cancer treatment. These acetogenins are actually unique to the Annonaceae plant family, which is what makes them so fascinating. They can apparently cut off blood flow to foreign or non-normal cellular growths, and have already been positively associated with treating breast, pancreatic, prostate, and lung cancers.

Research shows that bioactive components of graviola leaf extracts may have a positive cancer-fighting effect due to the free radical scavenging abilities and antioxidant enzymes it contains, thus helping eliminate cancer cells. It’s believed that the graviola leaves kill cancer cells by blocking ATP production. ATP, aka adenosine triphosphate, is a usable form of energy for cells.  Graviola leaf extract can help block this activity, which may cause apoptosis (programmed cell death). Scientists in Mexico discovered acetogenins in the soursop fruit hold chemotherapeutic properties.

A study conducted by the University of Nebraska Medical Center found that the extract can greatly reduce pancreatic cancer. Because cancer cells have more glucose, cell growth is typically enhanced as well as tumor growth. However, in this study, cells that were treated with graviola extract decreased their glucose uptake when compared to untreated cells. This decrease can make it difficult for the bad cells to live and multiply, which is a good thing.

Immune System Booster: Protecting the immune system is one of the most important components of a healthy diet and fitness regimen. Adding a bit of soursop fruit to your diet, either through refreshing beverages or desserts, can positively impact your overall health and keep those illnesses at bay. Rich in vitamin C, this fruit stimulates the production of white blood cells, while the concentration of antioxidants helps to neutralize free radicals and prevent chronic disease.

Gastrointestinal Health: Being rich in vitamin C, soursop was used for many years as a natural remedy for scurvy and dysentery. The juice of the soursop fruit can also be a very effective diuretic, to cleanse the gastrointestinal tract and remove excess toxins and salts from the body. The anti-inflammatory components, including the alkaloids and quinolones, can reduce parasites in the gut and alleviate any pain and irritation in the stomach/colon.

Analgesic Properties: In terms of pain relief, soursop has been topically applied to wounds and injuries for generations, but also works internally to relieve pain and speed healing. The sedative and anti-inflammatory aspects of this impressive tropical fruit make it an ideal solution for all types of body pain, both inside and out.

CHART: Pharmacological activities of A. muricata extracts evaluated in vivo:

Activity Plant part Solvent Dose Test model and results References
Hypoglycemic Leaf H2O 100 mg/kg p.o. by 25 days Reduction of blood glucose (4.7 mmol/l) in diabetes mellitus rats Adewole and Caxton-Martins (2006)
H2O 100 mg/kg p.o. by 25 days Increase of serum insulin glucose (12.2 μU/ml) in diabetes mellitus rats
MeOH 100 mg/kg, daily for two weeks Reduction of blood glucose (4.22 mmol/l) in diabetes mellitus rats Adeyemi et al. (2009)
H2O 100 mg/kg, daily for 28 days Reduction of blood glucose (80.75 mg/dl) in diabetes mellitus rats Florence et al. (2014)
Stem bark EtOH 100 mg/kg, daily for 14 days Reduction of blood glucose (187 mg/dl) in diabetes mellitus rats Ahalya et al. (2014)
Anti-cancer Leaf EtOH 100 mg/kg/4 wk Restoration of colon total protein in cycas-induced colorectal carcinogenesis in rats Okolie et al. (2013)
Leaf EtOAc 500 mg/kg/8 wk 72.5% of ACF inhibition in AOM induced colorectal carcinogenesis in rats Moghadamtousi et al. (2015c)
Anti-tumorigenic Dried fruit H2O:Cet 50% 200 mg/kg/35 wk 32% growth inhibition (weight) of breast tumor induced by MDA-MB-468 cell in rats Dai et al. (2011)
Leaf/ Stem H2O 50 mg/kg/35 days 59.8% growth inhibition of pancreatic tumor induced by CD18/HPAF cell in rats Torres et al. (2012)
Leaf EtOH/H2O 30 mg/kg bwt 0% of incidence of initiation and promotion of tumors induced in mouse skin Hamizah et al. (2012)
Anti-diarrhea Leaf MeOH 25 a 200 mg/kg, vo 13.94% of inhibition of activated charcoal transit in mouse Salinas et al. (2011)
Gastroprotective Leaf EtOH 80% 300 mg/kg 92.8% of inhibition of total area of gastric lesion in rats Roslida et al. (2012)
Leaf EtOAc 400 mg/kg Reduction of ulcer index in ethanol-induced ulcerogenesis in rats Moghadamtousi et al. (2014)
Hepato-protective Leaf H2O 400 mg/kg twice daily for 7 days: Reduction of bilirubin level (5.68 μmol/l) in rats hyperbilirubinemia induced Arthur et al.(2012a)
Leaf H2O 50 mg/kg 97% of protection versus hepatotoxicity induced in rats by CCl4 Arthur et al. (2012b)
Leaf H2O 100 mg/kg 100% of protection versus hepatotoxicity induced in rats by acetaminophen
Anti-inflammatory Leaf H2O 1.5 mg/kg 71.12% reduction of plant edema induced in mouse model Poma et al. (2011)
Leaf EtOH 400 mg/kg Reduction of volume (0.47 ml) of carrageenan-induced paw edema in rats Sousa and Vieira (2010)
Anti-nociceptive Leaf EtOH 80% 10 mg/kg op 53.92% prolongation of reaction time of mice exposed to the hot plate Roslida et al. (2012)
Leaf EtOH 80% 300 mg/kg 95.3% inhibition of abdominal writhes of mice induced by 0.6% acetic acid
Leaf EtOH 80% 100 mg/kg 47.36% of reduction time spent licking on formalin-induced in mice
Leaf EtOH 400 mg/kg 41.41% inhibition of acetic acid-induced writhing in mice Sousa and Vieira (2010)
Leaf EtOH 400 mg/kg Increase the latency time (13.25 min) in mice
Leaf EtOH 400 mg/kg 45% inhibition of formalin-induced nociception in mice
Anxiolytic-like effect Leaf EtOH 40% 0.5 g/kg, vo: 45% reduction of time reaction in Albino mice/elevated plus maze Oviedo et al. (2009)
Hypotensive Leaf H2O 48.53 mg/kg Reduction of blood pressure (57.7 mm Hg) in rats Nwokocha et al. (2012)
Wound healing Stem bark EtOH 4% in ointment/12 days 88.58% reduction of area of open wound produced in rats Padmaa et al. (2009)
Leaf EtOAc 10% in cream, two applications a day per 15 days 77% of wound closure in rats Moghadamtousi et al. (2015b)

NR, Not reported; EtOH, ethanol; H2O, water; MeOH, methanol; EtOAc, ethyl acetate; Cet, cetone; CCl4, carbon tetrachloride; wk, week; ACF, aberrant crypt foci; AOM, azoxymethane.

Soursop-Graphic

Soursop and Cinnamon Milkshake

INGREDIENTS:

1 ripe soursop
1/2 cup coconut water
½ cup almond milk
1 medium frozen banana
1/8 teaspoon nutmeg
⅛ teaspoon cinnamon
1 teaspoon vanilla flavoring

DIRECTIONS:

In a blender, place the soursop, coconut water and almond milk. Blend until smooth. Then add the remaining ingredients and blend until smooth.
For a thicker shake, use less liquid ingredients. For a thinner shake, add more almond milk. Once you have the shake at your desired consistency, pour into a glass. Add a cinnamon stick for a nice touch.

Now for the risks & side-effects:

Soursop contains Annonacin. Annonacin is a neurotoxin. It can kill nerve cells in the brain and other parts of the body. It may cause movement disorders like Parkinson’s disease. It’s believed that it may be causing atypical parkinsonism in the Caribbean island of Guadeloupe where consumption of soursop and pawpaw is common. Studies indicate that consumption of annonacin cause brain lesions (consistent with Parkinson’s disease).

It reduced the brain’s striatal neurons. Annonacin causes a reduction brain ATP levels, causes neuronal cell loss and gliosis in the brain stem and basal locomotive ganglia.

Consuming more than 5 g/kg of aqueous extract might cause kidney damage.

Annonacin is more toxic than the pesticide Rotenone,

 

http://www.sciencedirect.com/science/article/pii/S1878535216000058

https://draxe.com/soursop/

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Best sources of calcium

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Vegetables

Bok choy (cooked) – 330 mg

Kale – 180mg

Spinach (cooked) – 250 mg

Collard greens (cooked) – 260 mg

Mustard greens (cooked) – 100 mg

Turnip greens (cooked) – 200 mg

Swiss chard (cooked) – 100 mg

Seaweed (Wakame) – 120mg

Okra – 130 mg

Broccoli – 45 mg

Artichoke – 55 mg

Celery – 40 mg

Leeks – 55 mg

Nuts

Almonds (1/4 cup) – 95 mg

Brazil nuts (1/4 cup) – 55 mg

Hazelnuts (1/4 cup) – 55 mg

Fruit (per cup)

Figs (dried) – 300 mg

Apricots (dried) – 75mg

Kiwi – 60mg

Rhubarb (cooked) – 350 mg

Orange – 70 mg

Prunes – 75 mg

Blackberries – 40 mg

dairyfWhy isn’t milk on this list? Because humans shouldn’t drink it beyond infancy. It has been linked to breast cancer, colon cancer, diabetes, heartburn, hormone problems, it pulls calcium(ironic, right?) and water from your body,  etc. Most humans stop producing lactase (needed to digest milk) by the age of 12-24 months, the rest stop producing lactase by the age of 5 or so. If someone beyond this age is still producing lactase and consuming milk with no issues, it’s highly likely that they have a specific European gene mutation. Cow’s milk is full of pus, antibiotics, hormones, etc…

http://www.healthyalterego.com/index.php/2009/09/is-milk-good-for-kids-or-anyone-else/

http://www.ejnet.org/bgh/nogood.html

http://www.healthyalterego.com/index.php/2011/06/why-it-is-weird-for-adults-to-drink-milk/

http://www.merckmanuals.com/vet/reproductive_system/mastitis_in_large_animals/mastitis_in_cattle.html?qt=Mastitis%20in%20Cattle&alt=sh

http://www.globalhealingcenter.com/natural-health/dangers-of-cows-milk/

http://www.stevecarper.com/li/ten_top_questions.htm

Top Cancer Killers

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Loma Linda University  reported that people who ate beans at least three times a week had a 33% reduced risk of colon polyps (which often lead to colon cancer).

Researchers at Colorado State University reported on the anticancer abilities of beans: white kidney beans have greater impact on cancer cells than navy beans, and that more colorful beans have milder effects. Foods that were found to be especially protective against head and neck cancers, which include cancer of the mouth, throat, and larynxthese cancers included beans, carrots, and tomatoes, among others.

1305104161078Broccoli and other cruciferous vegetables, such as cabbage, cauliflower, brussel sprouts, and kale, among others, contain several compounds shown to fight cancer.

Carrots are an excellent source of beta-carotene, a potent antioxidant that has been associated with a reduced risk of various cancers, including prostate, mouth, throat, colon, stomach, and bladder. This does not include beta-carotene supplements – to receive the benefits, carrots must be eaten.

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In one laboratory study, capsaicin slowed the growth of prostate cancer cells and prompted apoptosis (cell suicide), while a subsequent study found similar results regarding apoptosis and prostate cancer cells. Capsaicin also fights stomach cancer.

Garlic contains allium compounds that enhance the activity of immune system cells designed to fight cancer – they block carcinogens from getting into cells and also slow the development of tumors.

Mushrooms, including shiitake, reishi, coriolus versicolor, and maitake, have demonstrated cancer-fighting properties. The anticancer abilities are attributed to polysaccharides, including beta glucan, which enhance the immune system and strengthen it against cancer. Mushrooms also contain complex protein/sugar molecules called lectin, which have an ability to prevent cancer cells from multiplying. Another compound in mushrooms is ergosterol peroxide, which can inhibit the growth or prostate cancer cells and prompt apoptosis, according to a study reported in Chemico Biological Interactions. The yamabushitake mushroom has demonstrated potential against human leukemia.

Raspberries have been shown to decrease the number of esophageal tumors. In subsequent studies, black raspberry extracts inhibited the growth of colon cancer cells.

A recent review in Current Medicinal Chemistry reports on the impact of lycopene on cancer in general, and how its potent antioxidant properties help it prevent cell damage and inhibit cell growth. In addition, some case-control studies have shown that greater consumption of tomatoes and lycopene is associated with a reduced risk of lung cancer.

The spice turmeric: Curcumin, the active ingredient in turmeric, appears to involve a blend of anti-carcinogenic, pro-apoptotic, anti-angiogenic, anti-metastatic, immunomodulatory and antioxidant activities. One study showed  it inhibited the growth of both human and animal prostate cancer cell lines.

Coconut Facts

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It has been used for thousands of years in ancient India as a healing fruit.

It takes around 9 months for a coconut to filter all of the water that it contains. This makes the water completely pure & sterile, which is why it can be used for blood transfusions.

It has the highest concentration of electrolytes of anything found in nature.

Younger coconuts contain the purest unsaturated fats and are better than mature coconuts.

It boots the immune system, boosts metabolism, and improves thyroud function.

It makes a great topical oil(use a TINY bit – it goes a long way!) that can help to naturally rid the skin of dangerous toxins. It also gives the skin the perfect mix of hydration and antioxidants that it needs to stay healthy, smooth and younger-looking longer.

Eight ounces of coconut water has 46 calories, 9 grams of carbohydrates, 250 mg of sodium, 200-500 mg of potassium, 60 mg of magnesium, 45 mg of phosphorus, and 2 grams of protein. The electrolyte content is more than double that of traditional sports drinks with about half of the carbohydrates. (Potassium is an essential macromineral in human nutrition; it is the major cation (positive ion) inside cells, and it is important in maintaining fluid and electrolyte balance in the body.)

According to researchers, individuals with high blood pressure usually have low potassium levels. Therefore, drinking coconut water on a regular basis can be quite effective at regulating blood pressure.

Coconut milk (made from the meat of the coconut) has 500-600 calories, and coconut water(liquid inside) contains about 50 calories.

A few studies have shown coconut water to have cytokinins which are beneficial for anti-aging, anti-carcinogenic and anti-thrombotic effects. The American Institute for Cancer Research says that some of the compounds in coconut water, such as selenium, have antioxidant properties and fight cancer in the lab(many common fruits and vegetables are packed with these compounds). Several animal studies suggest coconut water can lower cholesterol and blood pressure, but this research is too preliminary to make any claims  yet.

An article with numerous facts & info: http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html

Another article with information & factoids: http://www.thepaleosecret.com/2012/07/19/top-10-health-benefits-of-coconut-oil/
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Infographic-Benefits-of-Coconut-Oil

Foods that fight cancer

Garlic

Garlic – Garlic belongs to the family of vegetables called Allium, which includes onions, scallions, leeks and chives. Laboratory research has shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung. Recently, this compound proved able to kill leukemia cells in the laboratory. A compound derived from garlic called ajoene has displayed similar activity. Garlic protects against stomach cancer and decreases one’s chances of developing colorectal cancer. The higher the exposure to the food = the greatest decrease in risk. In laboratory studies, components of garlic have shown the ability to slow or stop the growth of tumors in prostate, bladder, colon and stomach tissue.

mulberry02

Peanuts, Grapes, & Mulberry Fruit – They all contain resveratrol, a type of natural phytochemical that belongs to a much larger group of phytochemicals called polyphenols. Laboratory research points to resveratrol’s ability to slow the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors. In one series of studies, resveratrol blocked the development of skin, breast and leukemia cancers at all three stages of the disease (initiation, promotion and progression).

tomato-1

Tomatoes  – Their red hue comes chiefly from a phytochemical called lycopene. Reasearch has  found substantial and convincing evidence that foods containing lycopene probably protect against prostate cancer. Consumption of tomato compounds has been linked to large decreases in prostate cancer risk. Moreover, there is evidence that this cancer-fighting potential is increased if tomatoes are consumed in a processed form that allows these natural compounds to be released and more easily absorbed, such as tomato sauce, tomato paste or tomato juice. In the laboratory, tomato components have stopped the proliferation of several other cancer cells types, including breast, lung, and endometrial.

ginger-reduce-reflux-400x400

Ginger – Ginger causes cancer cell apoptosis(apoptosis is when cancer cells “commit suicide”). The anti-inflammatory properties of ginger prevent precancerous tumors from creating the perfect breeding ground and climate for growth. Ginger also causes autophagy, meaning that ginger tricks the cancerous cells into eating themselves. Researchers have found that ginger exhibited a highly prized anti-cancer trait known as selective cytotoxicity: it inhibited the reproduction of cancer cells while leaving healthy cells largely unaffected. No conventional cancer treatment on the market exhibits this property.

citrus

Citrus Fruits – Citric acid and flavonoids in citrus fruits contributes to their antioxidant & anti-cancer properties. Citrus fruit consumption increases your protection from oral cancer,  and cancers of the digestive and upper respiratory tract. A 2010 study showed that citric acid alone does not protect against cancer – it works best when the fruit is consumed because the flavonoid/citric acid combination is what works and protects against cancers. Limes & lemons have the highest concentration of citric acid – as much as 8% of their dry weight. Citrus foods: limes, lemons, grapefruit, oranges, berries, pineapples, tamarind, tomatoes, & cherries. Please note: If you are taking medication, please consult your doctor before increasing your citric acid consumption – it can interfere with absorption and effectiveness. Also, consuming too much citric acid can have some side effects such as PH balance disturbance, diarrhea, nausea, etc.

 

 

 

 

Artificial Food Coloring – Toxic to humans

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BLUE1 Used in beverages, candy, & baked goods. Testing showed a small cancer risk, might affect neurons, and also causes occasional allergic reactions.

BLUE 2 Used in pet food, beverages, & candy. Studies found some evidence that Blue 2 causes brain cancer in  rats.

GREEN 3 Used in candy& beverages. A study gave hints of bladder and testes tumors in male rats. Fortunately, this possibly carcinogenic dye is not widely used.

ORANGE B Used in sausage. Approved for use only in sausage casings, high doses of this dye are harmful to the liver and bile duct. Orange B has not been used for many years.

RED 3 Used in candy & baked goods. There is  evidence that this dye caused thyroid tumors in rats. FDA’s recommendation that the dye be banned was overruled by pressure from the cherry industry and the U.S. Department of Agriculture. It is used in foods ranging from cake icing to fruit roll-ups to chewing gum.

RED 40 Used in soda pop, candy, gelatin desserts, pastries, pet food, and sausage. The most widely used food dye. Red 40 can cause allergy-like reactions.

YELLOW 5 Used in gelatin dessert, candy, pet food, and baked goods. The second-most-widely used coloring causes allergy-like hypersensitivity reactions and triggers hyperactivity in some children. It may be contaminated with such cancer-causing substances as benzidine and 4-aminobiphenyl (or chemicals that the body converts to those substances).

YELLOW 6 Used in beverages, candy, & baked goods. Tests indicated that this dye, the third-most-widely-used, causes tumors of the adrenal gland and kidney. Yellow 6 may cause occasional, but sometimes-severe, hypersensitivity reactions.

Food additives:

ANNATTO Natural coloring used for butter, cheese, & other foods. Annatto is a widely used food coloring obtained from the seeds of a tropical shrub. Its hue is yellow to orange. Unfortunately, natural does not always mean perfectly safe. Annatto causes hives in some people. In fact, allergic reactions to annatto appear to be more common than reactions to commonly used synthetic food dyes.

ASPARTAME Artificial sweetener used in diet foods, including soft drinks, drink mixes, gelatin desserts, low-calorie frozen desserts, &packets. Studies have shown that it may cause cancer, neurological problems,  dizziness, brain tumors, lymphomas, leukemias, kidney tumors, headaches, mammary (breast) cancer, liver cancer, and lung cancer. It is possible that the cause of the problems might be the methanol released when aspartame breaks down in the body(or the product’s container). More research is needed.

BROMINATED VEGETABLE OIL (BVO) Used as an emulsifier, clouding agent in soft drinks & sports drinks. zzeating BVO leaves residues in body fat and the fat in brain, liver, and other organs. One study shows that it can cause heart lesions, fatty changes in the liver, impaired growth, and impared behavioral development. Doctors have identified bromine toxicity in people who drink large amounts of soda. BVO should not be used (it is not permitted in Europe).

BUTYLATED HYDROXYANISOLE (BHA) Used in cereals, chewing gum, potato chips, & vegetable oil. Some studies indicate that it can cause cancer. BHA could be left out or easily replaced with Vitamin E. There is no reason to use/consume BHA.

CARAMEL COLORING Used incolas, baked goods, pre-cooked meats, soy sauce, Worcestershire sauce, chocolate-flavored products, & beer. Causes cancer.

GINKGO Used in beverages and other consumables. It interferes with blood clotting. Just this year, 2013, the U.S. Government’s National Toxicology Program found clear evidence that ginkgo caused liver cancer in male and female mice and caused thyroid cancer in rats.

PARTIALLY HYDROGENATED VEGETABLE OIL, HYDROGENATED VEGETABLE OIL (Trans fat) Used in fat, oil, shortening, stick margarine, crackers, fried restaurant foods, baked goods, icing, & microwave popcorn. Harvard School of Public Health researchers estimate that it causes about 50,000 premature heart attack deaths annually, making partially hydrogenated oil one of the most harmful ingredients in the food supply.

POTASSIUM BROMATE Used as a flour improver in white flour, bread and rolls. Bromate causes cancer in animals. Bromate has been banned virtually worldwide except in Japan and the United States. The Center for Science in the Public Interest petitioned the FDA to ban bromate.

PROPYL GALLATE Used in vegetable oil, meat products, potato sticks, chicken soup base, & chewing gum. May cause cancer.

SODIUM NITRITE/NITRATE A preservative, coloring, flavoring used in bacon, ham, frankfurters, luncheon meats, smoked fish, and corned beef. Can lead to the formation of small amounts of potent cancer-causing chemicals. Has been linked with various types of cancer. Some products may not contain added sodium nitrite, but they are sometimes are made with celery powder or celery juice which are naturally high in nitrite.

Starving Cancer: Ketogenic Diet

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“There is a cancer treatment that is free, has virtually no side effects, and can be used in conjunction with other cancer treatments. It involves cutting out carbohydrates, beginning with the worst carb of all – sugar.

Starving Bad Cells —  stop eating carbohydrates, which turn into glucose inside your body. Cancer cells love glucose and need it so badly, that if you stop giving it to them, they die.

The Ketogenic Diet — All cells, including cancer cells, are fueled by glucose. But if you deprive them of glucose, they switch to the alternate fuel, ketone bodies. Except cancer cells. A defect prevents them from making the switch to using ketone bodies as fuel and therefore, cancer cells can only survive on glucose. All other cells can use either glucose or ketone bodies.

…It’s clean eating. Just very clean eating, none of the sugars, the salts, the trash food… Natural proteins are ones that are in their original form. On the other hand, “processed” meats, like cold cuts and hot dogs, are off-limits because often carbohydrates have been added to them.”

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Read the entire article HERE

More helpful info & links:

http://paleodietlifestyle.com/paleo-guide-to-ketosis/

Ketogenic diet does not negatively affect strength performance in elite gymnasts in study (they actually had a decrease in weight & body fat and a tiny increase in muscle mass) http://www.ncbi.nlm.nih.gov/pubmed/22835211

A Ketogenic Diet for Cancer by the Caveman Dr http://www.cavemandoctor.com/2013/01/01/an-introduction-a-ketogenic-diet-for-cancer/