Food and nutrients

The diet and feeding of biologically relevant substances has in preventing one of the key importance: with a lack of needed substances your body can maintain its balance and health only for a certain time.

Especially in the field of nutrition, there are unfortunately confusing many views. For a simple basic understanding this short film clip helps particularly well.

Also this post by Dr.med. Spitzbart “On the necessity of preventive medicine” support valuable suggestions.

The best diet for cancer

The figures are alarming: around 450,000 people each year in Germany are diagnosed with cancer. These are 450,000 times fright, panic, guilt and anxiety. Fear of pain, suffering, loss, fear of death. If you believe the expert estimates, the number of cases in the coming years will continue to rise.

Because cancer is not first and foremost a disease of old age, but the more years of life we reach, the greater the risk of developing cancer gets. Most of us appears inescapable, due to the genes that they could not influence anyway. An unfortunately often fatal mistake!

Scientists such as the US epidemiologist Michael Thun of the American Cancer Society (ACS ) are convinced: “We can improve our chances of a life without cancer by more than two-thirds.” It also becomes increasingly clear: our diet plays a central role. You can protect against both, cancer cells as effectively relieve the symptoms in case of illness. 35 percent of all cancer cases can be attributed to poor diet. That’s a lot.

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But we also have many unhealthy habits. And we destroy a mass: 30 tons of food and 50,000 liters of liquid takes a man in Germany in average while lifetime, often not the right things. Besides the quality of the so-called total energy intake plays an important role, as is usually much too high.

A few years ago scientists found out in an analysis funded by the European Union: in Europe approximately 72,000 new cases of cancer every year are related to overweight and obesity. Who is too thick, undisputed carries a higher risk. Tumors of the breast, prostate, kidney, pancreas and intestines are brought into relation. Due to the unbridled supply of carbohydrates cancer cells will feel in paradise. Finally, they crave sugar because they supplied with inexhaustible energy they need for their growth.

“Cancer patients is therefore recommended a diet high in fat and protein, but hardly carbohydrates”, explains Prof. Ulrike Kämmerer.

Many experts are in such contexts still unimpressed. Their argument: Conclusive proof is nothing as yet. At no question that cancer specialists are therefore so disunited as in that of the effect of healthy food. Various mechanisms have been proved showing effects of individual carcinogenic substances in the food. It is clear, for example, that mycotoxins (aflatoxins), formed on spoiled food, can cause gastrointestinal and liver cancer. Just as polycyclic aromatic hydrocarbons (benzpyrenes) developed by a barbecue.

High alcohol consumption is also considered a risk factor. About 3,500 women are affected each year in the US alone from breast cancer because they are increasingly resorting to the bottle. Alcohol also affects associated with nicotine the development of tumors in the mouth and throat, larynx and esophagus.

A high consumption of meat and animal fats promotes colon and rectum tumors. Those who eat regularly salted or excessively takes a lot of salt or salty food, have an increasing risk of gastric cancer. You can clearly see the effects of obesity: its result, cancer of the esophagus, colon, breast, uterus, kidney and possibly also in the pancreas. Even someone who enjoys very hot foods and drinks regularly gets frequent esophageal and gastric cancer.

These are facts. However, many experts doubt still the sense of healthy eating. They like to refer here to a recent survey of a European long-term study EPIC (European Prospective Investigation into Cancer and Nutrition). Whether you eat apples, oranges and tomatoes or not, they conclude, does not play a role in cancer risk. However, the researchers found that the European fruit and vegetable fans much less likely to suffer from lung, mouth, throat or esophagus cancer.

What really protects us
In the study, a look at individual foods is revealing: women who often eat onions or garlic, demonstrably ill rare ovarian cancer. Phytonutrients from apples, kale and onions may reduce the risk of pancreatic cancer. Recent studies indicate that this list can be continued indefinitely. Regular consumption of turmeric contained in the curry to protect against colon and prostate cancer.

Active substances in garlic and onions may minimize the risk of breast and kidney tumors. Phytoestrogens and flavonoids from soy, flax seeds or nuts may help prevent colon cancer. The ellagic acid in raspberries and walnuts in turn cuts off the supply routes of cancer cells (angiogenesis) in the tissue, similar to the catechin components of green tea. Glucosinolates from cruciferous vegetables to reduce the risk of breast cancer. Regular consumption of tomatoes or tomato sauce can reduce the prostate and breast cancer risk. The active ingredient lycopene, an antioxidant that cancer-causing free radicals is due to be destroyed in the blood.

Bioaktive Stoffe sind die wahren Helden, die neuen Wundermittel. Weltweit testen Forscher in ihren Laboren deren präventive Wirkung. Aus trübem Apfelsaft und Brokkoli stammen die Stoffe, denen Clarissa Gerhäuser am DKFZ in Heidelberg jetzt ganz neue Erkenntnisse entlockt. Das Sulforaphan aus Brokkoli kann die Entwicklung von Tumoren hemmen. “Diese Stoffe”, so die Leiterin der Abteilung für Epigenetik und Krebsrisikofaktoren, “bekämpfen die Entstehung von Krebs gleich mit mehreren Mechanismen.”

Bioactive substances are the real heroes, the new wonder drug. Worldwide researchers in their laboratories test their preventive effect. For cloudy apple juice and broccoli substances which Clarissa Gerhäuser now elicits new insights in Heidelberg at the DKFZ come. The sulforaphane from broccoli may inhibit the development of tumors. ” These substances ,” says the head of the Department of Epigenetics and Cancer Risk Factors, “fight the development of cancer simultaneously with multiple mechanisms.”

Source:
Hörzu Wissen, edition 2012/6/6 (German)