Hi Everyone,

Welcome to my first official post here on LifeEmerging.com. 

I have compiled this list of foods to avoid based on my training, research, and work with clients with cancer. Avoiding these foods will help the body restore optimal health and help prevent decrease risk of cancer recurance.

The foods listed should in fact be avoided by ALL people not just cancer survivors. However, it is even more important

for cancer survivors to avoid these foods because the residual effects of radiation and chemotherapy make them more susceptible to cancer promoting agents.

The development of cancer in the body requires two key elements:

1. decreased immune function, and
2. exposure to cancer causing agents (carcinogens).

While some cancers do have genetic origins, Dr. Bruce Lipton, a key authority on epigenetics, stresses that genetics account for less than 5% of all disease - including cancer.

What this means is most cancer is due to what we eat and what we expose ourselves to. This list of foods to avoid will help decrease exposure to cancer-causing substances.

TOP 5 FOODS CANCER SURVIVORS SHOULD AVOID

1. SUGAR

Sources of sugar include:

• white sugar
• brown sugar
• cane sugar
• icing sugar
• corn syrup
• High Fructose Corn Syrup

Sugar consumption is associated with the development of and rapid growth of cancer cells. Sugar decreases the immune system's capacity to destroy cancer cells.

Sugar, in the form of glucose, is the preferred energy source for the cells of the body. But cancer cells burn glucose many times faster than normal cells -- so eating sugar effectively "feeds" cancer cells first.

Another problem is that cancer cells extract the energy from glucose by fermentation, a very inefficient process that can result in the "starving" of normal cells, and production of high amounts of lactic acid which burdens the liver. Studies show that people with better functioning livers are less susceptible to cancer.

Sugar raises levels of insulin and insulin-like growth factor (IGF). Both of these substances are associated with increased health issues including decreased immunity and increased growth of cancer cells.

Recommendations:

• Avoid all sources of refined and processed sugars
• Use natural sugars like honey and maple syrup in limited amounts

2. REFINED GRAINS

Grains are considered refined if they have had their husks or germ removed or they have been ground into flour.

Examples of refined grains include:

• white flours
• whole wheat flour
• white rice
• any foods made from these are considered to contain refined grains

Key issues with refined grains are their loss of nutrients and their starches.

Loss of nutrients
The process of refining grains removes important nutrients including vitamins, minerals and fibre. These nutrients are required by the body to properly digest, absorb, and utilize the energy contained in the grains. If these nutrients are not supplied with the grains, the body will be required to use its own reserves of these nutrients - which can lead to deficiencies.

This is important because nutrient deficiencies lead to unhealthy cells, and unhealthy cells are more susceptible to cancer and other diseases.

Starches
Refining breaks up the grain and makes the contained starches easier to digest. Starches are essentially long strings of glucose molecules and once digested and absorbed have all the negative properties of glucose and sugar including "feeding" cancer cells and decreasing immunity.

Recommendations:

• Eliminate all white flour foods, white rice
• Avoid or reduce consumption of breads, baked goods and pastas.
• Include whole grains including: brown rice, kamut, millet, quinoa, rye, oats. Whole grains are beneficial to health in limited quantities. All grains can be cooked whole in water.

3. BAD OILS

Examples of bad oils include:

• vegetable oils
• margarine
• hydrogenated or partially hydrogenated oils
• transfats
• oils that have been used for frying

Most oils degrade and become damaged and unhealthy when exposed to heat, light or air.

The cells of the body are enclosed in a wrapper called the cell membrane. The integrity and and function of that membrane is key to the healthy functioning of the cell, and by extension, the healthy functioning of the body. The cell membrane is primarily made of fatty acids -- which come from the fats and oils we consume.

If we consume mostly "good" oils the cell membrane functions well by:

• allowing nutrients in and keeping toxins out
• supporting proper DNA, RNA function and cell division
• supporting effective cellular communication with the rest of the body

If we consume alot of "bad" oils, the cell membrane functions poorly which in turn contributes to an unhealthy cell that is susceptible to diseases including cancer.

Recommendations:

• Avoid bad oils
• Avoid frying or high-temperature cooking with oils
• Keep oils in a cool, dark place, in dark coloured bottles
• Avoid oils in clear bottles as they have most likely been processed - modern processing methods damage the oils and make them unhealthy

Good oils for low temperature cooking:

• olive oil
• grape seed oil

Good oils (but must not be heated):

• nut and seed oils
• flax seed oil
• hemp oil

4. ANIMAL MEAT AND DAIRY PRODUCTS

Examples:

• red meat
• pork
• poultry
• dairy products including milk and cheeses

Issues associated with cancer and animal protein include exposure to toxins, the effects of animal fats, and toxic byproducts from cooking.

Diets high in animal protein have been shown to increase cancer risk, while diets with little or no animal protein have shown to decrease cancer risk.

Pesticides in animal feed are concentrated in animal fat and tissue. Many pesticides are known cancer causing agents. Residues of reproductive hormones given to cattle, especially estrogen, promote cancer cell growth and are associated with increased breast, uterine, and ovarian cancers.

Processed meats like lunch meats, ham, bacon and hot dogs usually contain nitrates or nitrites. These compounds are known to cause cancers including leukemia, lymphoma and brain cancer.

Diets high in animal fats, especially from grilled meats have been shown to increase risk of colon cancer.

Recommendations:

Dr. Michael Murray in his book "How to prevent and Treat Cancer with Natural Medicine" recommends:

• completely avoiding, smoked or cured meats, as well as meats cooked at high temperatures, or cooked to well-done
• limiting consumption of poultry to two four-ounce servings per week or two eggs
• limiting consumption of beef, lamb, or pork to one serving per week
• fish can be eaten two to three times per week

Organic sources of meat and dairy products will have little or no toxins or hormone residues.

5. FOOD ADDITIVES (foods that contain them)

Examples of foods with food additives:

• most products that have been processed: e.g. canned goods, frozen foods, prepared foods and meals
• most foods that come in a box or package: e.g. cookies, cereals, pasta dishes
• meat and dairy products

Essentially anything that is not a fresh fruit or vegetable may contain food additives.

Food additives include preservatives, colourings, sweeteners, emulsifiers, artificial flavour, anticaking agents and thickeners. These are added to enhance food shelf life and appeal- not the person eating them.

Most additives have not been properly tested for long-term health effects. Many have however, been linked to cancer.

Examples of some food additives:

• Dyes - many are made from coal tar - known cancer causing agents
• Artificial sweeteners - many are known cancer causing agents
• Artificial flavours - an estimated 2000 chemicals can be used to create artificial flavours. Many of these chemicals cause cancer in rats and have not sufficiently been tested for human safety.
• Preservatives - some have been shown to cause cancer in animal tests.

Recommendations:

• Especially avoid foods if they contain the terms colour, artificial flavour, or nitrates
• Avoid or eliminate all foods that contain other additives as much as possible as their long-term effects are largely unknown.

The best overall diet consists of mostly fresh fruit and vegetables, whole grains, and organic meat and dairy products.

Paul Demeda is a certified Holistic Nutritionist whose passion is to empower people to consciously and holistically manage their health. Paul loves talking about nutrition and teaches nutrition courses at Centennial College and the Institute of Holistic Nutrition. He also regularly presents a series of health-focused workshops in the Greater Toronto Area.

To contact, please email at pdemeda@sympatico.ca