Can We Eat to Starve Cancer? Angiogenesis?

A few months back a cancer researcher named Dr. William Li was on Dr. Oz.  He was talking about a term called angiogenesis, which he defined as the way our body grows blood vessels.  He went on to say that abnormal angiogenesis is a hallmark of cancer.

What caught my interest is that he said all of us have microscopic cancers growing in our body all the time.  However, if the blood vessels don’t grow to feed these cells, cancer does not develop. That’s where antiangiogenic takes place.

Anti-angiogensis therapy helps starve the cancer.  The good news is there are dietary sources of antiangiogenic substances that we can eat on a regular basis to starve and fend off cancer in the body.  He states foods can actually turn on and off cancer genes.

Dr. Li states diet contributes to 30-35% of the environment that causes cancer.

The list is here but here’s the highlights and one not on the list.

1. Gouda cheese

Dr. Li states: “My secret weapon to prevent cancer is Gouda Cheese. Eating Gouda Cheese can reduce cancer risks and here’s why. Gouda and other forms of hard cheeses actually contain a special hormone Vitamin K2 (menaquinone, menatetrenone) that inhibits cancer growth so it prevents cancers from growing. Studies have shown that people who eat 2 slices of hard cheese a day have an overall decreased risk of developing cancers like lung cancer the number one killer of women, and prostate cancer. Hard cheeses are typically made with bacteria that ferment and vitamin K2 is a byproduct of that process.

If you are asking yourself whether you should eat cheese and it’s good for your heart don’t worry too much; vitamin K2 actually protects the heart against hardening of the arteries. Try eating cheeses rich in vitamin K2 like Gouda, Jarlsberg and Edam. ”

2.  Strawberries and red grapes

Strawberries have a compound known as ellagic acid and red grapes contain resveratrol, which potently inhibits angiogenesis by 60%

3.  Tea

Tea contains the polyphenol catechins, which are powerful substances in plants that prevent disease. Green tea contains a bonus polyphenol called EGCG that is associated with reduced rates of prostate, stomach and colon cancer.

Sound too good to be true?  Maybe…but what have you got to lose? How bad can eating strawberries, grapes, and cheese or drinking green tea be? Including sources of antiangiogenic foods can determine whether you have cancer and could save you time, energy and possibility your life.

Green Tea and Me

If you had asked me 2 months ago if I drink green tea I would have replied:  I only drink black tea and avidly drink a pot a day.  Although I know green tea was better for your health, it was not as appealing to me.

All that changed recently when I got a bad allergy attack with sinus issues.  For some odd reason my black tea did not interest me.  We had a few packets of green tea from the Naturals Food Expo so I tried them and felt better.  In fact, I felt so much better I went out and bought a few boxes of green tea and haven’t looked back.

What are the studies showing regarding green tea?  It contains important polyphenols called Catechins.  Polyphenols are antioxidants that are known for reducing heart disease and cancer since they can lower cholesterol levels and inflammation in the body.

Green tea also contains a bonus polyphenol called EGCG which has been associated with reduced risk of prostate, stomach and colon cancer.

A few studies show a slightly elevated metabolism from drinking green tea although this benefit is still under investigation and questionable.  I’m not questioning the studies since my clothes are fitting looser.

This week I posed the question on twitter:  what is your favorite green tea? Of all 730 people I received one response- proof that not many people are drinking it.

So far the brands I preferred are Tazo Zen, Allegro Organic Decaf and Pomegranate and Matcha green tea which is supposedly the cream of the crop type in Japan and considerably more expensive.  A usual box of green tea is 3-5 dollars and the Matcha was 20 dollars although it came it a beautiful tin and I savored each cup.

Give green tea a try – hopefully you won’t have to be sick to be willing.  The benefits are compelling.  And if you want a few months of black tea give me a call – I have a stock of it I won’t be consuming anytime soon.

What Oil Do I Use?

One of the questions I hear most frequently in lectures and with my clients is “which oil should I be cooking with?”  This question turns out to be more complicated than you would think.  Years ago, most of the population ate butter. Then, experts reported that vegetable oils were a much healthier alternative, and many people switched to corn or vegetable oils.  This advice did not turn out to be true since weight, heart disease and diabetes have been rapidly increasingly.  The good news is that research on which oils are healthy has become clearer during the last year.  Choosing which oil to buy depends on the purpose – i.e. cooking versus using in salad dressing or baking. 

Olive oil is a monounsaturated fat that is useful in making salad dressing and marinating vegetables and meats.  If you are cooking with olive oil, only use it in recipes where the smoke point is between 200 to less than 400 degrees.  The best olive oil is cold-pressed, extra virgin since it contains both the good monounsaturated fat and powerful antioxidants known as Polyphenols.  This type of olive oil means the olives are processed within 24 hours of picking, which aids in retaining a higher quality product.  It is slightly cloudy due to the small particles of olive flesh in the oil.  Olive oil which is clear still contains the monounsaturated fat but is devoid of the Polyphenols.  “Lite” olive oil is a marketing gimmick that just refers to a milder flavor, rather than less fat and calories.

Coconut oil is a safe oil to cook with at high temperatures since it is saturated and the molecules cannot be damaged.  Organic coconut oil is best since it is free of pesticides.  Avoid high omega-6 oils such as safflower, sunflower, corn, and soybean oil. 

Canola oil, although high in omega-3 fatty acids, has a high sulfur content and can quickly become rancid.  It has been reported that baked goods made with canola oil can quickly develop mold. Due to the high level of rancidity, canola oil must be deodorized, and this process can increase the amount of trans fatty acids in canola oil, which negates the benefits of the omega-3 fatty acids that are present.  In addition, since canola is the result of irradiated seeds from the oilseed rape, 80-85 percent of canola is GMO (genetically modified organism) and best to avoid.

The best oils to buy are cold pressed extra virgin olive oil, organic coconut oil, and to a lesser extent flax seed oil and other nut oils such as walnut, peanut or grapeseed.

Quercetin and Resveratrol?

Two buzz words in nutrition and supplement research – quercetin and resveratrol.  What is the lowdown?  Should you take a supplement or just eat the food?

The simple answer is unclear.  Quercetin is a type of antioxidant known as a polyphenol.  Two categories of polyphenols are flavonoids and non-flavonoids.  A flavonoid is a pigment in food that has important health benefits.  Besides antioxidant activity, flavonoids are known for their prevention of heart disease and cancer, since they can lower cholesterol levels and inflammation in the body.

Quercetin is found in the greatest concentration in apple skins, but can also be found in red grapes, green tea and buckwheat.  Several positive studies were done with animals, including one in which quercetin supplemented mice were less likely to get the flu.  Human studies to date have been inconclusive on supplement usage.

Resveratrol is a non-flavonoid polyphenol that is found in grapes and grape skins.  It has strong anti-inflammatory effects in the body which can be helpful in the prevention of atherosclerosis.  Wine drinkers tout they are getting their resveratrol for the day.  However, you would have to consume 180 glasses of wine per day to obtain the amount necessary for health.  Studies are also inconclusive on supplement usage.  More importantly, many supplements tested do not contain the amount of resveratrol that is stated on the bottle.

Bottom line?  Until more research is in, eat apples and grapes, and drink green tea.  You will be receiving the quercetin and resveratrol your body can readily use and absorb and there is nothing to lose except bad health…and maybe the flu.

An Apple a Day to Keep Cancer and Heart Disease at Bay?

We’ve all heard the expression “an apple a day keeps the doctor away” but research is actually starting to show us why this old saying is true.

The key nutrients which prevent disease in produce, including apples,  are known as phytochemicals or phytonutrients.

Phytonutrients are substances which a plant naturally contains to protect it against sunlight, oxidation from air, pollution, and bacteria or viruses.  Once we eat these plants, our immunity increases and we are more resistant to diseases such as cancer and heart disease.   Scientists estimate there are over 100 phytochemicals in one serving of fruits or vegetables and there may be as many as 13,000 different phytonutrients in our food supply.

Polyphenols are the new hot topic in research studies and are a type of phytonutrient.  A group of polyphenols called flavonoids have antioxidant activity and are known for prevention of heart disease and cancer, since they can lower cholesterol levels and inflammation in the body.

Apples contain a polyphenol known as quercetin, which is thought to lower LDL cholesterol and decrease plaque in the arteries.  They also contain pectin, a type of fiber which can lower cholesterol.

A food scientist from Cornell University, Rui Hai Liu, did extensive research on apples and found they contain substances which fight cancer cells and reduce the number and size of tumors in rats.  He also stated that apples contain another compound known as triterpeniods in the peel, which can inhibit or kill cancer cells.

It is important to eat the whole apple, since the key nutrients are in the peel and the interior.  So the old adage of “an apple a day keeps the doctor away” may be more apropos than we moderns ever realized.