Omega-3 Fatty Acid Compound Found to Halt Cancerous Tumor Growth and Metastasis

Mainstream media sources continue to trumpet headlines about the decline in cancer rates leading many to believe that modern medicine has conquered this devastating disease through a systematic regimen of slashing, burning and poisoning. Yet nearly 1.7 million people will be diagnosed with some form of cancer this year and more than 550,000 will die from the number two killer of men, women and children. These statistics should not be surprising as millions of unsuspecting individuals continue to avoid lifestyle modifications that have been shown to dramatically lower the risk of cancer.

Omega-3 DHA Metabolite Stops Cancerous Metastasis by Halting Blood Supply to Tumors

Many people would be amazed to know that there are a host of natural nutrients that have been scientifically validated to prevent, treat and halt the metastatic spread of some of the most invasive cancer lines. Researchers from the University of California Davis Health System have found that a product resulting from a metabolized omega-3 fatty acid helps combat cancer by cutting off the supply of oxygen and nutrients that fuel tumor growth and spread of the disease. They have published their findings in the prestigious journal, Proceedings of the National Academy of Sciences.

The bioactive long-chain omega-3 fat, docosahexaenoic acid (DHA), found in its free form in fatty fish and fish oil supplements, is broken down by the body into a metabolite form known as epoxy docosapentaenoic acid (EDP). Scientists know that tumor growth is promoted by the process of blood vessel formation called angiogenesis, and determined that by inhibiting this growth pattern, EDP reduces the growth and metastatic spread of tumors in a mouse model. This research provides the first scientific evidence about EDP’s potent anti-cancer, anti-metastatic effects.

Eat Fish Regularly or Supplement Daily with a Quality DHA Fish Oil Product to Halt Cancer Cell Growth

Lead study author, Dr. Guodong Zhang commented “Our investigation opens up a new understanding of the pathways by which omega-3 fatty acids exert their biologic effects… as far as we know, EDPs are the first signaling lipids that have been discovered to have such potent anti-cancer effects.” Researchers found that as EDP’s are broken down through normal body enzymatic metabolism, the metabolites of these lipids can act to suppress the growth of new blood vessels that are necessary to feed tumor growth.

The researchers also found that an imbalance of omega-6 fats to omega-3 fats that occurs in a diet high in sunflower and corn oils produces a metabolite known as arachidonic acid (ARA) that has the opposite effect of EDP. ARA increases angiogenesis and tumor progression and is a primary dietary cause of cancer development and metastasis. The study team concluded “Our results designate EDP as a unique mediator of an angiogenic switch to regulate tumorigenesis.” Additionally the scientists have established a firm link between omega-6 and omega-3 fat ratios in the development of cancer. Nutrition experts recommend 1,200 to 2,400 mg of EPA/DHA from a distilled fish oil supplement to lower the risk from cardiovascular disease and cancer progression.

Omega-3 Fats Found in Fish Oil Boost Immune Response to Help Fight Inflammation and Disease

Most people take a healthy immune response for granted, as it typically remains on guard detecting a host of known and as yet unidentified pathogens that may threaten our health. Bacteria and viruses that cause the common cold, flu, digestive distress and a variety of potentially fatal illnesses are identified and destroyed before they cause more than a minor discomfort. For most of the past decade, fish consumption and supplementing with DHA and EPA fortified supplements has been shown to lower levels of systemic inflammation and significantly reduce the risk of developing many cancers, stroke and cardiovascular disease, yet the precise mechanism of action has been unknown.

Fish Oil Fats, DHA and EPA Stimulate Immune System B cells to Fight Inflammation and Disease Risk

A group of researchers from the Department of Food Science and Human Nutrition at Michigan State University have published the result of their work in the Journal of Leukocyte Biology that shows how DHA-rich fish oil enhances B cell activity, a white blood cell that is critical to activate our immune response. One of the study authors, Dr. Jennifer Fenton explained “Fish oil may have immune enhancing properties that could benefit immunocompromised individuals.”

Omega-3 fat sources including fish oil include the long chain fatty acids, DHA and EPA that have been shown in a number of prior studies to reduce total body inflammation that help to lower the risk of developing many chronic illnesses including cancer, heart disease, dementia and stroke. Researchers now uncover how these special fats enhance B-cell activity, a white blood component necessary to improve immune system activity and lower inflammatory response.

Supplement Daily with A Distilled Fish Oil Capsule to Squelch Inflammation and Lower Disease Risk

Researchers used two mouse models to conduct their study, one group was fed a control diet and the other was fed a diet supplemented with DHA-rich fish oil for a period of five weeks. B cells were taken from various tissues and the scientists then looked for markers of B cell activation on the cell surface, B cell membrane changes, and B cell cytokine production to assess immune response activation.

The team found that those mice supplemented with DHA-enriched fish oil demonstrated B cell activation and antibody production to aid immune response and pathogen clearance, while damping systemic inflammation. The authors concluded “This work confirms similar findings on fish oil and B cells… and moves us one step closer to understanding the immune enhancing properties of EPA and DHA.” Adults should supplement with a distilled fish oil preparation (1,200 to 2,400 mg EPA/DHA per day) to fight inflammation and heighten immune system response.

Seven Lifestyle Habits that Significantly Lower Both Cancer and Heart Disease Risk

The incidence and etiology of many forms of cancer and the development of cardiovascular disease run on a parallel course as they are both the result of lifestyle habits that are well within our control. It comes as no big surprise that scientists have created a list of seven healthy practices that can dramatically lower the risk of developing either one of these illnesses that account for more than half of all deaths in the US each year. Many of these identified lifestyle habits fall within the realm of common sense, yet millions of men, women and children fail to regularly follow more than one or two habits, placing them at considerable risk for future disease and early mortality.

Lifestyle modifications slash chronic disease risk by lowering inflammation and improving health biometrics

A group of researchers from the Northwestern University Feinberg School of Medicine in Chicago have published the results of a study in the American Heart Association journal, Circulation that explains how following the American Heart Association's Life's Simple 7 steps to reduce your risk for heart disease can also help prevent cancer. Lead study author, Dr. Laura J. Rasmussen-Torvik said “We were gratified to know adherence to the Life's Simple 7 goals was also associated with reduced incidence of cancer… this can provide a clear, consistent message about the most important things people can do to protect their health and lower their overall risk for chronic diseases.”

The team identified the seven critical lifestyle habits that promote a healthy heart as: being physically active, keeping a healthy weight, eating a healthy diet, maintaining healthy cholesterol levels, keeping blood pressure down, regulating blood sugar levels and not smoking. To assess the impact of these habits on cancer risk, the researchers analyzed the health records of 13,253 men and women who were involved in the Atherosclerosis Risk in Communities Study, which tracked the seven risk factors and the participants’ health outcomes since 1987.

Dramatically Lower Your Risk for Developing Chronic Life-Threatening Diseases

The participants were interviewed at the outset of the study to establish how closely they followed the established heart disease lifestyle risk factors. After a period of twenty years, researchers reviewed hospital records and cancer registries and discovered that 2,880 of the participants were diagnosed with cancer of the lung, colon, rectum, prostate or breast. Scientists found that the incidence of cancer closely paralleled following fewer lifestyle habits, as compared to participants that did not develop the illness.

The team determined that people who followed six of the seven health metrics had a 51 percent lower cancer risk than the participants who did not meet any of the steps. When smoking was removed as a factor, participants who followed five to six of the health steps had a 25 percent lower cancer risk. Dr. Rasmussen-Torvik concluded “This adds to the strong body of research suggesting that it is never late to change, and that if you make changes like quitting smoking and improving your diet, you can reduce your risk for both cardiovascular disease and cancer.” Health-conscious individuals already follow the identified healthy lifestyle practices, but it certainly makes sense to ensure that each of these habits is at the core of your daily regimen to dramatically lower risk of heart disease and cancer.

Scientists Explain Mechanism to Explain How Vitamin E Helps Prevent Cancer

Past bodies of research have suggested that vitamin E is an important nutrient in the age-old battle against many forms of cancer. A number of poorly constructed studies over the past five years have concluded that supplementation with vitamin E not only provides no health benefits, but may actually increase the risk of cancer and cardiovascular disease. As a result of the mainstream media’s desire to trumpet any type of negative information regarding natural compounds to prevent disease, many people remain cynical and avoid supplementing with the correct form of this crucial nutrient.

Vitamin E Influences Enzyme Action to Help Thwart Cancer Development

A team of researchers from Ohio State's Comprehensive Cancer Center, publishing in the journal Science Signaling have identified an elusive anti-cancer property of vitamin E that has long been presumed to exist, but has been effectively buried under volumes of bad scientific evidence. Researchers working with prostate cancer cell lines demonstrated that one form of vitamin E inhibits the activation of an enzyme that is essential for cancer cell survival. The loss of the enzyme, called ‘Akt’, led to tumor cell death.

Lead study author, Dr. Ching-Shih Chen explained “This is the first demonstration of a unique mechanism of how vitamin E can have some benefit in terms of cancer prevention and treatment.” Chen and his team reviewed many past studies based on synthetic forms of vitamin E that concentrated a dominant isomer of the nutrient, Alpha-tocopherol. There are eight total isomers or mirror forms of vitamin E that are required in natural ratios to be effective against cancer development. Many of the prior studies were doomed to failure before they started because they used synthesized compounds instead of balanced vitamin E isomers.

Consume Nuts and Seeds Regularly and Supplement with a Full-Spectrum Vitamin E Source Daily

The research team, using a mouse model known to replicate human cell metabolism, tested different tocopherols and tocotrienols and found the gamma isomer of vitamin E exhibited the most potent anti-cancer activity. Gamma-tocopherol was found to be twenty times more effective than other forms of the vitamin in reducing the size of prostate cancer tumors.

This research suggests that gamma-tocopherol, working in concert with the full complement of vitamin E forms could help prevent and treat numerous types of cancer, especially those associated with a mutation in the PTEN gene, a fairly common cancer-related genetic defect that keeps the Akt enzyme active. Dr. Chen concluded “This is a new finding. We have been taking vitamin E for years but nobody really knew about this particular anti-cancer mechanism.” Sunflower seeds, almonds, pine nuts and spinach are all excellent food sources of vitamin E. Health-minded individuals may also want to supplement with 200 to 400 IU of a full-spectrum form daily to take advantage of the cancer fighting benefits of this misunderstood vitamin.

Risk of Early Death Directly Increases with Amount of Processed Meat Consumed

A number of past studies have pointed to a negative association between eating processed meats and significantly increased risk of developing cancer or heart disease and a shortened lifespan as well. Unfortunately, these research works have not been large enough to provide sufficient data to distinguish between red meat consumption, other dietary factors, physical activity and pertinent lifestyle practices that can also contribute to heart disease and cancer. Alternative health practitioners have long known that these chronic and often fatal illnesses are the result of lifestyle conditions that can be modified by the individual.

Researchers publishing in Biomed Central's open access journal BMC Medicine have analyzed data generated by the European Prospective Investigation into Cancer and Nutrition (EPIC) study involving ten countries and 23 centers in Europe covering nearly half a million people. Scientists were able to parse all available information to determine a distinct association between processed meat consumption and developing cardiovascular disease and cancer.

Processed Meats Increase Risk of Heart Disease, Cancer and Should be Eliminated Entirely

The research team found that a diet high in processed meat was further linked to other unhealthy choices. Men and women who ate the most processed meat also consumed the fewest fruit and vegetables and were more likely to smoke. Additionally, men who ate a lot of meat also tended to have high alcohol consumption.

After allowing for all confounding factors, the scientists determined that a person's risk of premature death increased proportionally with the amount of processed meat eaten. The study authors concluded “Risks of dying earlier from cancer and cardiovascular disease also increased with the amount of processed meat eaten. Overall, we estimate that 3% of premature deaths each year could be prevented if people ate less than 20g processed meat per day.”

Totally Eliminate Processed Meats and Substitute Natural Vegetables, Fruits, Nuts and Seeds

In a separate research study conducted at the University of Zurich in Switzerland, scientists determined that people who eat over 40 grams of sausage products or other kinds of processed meat each day increase the risk of mortality by 18 percent for every 50 grams of processed meat consumed. Researchers concluded that carcinogenic substances such as nitrosamines form through salting, pickling or smoking, and these might be the cause of the increase in cancer mortality. Processed meats are also rich in cholesterol and saturated fats, which are linked to an increased risk of cardiovascular disease.

Researchers did find some health benefits to eating small amounts of meat due to the high content of nutrients such as B vitamins and minerals including iron. Those choosing to eat meat should ensure that all selections are organically raised and free of all antibiotics and growth hormones. It is also important to ensure that meats are not overheated or char-grilled to avoid excess AGE accumulation. A considerable amount of scientific evidence now exists to confirm that processed meat consumption is unsafe at any level and should be eliminated entirely to lower the risk of developing cancer and heart disease.

Vitamin E from Diet Protects against Many Forms of Cancer

Cancer is a leading cause of death in many western cultures, second only to heart disease. A wide array of research bodies exist to provide solid evidence that this killer disease is largely promoted by poor lifestyle habits, especially diet. Medical researchers have long known that there is a definite connection between cancer and the fat soluble vitamin E. Some studies have concluded a positive relationship between the two, while others vilify vitamin E as a cancer progenitor.

Researchers at the Center for Cancer Prevention Research at Rutgers University have published the result of a study in the journal Cancer Prevention Research that demonstrates that vitamin E from dietary sources has a profound effect on cancer development and progression. The scientists have found that two forms of vitamin E, gamma and delta-tocopherols found in soybean, canola and corn oils as well as nuts do prevent colon, lung, breast and prostate cancers.

Vitamin E from Nuts, Seeds and their Oils Provide Broad-Spectrum Protection against Cancer

Researchers know that in the past, studies have shown an increased risk of cancer and decrease in bone density with vitamin E from supplements. Unfortunately, those studies either used a synthetic form of the vitamin known as dl-alpha- tocopherol or they did not specify the form of vitamin E used. Vitamin E exists in a variety of forms called tocotrienols and tocopherols which occur in natural balance in many nuts, seeds and their cold-pressed oils.

The Rutgers study author, Dr. Chung S. Yang and his team conducted studies on animals that examined associated risk for developing colon, lung, breast and prostate cancer. The scientists found that the forms of vitamin E in vegetable oils, gamma and delta-tocopherols, prevent cancer formation and growth in animal models.

Vitamin E from Natural Foods Sources and Full-Spectrum Supplementation Promotes a Cancer-Free Lifestyle

Dr. Yang commented “When animals are exposed to cancer-causing substances, the group that was fed these tocopherols in their diet had fewer and smaller tumors… when cancer cells were injected into mice these tocopherols also slowed down the development of tumors.” Researchers noted that studies conducted using the synthetic mono-isomer form of vitamin E commonly used in inexpensive multi-vitamins (dl-alpha- tocopherol ) not only did not prevent prostate cancer, but its use significantly increased the risk of this disease among healthy men.

This study demonstrates the importance of consuming vitamin E from natural food sources such as nuts, seeds and their oils to benefit from the full spectrum of tocotrienols and tocopherols, specifically the gamma and delta isomers. Dr. Yang concluded “For people who think that they need to take vitamin E supplements, taking a mixture of vitamin E that resembles what is in our diet would be the most prudent supplement to take.” One to two servings of nuts, seeds or oil extracts daily (or a natural food-based supplement) are sufficient to provide the full benefits of all vitamin E isomers shown to significantly lower cancer risk.

Avocado Helps in the Fight against Free-Radical Aging and Cancer Proliferation

Oxygen has been a critical component in the evolution of life on earth, and humans are no exception as the gas has enabled nutrients to be used more efficiently, in turn allowing for the essential generation of energy required for development and growth. While oxygen is a crucial part of life, it is also implicated in the generation of free radicals that promote abnormal cellular destruction, cancer proliferation and advanced aging in humans.

Many environmental factors such as pollution, cigarette smoke and radiation turn the oxygen molecules found in mitochondria into free radicals. These unstable molecules destroy the normal molecules that form our cells, such as lipids, proteins and even DNA, by turning them into free radicals.

Avocado Oil Protects Cellular Mitochondria to Prevent Free Radical Damage and Aging

The destructive nature of free radicals is behind the genesis of many chronic diseases including hypertension, diabetes, cardiovascular disease, dementia and cancer. This knowledge has prompted researchers to investigate the potent antioxidant properties of fruits and vegetables in the fight against these often fatal illnesses.

Many prior studies designed to investigate the impact of food based antioxidants on human health have been disappointing because most phytonutrients are unable to penetrate the mitochondrial power factories housed in each cell. Free radicals continue to damage the delicate mitochondria, causing energy production to stop and the cell to collapse and die.

Researchers from the Federation of American Societies for Experimental Biology (FASEB) have released the results of a study conducted with avocado oil to determine absorption by the mitochondria and subsequent neutralization of deadly free radicals. Avocado oil is highly resistant to oxidation, and has been shown to help neutralize the metabolic effects of iron, a primary cause of cellular oxidation.

Eat Avocados and Avocado Oil Regularly to Prevent Cellular Oxidation Damage

Lead study design author, Dr. Christian Cortez-Rojo noted that “avocado oil causes accelerated respiration in mitochondria, which indicates that the use of nutrients for producing energy for cell functions remains effective even in cells attacked by free radicals and that mitochondria can produce little amounts of damaging free radicals.” Avocados have been maligned for decades as poor dietary advice about fat consumption has prevailed in modern medical culture.

The study concluded that avocado lowers the blood concentration of cholesterol and certain fats that are increased in diabetic patients and that may lead to stroke or heart attack. Adding small amounts of avocado to your daily diet can provide excellent antioxidant support to protect mitochondria from early decline and protect against chronic diseases of aging.

Green Tea Extract and Quercetin Boosts Cancer Fighting Capabilities

Green tea catechins such as EGCG have effectively been shown to increase metabolism as an aid to weight loss and have demonstrated a long history as a potent tool to fight many different types of cancer. Compounds in green tea act as powerful antioxidants that can promote apoptosis or programmed cell death, a mechanism missing in cancer cells that permits uncontrolled cell growth.

Researchers from Rutgers University have published the result of a study in the journal Food and Function that explains a synergistic health-promoting relationship when green tea polyphenols and the flavonoid quercetin are provided through diet or supplementation. Quercetin helps boost the levels of green tea polyphenols in cancer cells to decrease methylation of their anti-cancer compounds, effectively increasing the green teas potency as a cancer fighting agent.

Quercetin Boosts Green Tea Antioxidant Capacity Two to Fourfold to Fight Cancer

In past studies, scientists have demonstrated that green tea catechins undergo extensive methylation after ingestion, lowering the effectiveness of the health-promoting compounds to shield against cancer proliferation. Quercetin is a known inhibitor of methylation in normal metabolism, and a study was conducting using mice to determine if the naturally occurring flavonoid found in many fruits and vegetables could increase the potency of green tea catechins (specifically epigallocatechin gallate or EGCG).

Mice with severe combined immunodeficiency were given brewed green tea and a diet supplemented with 0.4 percent quercetin alone or in combination for a period of two weeks. Researchers determined that the supplemented group experienced a two to three times increase of total and non-methylated EGCG in the lung and kidney along with an increasing trend in the liver.

Drink Three to Five Cups of Fresh Brewed Tea Daily Along with Fruits and Vegetables to Ward off Cancer

The study found that combining quercetin with fresh brewed catechins from green tea increased the cellular adsorption of EGCG four times in lung cancer cells and two times in kidney cancer cells, dramatically increasing the effectiveness of this natural cancer fighting compound in vivo. Additionally, quercetin decreased methylation of green tea polyphenols, which would otherwise limit their chemopreventive potential.

The research team concluded that “in order to have a maximum anticancer effect, green tea or green tea extract should be used together with quercetin.” They noted that green tea catechins exhibit higher antioxidant potential than either vitamin C or E, and indicated that consuming the beverage was associated with reduced risk for a number of forms of malignancy including skin cancer, breast cancer, lung cancer, colon cancer, esophageal cancer and bladder cancer. Three to five cups of fresh-brewed green tea daily combined with quercetin from fruits and vegetables or supplementation are recommended to synergistically boost the cancer fighting abilities of EGCG catechins.

Eating Tree Nuts Lowers Chronic Disease Risks and Assists Successful Weight Loss

Consumption of nuts has been largely maligned by mainstream health professionals and the media for decades due to the high calorie and fat content. As we enter an era of enlightened understanding about the role of dietary fats and macronutrients in the promotion or degradation of health and weight management, forward-thinking scientists and practitioners rely on extensive research demonstrating the importance of healthy fats in their natural state to prevent heart disease, cancer and neurodegenerative conditions.

Researchers publishing the result of their work in the Journal of the American College of Nutrition have found that eating tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) was associated with higher levels of high-density lipoprotein-cholesterol (good HDL cholesterol) and lower levels of C-reactive protein, a marker for inflammation which can lead to a variety of chronic diseases including heart disease.

Tree Nuts Shown to Lower Chronic Disease Risk and Helps Prevent Obesity

Lead study author, Dr. Carol O’Neil from the Louisiana State University Agricultural Center also observed “One of the more interesting findings was the fact that tree nut consumers had lower body weight, as well as lower body mass index (BMI) and waist circumference compared to non-consumers.” The scientists determined that those consuming tree nuts as part of their regular diet averaged slightly over 4 pounds lower body weight or nearly one inch smaller waist circumference.

The study centered on a cohort of 13,292 men and women participating in the 1999-2004 National Health and Nutrition Examination Surveys. Tree nut consumers were defined as those individuals consuming more than one-quarter ounce each day as determined from 24-hour recall data and questionnaires.

Eat a Handful of Tree Nuts Each Day to Lower Chronic Disease Risk

Tree nut consumption was associated with a five percent lower incidence of metabolic syndrome, a group of risk factors known to increase the risk for coronary artery disease, stroke and type II diabetes. Researchers further noted that the nut-consuming group exhibited a lower prevalence of abdominal obesity, high blood pressure, high fasting glucose (blood sugar) levels and low high-density lipoprotein-cholesterol levels.

Tree nuts consist of largely monounsaturated fats that are known to promote heart health, and have been shown to be of critical importance for optimal brain function. Dr. O’Neil concluded “Tree nuts should be an integral part of a healthy diet and encouraged by health professionals.” Nutritionists recommend eating 1 ½ ounces each day of raw, unheated, non-salted tree nuts to lower chronic disease risk and assist weight management goals.

High Vitamin D Levels Critical to Prevent Chronic Inflammatory Diseases

The connection between cellular saturation of the prohormone, vitamin D and development of chronic conditions ranging from cancer, dementia, stroke and heart disease have been well documented among forward-thinking scientists for at least a decade now. The specific mechanism of action has not been well documented though, as most studies have not drawn a clear line between blood levels of vitamin D and disease prevention.

High Vitamin D Status Inhibits Inflammatory Messengers to Prevent Chronic Disease

Researchers from National Jewish Health reporting in The Journal of Immunology have discovered specific molecular and signaling events by which vitamin D inhibits inflammation to help prevent and possibly even treat a host of potentially deadly diseases. Current levels considered satisfactory by most medical professionals did not inhibit the inflammatory cascade, leading to the progression of many forms of disease. Conversely, individuals that maintain significantly higher blood levels of vitamin D had lower levels of inflammatory markers known to aggravate disease progression and were protected against the major killers so prevalent today.

The study author, Dr. Elena Goleva noted that this research “goes beyond previous associations of vitamin D with various health outcomes. It outlines a clear chain of cellular events, from the binding of DNA, through a specific signaling pathway, to the reduction of proteins known to trigger inflammation.” Current guidelines call for minimum vitamin D blood serum levels of 20 ng/ml, a benchmark set decades ago that was intended to prevent rickets in children and promote bone health. Researchers conducting this study found improvement in inflammation levels at a minimum of 30 ng/ml. leaving millions at risk for chronic disease.

Check Vitamin D Blood Levels Every Six Months to Prevent Inflammation

Scientists conducting this study examined the specific mechanisms exhibited by vitamin D to act on immune and inflammatory pathways. They incubated white blood cells with different saturation levels of vitamin D and then exposed the culture to an inflammatory molecule known to promote intense inflammatory responses. Cells exposed to low levels of vitamin D (less than 15 ng/ml) produced excessive levels of the inflammatory cytokines IL-6 and TNF-alpha, associated with disease development and progression. The highest level of inflammatory inhibition occurred at 50 ng/ml and above as cells become fully saturated with the prohormone and maximum immune response is observed.

Researchers identified a new location where the vitamin-D receptor appears to bind directly to DNA and activate a gene known as MKP-1, interfering with the inflammatory cascade promoted by long-term stress and a highly refined, processed food diet. Dr. Goleva concluded “The fact that we showed a dose-dependent and varying response to levels commonly found in humans also adds weight to the argument for vitamin D's role in immune and inflammatory conditions.” Maintain your vitamin D blood levels above 50 ng/ml (measured with the 25(OH)D test) to afford maximum protection against chronic inflammatory-mediated diseases.

Omega-3 Fats Slash Inflammation to Fight Cancer and Heart Disease

It is a commonly accepted fact within the medical research community that systemic inflammation is a primary cause of many forms of cancer, heart disease and other chronic diseases that take the lives of millions well before their time. Poor diet, stress and lifestyle factors all contribute to inflammation that overworks body metabolism and encourages damage to the delicate vascular system that feeds our heart. Production of inflammatory chemical markers such as cytokines are accelerated over months and years of exposure that creates an environment known to encourage the spread of cancer cells and propagate cardiovascular disease.

Two independent studies published in the American Journal of Clinical Nutrition have found that supplementing Omega-3 fats lowers the release of inflammatory biomarkers that are involved in damage to cells called soluble adhesion molecules. Researchers have demonstrated that Omega-3 fats from fish oil supplements effectively lower levels of circulating adhesion molecules to decrease risk of atherosclerosis and counteract the pro-carcinogenic action of these damaging compounds produced by long-term inflammation throughout the body.

Omega-3 Fatty Acids Inhibit Adhesion Molecules to Lower Heart Disease Risk
To prepare their work, researchers conducted a meta-analysis on eighteen separate studies that examined the effect of soluble adhesion molecules (sICAM-1) and Omega-3 fats and their impact on systemic inflammatory markers in the body. The results showed that Omega-3 supplements were associated with sICAM-1 reductions in both healthy people and subjects with abnormal blood lipid levels.

The scientists commented “This finding suggests that omega-3 PUFA reduces inflammation by selectively inhibiting monocyte activation rather than endothelial activation… and supports the notion that omega-3 PUFA can be supplemented to prevent the development and progression of atherosclerosis.” The Omega fats were found to lower levels of oxidized LDL cholesterol molecules and decrease particle size, both factors known to lower cardiovascular risk. The fats were also found to inhibit platelet aggregation or clumping and resolve particle adhesion properties to allow blood to flow freely through the vascular arteries.

Eat Fish Three Times Each Week or Supplement Daily with Distilled Fish Oil
A second research study performed in France determined that Omega-3 fats lower breast and prostate cancer risk in a cohort of 408 individuals with the disease, compared to 760 healthy control subjects. The scientists found a direct correlation between cancer development and Omega-3 supplementation, again by inhibiting the expression of adhesion molecules required for cancer cells to propagate.

Oily fish is the natural food source for pre-formed DHA and EPA Omega-3 fats. Many people avoid fish due to mercury contamination and unknown harvesting methods, making supplementation with a moleculary distilled form a viable option. Plant-based Omega-3 sources such as walnuts and flax seeds do not provide a good source of the necessary pre-formed long-chain fats, and while they are very healthy foods, do not yield a reliable supply of EPA and DHA fats. Read supplement labeling for a brand yielding 1,200 to 2,400 mg each day of combined EPA/DHA Omega-3 fats to lower the risks associated with heart disease and cancer.

Eating Red Meat Increases Risk of Death from Heart Disease and Cancer by Twenty Percent

Researchers from the Harvard School of Public Health have published the results of a twenty-two year study on red meat consumption in the journal Archives of Internal Medicine. The scientists found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality, and that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

Lead study author, Dr. Ann Pan noted “Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies.” Researchers reviewed the data supplied by two independent studies of 37,698 men and 83,644 women, each conducted over a period of 22 to 28 years, revealing data over a very long time frame. All participants were free of cardiovascular disease and cancer when the studies began, and diet was assessed through use of a questionnaire every four years.

Substituting Poultry, Nuts and Legumes for Red Meat Lowers Mortality Risk up to Nineteen Percent

For the duration of the two studies, a total of 23,926 deaths were recorded with 5,910 from cardiovascular disease and 9,464 from cancer. From the results, regular consumption of red meats, especially processed meats such as sausage, hot dogs and luncheon meats was associated with a significant increased mortality risk. A daily serving of unprocessed red meat (about three ounces, the size of a deck of cards) was found to increase mortality by thirteen percent. Processed meat consumption (the equivalent of one hot dog each day) increased death risk from all causes by twenty percent.

Limit Consumption of Red Meats to Ten Percent of Calories and Eliminate Processed Meats

Breaking the results down further, the researchers found that mortality risks were increased by 18% and 21% for cardiovascular diseases, and 10% and 16% for cancer mortality (unprocessed meat consumption compared to processed meats). Study authors took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease and other causes of cancer. The research team was quick to note that the results do not mean that meat must be eliminated from the diet, except for processed meats that are unhealthy at any level of consumption due to high concentrations of preservative nitrites.

Nutrition experts suggest limiting unprocessed red meats to several ounces, two or three days of the week. Always choose free-range, organic meats to avoid growth hormones and food-borne illnesses typically found in conventionally farmed animals. They suggest substituting fish, poultry (again, organically raised), nuts, legumes and whole grains to lower mortality risks by 7% to 19%. The study team concluded “choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”

Broccoli Delivers a Powerful Punch against Cancer

Broccoli is a super star member of the cruciferous family, well known and documented as an immune boosting food that supports the healthy clearance of aberrant cancer cells before they multiply and develop into detectable tumors. Researchers reporting in the journal Clinical Epigenetics have found that the bioactive compound in broccoli, sulforaphane provides a multi-modal attack against cancer cell development and proliferation through the complex mechanism of epigenetics.

Epigenetics refers to the way that diet, toxins and other environmental contributors can change which genes get activated, or "expressed" within our genetic code to guide the accurate replication essential to cellular metabolism and repair. This can play a powerful role in preventing and promoting many chronic illnesses from cancer to heart disease and other health issues. Consuming broccoli raw or lightly steamed several times each week can supply a potent dose of sulforaphane to help prevent many types of cancer.

Broccoli and Cruciferous Vegetables Directly Influence Genetic Expression to Inhibit Cancer

In past research bodies, scientists have documented the pathway utilized by sulforaphane to inhibit the action of an enzyme known as histone deacetylase (HDAC inhibitor) that helps restore proper balance and helps prevent the development of cancer. Researchers at the Linus Pauling Institute at Oregon State University have uncovered a second mechanism, DNA methylation that works in concert with HDAC inhibitors that work to maintain proper cell function. Sulforaphane from broccoli and other crucifers stimulates both HDAC and DNA methylation pathways in a synergistic fashion to prevent cancer development.

The lead study author, Dr. Emily Ho commented regarding the sulforaphane-cancer connection “Cancer is very complex and it's usually not just one thing that has gone wrong… it's increasingly clear that sulforaphane is a real multi-tasker. The more we find out about it, the more benefits it appears to have."

Nutritionists Recommend Three to Five Servings of Broccoli Every Week

DNA methylation controls the healthy expression of genes. When this pathway is blocked scientists have found a significantly increased risk of conditions including cardiovascular disease, immune function, neurodegenerative disease and even aging. Foods that provide sulfur groups necessary for proper DNA methylation include onions, garlic, nuts and seeds. Sulforaphane from broccoli is found in this research to stimulate the methylation path to enable normal gene expression to thwart cancer cell genesis.

Nutrition experts recommend consuming one to two servings of broccoli (or other members of the crucifer family such as cabbage, cauliflower, Brussels sprouts or kale) several days of the week. A rapidly growing body of evidence demonstrates that the natural, active compounds found in these vegetables help to prevent cancer and other chronic disease by dealing a two-step knockout blow to influence gene expression.

Grape Seed Extract Targets Destruction of Cancer Cells by Targeting DNA

Researchers from the Colorado Cancer Center reporting in the prestigious journal Carcinogenesis explain the unique mechanism exerted by grape seed extract to destroy cancer cells that target the head and neck. More than half a million people worldwide will fall victim to squamous cell carcinoma involving the head and neck, and 12,000 will die in the US alone. In an experimental model using mice, scientists have found that grape seed extract triggers DNA damage in the cancer cells and inhibits the necessary repair mechanism used by the cells to regenerate and multiply.

Grape seed extract has been the subject of multiple studies that demonstrate the polyphenols ability to support brain health, improve cognition and lower the risk of dementia. Regular consumption of red grapes or supplementation with grape seed extract is now found to be an important ally in the war against cancer.

Grape Seed Extract Lowers the Growth Rate of Certain Cancers by up to 67%

The lead researcher, Dr. Rajesh Agarwal and his team determined that supplementing mice with grape seed extract (GSE) reduced the growth of certain cancers by up to 67%, lowered the rate of progression of deadly tumors and DNA damage while inducing apoptosis (programmed cell death) of the cancer cells. Mice have been used to study specific cancer cell lines because they parallel tumor progression and metastasis in a manner similar to humans.

The researchers found that GSE created an environment that is unfavorable for cancer cell growth. Cancer cells require a specific environment, blood supply and metabolic nutrients to be able to propagate. If any of these pathways are disrupted, cancer cell death occurs. The scientists commented “Cancer cells are fast-growing cells… not only that, but they are necessarily fast growing. When conditions exist in which they can't grow, they die.”

Grape Seed Extract Destroys the Metabolic Pathway Used by Cancer Cells

The team determined that GSE both damages cancer cells' DNA (via increased reactive oxygen species) and stops the pathways that allow repair. Most important, they found there was no toxicity from supplementation. GSE killed the cancer cells by knocking out one of several vulnerable paths necessary for growth, and left the healthy tissue untouched. Dr. Agarwal concluded “I think the whole point is that cancer cells have a lot of defective pathways and they are very vulnerable if you target those pathways. The same is not true of healthy cells.”

Though this study focused specifically on GSE as a therapeutic agent for cancers of the head and neck, prior research has shown the natural compound effective against leukemia and tumors affecting the skin, breast, colon, lung, stomach and prostate. Nutrition experts recommend supplementation with an organically harvested grape seed extract (150 mg per day) to support brain health and fight cancerous tumor development.

Omega-3 Long-Chain Fatty Acids from Fish Oil May Provide a Cure for Leukemia

Scientists from the medical sciences division at Penn State University have discovered that a compound in fish oil appears to target leukemia stem cells and could lead to a cure for the disease. The compound is a natural extract from EPA, the Omega-3 fat component found most commonly in fish and fish oil supplements. Known as delta-12-protaglandin J3, or D12-PGJ3, the molecule is shown to target and kill the stem cells of chronic myelogenous leukemia, a common form of the disease.

Extensive research from past studies has shown that Omega-3 fats are critical to cardiovascular and brain health. This new evidence supports the regular intake of EPA omega-3 fats to selectively kill leukemia-causing stem cells that could prevent and possibly even provide a cure for this devastating disease.

Omega-3 Fat Compound Shown to Kill Stem Cells Necessary for Leukemia Progression

The research, currently being conducted on mice that exhibit metabolic characteristics similar to humans, shows that some metabolites of Omega-3 have the ability to selectively kill the leukemia-causing stem cells. Scientists determined that D12-PGJ3 kills cancer-causing stem cells in the mice's spleen and bone marrow. Specifically, it activates a gene known as p53 in the leukemia stem cell that programs the cells own death in a process called apoptosis.

The p53 gene is a well known “tumor suppressor gene that regulates the response to DNA damage and maintains genomic stability”, noted lead study author Dr. Sandeep Prabhu. The D12-PDJ3 compound kills the leukemic stem cells (leukemia is a cancer of the white blood cells), an important step to prevent the development and division of white blood cells that can be used to propagate new cancerous tissue.

Long-Chain Omega Fats Help Regenerate White Blood Cells to Prevent Leukemia

Current drug therapies are ineffective as they only attempt to keep the number of leukemia cells low, and carry many dangerous and sometimes fatal side effects. Drug therapy for leukemia patients fails to completely cure the disease because they do not target the source of new leukemia stem cells. Current treatments are unable to kill the leukemia stem cells and fall short of providing an effective cure for the disease.

The Omega-3 EPA fat compound, D12-PDJ3 targets regeneration of white blood stem cells, an essential step necessary to cure leukemia. The authors noted there were no side effects from administering the natural fat compound. Researchers from Penn State indicated that the compound would shortly move to human trials, with similar results anticipated. Long chain omega fats have been documented to promote human health and prevent chronic illnesses ranging from heart disease and dementia to metabolic syndrome and stroke. EPA fat compounds (500 mg per day) may help prevent and treat leukemia and other cancer lines dependent on stem cells to replicate and metastasize.

Fisetin From Diet of Fruits and Vegetables Improves Brain Health, Prevents Cancer

Fisetin is a unique flavonoid compound found naturally in many fruits and vegetables including strawberries, blueberries and the skin of cucumbers. A wealth of scientific research now explains how a diet packed with raw fruits and vegetables can help prevent amyloid plaque formation in the aging brain and promote the early destruction of cancer cells by triggering the body’s innate immune response. 

Researchers reporting in the journal Neuroscience Letters found that fisetin is neuro-protective and helps to maintain normal memory processes while inhibiting plaque formation around synapses. The International Journal of Oncology has published the work of Chinese scientists documenting how fistetin promotes the natural death of potentially malignant breast cancer cells. Fisetin is rapidly emerging as a powerful tool in the arsenal against a number of diseases associated with premature aging.

Fisetin Helps Prevent Inflammation in the Brain to Boost Memory and Cognition

Fruits and vegetables in their natural state are typically packed with polyphenols that are structurally bioactive and target specific areas of the body or help to lower oxidative stress and inflammation that are behind many disease processes. The brain is particularly sensitive to stress from a high rate of metabolism necessary to oxygenate and fuel the sensitive neurons that control memory and cognition.

Researchers have found that fisetin operates in a very specific pathway to boost nerve cell glutathione levels and to reduce one of the most damaging free radicals, peroxynitrite. Scientists have determined that the natural compound protects nerve cells from damage during stroke, while at the same time maintaining vital energy production in the brain. Fisetin also prevents excess activation of specialized glial cells in the brain that helps deter inflammatory nerve damage, excitotoxicity, and declining neurological health. And fisetin reduces amyloid beta fiber accumulation to improve memory and thwart cognitive decline.

Fisetin Induces Programmed Cell Death to Help Prevent Cancer Progression

In a separate body of research, scientists examined the effect of fisetin from dietary and supplemental sources on breast cancer programmed cell death. Cancer cells normally are detected and destroyed by an alert immune system response. Inflammatory messengers such as TNFa (tumor necrosis factor alpha) allow cancer cells to become cloaked and invisible to our immune system, preventing cancer cells death through a process known as apoptosis. Fisetin negates the damaging effect of TNFa, reducing systemic inflammation and enabling the normal immune response.

Many health-conscious individuals may not be immediately familiar with fisetin, although they already consume therapeutic quantities from their healthy dietary choices. Nutrition experts recommend including fruits such as strawberries and mangoes as a source of dietary fisetin or supplementing with 50 mg per day to boost memory, high-level brain function and to promote natural cancer cell death.