Taking a bite out of cancer

Taking a bite out of cancer

Taking a bite out of cancer

Joy Martin – 05/18/2017

In the average person’s lifetime, one in every two men and one in every 2.4 women will be diagnosed with cancer, according to the American Cancer Society. In fact, cancer diagnoses are projected to reach over 21.5 million worldwide by 2030, says the World Health Organization – a 53-percent increase since 2012.

In other words, every community around the globe is affected by this monster pandemic. Each of us has at least one cancer story already, whether you’re a fighter, survivor, doctor, daughter, husband or friend. Since there’s yet to be a cure and the frustrations and loss are felt by all, we find ourselves united under the banner of FU CANCER, because cancer sucks.

Cancer includes more than 100 diseases that can start anywhere in the body, and no one knows specifically why or how. Spooky? Hell yes. But there is hope: death-by-cancer rates have been on the decline in the United States since the early 1990s. Also encouraging is that half of future cancer cases are preventable, say experts.

Recent research reveals that 90 percent of cancers are directly linked to lifestyle. So while scientists work their smart butts off to find the end-all, we’d be fools to ignore the things we can do to help prevent the C-word from infiltrating our lives and those of our loved ones.

First of all, don’t smoke. Period. Like a virgin waiting for her prince, your lungs are designed to inhale oxygen – and only oxygen – for as long as you shall live. This includes marijuana, sorry, Cheech.

Cancer prevention through ghee

Cancer prevention through ghee

Secondly, sweat. For most Durango And, this is a non issue. We live for movement. In the same breath, relax. Stress causes cancer, too. Do yoga. Have a glass of organic wine approved by a keto-friendly wine company (but not the whole bottle, because too much alcohol also triggers cancer). Don’t check email after dinner. Speaking of dinner, eat more broccoli, a cruciferous vegetable hell-bent on fighting cancer cells and a gateway drug to one of the greatest aids in the anti-cancer crusade: nutrition therapy.

Nutrition therapy is based on the idea that chronic diseases, and cancer in particular, can be managed by resetting your metabolism and tweaking your diet to boost your immune system. This approach to cancer treatment is as old as (the original) Prohibition, discovered by Nobel laureate Otto Warburg in the 1920s. The German biochemist believed that cancer cells gained energy by feeding on sugars. Turns out this “Warburg effect” occurs in up to 80 percent of cancers. These types of tumors, Warburg hypothesized, could be treated by disrupting their source of energy. While he didn’t remove sugar from his diet entirely, Warburg revolted against consuming mass-produced foods before it was cool.

His theory got buried when science headed down the path of gene-centered approaches, but in the last five years, scientists have revisited the idea that healthy cells can gain back their biological advantage by starving cancer cells of sugar. One such method is called the ketogenic diet.

By also removing grains, legumes, genetically modified foods, pesticides and synthetic ingredients, the ketogenic diet relies on high-fat foods to boost the body’s production of ketones. These fuels then stress the cancer cells, thus enhancing the effectiveness of conventional treatments by lowering side effects and protecting healthy cells.

A low-glycemic, ketogenic-based diet is the centerpiece of The Metabolic Approach to Cancer, a comprehensive book recently released by local experts Dr. Nasha Winters, naturopathic and integrative oncologist, and Jess Higgins Kelley, certified master nutrition therapist.

For Winters, a cancer sur-“thriver,” and Kelley, whose father passed away in November 2016 of brain cancer, the ketogenic diet complemented by other integrative treatments, like mistletoe therapy and cannabinoids, is the artichoke heart of their book, which Winters says is the perfect primer for anyone who wants to know more about preventing and supporting cancer with food.

Co-author Kelley started working with Winters seven years ago. She founded Remission Nutrition, as well as the Oncology Nutrition Therapy Certification Program in Denver. She says that the book isn’t geared just toward cancer patients but is also for those struggling with or hoping to prevent other chronic illnesses.

“Nutrition therapy is not a cure, but it should be a standard of care,” says Kelley.

The Metabolic Approach to Cancer provides actionable information on how to identify and eliminate cancer causes with more than 350 references based on medical experience, endorsed by scientists and scholars alike.

“It’s not just pulled out of my butt,” laughs Winters, who’s been in the throes of her own cancer battle for the last 25 years. “In the last two years, I’ve seen more change in integrative oncology than in the last 23 years combined.”

Winters was diagnosed with ovarian cancer when she was 19. It took doctors nearly a year to pinpoint the disease, which usually strikes women over the age of 60. Her diagnosis wasn’t too surprising though, says Winters, who has a long checklist of reasons why, ranging from exposure to environmental toxins and familial genetic predispositions to emotional triggers and childhood traumas.

Raised on Tuna Helper, white bread and cinnamon sugar, her poor diet followed her from childhood into high school, when she became a vegetarian. But being a vegetarian in Wichita, Kans., meant that she lived on iceberg lettuce and Velveeta.

“My main meal was a chocolate milkshake and a dill pickle,” she recalls.

In 1990, she moved to Durango to study biology at Fort Lewis College, where she consumed ramen noodles and fast food. A year later, she was diagnosed with cancer. Her then-boyfriend, now-husband, started bringing her fresh vegetables. He’d “make” her chop up peppers and “green stuff” to put in her mac-n-cheese. Then she dropped cheese altogether and became a “dogmatic vegan.”

“Every step I took was a massive improvement from the previous tier I was on,” says Winters. “But I wasn’t progressing; I was maintaining.”

In light of her diagnosis, she added psychoneuroimmunology to her studies, veering from the path of conventional medical school toward naturopathic medicine. Her professors tried to talk her out of this “witchcraft” idea, saying she was wasting her talents. Nonetheless, she enrolled in naturopathic med school in 1996 and went on to take over Namaste Health Center in 2004. These days, she works out of her home, consulting hundreds of oncology patients from all over the world.

“You teach them a lot, and they teach you a lot,” says Winters.

In August 2010, after 20 years of being a vegetarian or vegan, Winters slowly introduced a bit of animal protein into her diet. Then she went boldly where many an American can’t dream of going: she removed all grains.

“People will likely grow their tumors on an American diet,” says Winters. “We’re the most overfed, undernourished people in the world.”

According to Winters, there are six main nutritional deficiencies seen in lab results of cancer patients: magnesium, vitamin D, vitamin K, selenium, zinc and B12, each one easily depleted by stress and medications. Lo and behold, there’s a food that contains almost all of those nutrients: organic, grass fed ghee.

“We’ve gotten phobic about fat,” says Dr. Winters. “But ghee is loaded in vitamin K, vitamin D, magnesium, and selenium. Saute? your broccoli in a shit-ton ghee, throw a little turmeric in the mix, and you’ve got a power meal. Now that’s chemotherapy.”

If only food was the answer to cancer. Alas, anti-cancer diets and treatment options are endless and disputed, and cancer fighters and their advocates struggle to choose the best for their situation.

“The only way to figure it out is to try different theories or combinations of them and wait and hope for progress,”

Coloradoan Tara Picklo says. Her 36-year-old husband, Nate, passed away in November 2016 after an eight-year battle with melanoma. After trials of immunotherapy, chemotherapy, radiation and TVEC virus injections, the Picklos found a naturopathic doctor who put Nate on a “metabolic-reset” plan that consisted of a strict diet, supplements and a monthly detox.

Tara recalls that the detoxes were the phase where the most healing would occur “because it starved the cancer cells.” She also added that the emotional and spiritual aspect of his healing was just as important as the physical. But cancer’s a beast yet to be harnessed.

“Because of the brain tumors and seizures, Nate had to take steroids and was not able to completely immerse himself in the metabolic reset,” she says. “He also had so much chemical buildup in his system from all the treatments and drugs that it might have impeded his body’s ability to nourish and reset itself metabolically.
“I often think about if I was diagnosed tomorrow, knowing what I know now, how would I proceed,” wonders Picklo. “I think I would nix the traditional method and utilize all my resources to allow my body to heal itself.”

For Winters and Kelley, this is what The Metabolic Approach to Cancer is all about: getting the conversation started so people are educated and inspired to make changes beforehand.

Source : durangotelegraph

Almost every other day a new ‘wonder’ diet becomes the latest vogue

Almost every other day a new ‘wonder’ diet becomes the latest vogue

Eat of the day: Almost every other day a new ‘wonder’ diet becomes the latest vogue..

Should the spelling of food be changed to fad? Because – thanks to so-called wonder diets which will help you lose weight, protect you from everything from diabetes to dandruff and ensure you live to be a 100 years of age – food is increasingly becoming a fad.

The latest food fad is the keto diet. According to this nutritional regimen, the more fat you eat, the more fat you’ll lose. So forget all that killjoy advice doctors gave you about not eating butter and ghee, and fried things like French fries. Now you can pig out on all of these fatty foods till they’re coming out of your ears. And the more of them you eat, the more weight you’ll lose.

There’s one hitch. While you can eat as much fat as you like, you can’t eat any cereals whatsoever. You can eat gobs of butter, minus the toast on which to spread it.

The keto diet is only one of the many diets doing the rounds. There is the Atkins diet, which says you can eat as much protein – meat, eggs, fish, cheese, paneer – as you like but you must avoid all carbs like the plague.

There’s the so-called Palaeolithic diet – followed by a number of Hollywood stars – which says you can eat only such foods as our cave-dwelling, Stone Age ancestors did. Which again means you can gorge yourself on meat, and roots, and stuff like that, but must totally eschew all foods that came after the advent of agriculture. Great news. Provided your local dhaba serves butter masala a la woolly mammoth.

Do these wonder diets, these food fads, really work by making you lose weight and become fit and healthy? No one really knows. Because no sooner has one new, wonder diet been announced in a great fanfare of publicity, being endorsed by some celebrity or other, and people begin to follow it, it’s replaced by another, even more wondrous diet, which the same people immediately switch to. There’s only one thing you can eat which is 100% calculated to make you lose weight. Get into an argument you know you’ll lose. And let your opponent make you eat your words.

DISCLAIMER : This article is intended to bring a smile to your face. Any connection to events and characters in real life is coincidental.

Source : timesofindia

Why people are drinking fat- Ghee

Why people are drinking fat- Ghee

Ghee, or clarified butter, is the latest health craze out of Hollywood that’s set to replace hot water and lemon as the new morning ritual.

While drinking fat to stay healthy seems contradictory, if you’re looking for a new tonic to give your gut some love, a warm cup of healthy fat has been said to do just that.

An oil with a rich history in ayurvedic medicine, ghee is said to have powerful properties and gut-healing benefits that have been known in India for centuries. However, it’s only now Kourtney Kardashian has revealed she drinks a spoonful a day to maintain mental clarity and overall wellness that it’s reached mainstream appeal.

The star claims on her blog that ghee can heal the gut, strengthen the immune system, improve hair growth and hydrate skin. And if you’ve ever noticed the Kardashians’ supple skin, you can’t help but wonder if ghee could well be their trade secret.

Ghee’s key nutrient is conjugated linoleic acid (CLA), which is said to help weight loss, prevent cancer and counter ageing, so the golden liquid could hold serious street cred.

But is it worth drinking? We talked to leading naturopathic and nutrition experts to find out more about the ancient superfood and whether drinking pure fat can be medically good for us.


“Ghee is a type of clarified butter, which means the milk fat is rendered from the butter to separate the milk solids and water,” explains Anthia Koullouros, Sydney naturopath and founder of Ovvio Organics.

“By separating the milk it removes the lactose as well as casein (a protein people can be sensitive to) and leaves just the fat, which has a high smoke point and is good for sauteing, stir frying, grilling and barbecuing,” says Koullouros.

“Day-to-day ghee is India’s preferred cooking oil,” explains naturopath and nutritionist Kirsten Shanks, founder of Orchard Street. “They regard it as the healthiest source of edible fat.”

So, not only is ghee a welcome addition to our fry pan, it’s a dairy-free alternative for the lactose-intolerant too.


“Ghee has been used for thousands of years as a longevity enhancer,” explains Shanks. “It’s believed to nourish the body’s vital essence (the ‘ojas’) by lubricating every tissue and cell and kindling the digestive fire (the ‘agni’).”

Health-wise it contains butyric acid, “which supports a healthy microbiome – the pinnacle of good digestive health – as well as maintaining the integrity of the stomach lining, which can benefit inflammatory bowel conditions and may be a supportive nutrient in colon cancer treatment,” says Shanks.

Gut-healing wonder remedy aside, it contains truckloads of vitamins, backing Kardashian’s long list of claimed benefits.

“With fat-soluble vitamins A, D, E, K2 and omega 3, it’s not only anti-inflammatory and antioxidant rich, but can assimilate water-soluble vitamins and minerals, maximising the health of our hair, skin, nails and bones,” says Koullouros.

Ghee’s state of the art antioxidant profile doesn’t end there either. “The vitamin A and butyric acid support a strong immunity and its medium fatty acids act as a direct energy source, bypassing the usual pathways for deposition into fat cells – which may contribute to weight loss, along with hydrating of the lips and skin,” says Shanks.


Forget the F word, it’s all about knowing the good from the bad.

“Ghee is approximately 65 per cent saturated fat, 25 per cent monounsaturated and 5 per cent polyunsaturated,” says Koullouros.

“While Australian guidelines currently recommend limiting the saturated fat in our diet, recent research shows promising results for ghee lowering the effects of cholesterol and triglyceride,” says Shanks.

“Saturated fat also contains easily digested conjugated linoleic acid (CLA) – which as mentioned – may be one of our most potent defences against cancer,” notes Koullouros.

It’s also not so much the percentage we should take note of, but the source of the fat.

“The cow’s milk influences the quality of fat. Saturated, essential fats and fat-soluble vitamins are healthier if from a pastured or grass-fed cow,” says Koullouros. “In fact, grass-fed animals have three to five times more CLA than products from animals fed on conventional diets.”

Plus, latest studies show steering clear of