By the way, my family is two timing with the ice cream cult!
I joined a new cult
by skeeter1 48 Replies latest social physical
-
-
Band on the Run
I want to eat healthy. Some people go overboard in condemning everyone else. My main problem is that I adore dairy. I am a diabetic and eat very differently. My food bill is almost completely consumed by fresh produce.
NY had healthy and ethnic food for a steep price. I lived a few blocks from Balducci's, an Italian greengrocer turned ultra gourmet, that bought the best of market from the Bronx market. They paid whatever it took for quality and passed on the price to their customers. Dean and DeLuca, their competition, was only a short walk further. I lived in Greenwich Village and East Village, shopping the European way, from specialty shop to specialty shop. It was very rare to go to a grocery store. Gradually, I changed my recipes and tastes.
I can't eat American grocery store now. It is very hard to break the habit once you taste superb food. I never ate the ultra expensive foie gras, expensive meat, best wine style. More Bistro. Bistro is still very expensive for me. I live in exile in a rural area. Much better quality food was available in NYC. Something sounds crazy.
A large part of my life I did not care about food. It was the place to cut expenses for clothing, makeup, and rock concerts. Now I'd rather have good food. Overall, it is so easy to move up and almost impossible to move down. If anyone has suggestions, please offer them.
-
Mad Sweeney
Just from reading your posts and a quick google, yeah, itsacult.
Real scientists get their stuff peer reviewed and they publish in journals. They don't cash in on mass market book publishing, generally speaking.
All of these "buy my book" diets are money making scams. Healthy living boils down to a diverse diet high in fruits and vegetables, drink plenty of water, and get plenty of exercise. There. Now you don't need to buy a book and waste your time reading it.
-
skeeter1
Dr. Fuhrman wants people to exercise at least 4 days a week. Apparently, he was a world class figure skater - in pairs. He talks about going to the gym, etc. The biggest excuse is that people don't have time. So, he suggests people exercise on each of their two days off (weekend) and find two days during the week to exercise. He finds its easier for people to eat leftovers on their weekday exercise days.
I can only drink lactose free milk. Otherwise, I have so much gas I can't sleep at night. A few ounces of cheese and I'm cutting the cheese. So, I limit the dairy and have for a few years. Otherwise, I'd contribute to greenhouse gases.
Curing cancer is very rare, and he states it.
His strongest evidenceis a 1960-1970 World Heath Association statistics that pairs the ating of unrefined plant food to the percent of deaths, aged 55-75, from heart disease and cancer.
Hungary - 92% death rate, 8% fruit & veggies
USA - 80% death rate, 10% fruit & veggies
Beguim 70% death rate, 15% fruit & veggies
(many countries)
Greece - 30% death rate, 32% fruit and veggies
Mexico 20% death rate, 50% fruit and veggies
Korea 20% death rate, 60% fruit and veggies
Thaiand 10% death rate, 72% fruit and veggies
Laos 2 % death rate, 90% fruit and veggies.
-
skeeter1
So, I went to the movie theater. I split movie theater popcorn and raisonettes with the family. I'm really swinging now!
I came home and had a Dr. Furhman dinner. Three corn tortillas with black beans...garnished with chicken thigh meat, cilantro, guacamole, and salsa...washed down with a Sam Adams! Yum. I think I like my new cult.
But, I am going to eat meat every day, just not as much as I did before. My, I was out of hand!
I want to live into my old age and be healthy. I don't want to be like the rest of my family. Everyone is super-skeeter-sized, diabetic, high blood pressure pills, insulin pills, insulin shots, and...heart attacks. That seems harder then eating better quality food.
Perhaps Dr. Fuhrman is simplified and a scam, this "eating right". But, I had never heard it with the data and studies all wrapped together. I always heard that you should eat more veggies, fruits, nuts/seed, poor American diet, etc. But, Dr. Fuhrman is the first experiance for me with "why" this is better. I am happy with Dr. Fuhrman's cookbook. Has lots of neat, homemade dressings, desserts, and dishes I never knew about. It's simple, but yet gourmet. So, for me, the donation to PBS was worth the information. Perhaps, Dr. Fuhrman is the first step of opening a new door in my life. A life of eating better.
Last year, I did the P90X cult. I completed all 90 days, lost 10 pounds, and got alot healthier. It opened my eyes to the benefits of Yoga, something I do every week. I'd like to do more, but every week is all I can fit in.
Skeeter
-
-
-
skeeter1
Dr. Fuhrman has authored and publisshed in medical and nutrition journals His bookis full of quotes, and the references have some of his articles.
This is about Breast Cancer, but there are articles of the benefits of greens, mushrooms and onions by Dr. Fuhrman on other types of cancers too.
6. Eat lots of green vegetables, mushrooms, and onions.
Following a high-nutrient diet, as described in my book Eat to Live, protects against many chronic diseases, breast cancer included. Green vegetables and mushrooms are the most powerful anti-breast cancer foods. Take note that a vegetarian diet does not show protection against breast cancer as much as a diet rich in green vegetables, mushrooms, onions, berries, and seeds. It is the phytochemical nutrient density and diversity of the diet that offers the most dramatic protection against cancer, not merely the avoidance of meat or fat. 23-27 Vegetables and fruits have been consistently associated with both reduced risk of breast cancer and improved survival of breast cancer patients. 23,25,28-30 Cruciferous vegetables contain powerful anti-cancer compounds that halt the growth of breast cancer cells and promote excretion of estrogen. 24,31,32 Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%. 26,27,33 Organosulfur compounds in onions and garlic also prevent the development of cancers by detoxifying carcinogens, halting cancer cell growth, and preventing tumors from obtaining a blood supply. 3420. Sugumar A, Liu YC, Xia Q, et al: Insulin-like growth factor (IGF)-I and IGF-binding protein 3 and the risk of premenopausal breast cancer: a meta-analysis of literature. Int J Cancer 2004;111:293-297.
21. Baglietto L, English DR, Hopper JL, et al: Circulating insulin-like growth factor-I and binding protein-3 and the risk of breast cancer. Cancer Epidemiol Biomarkers Prev 2007;16:763-768.
22. U.S. Environmental Protection Agency: Dioxins and Furans [http://www.epa.gov/pbt/pubs/dioxins.htm]
23. Gandini S, Merzenich H, Robertson C, et al: Meta-analysis of studies on breast cancer risk and diet: the role of fruit and vegetable consumption and the intake of associated micronutrients. Eur J Cancer 2000;36:636-646.
24. Higdon J, Delage B, Williams D, et al: Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res 2007;55:224-236.
25. Zhang CX, Ho SC, Chen YM, et al: Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. Int J Cancer 2009;125:181-188.
26. Zhang M, Huang J, Xie X, et al: Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer 2009;124:1404-1408.
27. Shin A, Kim J, Lim SY, et al: Dietary mushroom intake and the risk of breast cancer based on hormone receptor status. Nutr Cancer 2010;62:476-483.
28. Boggs DA, Palmer JR, Wise LA, et al: Fruit and Vegetable Intake in Relation to Risk of Breast Cancer in the Black Women's Health Study. Am J Epidemiol 2010.
29. McEligot AJ, Largent J, Ziogas A, et al: Dietary fat, fiber, vegetable, and micronutrients are associated with overall survival in postmenopausal women diagnosed with breast cancer. Nutr Cancer 2006;55:132-140.
30. Pierce JP, Stefanick ML, Flatt SW, et al: Greater survival after breast cancer in physically active women with high vegetable-fruit intake regardless of obesity. J Clin Oncol 2007;25:2345-2351.
31. Watercress may 'turn off' breast cancer signal [http://www.soton.ac.uk/mediacentre/news/2010/sep/10_94.shtml]
32. Rose P, Huang Q, Ong CN, et al: Broccoli and watercress suppress matrix metalloproteinase-9 activity and invasiveness of human MDA-MB-231 breast cancer cells. Toxicol Appl Pharmacol 2005;209:105-113.
33. Hong SA, Kim K, Nam SJ, et al: A case-control study on the dietary intake of mushrooms and breast cancer risk among Korean women. Int J Cancer 2008;122:919-923.
34. Powolny A, Singh S: Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compounds. Cancer Lett 2008;269:305-314.
35. Charles D, Ness AR, Campbell D, et al: Taking folate in pregnancy and risk of maternal breast cancer. BMJ 2004;329:1375-1376. -
Think About It
(mushrooms and onions, in particular, prevent new blood vessels and tumor formation).
The talk about onions, got me to grill a steak and fry some onions for dinner. (yum) Had onions on a sandwich for lunch. Still waiting to hear about the heath effects of onions & mushrooms.
Think About It
-
skeeter1
Google "Onions and cancer..." But here's a strong study!
Nutrition Notes
Week of February 26, 2007Onions and Garlic For Your Health
Karen Collins, MS, RD, CDN
American Institute for Cancer ResearchIn laboratory studies, certain natural compounds in onions and garlic have demonstrated cancer protection. Now population studies published in recent months provide further evidence of the link between onions and garlic and a lower risk of cancer.
However, scientists are still learning how these vegetables can promote health.
In one study, about 25,000 people from Italy and Switzerland were grouped according to how much onion and garlic they routinely ate. Some of these people had recently been diagnosed with cancer, and some formed a healthy comparison group. Researchers controlled for known cancer risks, including BMI and calorie intake. People who used the most onion or garlic about a half-cup of chopped onion daily and a self-assessed “high” garlic consumption were from 10 to 88 percent less likely to have various types of cancer than those who said they used little or none. Cancers compared included cancers of the esophagus, mouth and throat, colon, breast, ovary, prostate and kidney. High onion intake, for example, was associated with a 56 percent lower risk of colon cancer and a 25 percent lower risk of breast cancer compared to no onion intake.
Colon cancer is one cancer research has associated with protection from onion and garlic consumption, but how much protection is unclear. In a study among more than 35,000 women in Iowa, participants who ate one clove of garlic a week had a 32 percent lower colon cancer risk than those who ate garlic once a month or less. An analysis of several studies worldwide linked a 31 percent lower risk of colon cancer with consumption of about four to five cloves of garlic weekly.
Stomach cancer is another of the cancers that research suggests may be reduced by onions and garlic, although the evidence for this association is less clear. In a study of more than 521,000 Europeans, about one tablespoon of chopped onion or three cloves of garlic eaten daily was linked six-and-a-half years later with a 30 percent lower chance of cancer developing in the lowest part of the stomach. Due to the relatively few cases of stomach cancer the participants developed, researchers couldn’t determine whether the link is due to onion and garlic or might have occurred by chance. A wide variation in protection seen may reflect differences between onion and garlic, in how they were prepared, or in individuals’ sensitivity to their compounds. Other studies, often from China where stomach cancer is relatively common, show that people averaging five cloves of garlic a week have about half the stomach cancer as non-garlic eaters.
Like many vegetables, onions and garlic contain antioxidants that can block highly reactive free radicals from damaging cell DNA and starting the cancer process. Laboratory studies have shown that onion and garlic compounds can increase enzymes that deactivate carcinogens in the body, enhancing our ability to eliminate carcinogens before they do any damage. Furthermore, in the laboratory onion and garlic compounds slow the growth and stimulate the self-destruction of cancer cells that form. Given this protective potential, the challenge now is to identify amounts that will provide optimal effects.
Some research hints garlic and onion’s protective compounds may work more effectively when combined with other compounds that work through different pathways. For example, animal studies show even greater reduction in cancer development from garlic and tomato than from either alone.
The protective effects of onion and garlic seem related to wherever cancer cells grow in the body and not to any specific tissue, such as breast or thyroid. That leads many scientists to say that although research offers more proof of onion and garlic’s impact on some cancers than others, they are likely to offer protection against a wide range of cancers.
# # #
AICR’s Nutrition Hotline is a free service that allows you to ask a registered dietitian questions about diet, nutrition and cancer. Access it online at www.aicr.org/hotline or by phone (1-800-843-8114) 9 a.m. to 5 p.m. ET Monday-Friday. AICR is the only major cancer charity focused exclusively on the link between diet, nutrition and cancer. It provides education programs that help Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers. It has provided more than $78 million for research in diet, nutrition and cancer. AICR’s Web address is www.aicr.org .
