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Blog: On Health. On Writing. On Life. On Everything.

News About Cancer

November 6, 2010

Tags: order, food, movement, bok choy, Brassica, broccoli, Cancer, News About Cancer, sprouts, cabbage, cabbage family, cancer, cancer cells, cancer prevention, cod liver, cod liver oil, cruciferous vegetables, DNA – damaged, exercise, horseradish, immune system, light, oncologist, raking leaves, sauerkraut, Savoy cabbage, skin health, sun, vegetables, vitamin D, walking

A recent study found that cancer grows astonishingly slowly – at least some cancers. It can take twenty years to full-blown cancer disease.

What does that mean for us? It means that instead of staring at the future and spending your life dreading the bad diagnosis, you can do something today to suppress developing cancer cells. It means that instead your oncologist becoming the heroic cancer fighter – be your own hero! Today, and every day!

Cancer cells are generated in our body all the time, by error and by damaged DNA. A healthy immune system will pick them out and gobble them up, effectively destroying them before they get out of hands.

What have you done today to ward off those tiny enemies? Exercise protects from cancer. So, go in the yard, rake some leaves (I have done that yesterday – looks good so far – before the rest of the leaves will come down). Or go for a walk. Remember that some light also protects from cancer, via vitamin D that is created under your skin when you are expose to light.

It might help to eat some cod liver once a month, also for a good dose of vitamin D. But not more often: I would be worried about pollution of fish – and pollutants might be especially high in fish liver. Alternative: Get a good old-fashioned cod liver oil.

And then: veggies. Eat cabbages and greens and roots and salads – everything you can put your hands on. A few days ago, we had our first killing frost. The day before I harvested everything from my garden in pots (did I mention earlier that this year I grew vegetables in pots on the terrace – because the flowers in my garden have not left a speck of soil for vegetables.

Was a mixed result: The vegetables are smaller than I hoped for. But when I harvested the last red cabbages, kohlrabi, mustard greens, chards and dinosaur kale, I got two big plastic bags full of greens - and we had eaten some all summer.

Right now I am slow-cooking oxtail with cabbage in the oven. The smell is delicious.

Oxtail might not sound like health food, but everything from the Brassica (cabbage family) is. And what is the best health food worth if you don’t eat it? The secret is to eat a small portion of meat, and a good helping of brassica.

Broccoli is in the cruciferous family (another name for the cabbage family). Most of them are edible and contain cancer-fighting compounds. Horseradish belongs here, and Brussels sprouts, Savoy cabbage, bok choy – and so many more. It does not have to be boring. And in sauerkraut you get the goodies of the cabbage family with the health benefits of fermentation – it can’t get healthier. And sauerkraut is cheap food, as are many of the cabbages.

If you have already cancer: Eat as many vegetables as you can. You might prolong your life that way. Veggies also gives you better skin.

If you can’t cook: Throw a veggie in a pot with a little water and a lot of olive oil. Add plenty of garlic (preferably fresh), and pepper and salt. Simmer on low heat under a lid until done. I still have to find a vegetable that manages to taste bad with this recipe …
Aspen eyes, by Peggy Peters

Iguazu Falls, by Xin Liu

Alexa Fleckenstein M.D. 2012, by Lolita Parker jr.

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