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PLAIN-17 | MED-2574 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| protection cancer dietary ip num inositol pubmed ncbi abstract inositol hexaphosphate ip num naturally occurring polyphosphorylated carbohydrate abundantly present plant sources high-fiber diets cereals legumes addition found plants ip num contained mammalian cells smaller amounts important regulating vital cellular functions signal transduction cell proliferation differentiation long time ip num recognized natural antioxidant recently ip num received attention role cancer prevention control experimental tumor growth progression metastasis addition ip num possesses significant benefits human health ability enhance immune system prevent pathological calcification kidney stone formation lower elevated serum cholesterol reduce pathological platelet activity review show efficacy discuss molecular mechanisms govern action dietary agent exogenously administered ip num rapidly cells dephosphorylated lower inositol phosphates affect signal transduction pathways resulting cell cycle arrest striking anticancer action ip num demonstrated experimental models addition reducing cell proliferation ip num induces differentiation malignant cells enhanced immunity antioxidant properties contribute tumor cell destruction preliminary studies humans show ip num inositol precursor molecule ip num enhance anticancer effect conventional chemotherapy control cancer metastases improve quality life abundantly present regular diet efficiently absorbed gastrointestinal tract safe ip num inositol holds great promise strategies cancer prevention therapy evidence justify initiation full-scale clinical trials humans
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PLAIN-17 | MED-2585 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| cancer inhibition inositol hexaphosphate ip num inositol laboratory clinic pubmed ncbi abstract inositol hexaphosphate ip num naturally occurring polyphosphorylated carbohydrate present substantial amounts plant mammalian cells recently recognized possess multiple biological functions striking anticancer effect ip num demonstrated experimental models inositol natural constituent possessing moderate anticancer activity consistent anticancer results obtained combination ip num inositol addition reducing cell proliferation ip num increases differentiation malignant cells resulting reversion normal phenotype exogenously administered ip num rapidly cells dephosphorylated lower-phosphate inositol phosphates interfere signal transduction pathways cell cycle arrest enhanced immunity antioxidant properties contribute tumor cell destruction molecular mechanisms underlying anticancer action fully understood abundantly present regular diet efficiently absorbed gastrointestinal tract safe ip num holds great promise strategies prevention treatment cancer ip num inositol enhances anticancer effect conventional chemotherapy controls cancer metastases improves quality life shown pilot clinical trial data strongly argue ip num inositol strategies cancer prevention treatment effectiveness safety ip num inositol therapeutic doses determined phase phase ii clinical trials humans
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PLAIN-17 | MED-2571 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| efficacy ip num inositol treatment breast cancer patients receiving chemotherapy prospective randomized pilot clinical study abstract background prospective randomized pilot clinical study conducted evaluate beneficial effects inositol hexaphosphate ip num inositol breast cancer patients treated adjuvant therapy patients methods patients invasive ductal breast cancer polychemotherapy monitored period num fourteen patients stage ductal invasive breast cancer involved study divided randomized groups group subjected ip num inositol group taking placebo groups patients laboratory parameters monitored treatment finished patients filled questionnaires qlq num qlq-br num determine quality life results patients receiving chemotherapy ip num inositol cytopenia drop leukocyte platelet counts red blood cell counts tumor markers unaltered groups patients ip num inositol significantly quality life num functional status num perform daily activities conclusion ip num inositol adjunctive therapy valuable ameliorating side effects preserving quality life patients treated chemotherapy
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PLAIN-17 | MED-2572 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
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PLAIN-17 | MED-2575 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effect inositol hexaphosphate expression selected metalloproteinases tissue inhibitors il num stimulated colon cancer cells abstract introduction matrix metalloproteinases mmps repeatedly shown play active role extracellular matrix degradation tumor invasion metastasis tissue inhibitors mmps timps well-known ability inhibit mmp activity inhibiting malignant progression inositol hexaphosphate ip num phytic acid recognized preventive therapeutic effects cancers including colon vitro studies ip num demonstrated inhibit cancer cell adhesion migration present study effect ip num expression mmp timp genes evaluated unstimulated il num stimulated colon cancer cell line caco num materials methods real-time qrt-pcr validate transcription level selected mmp timp genes caco num cells treatment num ng/ml il num num mm ip num num num results stimulation cells il num resulted overexpression mmp timp mrnas significant decrease mmp num mmp num mmp num timp num basal expression achieved ip num ip num efficient downregulator mmp num mmp num timp num genes transcription stimulated il num num lasting culture num il num induced mmp num mrna expression significantly reduced ip num conclusion proinflammatory cytokine il num upregulates mmp timp mrnas expression colon cancer epithelial cells caco num ip num num mm influences constitutive expression mmp timp genes downregulates il num stimulated transcription genes ip num exerts anti-metastatic activity modulation mmp timp genes expression prevent cancer cell migration invasion
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PLAIN-17 | MED-2577 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| diet colorectal cancer case-control study greece pubmed ncbi abstract case-control study probing role diet incidence colorectal cancer undertaken athens greece population characterized ethnic homogeneity substantial heterogeneity respect dietary habits case series consisted num consecutive patients histologically confirmed colorectal cancer admitted large hospitals athens num month period control series consisted orthopaedic patients admitted hospitals time period individually matched index cases age sex dietary histories frequency consumption month week num food items obtained interviewer cases reported significantly frequent consumption vegetables beets spinach lettuce cabbage independently significantly frequent consumption meat notably lamb beef extremes high-vegetable low-meat diet versus high-meat low-vegetable diet risk ratio num appears exist sufficient size direction explain substantial part international variation incidence colorectal cancer significant associations found beer alcoholic beverages significant interactions noted respect age sex anatomic localization colon rectum
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PLAIN-17 | MED-2578 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| dietary suppression colonic cancer fiber phytate pubmed ncbi abstract incidence colonic cancer differs widely human populations suggested dietary fiber content utmost importance inversely related occurrence colonic cancer high-fiber diets correlated low frequency colonic cancer suggesting involvement additional dietary constituents inositol hexaphosphate phytic acid abundant plant seed component present fiber-rich diets authors found phytic acid potent inhibitor iron-mediated generation hazardous oxidant hydroxyl radical authors propose inhibition intracolonic hydroxyl radical generation chelation reactive iron phytic acid explain suppression colonic carcinogenesis inflammatory bowel diseases diets rich phytic acid
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PLAIN-17 | MED-2579 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| prostate cancer inositol hexaphosphate efficacy mechanisms pubmed ncbi abstract extensive scientific data suggesting potential role dietary non-dietary phytochemicals prevention control prostate cancer pca growth progression pca disease elderly male populations slower rate growth progression compared cancers candidate disease preventive intervention pca growth progression involve aberrant mitogenic survival signaling deregulated cell cycle progression accompanied gradual accumulation genetic epigenetic period years mechanisms including overexpression growth survival angiogenic factors receptors loss/decrease tumor suppressor num retinoblastoma cyclin-dependent kinase inhibitor implicated pca growth progression phytochemicals targeting molecular events promising role pca prevention and/or therapy inositol hexaphosphate ip num major constituent cereals legumes nuts oil seeds soybean orally over-the-counter dietary/nutrient supplement recognised offering health benefits toxicity vitro anticancer efficacy ip num observed human mouse rat prostate cancer cells completed studies show oral feeding ip num inhibits human pca xenograft growth nude mice toxicity recently completed pilot study observed similar preventive effects ip num prostate tumorigenesis tramp model mechanistic studies ip num targets mitogenic survival signaling cell cycle progression pca cells ip num shown target molecular events angiogenesis ip num pleiotropic molecular targets efficacy pca suitable candidate agent preventive intervention malignancy humans
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PLAIN-17 | MED-2580 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| high dry bean intake reduced risk advanced colorectal adenoma recurrence participants polyp prevention trial abstract adequate fruit vegetable intake suggested protect colorectal cancer colorectal adenomas recent prospective studies reported association examined association fruits vegetables adenomatous polyp recurrence polyp prevention trial ppt ppt low-fat high-fiber high-fruit vegetable dietary intervention trial adenoma recurrence differences rate adenoma recurrence participants intervention control arms trial analysis entire ppt trial based cohort multiple logistic regression analysis estimate odds ratio advanced nonadvanced adenoma recurrence quartiles baseline change baseline minus num fruit vegetable intake adjustment age total energyy intake nonsteroidal anti-inflammatory drugs bmi gender significant associations nonadvanced adenoma recurrence change fruit vegetable consumption highest quartile change dry bean intake greatest increase compared lowest significantly reduced advanced adenoma recurrence num num ci num num trend num median highest quartile change dry bean intake num higher baseline intake ppt trial based cohort evidence dry beans inversely advanced adenoma recurrence
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PLAIN-17 | MED-2581 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| colorectal cancer diet asian population--a case-control study singapore chinese pubmed ncbi abstract hospital-based case-control study diet colorectal cancer conducted chinese singapore constitute num population total num cases num controls included history usual dietary intake year prior interview quantitative food frequency questionnaire daily intakes nutrients selected food items computed stratified tertiles control range assess risk low medium high-intake categories effects adjusted analysis age sex chinese dialect group occupation cancers colon rectum combined significant observations protective effect high cruciferous vegetable intake num num predisposing effect high meat/vegetable consumption ratio num num similar results observed colon cancer rectal cancer num cases significant num protective effects observed high intakes protein num fibre num beta-carotene num cruciferous vegetables num total vegetables num assessed multiple logistic regression tests trend assessment risk extreme highest lowest quintiles control range factors consistently significant cruciferous vegetable intake meat/vegetable ratio high relative risk noted association low coffee consumption num num trend consistent trends noted fat fibre intakes non-dietary variables investigated history cholecystectomy increased risk cancers combined num num colon cancer num num study asian population countries southern eastern asia newly undergoing industrialization rapid economic change reflected changing cancer patterns suggests protective effects dietary constituents notably cruciferous vegetables important hitherto stressed carcinogenic potential fat protein
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PLAIN-17 | MED-2583 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effect inositol hexaphosphate ip num human normal leukaemic haematopoietic cells pubmed ncbi abstract inositol hexaphosphate ip num naturally polyphosphorylated carbohydrate reported significant vivo vitro anticancer activity numerous tumours colon prostate breast liver rhabdomyosarcomas confirm activity haematological malignancies characterize mechanisms ip num action analysed effects human leukaemic cell lines fresh chronic myelogenous leukaemia cml progenitor cells combined cellular molecular approach ip num dose-dependent cytotoxic effect evaluated cell lines accumulation num phase cell lines tested molecular level cdna microarray analysis ip num exposure showed extensive downmodulation genes involved transcription cell cycle regulation coherent upregulation cell cycle inhibitors ip num treatment fresh leukaemic samples bone marrow cd num cml progenitor cells significantly inhibited granulocyte-macrophage colony-forming unit cfu-gm formation num comparison normal bone marrow specimens affected differentiating effect hl num cells observed results confirm antiproliferative activity ip num suggest specific antitumour effect chronic myeloid leukaemias active gene modulation
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PLAIN-17 | MED-2584 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| dietary risk factors colon cancer low-risk population pubmed ncbi abstract num year prospective study authors examined relation diet incident colon cancer num non-hispanic white cohort members adventist health study california num baseline documented reported history cancer risk colon cancer determined proportional hazards regression adjustment age covariates authors found positive association total meat intake risk ratio rr num time/week meat intake num num confidence interval ci num num trend num subjects favored specific types meat positive associations red meat intake rr num time/week red meat intake num num ci num num trend num white meat intake rr num time/week white meat intake num num ci num num trend num inverse association legume intake rr num times/week num time/week num num ci num num trend num observed men positive association body mass index observed relative rr tertile iii num kg/m num tertile num kg/m num num num ci num num trend num complex relation identified subjects exhibiting high red meat intake low legume intake high body mass experienced threefold elevation risk relative patterns based variables pattern putative risk factors contribute increases insulin resistance high body mass high red meat intake glycemic load low legume intake synergism causal implicates hyperinsulinemic exposure colon carcinogenesis findings cohort identify red meat intake white meat intake important dietary risk factors colon cancer raise possibility risk due red meat intake reflects complex etiology
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PLAIN-17 | MED-2922 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| berry fruits cancer prevention current status future prospects pubmed ncbi abstract overwhelming evidence suggests edible small soft-fleshed berry fruits beneficial effects types human cancers anticancer potential berries related part multitude bioactive phytochemicals colorful fruits including polyphenols flavonoids proanthocyanidins ellagitannins gallotannins phenolic acids stilbenoids lignans triterpenoids studies show anticancer effects berry bioactives partially mediated abilities counteract reduce repair damage resulting oxidative stress inflammation addition berry bioactives regulate carcinogen xenobiotic metabolizing enzymes transcription growth factors inflammatory cytokines subcellular signaling pathways cancer cell proliferation apoptosis tumor angiogenesis berry phytochemicals potentially sensitize tumor cells chemotherapeutic agents inhibiting pathways lead treatment resistance berry fruit consumption provide protection therapy-associated toxicities wide variety berry fruits consumed worldwide paper focuses commonly consumed north america blackberries black raspberries blueberries cranberries red raspberries strawberries addition large body studies singly purified berry bioactives paper focuses studies berries se berry extracts purified fractions juices freeze-dried powders potential mechanisms anticancer action bioavailability berry phenolics gaps knowledge recommendations future berry research briefly discussed
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PLAIN-17 | MED-2923 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| death receptor ligands tumors pubmed ncbi abstract activation apoptosis death receptors tightly regulated event death pathway open interference part soluble membrane-bound decoy receptors aggregation state death-inducing ligand crucial factor molecules recombinant drugs tumors tumors sensitive ligands determined net abundance death receptors versus decoy receptors balance intracellular apoptotic antiapoptotic mechanisms means vivo elimination tumor cells effector arms lymphocytes natural killer cells macrophages dendritic cells dependent function activated lymphoid cells genetic properties tumor cells death receptor ligands double-edged sword expressed cytotoxic lymphocytes natural killer cells monocytes dendritic cells induce apoptosis tumor cells expression tumor cells induces apoptosis killer cells vivo result influenced number infiltrating cells state activation cytokine repertoire tumor microenvironment ability tumor produce soluble factors inhibiting cytolytic functions
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PLAIN-17 | MED-2924 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
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PLAIN-17 | MED-2925 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| immunomodulatory effects standardized lycium barbarum fruit juice chinese older healthy human subjects pubmed ncbi abstract lycium barbarum traditionally combination herbs medicinal properties systematic modern clinical evaluation single herb reported examine systematic effects barbarum immune function general well-being safety tested effects standardized barbarum fruit juice gochi freelife international phoenix az usa num ml/day equivalent num fresh fruit amount traditionally placebo num days randomized double-blind placebo-controlled clinical study num older healthy adults num years gochi group showed statistically significant increase number lymphocytes levels interleukin num immunoglobulin compared pre-intervention placebo group number cd num cd num natural killer cells levels interleukin num immunoglobulin significantly altered placebo group showed significant immune measures gochi group showed significant increase general feelings well-being fatigue sleep showed tendency increased short-term memory focus pre post-intervention placebo group showed significant positive measures adverse reactions abnormal symptoms body weight blood pressure pulse visual acuity urine stool blood biochemistry group conclusion daily consumption gochi significantly increased immunological responses subjective feelings general well-being adverse reactions
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PLAIN-17 | MED-2926 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
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PLAIN-17 | MED-3465 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effect blueberry ingestion natural killer cell counts oxidative stress inflammation prior num running pubmed ncbi abstract blueberries rich antioxidants anthocyanins exhibit significant health benefits strenous exercise acutely generate oxidative stress inflammatory state serves on-demand model test antioxidant anti-inflammatory compounds purpose study examine num blueberries day num weeks num num prior num running num maximal oxygen consumption counters oxidative stress inflammation immune twenty-five well-trained subjects recruited randomized blueberry bb num control con num groups blood muscle urine samples obtained pre-exercise immediately postexercise blood urine num postexercise blood examined isoprostanes oxidative stress cortisol cytokines homocysteine leukocytes t-cell function natural killer nk lymphocyte cell counts inflammation immune system activation ferric reducing ability plasma antioxidant capacity muscle biopsies examined glycogen nfkb expression evaluate stress inflammation urine tested modification dna num ohdg rna num ohmu markers nucleic acid oxidation num treatment num time repeated measures anova statistical analysis increases isoprostanes num ohmu significantly bb plasma il num nk cell counts significantly greater bb con markers differ study daily blueberry consumption num weeks increases nk cell counts acute ingestion reduces oxidative stress increases anti-inflammatory cytokines
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PLAIN-17 | MED-2928 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| ash num anniversary review human natural killer cells abstract natural killer nk cells discovered num years ago nk cells large granular lymphocytes belong innate immune system unlike lymphocytes adaptive antigen-specific immune system nk cells rearrange t-cell receptor immunoglobulin genes germline configuration past num decades substantial gain understanding nk-cells lending important insights functions purpose normal immune surveillance recent discoveries nk-cell receptor biology fueled translational research led remarkable results treating human malignancy
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PLAIN-17 | MED-3548 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| flavonoids ubiquitous dietary phenolic subclass exert extensive vitro anti-invasive vivo anti-metastatic activities pubmed ncbi abstract cancer metastasis refers spread cancer cells primary neoplasm distant sites secondary tumors formed major death cancer natural phytochemicals phenolic compounds widely demonstrated capability prevent cancer metastasis phenolic compounds flavonoids large subclass abundant food nutraceuticals number reports demonstrating flavonoids effective natural inhibitor cancer invasion metastasis increasing scientific literature catechin derivatives epigallocatechin num gallate epigallocatechin epicatechin num gallate and epicatechin studied compounds topic genistein/genistin silibinin quercetin anthocyanin widely investigated inhibitory activities invasion/metastasis flavonoids dietary vegetable foods responsible anti-invasive anti-metastatic activities tumors include luteolin apigenin myricetin tangeretin kaempferol glycitein licoricidin daidzein naringenin effectively overcome metastatic cascade including cell-cell attachment tissue barrier degradation migration invasion cell-matrix adhesion and angiogenesis essential bioactive compound prevent tumor cells metastasizing review summarizes effects flavonoids metastatic cascade related proteins vitro anti-invasive activity flavonoids cancer cells effects flavonoids antiangiogenic vivo anti-metastatic models scientific evidence flavonoids ubiquitous dietary phenolics subclass exert extensive vitro anti-invasive vivo anti-metastatic activities
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PLAIN-17 | MED-3549 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| fisetin inhibits attributes angiogenesis vitro vivo--implications angioprevention pubmed ncbi abstract studies shown fisetin small phytochemical molecule antitumor activity antiangiogenic activity examined investigated antiangiogenic efficacy mechanisms fisetin human umbilical vein endothelial cells huvecs fisetin num strongly inhibited regular serum growth supplement vascular endothelial growth factor vegf -induced growth num num survival num num huvec dose time-dependent manner fisetin caused cell cycle arrest num strong num moderate phases decrease cyclin num increase num levels fisetin-caused cell death accompanied decreased expression survivin increase cleaved levels caspases num num poly- adp-ribose polymerase increased ratio bax bcl num fisetin inhibited capillary-like tube formation matrigel num num migration num num decreased expression endothelial nitric oxide synthase enos vegf huvec decreased expression enos vegf inducible nitric oxide synthase matrix metalloproteinase num num num du num human cancer cells vivo matrigel plug assay mice showed significant decrease size num num vascularization hemoglobin content num num plugs fisetin-treated compared control mice results suggest fisetin inhibits attributes angiogenesis contribute reported antitumor effects fisetin warrants investigation angiopreventive potential cancer control
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PLAIN-17 | MED-3550 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| tumor angiogenesis target dietary cancer prevention abstract num num number cancer patients diagnosed annually expected double accompanying increase treatment costs num billion decade efficacious strategies cancer prevention vital improving patients quality life reducing healthcare costs judah folkman proposed antiangiogenesis strategy preventing dormant microtumors progressing invasive cancer antiangiogenic drugs advanced malignancies colorectal lung breast kidney liver brain thyroid neuroendocrine multiple myeloma myelodysplastic syndrome cost toxicity considerations preclude broad cancer prevention potent antiangiogenic molecules identified dietary sources suggesting rationally designed antiangiogenic diet provide safe widely strategy preventing cancer paper presents scientific epidemiologic clinical evidence supporting role antiangiogenic diet cancer prevention
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PLAIN-17 | MED-3551 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| modulation angiogenesis dietary phytoconstituents prevention intervention breast cancer pubmed ncbi abstract breast cancer leading cancer-related deaths women united states rest world num women develop breast cancer lives dietary habits closely risk progression breast cancer dietary agents accumulated increasing importance prevention treatment breast cancer manner compounds target breast cancer development progression interference angiogenic pathways angiogenesis intricate process involves development capillaries previously existing blood vessels disruption pathway effective avenue therapeutic intervention breast cancer phytochemicals found diet kill breast cancer cells vitro prevent suppress breast cancer progression preclinical animal models review examines dietary phytoconstituents prevention treatment breast cancer modulation intricate complex process angiogenesis addition potential benefits challenges future directions research anti-angiogenic dietary phytochemicals prevention intervention breast cancer addressed copyright num wiley-vch verlag gmbh kgaa weinheim
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PLAIN-17 | MED-3552 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| purple rice oryza sativa extract constituents inhibit vegf-induced angiogenesis pubmed ncbi abstract study evaluated protective effects purple rice oryza sativa bran extract pre constituents cyanidin peonidin angiogenesis induced vascular endothelial growth factor vegf effects vegf pre examined vitro tube formation assays num day co-culture human umbilical vein endothelial cells huvecs fibroblasts antiangiogenic mechanism pre evaluated vegf-induced proliferation migration huvecs and/or human retinal microvascular endothelial cells hrmecs phosphorylation extracellular signal-regulated kinase erk num pre significantly suppressed vegf-induced tube formation proliferation migration huvecs hrmecs phosphorylation erk num cyanidin peonidin suppressed proliferation migration induced vegf findings pre anthocyanidins suppress vegf-induced angiogenesis inhibiting proliferation migration suggest inhibition phosphorylated-erk num involved underlying mechanism copyright num john wiley sons
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PLAIN-17 | MED-3553 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| diet-derived polyphenols inhibit angiogenesis modulating interleukin num stat num pathway pubmed ncbi abstract epidemiological studies abundant consumption foods plant origin reduced risk developing types cancers chemopreventive effect related high content foods phytochemicals polyphenols interfere processes involved cancer progression including tumor cell growth survival angiogenesis addition low intake plant-based foods increased body mass physical inactivity recently emerged important lifestyle factors influencing cancer risk leading generation low-grade chronic inflammatory conditions key process involved tumor progression objectives current study investigate inhibitory effects polyphenols angiogenesis triggered inflammatory cytokine il num determine mechanisms underlying action found tested polyphenols apigenin luteolin potent angiogenesis inhibitors inhibitory effect inflammatory cytokine il num stat num pathway effects resulted modulation activation extracellular signal-regulated kinase num signaling triggered il num marked reduction proliferation migration morphogenic differentiation endothelial cells interestingly polyphenols modulated expression il num signal transducing receptor il num secretion extracellular matrix degrading enzyme mmp num expression suppressor cytokine signaling socs num protein results provide important information role diet cancer prevention copyright num elsevier rights reserved
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PLAIN-17 | MED-3554 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| wholly nutritional multifocal angiostatic therapy control disseminated cancer pubmed ncbi abstract great deal effort devoted development drugs control spread inoperable cancer safely inhibiting tumor-evoked angiogenesis growing evidence practical nutritional measures potential slow tumor angiogenesis reasonable anticipate combining measures work distinct complementary ways impede angiogenic process clinically multifocal angiostatic therapy mat devised measures included protocol discussed include low-fat low-glycemic index vegan diet down-regulate systemic igf-i activity supports angiogenesis supplemental omega num rich fish oil shown inhibit endothelial expression flk num functionally crucial receptor vegf suppress tumor production pro-angiogenic eicosanoids high-dose selenium recently shown inhibit tumor production vegf green tea polyphenols suppress endothelial responsiveness vegf fibroblast growth factor high-dose glycine recently reported angiostatic activity reflect inhibition endothelial cell mitosis possibly mediated activation glycine-gated chloride channels light evidence tumor-evoked angiogenesis high requirement copper copper depletion exceptional potential angiostatic measure efficiently achieved copper-chelating drug tetrathiomolybdate logistical difficulties make difficult acquire experimental drug high-dose zinc supplementation achieve slower depletion body's copper pool case maintenance therapy maintain adequate level copper depletion provisional protocol offered nutritionally based mat entailing vegan diet supplemental intakes fish oil selenium green tea polyphenols glycine zinc cox num overexpressed cancers camp boost tumor production angiogenic factors autogenous growth factors adjunctive cox num specific nsaids warranted cases
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PLAIN-17 | MED-3555 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| phytochemicals cancer risk review epidemiological evidence pubmed ncbi abstract number epidemiological studies investigated associations phytochemicals cancer risk phytoestrogens carotenoids commonly studied classes phytochemicals phytosterols isothiocyanates chlorophyll investigated lesser extent systematic reviews literature phytochemicals cancer risk date article systematically reviews num published epidemiological studies examined associations phytochemicals cancer risk studies found null associations individual phytochemicals cancer risk sites addition results past studies largely inconsistent observed associations modest magnitude consistent protective effects observed higher levels--dietary intake serum plasma urinary metabolites--of carotene renal cell cancer cryptoxanthin lung cancer isothiocyanates lung cancer isothiocyanates gastrointestinal cancer lignans postmenopausal breast cancer flavonoids lung cancer elevated risk cancers higher levels phytochemicals observed insufficient pool studies examining associations inconsistent findings studies limit ability conclude phytochemical increases cancer risk additional research needed support previously identified associations cases study examined relationship importantly continued research efforts needed evaluate cumulative interactive effects numerous phytochemicals phytochemical-rich foods cancer risk
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PLAIN-17 | MED-4995 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| salicylic acid sans aspirin animals man persistence fasting biosynthesis benzoic acid abstract salicylic acid sa central defense mechanisms plants principal metabolite aspirin occurs naturally man higher levels sa urinary metabolite salicyluric acid su vegetarians overlapping levels patients low-dose aspirin regimens sa widely distributed animal blood fasting major colorectal surgery disappearance sa plasma patients total proctocolectomy num benzoic acid load ingested volunteers led num num median num labeling urinary salicyluric acid contribution benzoic acid salts turnover circulating sa requires assessment sa appears partially endogenous compound lead reassessment role human animal pathophysiology
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PLAIN-17 | MED-5322 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| characterization bacteria clostridia bacteroides faeces vegetarians qpcr pcr-dgge fingerprinting pubmed ncbi abstract background/aims study aimed investigate quantitative qualitative bacteria bacteroides bifidobacterium clostridium cluster iv faecal microbiota vegetarian diet methods bacterial abundances measured faecal samples num vegetarians num omnivores quantitative pcr diversity assessed pcr-dgge fingerprinting principal component analysis pca shannon diversity index results vegetarians num higher abundance bacterial dna omnivores tendency clostridium cluster iv num num num num higher abundance bacteroides num num num num significant due high interindividual variations pca suggested grouping bacteria members clostridium cluster iv bands appeared significantly frequently omnivores vegetarians num num identified faecalibacterium sp num similar uncultured gut bacteriumdq num conclusions vegetarian diet affects intestinal microbiota decreasing amount changing diversity clostridium cluster iv remains determined shifts affect host metabolism disease risks copyright num karger ag basel
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PLAIN-17 | MED-5323 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| endocrine-disrupting chemicals obesity development humans review pubmed ncbi abstract study reviewed literature relations exposure chemicals endocrine-disrupting abilities obesity humans studies generally exposure endocrine-disrupting chemicals increase body size humans results depended type chemical exposure level timing exposure gender studies investigating dichlorodiphenyldichloroethylene dde found exposure increase body size results studies investigating polychlorinated biphenyl pcb exposure depending dose timing gender hexachlorobenzene polybrominated biphenyls beta-hexachlorocyclohexane oxychlordane phthalates likewise generally increase body size studies investigating polychlorinated dibenzodioxins polychlorinated dibenzofurans found associations weight gain increase waist circumference association study investigating relations bisphenol found association studies investigating prenatal exposure exposure utero permanent physiological predisposing weight gain study findings suggest endocrine disruptors play role development obesity epidemic addition commonly perceived putative contributors num authors obesity reviews num international association study obesity
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PLAIN-17 | MED-5324 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effects high-fat meal pulmonary function healthy subjects pubmed ncbi abstract obesity important health consequences including elevating risk heart disease diabetes cancer high-fat diet contribute obesity effect high-fat diet pulmonary function dramatic increase prevalence respiratory ailments e g asthma purpose study determine high-fat meal hfm increase airway inflammation decrease pulmonary function healthy subjects pulmonary function tests pft forced expiratory volume num forced vital capacity forced expiratory flow num vital capacity exhaled nitric oxide eno airway inflammation performed num healthy num men num women inactive subjects age num num years pre num post hfm num fat num kg body weight num num fat total cholesterol triglycerides c-reactive protein crp systemic inflammation determined venous blood sample pre post hfm body composition measured dual energy x-ray absorptiometry hfm significantly increased total cholesterol num num triglycerides num num eno increased num due hfm num num pre num num post num num ppb eno triglycerides significantly related baseline post-hfm num num increased eno pft crp change num hfm results demonstrate hfm leads significant increases total cholesterol triglycerides increases exhaled suggests high-fat diet contribute chronic inflammatory diseases airway lung
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PLAIN-17 | MED-5325 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| vegetarian diets blood pressure white subjects results adventist health study num ahs num abstract objective previous work studying vegetarians found lower blood pressure bp reasons include lower bmi higher intake levels fruit vegetables seek extend evidence geographically diverse population vegans lacto-ovo vegetarians omnivores design data analysed calibration sub-study adventist health study num ahs num cohort attended clinics provided validated ffq criteria established vegan lacto-ovo vegetarian partial vegetarian omnivorous dietary patterns setting clinics conducted churches usa canada dietary data gathered mailed questionnaire subjects hundred white subjects representing ahs num cohort results covariate-adjusted regression analyses demonstrated vegan vegetarians lower systolic diastolic bp mmhg omnivorous adventists num num num num num num num num findings lacto-ovo vegetarians num num num num num num num num similar vegetarians vegans antihypertensive medications defining hypertension systolic bp num mmhg diastolic bp num mmhg antihypertensive medications odds ratio hypertension compared omnivores num num ci num num num num ci num num num num num ci num num num vegans lacto-ovo vegetarians partial vegetarians effects reduced adjustment bmi conclusions conclude large study vegetarians vegans diverse characteristics stable diets lower systolic diastolic bp hypertension omnivores partly due lower body mass
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PLAIN-17 | MED-5326 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| red meat colon cancer vegetarians make meat safer pubmed ncbi abstract effect meat consumption cancer risk controversial issue recent meta-analyses show high consumers cured meats red meat increased risk colorectal cancer increase significant modest num current wcrf-aicr recommendations eat num week red meat avoid processed meat studies show beef meat cured pork meat promote colon carcinogenesis rats major promoter meat heme iron n-nitrosation fat peroxidation dietary additives suppress toxic effects heme iron instance promotion colon carcinogenesis rats cooked nitrite-treated oxidized high-heme cured meat suppressed dietary calcium tocopherol study volunteers supported protective effects humans additives study provide acceptable prevent colorectal cancer copyright num elsevier b v rights reserved
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PLAIN-17 | MED-5327 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| association dietary patterns mental health early adolescence pubmed ncbi abstract objective investigate associations dietary patterns mental health early adolescence method western australian pregnancy cohort raine study prospective study num pregnancies recruited num num years age num num child behaviour checklist cbcl assess behaviour characterising mental health status higher scores representing poorer behaviour dietary patterns western healthy identified factor analysis food group intakes estimated num item food frequency questionnaire relationships dietary patterns food group intakes behaviour examined general linear modelling adjustment potential confounding factors age num total energy intake body mass index physical activity screen family structure income functioning gender maternal education pregnancy results higher total num num ci num num internalizing withdrawn/depressed num num ci num num externalizing delinquent/aggressive num num ci num num cbcl scores significantly western dietary pattern increased intakes takeaway foods confectionary red meat improved behavioural scores significantly higher intakes leafy green vegetables fresh fruit components healthy pattern conclusion findings implicate western dietary pattern poorer behavioural outcomes adolescents behavioural outcomes higher intake fresh fruit leafy green vegetables
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PLAIN-17 | MED-5328 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| vegetarian diets incidence diabetes adventist health study num abstract aim evaluate relationship diet incident diabetes non-black black participants adventist health study num methods results participants num men num women num blacks u s canada free diabetes provided demographic anthropometric lifestyle dietary data participants grouped vegan lacto ovo vegetarian pesco vegetarian semi-vegetarian non-vegetarian reference group follow-up questionnaire years elicited information development diabetes cases diabetes developed num vegans num lacto ovo vegetarians num pesco vegetarians num semi-vegetarians num non-vegetarians blacks increased risk compared non-blacks odds ratio num num confidence interval ci num num multiple logistic regression analysis controlling age gender education income television watching physical activity sleep alcohol smoking bmi vegans num num ci num num lacto ovo vegetarians num num ci num num semi-vegetarians num num ci num num lower risk diabetes non-vegetarians non-blacks vegan lacto ovo semi-vegetarian diets protective diabetes num num ci num num num num ci num num num num ci num num blacks vegan lacto ovo vegetarian diets protective num num ci num num num num ci num num associations strengthened bmi removed analyses conclusion vegetarian diets vegan lacto ovo semi substantial independent reduction diabetes incidence blacks dimension protection vegetarian diets great excess risk black ethnicity
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PLAIN-17 | MED-5329 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| rapid reduction serum cholesterol blood pressure twelve-day low fat strictly vegetarian diet pubmed ncbi abstract objective study conducted demonstrate effectiveness strictly vegetarian low-fat diet cardiac risk factor modification methods hundred men women participants intensive num day live-in program studied program focused dietary modification moderate exercise stress management hospital-based health-center results short time period cardiac risk factors improved average reduction total serum cholesterol num num blood pressure num num weight loss num kg men num kg women serum triglycerides increase subgroups females age num years serum cholesterol num mmol/l females num num years baseline serum cholesterol num num mmol/l high-density lipoprotein cholesterol measured num subjects decreased num conclusion strict low-fat vegetarian diet free animal products combined lifestyle include exercise weight loss effective lower serum cholesterol blood pressure
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PLAIN-17 | MED-5330 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effect single high-fat meal endothelial function healthy subjects pubmed ncbi abstract well-established relation serum cholesterol coronary artery disease risk individual national variations association suggest factors involved atherogenesis high-fat diet triglyceride-rich lipoproteins suggested atherogenic assess direct effect postprandial triglyceride-rich lipoproteins endothelial function early factor atherogenesis num healthy normocholesterolemic volunteers--were studied num hours single isocaloric high low-fat meals num calorie num num fat endothelial function form flow-mediated vasoactivity assessed brachial artery num mhz ultrasound percent arterial diameter change num minute num minutes upper-arm arterial occlusion serum lipoproteins glucose determined eating num num hours postprandially serum triglycerides increased num num mg/dl preprandially num num mg/dl num hours high-fat meal num flow-dependent vasoactivity decreased num num preprandially num num num num num num num hours high-fat meal num compared low-fat meal data lipoproteins flow-mediated vasoactivity observed low-fat meal fasting low-density lipoprotein cholesterol correlated inversely num num preprandial flow-mediated vasoactivity triglyceride level change postprandial flow-mediated vasoactivity num num hours correlated change num hour serum triglycerides num num results demonstrate single high-fat meal transiently impairs endothelial function findings identify potential process high-fat diet atherogenic independent induced cholesterol
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PLAIN-17 | MED-5331 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| influencing public nutrition non-communicable disease prevention community intervention national programme--experiences finland pubmed ncbi abstract global health transition underway burden non-communicable diseases ncds increasing rapidly developing world result lifestyles addition tobacco physical activity major taking place diets contributing greatly growing epidemic ncd huge global public health challenge influence trends diet nutrition effective global ncd prevention health transition place rapidly finland world war ii mortality cardiovascular disease cvd exceptionally high north karelia project launched num community-based national programme influence diet lifestyles crucial prevention cvd intervention strong theory base employed comprehensive strategies broad community organisation strong participation people key elements evaluation shown diet fat consumption changed led major reduction population serum cholesterol blood pressure levels shown ischaemic heart disease mortality working-age population declined num north karelia num country num num finland industrialised country north karelia rural low socio-economic level social problems num num project based low-cost intervention activities people's participation community organisations played key role comprehensive interventions community eventually supported national activities--from expert guidelines media activities industry collaboration policy similar principles nutrition intervention programmes developing countries tailored local conditions paper discusses experiences north karelia project light less-industrialised countries makes general recommendations
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PLAIN-17 | MED-5332 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| quantification butyryl coa:acetate coa-transferase genes reveals butyrate production capacity individuals diet age pubmed ncbi abstract gastrointestinal microbiota produces short-chain fatty acids butyrate affect colonic health immune function epigenetic regulation assess effects nutrition aging production butyrate butyryl-coa:acetate coa-transferase gene population shifts clostridium clusters lv xlva main butyrate producers analysed faecal samples young healthy omnivores num num years vegetarians num num years elderly num num years omnivores evaluated diet lifestyle assessed questionnaire-based interviews elderly significantly fewer copies butyryl-coa:acetate coa-transferase gene young omnivores num vegetarians showed highest number copies num thermal denaturation butyryl-coa:acetate coa-transferase gene variant melting curve related roseburia/eubacterium rectale spp significantly variable vegetarians elderly clostridium cluster xiva abundant vegetarians num omnivores num elderly group gastrointestinal microbiota elderly characterized decreased butyrate production capacity reflecting increased risk degenerative diseases results suggest butyryl-coa:acetate coa-transferase gene valuable marker gastrointestinal microbiota function num federation european microbiological societies published blackwell publishing rights reserved
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PLAIN-17 | MED-5333 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| vegetarian diet affects genes oxidative metabolism collagen synthesis pubmed ncbi abstract background/aim vegetarian diet prevent series diseases influence balance carbohydrate fat metabolism collagen synthesis study compares expression patterns relevant genes oral mucosa omnivores vegetarians methods quantitative reverse transcriptase polymerase chain reaction applied analysis mrna levels carnitine transporter octn num hepatic cpt num nonhepatic cpt num isoforms carnitine palmitoyltransferase collagen ccol num oral mucosa results compared volunteers traditional eating habits carbohydrate consumption significantly higher num vegetarians significant stimulation cpt num num octn num lowered collagen synthesis num conclusion findings provide insight association changed fat metabolism reduced collagen synthesis vegetarians play role aging process copyright num karger ag basel
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PLAIN-17 | MED-5334 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| protein-source tryptophan efficacious treatment social anxiety disorder pilot study pubmed ncbi abstract recently intact protein rich tryptophan alternative pharmaceutical-grade tryptophan protein large neutral amino acids lnaas compete transport sites blood-brain barrier recent evidence deoiled gourd seed rich source tryptophan approximately num mg/g protein combined glucose carbohydrate reduces serum levels competing lnaas clinical effect similar pharmaceutical-grade tryptophan achieved objective subjective measures anxiety suffering social phobia social anxiety disorder employed measure anxiety response stimulus part double-blind placebo-controlled crossover study wash-out period num week study sessions subjects randomly assigned start protein-source tryptophan deoiled gourd seed combination carbohydrate ii carbohydrate week initial session subjects returned follow-up session received opposite treatment received session num subjects began study completed num week protocol protein-source tryptophan carbohydrate carbohydrate resulted significant improvement objective measure anxiety protein-source tryptophan combined high glycemic carbohydrate potential anxiolytic suffering social phobia
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PLAIN-17 | MED-5335 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| vegan diet reduce risk parkinson's disease pubmed ncbi abstract recent case-control studies conclude diets high animal fat cholesterol substantial increase risk parkinson's disease pd contrast fat plant origin increase risk reported age-adjusted prevalence rates pd tend uniform europe americas sub-saharan black africans rural chinese japanese groups diets tend vegan quasi-vegan enjoy substantially lower rates current pd prevalence african-americans whites environmental factors responsible low pd risk black africans aggregate findings suggest vegan diets notably protective respect pd offer insight saturated fat compounds animal fat animal protein integrated impact components animal products mediates risk animal fat consumption caloric restriction recently shown protect central dopaminergic neurons mice neurotoxins part induction heat-shock proteins conceivably protection afforded vegan diets reflects similar mechanism possibility vegan diets therapeutically beneficial pd slowing loss surviving dopaminergic neurons retarding progression syndrome merit examination vegan diets helpful pd patients promoting vascular health aiding blood-brain barrier transport l-dopa copyright num harcourt publishers
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PLAIN-17 | MED-5363 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| dietary patterns depressive symptoms japanese men women pubmed ncbi abstract objective studies reported associations depressive state specific nutrients foods studies examined association dietary patterns adults investigated association major dietary patterns depressive symptoms japanese methods subjects num municipal employees num men num women aged num years participated health survey time periodic checkup depressive symptoms assessed center epidemiologic studies depression ces-d scale dietary patterns derived principal component analysis consumption num food beverage items assessed validated diet history questionnaire logistic regression analysis estimate odds ratios depressive symptoms ces-d num adjustment potential confounding variables results identified dietary patterns healthy japanese dietary pattern characterized high intakes vegetables fruit mushrooms soy products fewer depressive symptoms multivariate-adjusted odds ratios num confidence intervals depressive symptoms lowest highest tertiles healthy japanese dietary pattern score num reference num num num num num num trend num dietary patterns appreciably depressive symptoms conclusions findings suggest healthy japanese dietary pattern related decreased prevalence depressive status
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PLAIN-17 | MED-5337 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| intensive lifestyle affect progression prostate cancer pubmed ncbi abstract purpose men prostate cancer advised make diet lifestyle impact documented evaluated effects comprehensive lifestyle prostate specific antigen psa treatment trends serum stimulated lncap cell growth men early biopsy proven prostate cancer num year materials methods patient recruitment limited men chosen undergo conventional treatment provided unusual opportunity nonintervention randomized control group avoid confounding effects interventions radiation surgery androgen deprivation therapy total num volunteers serum psa num num ng/ml cancer gleason scores num randomly assigned experimental group asked make comprehensive lifestyle usual care control group results experimental group patients num control patients underwent conventional treatment due increase psa and/or progression disease magnetic resonance imaging psa decreased num experimental group increased num control group num growth lncap prostate cancer cells american type culture collection manassas virginia inhibited num times serum experimental control group num num num serum psa lncap cell growth significantly degree change diet lifestyle conclusions intensive lifestyle affect progression early low grade prostate cancer men studies longer term followup warranted
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PLAIN-17 | MED-5338 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| original articles vegetarian compared meat dietary protein source phosphorus homeostasis chronic kidney disease summary background objectives patients advanced chronic kidney disease ckd positive phosphorus balance phosphorus levels maintained normal range phosphaturia induced increases fibroblast growth factor num fgf num parathyroid hormone pth rationale recommendations restrict dietary phosphate intake num mg/d protein source phosphate important design setting participants measurements conducted crossover trial patients estimated gfr num ml/min directly compare vegetarian meat diets equivalent nutrients prepared clinical research staff num hours num day diet period subjects hospitalized research center urine blood frequently monitored results results num week vegetarian diet led lower serum phosphorus levels decreased fgf num levels inpatient stay demonstrated similar diurnal variation blood phosphorus calcium pth urine fractional excretion phosphorus significant differences vegetarian meat diets finally num hour fractional excretion phosphorus highly correlated num hour fasting urine collection vegetarian diet meat diet conclusions summary study demonstrates source protein significant effect phosphorus homeostasis patients ckd dietary counseling patients ckd include information amount phosphate source protein phosphate derives
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PLAIN-17 | MED-5339 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| escherichia coli urinary tract infection zoonosis proof direct link production animals meat pubmed ncbi abstract recently suggested escherichia coli causing urinary tract infection uti meat animals purpose investigate clonal link existed coli animals meat uti patients twenty-two geographically temporally matched num coli uti patients community-dwelling humans broiler chicken meat pork broiler chicken previously identified exhibit virulence genotypes microarray-detection approximately num genes investigated clonal relatedness pfge isolates selected tested vivo virulence mouse model ascending uti uti community-dwelling human strains closely clonally related meat strains human derived strains clonally interrelated isolates origin virulent uti model positive urine bladder kidney cultures isolates gene profile yielded similar bacterial counts urine bladder kidneys study showed clonal link coli meat humans providing solid evidence uti zoonosis close relationship community-dwelling human uti isolates point source spread e g contaminated meat
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PLAIN-17 | MED-5340 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| renal function parameters thai vegans compared non-vegans pubmed ncbi abstract asia vegetarianism well-established eating behavior appears adoption vegan diet leads lessening health risk factors vegetarianism notable effects hematological system effect nephrological system clarified pattern renal function parameters studied num thai vegans compared num non-vegetarians studied parameters found urine protein significantly num vegans controls vegans significantly lower urine protein level
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PLAIN-17 | MED-5341 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effects low-fat high-fiber diet exercise program breast cancer risk factors vivo tumor cell growth apoptosis vitro pubmed ncbi abstract present study investigated effects diet exercise intervention breast cancer bca risk factors including estrogen obesity insulin insulin-like growth factor-i igf-i overweight/obese postmenopausal women addition subjects pre postintervention serum vitro serum-stimulated growth apoptosis estrogen receptor-positive bca cell lines studied women low-fat num kcal high-fiber num num kcal/day diet attended daily exercise classes num wk serum estradiol reduced women hormone treatment ht num ht num serum insulin igf-i significantly reduced women igf binding protein num increased significantly vitro growth bca cell lines reduced num mcf num cells num zr num cells num num cells apoptosis increased num zr num cells num mcf num cells num num cells num results show very-low-fat high-fiber diet combined daily exercise results major reductions risk factors bca subjects remained overweight/obese vivo serum slowed growth induced apoptosis serum-stimulated bca cell lines vitro
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PLAIN-17 | MED-5342 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| vegetarian diets healthy mood states cross-sectional study seventh day adventist adults abstract background physical health status vegetarians extensively reported limited research mental health status vegetarians regard mood vegetarian diets exclude fish major dietary source eicosapentaenoic acid epa docosahexaenoic acid dha critical regulators brain cell structure function omnivorous diets low epa dha linked impaired mood states observational experimental studies methods examined associations mood state polyunsaturated fatty acid intake result adherence vegetarian omnivorous diet cross-sectional study num healthy seventh day adventist men women residing southwest participants completed quantitative food frequency questionnaire depression anxiety stress scale dass profile mood states poms questionnaires results vegetarians veg:n num reported significantly negative emotion omnivores omn:n num measured total dass poms scores num num num num num num num num num num veg reported significantly lower intakes epa num dha num omega num fatty acid arachidonic acid aa num reported higher intakes shorter-chain linolenic acid num linoleic acid num omn total dass poms scores positively related intakes epa num dha num aa num inversely related intakes ala num la num indicating participants low intakes epa dha aa high intakes ala la mood conclusions vegetarian diet profile adversely affect mood low intake long-chain omega num fatty acids
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PLAIN-17 | MED-4513 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| diagnostic accuracy holotranscobalamin methylmalonic acid serum cobalamin indicators tissue vitamin status elderly pubmed ncbi abstract background vitamin deficiency common elderly early detection clinically important clinical signs symptoms limited diagnostic accuracy accepted reference test method methods elderly subjects num age range num years investigated ability serum cobalamin holotranscobalamin holotc total homocysteine thcy methylmalonic acid mma serum erythrocyte folate hematologic variables discriminate cobalamin deficiency defined red blood cell cobalamin num pmol/l results serum holotc predictor area roc curve num ci num num num significantly num predictors serum cobalamin num num num mma num num num num analytes constructed num zone partition positive negative zones deliberate indeterminate zone boundaries values test resulted posttest probability deficiency num posttest probability deficiency num proportion indeterminate observations holotc cobalamin mma num num holotc indeterminate zone defined num pmol/l discriminant analysis selected erythrocyte folate correctly allocated num num observations renal dysfunction compromised diagnostic accuracy mma holotc serum cobalamin conclusions study supports holotc first-line diagnostic procedure vitamin status
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PLAIN-17 | MED-4306 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| brain serotonin content physiological regulation plasma neutral amino acids pubmed ncbi abstract plasma tryptophan elevated injection tryptophan insulin consumption carbohydrates brain tryptophan serotonin rise larger elevations plasma tryptophan produced ingestion protein-containing diets brain tryptophan serotonin change main determinant brain tryptophan serotonin concentrations plasma tryptophan ratio amino acid plasma neutral amino acids tyrosine phenylalanine leucine isoleucine valine compete uptake brain
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PLAIN-17 | MED-4694 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| total visual blindness protective breast cancer pubmed ncbi abstract objective observational data sparse based small studies limited ability control breast cancer risk factors support lower risk breast cancer blind women compared sighted women mechanisms influenced ocular light perception melatonin circadian synchronization thought account lower risk methods evaluate blind women perception light npl lower prevalence breast cancer compared blind women light perception lp surveyed cohort num blind women living north america num breast cancer cases results multivariate-logistic regression models controlling breast cancer risk factors women npl significantly lower prevalence breast cancer women lp odds ratio num num confidence interval num num observed difference associations restricting postmenopausal women non-shift workers excluding women diagnosed breast cancer num num years onset blindness blind women npl lower risk breast cancer compared blind women lp research needed elucidate impact lp circadian coordination melatonin production blind factors relate breast cancer risk
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PLAIN-17 | MED-3395 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| mediterranean diet reduction premature mortality middle-aged adults pubmed ncbi abstract large prospective studies supporting inverse association adherence mediterranean diet lower mortality included older adults clear inverse association present younger individuals lower mortality risk aim assess association adherence mediterranean diet total mortality middle-aged adults seguimiento universidad de navarra sun project num spanish university graduates num age num num num females initially free cardiovascular disease cancer diabetes validated ffq assess dietary habits adherence mediterranean diet categorized num groups mediterranean diet score low num points moderate num points high num points outcome variable total mortality cox proportional hazards models estimate hr num ci adjusted estimates sex age years university education bmi smoking physical activity television watching history depression baseline hypertension hypercholesterolemia observed num deaths num person-years follow-up fully adjusted hr moderate high adherence num num ci num num num num num ci num num num num point increment mediterranean diet score hr death num num ci num num num highly educated middle-aged adults adherence traditional mediterranean diet reduced risk death
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PLAIN-17 | MED-5150 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| sustained increase flow-mediated dilation daily intake high-flavanol cocoa drink num week pubmed ncbi abstract single-dose ingestion flavanol-rich cocoa acutely reverses endothelial dysfunction investigate time endothelial function daily consumption high-flavanol cocoa determined flow-mediated dilation fmd acutely num hours single-dose ingestion chronically administration num days study population represented individuals smoking-related endothelial dysfunction addition fmd plasma nitrite nitrate measured daily consumption flavanol-rich cocoa drink num num mg flavanols/d num days num resulted continual fmd increases baseline overnight fast flavanol ingestion sustained fmd augmentation num hours ingestion fasted fmd responses increased num num day num num num num num num num num days num num fmd returned num num washout week cocoa-free diet day num increases observed circulating nitrite circulating nitrate paralleled observed fmd augmentations acute single-dose consumption cocoa drinks num num mg flavanols led dose-dependent increases fmd nitrite maximal fmd num hours consumption dose achieve half-maximal fmd response num mg num generally applied biomarkers oxidative stress plasma mda teac antioxidant status plasma ascorbate urate remained unaffected cocoa flavanol ingestion daily consumption flavanol-rich cocoa potential reverse endothelial dysfunction sustained dose-dependent manner
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PLAIN-17 | MED-5242 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| caffeine intake association urinary incontinence united states men results national health nutrition examination surveys pubmed ncbi abstract purpose epidemiological studies women revealed association caffeine intake urinary incontinence evidence men limited evaluated association caffeine intake urinary incontinence united states men materials methods data male nhanes national health nutrition examination surveys num num participants urinary incontinence defined standard questionnaire incontinence severity index scores num greater categorized moderate severe structured dietary recall determine caffeine consumption mg day water intake gm day total dietary moisture gm day stepwise multivariable logistic regression models assess association caffeine intake num num percentiles moderate severe urinary incontinence controlling potential confounders urinary incontinence risk factors prostate conditions men age num years older results num men num num num years older complete data men prevalence urinary incontinence num moderate severe urinary incontinence num caffeine intake num mg day caffeine intake upper num percentile num mg daily num percentile num mg day significantly moderate severe urinary incontinence num num num num num num num num addition adjusting prostate conditions effect size association caffeine intake moderate severe urinary incontinence remained conclusions caffeine consumption equivalent approximately num cups coffee daily num mg significantly moderate severe urinary incontinence united states men findings support study caffeine modification men urinary incontinence copyright num american urological association education research published elsevier rights reserved
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PLAIN-17 | MED-5232 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| reactive oxygen species causal role multiple forms insulin resistance pubmed ncbi abstract insulin resistance cardinal feature type num diabetes characteristic wide range clinical experimental settings insulin resistance occurs contexts insults trigger insulin resistance act common mechanism suggested distinct cellular pathways report genomic analysis cellular models insulin resistance induced treatment cytokine tumour-necrosis factor-alpha glucocorticoid dexamethasone gene expression analysis suggests reactive oxygen species ros levels increased models confirmed measures cellular redox state ros previously proposed involved insulin resistance evidence causal role scant tested hypothesis cell culture treatments designed alter ros levels including small molecules transgenes ameliorated insulin resistance varying degrees treatments tested obese insulin-resistant mice shown improve insulin sensitivity glucose homeostasis findings suggest increased ros levels important trigger insulin resistance numerous settings
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PLAIN-17 | MED-1582 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| prospective study long-term intake dietary fiber risk crohn disease ulcerative colitis abstract background aims increased intake dietary fiber proposed reduce risk inflammatory bowel diseases crohn disease cd ulcerative colitis uc prospective studies examined associations long-term intake dietary fiber risk incident cd uc methods collected analyzed data num women num participated nurses health study num num person-y dietary information prospectively ascertained administration validated semi-quantitative food frequency questionnaire num self-reported cd uc confirmed review medical records cox proportional hazards models adjusting potential confounders calculate hazard ratios hrs results confirmed num incident cases cd incidence num num person-y num cases uc incidence num num person-y compared lowest quintile energy-adjusted cumulative average intake dietary fiber intake highest quintile median num g/day num reduction risk cd multivariate hr cd num num confidence interval ci num num apparent reduction appeared greatest fiber derived fruits fiber cereals grains legumes modify risk contrast total intake dietary fiber multivariate hr num num ci num num intake fiber specific sources appeared significantly risk uc conclusion based data nurses health study long-term intake dietary fiber fruit lower risk cd uc studies needed determine mechanisms mediate association
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PLAIN-17 | MED-5297 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| double-blind randomised crossover trial moderate sodium restriction essential hypertension pubmed ncbi abstract nineteen unselected patients mild moderate essential hypertension average supine blood pressure months observation treatment num mm hg advised add salt food avoid sodium-laden foods num weeks sodium restriction patients entered num week double-blind randomised crossover study slow sodium ciba versus slow sodium placebo supine blood pressure num mm hg num lower fourth week placebo fourth week slow sodium num urinary sodium excretion fourth week slow sodium num num mmol num fourth week placebo num mmol num mmol num num difference potassium excretion results suggest moderate sodium restriction achieved adding salt avoiding sodium-laden foods part management essential hypertension
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PLAIN-17 | MED-4298 | how phytates fight cancer cells phytate is a compound found in beans , grains , nuts and seeds . the average daily intake of phytate in vegetarian diets is about twice that of those eating mixed diets of plant and animal foods , which may help explain their low cancer rates . aside from helping to prevent cancer , dietary phytate has been reported to help prevent kidney stone formation , protect against diabetes mellitus , dental cavities , and heart disease . do all these potentially beneficial effects sound too good to be true ? are there other examples of compounds made by plants that can have benefits across multiple diseases ? why yes ! aspirin , for example , which is found throughout the plant kingdom may also account for a variety of plant-based benefits ( see aspirin levels in plant foods ) . but of all the things phytates can do , the anticancer activity of phytate ( also known as phytic acid , ip6 , or inositol hexaphosphate ) , is considered one of its most important beneficial activities . dietary phytates are quickly absorbed from the gastrointestinal tract and rapidly taken up by cancer cells throughout the body , and have been shown to inhibit the growth of all tested cancerous cell lines in vitro . phytates have been shown to inhibit the growth of human leukemia cells , colon cancer cells , both estrogen receptor-positive and negative breast cancer cells , voicebox cancer , cervical cancer , prostate cancer , liver tumors , pancreatic , melanoma , and muscle cancers . all at the same time not affecting normal cells . that ’ s the most important expectation of a good anticancer agent : the ability to only affect cancerous cells and to leave normal cells alone . in my video , phytates for rehabilitating cancer cells , you can see how leukemia cells taken from cancer patients are killed by phytates , whereas normal bone marrow cells , are spared . this may explain why bean extracts kill off colon cancer cells in vitro , but leave normal colon cells alone . what are the mechanisms of action by which phytates battle cancer ? in other words , how do phytates fight ? how don ’ t they fight ? phytate targets cancer through multiple pathways , a combination of antioxidant , anti-inflammatory , immune-enhancing activities , detox , differentiation , and anti-angiogenesis . in other words , phytate appears to affect all the principal pathways of malignancy . the antioxidative property is one of the most impressive characteristics of phytate . in fact that ’ s why the meat industry adds phytates to meat to prevent the fat oxidation that begins at the moment of slaughter . phytates can also act on our immune functions by augmenting natural killer cell activity , the cells in our body that hunt down and dispose of cancer cells , as well as neutrophils , which help form our first line of defense . and then phytates starve tumors as more of a last line of defense . not only can phytates block the formation of new blood vessels that may be feeding tumors , but disrupt pre-formed capillary tubes , indicating that phytates may not just help blockade tumors , but actively cut off existing supply lines . what ’ s really remarkable about phytate , though , is that unlike most other anti-cancer agents , it not only causes a reduction in cancer cell growth but also enhances differentiation , meaning it causes cancer cells to stop acting like cancer cells and go back to acting like normal cells . you can see this with colon cancer cells for example . in the presence of phytates , human colon cancer cells mature to structurally and behaviorally resemble normal cells . and this has been demonstrated in leukemia cells , prostate cancer , breast cancer , and muscle cancer cells as well . for more on the cancer and phytate connection , check out phytates for the prevention of cancer and phytates for the treatment of cancer . this video reminds me of my video on the spice , turmeric , turmeric curcumin reprogramming cancer cell death . what else can we eat to improve the cancer-fighting front of our immune system ? see boosting natural killer cell activity . more on the concept of starving tumors of their blood supply in anti-angiogenesis : cutting off tumor supply lines . is there clinical evidence of plants actually reversing cancer progression ? you won ’ t believe your eyes : mindblown ! did not know that it was possible for cancer cells to differentiate back to normal cells.dear dr. greger , why is the phosphorus in pyhtic acid good for us but the phosphorus in phosphorus food additives bad for us ? ( the consumption of phosphorus preservatives in junk food and injected into meat may damage blood vessels , accelerate the aging process , and contribute to osteoporosis . , from phosphate additives in meat purge and cola ) thank you , paulathat ’ s a good question , paulae . you mentioned dr. greger ’ s video on phosphate additives and there are some answers there . i think of this kind of like beta-carotene supplements vs. beta-carotene from foods . whereas the beta-carotene from foods are beneficial , but the supplements are harmful . once nutrients are extracted by themselves their efficacy becomes more unstable and often harmful . whole food is the way to go ! another example are naturally occurring nitrites in vegetables like celery . they are perfectly fine in vegetables , but once extracted and used to treat processed meats , nitrites can form dangerous compounds knows as nitrosamaines.your body uses phosphorus in every energy reaction it makes . most of the energy you use in a day is used by your brain or in maintaining your body temperature at 98 degrees . phosphorous is very in demand by your body . so any phosphorus that is bonded to something else , like calcium or an organic , carbon based chemical organo phosphates , or in phosphoric acid as in dark soda , is going to at least slow your body down or get pasted into bones or mitochondria as a compound at worst . so getting clean phosphorus is very important to your body ’ s homeostasis . beans have a lot of phosphorus , thank you for pointing this out to me , this is what i should be eating , as does whole grain . developing a phosphorous deficiency is very dangerous because one of the only ways to see if you have one is if the body has already started leaching phosphorus from your bones and is putting it in the blood stream . many people already have one . too much phosphorus in the blood could mean you need more , not less . people who had diets rich in phosphorus had great bone health later in life. http : / / www.ncbi.nlm.nih.gov / pubmed / 25856461i have been baking my own whole grain bread for several years . before i bake my bread , i take care to let the dough rise for long time by natural fermentation . many years ago i was taught , that by doing this , the enzyme phytase will break down the phytate in the grain , thereby making the mineral content more available for our digestive system . but does that mean , that i am going to miss some of the cancer prevention from the phytate ? anyway , in my ( and several of friends opinion ) this slow food process makes a delicious bread . i also guess , that other processes during the rising of the dough is enhancing the food value.great question . i don ’ t think all phytates will be removed . keep in mind phytates are found in so many plant-based foods ! i think what you ’ re doing is just fine , as homemade bread sounds delicious and perhaps even more healthy than store-bought depending what ’ s in it.is the phytic acid actually removed or is it simply broken down into other forms ? hi harriet i am not sure . want to dig around and find out for us ? i know you are research savvy : - ) it would probably be in the introduction or discussion section of any of these studies . my guess is broken down.your guess is correct . the phytic acid is actually degraded — hydrolyzed , or converted to inositol and phosphate , its component parts , explained dr. aaron cowieson , professor of animal nutrition at the university of sydney . ( dr. barbara harland , us expert on phytates in human nutrition , suggested i speak with cowieson . ) structurally , phytic acid is composed of 6 phosphate groups attached to an inner ring of inositols . it ’ s the inositols that are so important . they help control blood sugar and have exhibited many anti-cancer properties . the phosphate groups , however , must be sequentially removed for the inositols to be available , said cowieson.proper soaking techniques , he said , can activate phytase enzyme , which initiates the removal of several phosphate groups . when that partially degraded phytate reaches the small intestine , other enzymes break down the remaining phosphate groups , leaving the inositols exposed.what soaking techniques does cowieson recommend ? foods high in phytase enzyme ( rye , barley , buckwheat , wheatbran , ricebran ) can be soaked overnight at low ph ( 2-4 , which you can achieve by adding some lemon / citric acid ) . most foods with phytic acid , however , don ’ t have much endogenous phytase enzyme . cowieson suggests soaking those foods overnight at low ph with a source of phytase enzyme ( one of those mentioned above ) — and slightly cracking any hard outer shells so that the phytase can travel from one source to another.what about the recommendation for soaking beans in baking soda to decrease raffinose and avoid gas ? wouldn ’ t that avoid activation of phytase enzyme ? i am a bit confused here … and would that all be the same for soy beans ? http : / / nutritionfacts.org / questions / does-adding-baking-soda-to-soaking-beans-reduce-raffinose / hi , dorange , yes , it does seem that soaking beans in an alkaline solution would not lead to the activation of phytase enzyme , according to what cowieson says.if gas is your concern , brenda davis , the dietitian who wrote “ becoming vegan ” and whom dr. greger often quotes , suggests cooking beans in kombu to counteract gas . she has lots more suggestions for gas here. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / ( oh , how i wish somebody would explain how to hyperlink in these comments ! ) i ’ m not sure what you mean by your last question.thanks , harriet ! so i ’ d better keep soaking my beans in an acidic solution ! i don ’ t have any concern with gas , but good to know about kombu . interesting that i used to cook my beans with it to benefit from its mineral content ! have to go back to doing this ! thanks for the article ! my second question refers to whether soy ” behaves ” as all the other legumes . i believe it does ? ps : i believe hyperlinking is not possible in this platform … : ( as far as i know , soy behaves the same way.thanks for the postscript.help me , joseph . please tell me how to hyperlink to sources . i tried doing it in word and then copying and pasting here , but that didn ’ t work.it ’ s an html code that took me a bit to learn ; - ) here is a link that can help visit our html tutorial ! so , it ’ s possible , after all ! : ) why then are we told to soak our nuts and grains and beans to remove the phytates and other nutritional inhibitors ? because someone said phytate is bad . it got repeated so much it eventually became fact . welcome to the machinephytates only act as nutritional inhibitors when they are eaten in excess in a diet already low in minerals. http : / / nutritionfacts.org / video / phytates-for-the-treatment-of-cancerand vegan diets can can be low in zinc.perhaps soaking does more then just reduce phytates ? dr. greger mentions how soaking or adding baking soda to beans helps reduce raffinose , which can increase flatulence ( gas ) . that said , beans and gas are not all cracked up to be what most people claim ( i.e. if you eat beans you have tons of gas ) . there are still phytates that remain after soaking , just fewer . keep in mind we obtain phytates from many foods if eating a healthy fiber-rich diet.great read ! ! sorry to change the subject but just want to let all migraine sufferers know what ’ s worked for me . i have suffered from chronic migraine for over 20 years now and pain killers and medication had stopped working , with these headaches i would also get a high temperature , i read on cure zone a possible cure using apple cider vinegar and honey and water , so in desperation i decided to try it and wow it has made a massive difference , i have never felt better , no migraine or temperature since i started 2 months ago , it ’ s a miracle cure i ’ m glad i found just wish i knew about it 20 years ago ! ! i should be grateful if u would discuss the benefits of acv dr gregor as i believe it deserves lots of credit . thanks a millbut what about beans and legumes being relatively high in methionine and methionine ’ s ability to worsen cancer ? i am fighting advanced stage iv prostate cancer and i have been restricting methionine to 2mg / kg per day so it doesn ’ t leave a lot of room for delicious beans . i had been vegan for most of my life but jumped on the paleo bandwagon for two years – long enough for my psa to go from 6.0 before to 150.0 after and gleason score 8 in 12 / 12 specimens with mets all over so i believe that i unmasked a latent prostate cancer which went wild in the presence of all that animal protein . after treatment and having returned to my vegan diet the psa went to 0.039 so i am pleased but want to keep it that way with a methionine restriction . incidentally , my parents raised me as vegan since about age 11 ( with a very , very strong family history of cancer on both sides ) . i started treatment and returned to a vegan diet at the same time . there was no big drop after starting treatment ( lupron ) but a slow and steady decline of the psa over the past 18 months . in other words , i am not sure i got some jolting good effect from treatment so much as staying on a vegan diet . but i cut beans out about two months ago and wonder if i did the right thing . i am figuring 150mg methionine per day , which doesn ’ t allow for many beans.hi chiron . thanks for sharing your story . glad to hear your psa is going down . thanks for pointing out methionine . dr. greger addresses this in his video on methionine restriction . the recommended dietary allowance for methionine and cysteine are 1209 mg per day in a person weighing about 140 pounds . so 150mg seems a bit low . check with your doctor for clarification but i see no problem with eating beans . when i think of psa numbers dropping i think of dr. ornish ’ s work . beans have so many healthful components ( fiber , antioxidants , phytonutrients ) and have been shown to help fight cancer . warm thoughts.sincerely , josephone thing that confuses me about dr. ornish , is that he recommends skim milk . i remember reading a lot about milk promoting prostate cancer . dr. greger has some good info , too. http : / / nutritionfacts.org / 2015 / 02 / 17 / organic-milk-and-prostate-cancer / thanks for sharing that link , julie ! thanks , joseph . i don ’ t mean to put too fine a point on it , but it seemed that the seminal article was one you must be familiar with – epner , morrow , et al in nutr cancer – 2002 ( 42 ) 2 : 158 : 66 nutrient intake and nutrient indexes in adults with metastatic cancer … etc . he demonstrated a 58 % reduction in serum methionine when it was kept at 2mg / kg for research subjects . while the rda is much higher for both methionine and cysteine ( don ’ t you mean cystine in the case of cancer ? ) , it seems the therapeutic range would be much lower . i figure i am in uncharted territory here , but i figure it ’ s like flossing your teeth . you can floss all you want at the normal rda , but once you get cancer you need to do something more drastic than floss . from personal experience i can tell you that a patient can have a great and healthy diet on this severe methionine restriction . i just don ’ t want to be cutting out something that might be helpful.secondly , and perhaps this is the wrong venue for this discussion , mccarty et al in medical hypotheses ( the low-methionine content of vegan diets … etc ) say that one can reduce one ’ s methionine levels by “ ingesting ample amounts of fruit , wine , and / or beer . ” . i can ’ t figure out why they said that can you ? all i have been able to find is evidence that methionine restriction reduces insulin-like growth factor-1 ( igf-1 ) while alcohol seems to increase the presence of insulin-like growth factor binding protein – 1 ( igfbp-1 ) . any ideas ? i should disclose that i am a naturopathic doctor.thanks for clarifying . mentioning a fine point or study on this site is one of the main purposes of this interactive forum , so no worries there : - ) i have not seen that study by epner . i am not sure the correct spelling of the amino acid “ cystine ” i thought is was cysteine ? at any rate you are of course in a situation where trying anything may help your prognosis . my only thought for eating beans was the fiber , antioxidants , and phytonutrients that are found in beans . every study i have read on beans seem to be very helpful . you could certainly avoid if you feel that ’ s the best choice . it may be ? as a nd you probably know more about this research than me ! i agree with you about the alcohol and ifg-i , not sure why that paper would mentions alcohol being helpful for prostate cancer ? my research href = ” http : / / www.ncbi.nlm.nih.gov / pubmed / 24870117 ″ target = ” _ blank ” > applying the precautionary principle to nutrition and cancer shows “ limiting or avoiding alcohol may reduce the risk of cancers of the mouth , pharynx , larynx , esophagus , colon and rectum , and breast . ” so even though prostate cancer is not on that list i would be weary to too much booze , if any . let me know if you want more links to dr. greger ’ s videos on igf-i.best to you , josephwow , joseph , i am touched that you responded so thoughtfully . cystine is an amino acid made of two cysteines bonded in a more stable form . i don ’ t suppose it matters much really – you can ’ t easily absorb cystine so it ’ s not nearly as good a medicine . cysteine is , of course , used in the body in many reactions such as making glutathione ( which is a good thing ) , and is most familiar as n-acetyl-cysteine which has been proven to be a good medicine . the only thing is , there is an article by liu , zhang , wang et al that describe how the dual deprivation of methionine and cystine has a powerful synergistic effect on glioma cells – it both prevents their proliferation and induces what they call “ autophagy ” which i presume to mean that the glioma cells eat themselves.and , it wasn ’ t necessarily my nd that made me familiar with the literature , it was cancer . and , for all readers i really urge you all to go to pubmed.gov which is the library of congress site which includes medical research from all over the world . it ’ s free and open to the public . as far as the alcohol , well , i concur with the conventional literature – particularly the medscape article which declared “ no amount of alcohol is safe ” .as part of my research for an upcoming book on diet and cancer , i interviewed an australian doctor who is studying methionine restriction and cancer . due to an embargo on publication , he was not able to discuss some of his recent research but when i asked him what he ’ d do about methionine if he had cancer , he said he ’ d probably restrict methionine to 1 g / day.how would we * translate * 1g into food intake , harriet ? avoiding protein altogether ? looking forward to know more about his findings and your book ! re : protein and canceryou can go to the nutrition data website and search under “ tools , ” then “ nutrient search , ” for foods highest and lowest in methionine ( or in many other compounds ) . you can also refine those searches according to food categories ( legumes , fruits , grains , vegetables , etc . ) here ’ s the link : http : / / nutritiondata.self.com / tools / nutrient-searchas you probably know , glutamine ( glutamic acid ) is another amino acid that some cancers feed on – in particular cancers in which the myc oncogene is involved . ( that includes many brain cancers – and other kinds too . ) http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc2917518 / glutamine activates mtorc1 signaling . it flips and then keeps open the switch that allows “ grow ” signals to be sent – telling cells , including cancer cells , to grow.leucine , an amino acid predominantly in dairy , does that , too . see http : / / eatandbeatcancer.com / 2014 / 07 / 23 / anti-cancer-diets-whats-the-deal-with-dairy / so in answer to your question , yes , if you have cancer , limiting protein seems to be a wise strategy . in fact , calorie restriction and periodic fasting may also be in order.and make sure you incorporate foods that inhibit mtorc signalling , includinggreen teacrucifersturmericorganic , whole soyresveratrol ( skins of red , purple and muscadine grapes , also blueberries and mulberries ) source : dr. bodo melnik , german dermatologist who has published widely on dairy-acne-prostate cancer link . see http : / / www.ncbi.nlm.nih.gov / pmc / articles / pmc3408989 / metformin , a drug commonly used to control insulin levels in type 2 diabetics , also lowers mtorc signaling , he says . see http : / / www.jscimedcentral.com / endocrinology / endocrinology-spid-antidiabetic-drug-metformin-1029.pdfthanks , harriet ! interesting about the role of the drug metformin … have you ever heard of the reverse warburg effect , a theory by dr. michael lisanti ? google “ the autophagic tumor stroma model of cancer metabolism ” . there ’ s a very interesting small talk by him here . metformin , besides being a mtor inhibitor , it is a powerful antioxidant and autophagy inducer , and it ’ s being successful in reducing tumor mass when alternating with an autophagy inhibitor , like chloroquine ( yes , the malaria medicine ) . n-acetylcysteine is another powerful autophagy inducer , like metformin . watch his talk , search his research , you ’ ll be fascinated.so does that mean soaked and sprouted grains are better or worse for us ? hi briana . i don ’ t think so . please see my comment below , as this is a great question that many people have been asking ! thanks for your comment.it ’ s possible to get too much fiber.volvulus of the sigmoid colonit ’ s possible to get too much fiber. http : / / www.meb.uni-bonn.de / dtc / primsurg / docbook / html / x3450.htmlsure. especially if someone has undergone gastric bypass . in healthy individuals fiber can take some getting used to they are new to eating large amounts . dr. greger touches on cruciferous veggies and how much is too much . see if that helps ? lastly , check out how much fiber humans used to eat in this blog ! it is quite shocking . thanks for the comments , jacki eat them all the time , love them , glad we have them to fight cancerdoes this have anything to do with “ phytic acid ” ? i ’ ve heard from some vegans that they soak their beans and grains to reduce this acid because it depletes some things like zinc , magnesium , iron and calcium and inhibits enzyme function . when they soak the beans and grains it neutralizes the acid . so , what is going on ? is it best to soak or not ? is this interfering with the health benefits listed above ? yay , dr. greger ! very glad you ’ ve written this article and posted several new videos – thank you . was speaking with someone just last week about all the ip-6 / phytates do to help against cancer , promote good health and the bad wrap they ’ ve gotten . also glad that dr. shamsuddin , who ’ s pioneering research on phytates back in the 1990 ’ s at the university of maryland , has a chance to get more recognition for his great work . he indicates that ip6 breaks down in our systems to ip3 , which facilitates cellular communication , so cancer cells can once again ‘ hear ’ the message to differentiate or die . he ’ s got a couple of books you can find on amazon … eat your beans ! have you come across any pediatric research using phytates to halt malignant tumor growth ? my niece died from a very aggressive medulloblastoma , despite being stage 0 and 100 % surgically removed , full rounds of chemo and intense radiation , it still grew back at the same site . we simply had no ways of halting the growth . if you have come across any brain research , pediatric or otherwise , with the use of phytates , would you please post ? maybe some other little one will be able to make it.i soak , sprout , then cook my beans . how much phytic acid is left after this ? what is your recommendation regarding preparation ? if phytates are good for us and help to prevent cancer , should we be soaking our nuts to remove the phytates as with earlier recommendations ? or how much / what forms of phytates are good for us ? you people ought tom stop worrying about what you eat , tomorrow you could get knocked down by a busamazing – we are fearfully and wonderfully made ! ! ! i am a raw vegan , so i don ’ t eat beans ; i do eat raw buckwheat though which contains phytates . however , the phytates are reduced when soaked or sprouted , so is it ok to eat raw and unsoaked ? it seems like something that might be hard on the digestive system , but i want to keep the phytates … angiogenesis , animal fat , animal products , antiangiogenesis , antinutrients , antioxidants , aspirin , beans , blood cancer , bone marrow health , breast cancer , breast health , cancer , carcinogens , cardiovascular disease , cardiovascular health , cavities , cervical cancer , cervix health , colon cancer , colon health , dental health , diabetes , food additives , grains , heart disease , heart health , immune function , inflammation , kidney health , kidney stones , leukemia , liver cancer , liver health , meat , melanoma , men 's health , metastases , nuts , oxidative stress , pancreas health , pancreatic cancer , phytates , phytic acid , plant-based diets , prediabetes , prostate cancer , prostate health , seeds , skin cancer , vegans , vegetarians , voice box cancer , voice box health , women 's health - -
| effects almond consumption reduction ldl-cholesterol discussion potential mechanisms future research directions pubmed ncbi abstract diet plays seminal role prevention treatment cardiovascular disease consumption tree nuts shown reduce low-density lipoprotein cholesterol ldl-c primary target coronary disease prevention num almonds found consistent ldl-c-lowering effect healthy individuals individuals high cholesterol diabetes controlled free-living settings almonds low saturated fatty acids rich unsaturated fatty acids fiber phytosterols plant protein cardioprotective nutrients unique almonds include tocopherol arginine magnesium copper manganese calcium potassium mechanisms responsible ldl-c reduction observed almond consumption nutrients almonds provide biologically active nature nutrients target primary mechanistic routes ldl-c reduction including decreased re absorption cholesterol bile acid increased bile acid cholesterol excretion increased ldl-c receptor activity nutrients present almonds regulate enzymes involved de novo cholesterol synthesis bile acid production research needed understand mechanisms almonds reduce cardiovascular disease risk num international life sciences institute
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PLAIN-18 | MED-2988 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| role phytic acid legumes antinutrient beneficial function pubmed ncbi abstract review describes present state knowledge phytic acid phytate present legume seeds antinutritional effects phytic acid primarily relate strong chelating reactive phosphate groups ability complex proteins minerals subject investigation chemical nutritional viewpoints hydrolysis phytate inositol phosphates phosphoric acid occurs result phytase nonenzymatic cleavage enzymes capable hydrolysing phytates widely distributed micro-organisms plants animals phytases act stepwise manner catalyse hydrolysis phytic acid reduce eliminate chelating ability phytate dephosphorylation hexa penta-phosphate forms essential high degree phosphorylation bind minerals methods decreasing inhibitory effect phytic acid mineral absorption cooking germination fermentation soaking autolysis inositol hexaphosphate receiving increased attention owing role cancer prevention and/or therapy hypocholesterolaemic effect
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PLAIN-18 | MED-2577 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| diet colorectal cancer case-control study greece pubmed ncbi abstract case-control study probing role diet incidence colorectal cancer undertaken athens greece population characterized ethnic homogeneity substantial heterogeneity respect dietary habits case series consisted num consecutive patients histologically confirmed colorectal cancer admitted large hospitals athens num month period control series consisted orthopaedic patients admitted hospitals time period individually matched index cases age sex dietary histories frequency consumption month week num food items obtained interviewer cases reported significantly frequent consumption vegetables beets spinach lettuce cabbage independently significantly frequent consumption meat notably lamb beef extremes high-vegetable low-meat diet versus high-meat low-vegetable diet risk ratio num appears exist sufficient size direction explain substantial part international variation incidence colorectal cancer significant associations found beer alcoholic beverages significant interactions noted respect age sex anatomic localization colon rectum
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PLAIN-18 | MED-2578 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| dietary suppression colonic cancer fiber phytate pubmed ncbi abstract incidence colonic cancer differs widely human populations suggested dietary fiber content utmost importance inversely related occurrence colonic cancer high-fiber diets correlated low frequency colonic cancer suggesting involvement additional dietary constituents inositol hexaphosphate phytic acid abundant plant seed component present fiber-rich diets authors found phytic acid potent inhibitor iron-mediated generation hazardous oxidant hydroxyl radical authors propose inhibition intracolonic hydroxyl radical generation chelation reactive iron phytic acid explain suppression colonic carcinogenesis inflammatory bowel diseases diets rich phytic acid
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PLAIN-18 | MED-2572 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| traditional non-western diets pubmed ncbi abstract traditional cultures balancing health balanced lifestyle core belief diseases modern civilization rare indigenous people patterns illness western civilization rapidly develop diseases exposed western foods lifestyles food medicine interwoven cultures special functional foods prevent disease food times food medicine foods cultivation cooking methods maximized community health well-being methods passed generations cooking processes utilized enhanced mineral nutrient bioavailability article focuses researchers observed food traditions indigenous people disease patterns specific foods environmental factors affect people eat traditional foods
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PLAIN-18 | MED-2581 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| colorectal cancer diet asian population--a case-control study singapore chinese pubmed ncbi abstract hospital-based case-control study diet colorectal cancer conducted chinese singapore constitute num population total num cases num controls included history usual dietary intake year prior interview quantitative food frequency questionnaire daily intakes nutrients selected food items computed stratified tertiles control range assess risk low medium high-intake categories effects adjusted analysis age sex chinese dialect group occupation cancers colon rectum combined significant observations protective effect high cruciferous vegetable intake num num predisposing effect high meat/vegetable consumption ratio num num similar results observed colon cancer rectal cancer num cases significant num protective effects observed high intakes protein num fibre num beta-carotene num cruciferous vegetables num total vegetables num assessed multiple logistic regression tests trend assessment risk extreme highest lowest quintiles control range factors consistently significant cruciferous vegetable intake meat/vegetable ratio high relative risk noted association low coffee consumption num num trend consistent trends noted fat fibre intakes non-dietary variables investigated history cholecystectomy increased risk cancers combined num num colon cancer num num study asian population countries southern eastern asia newly undergoing industrialization rapid economic change reflected changing cancer patterns suggests protective effects dietary constituents notably cruciferous vegetables important hitherto stressed carcinogenic potential fat protein
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PLAIN-18 | MED-2582 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| nonstarch polysaccharide consumption scandinavian populations pubmed ncbi abstract nonstarch polysaccharide nsp intake measured representative samples num men aged num num urban num rural scandinavian populations exhibited num fold difference incidence large bowel cancer intake measured chemical analysis complete duplicate portions food eaten day individual nsp intakes showed rural-urban gradient num num g/day rural finland num num g/day rural denmark versus num num g/day urban finland num num g/day urban denmark nsp intakes calculated food tables weighed food records num days day duplicate collection made intakes num num g/day higher method direct chemical analysis published tables values outdated inaccurate result improved methods measuring nsp food individual variation day day nsp intake considerable average nsp intake intake component sugars inversely related colon cancer incidence geographical comparison show relationship individual level diet cancer risk prospective study require detailed accurate methods assessment nsp consumption
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PLAIN-18 | MED-2584 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| dietary risk factors colon cancer low-risk population pubmed ncbi abstract num year prospective study authors examined relation diet incident colon cancer num non-hispanic white cohort members adventist health study california num baseline documented reported history cancer risk colon cancer determined proportional hazards regression adjustment age covariates authors found positive association total meat intake risk ratio rr num time/week meat intake num num confidence interval ci num num trend num subjects favored specific types meat positive associations red meat intake rr num time/week red meat intake num num ci num num trend num white meat intake rr num time/week white meat intake num num ci num num trend num inverse association legume intake rr num times/week num time/week num num ci num num trend num observed men positive association body mass index observed relative rr tertile iii num kg/m num tertile num kg/m num num num ci num num trend num complex relation identified subjects exhibiting high red meat intake low legume intake high body mass experienced threefold elevation risk relative patterns based variables pattern putative risk factors contribute increases insulin resistance high body mass high red meat intake glycemic load low legume intake synergism causal implicates hyperinsulinemic exposure colon carcinogenesis findings cohort identify red meat intake white meat intake important dietary risk factors colon cancer raise possibility risk due red meat intake reflects complex etiology
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PLAIN-18 | MED-717 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| fructose intake current levels united states gastrointestinal distress normal adults pubmed ncbi abstract objective fructose intake increased considerably united states primarily result increased consumption high-fructose corn syrup fruits juices crystalline fructose purpose determine fructose amounts commonly consumed result malabsorption and/or symptoms healthy persons design fructose absorption measured num hour breath hydrogen tests symptom scores rate subjective responses gas borborygmus abdominal pain loose stools subjects/setting study included num normal free-living volunteers medical center community performed gastrointestinal specialty clinic intervention subjects consumed num num doses crystalline fructose water overnight fast separate test days main outcome measures peak breath hydrogen time peak area curve auc breath hydrogen gastrointestinal symptoms measured num hour period subjects consumed num num doses fructose statistical analyses differences breath hydrogen auc symptom scores doses analyzed paired tests correlations peak breath hydrogen auc symptoms evaluated results half num adults tested showed evidence fructose malabsorption num fructose greater thirds showed malabsorption num fructose auc representing breath hydrogen response significantly greater num dose symptom scores significantly greater baseline dose scores marginally greater num num peak hydrogen levels auc highly correlated significantly related symptoms conclusions fructose amounts commonly consumed result mild gastrointestinal distress normal people additional study warranted evaluate response fructose-glucose mixtures high-fructose corn syrup fructose food normal people gastrointestinal dysfunction breath hydrogen peaks occurred num num minutes highly correlated num minute breath hydrogen auc peak hydrogen measures considered shorten duration exam
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PLAIN-18 | MED-718 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| relation passage gas abdominal bloating colonic gas production pubmed ncbi abstract objective determine relation gas passage abdominal bloating production gas colon design randomized double-blind crossover study gaseous symptoms num week period setting veterans affairs medical center participants num healthy medical center employees intervention participants diets supplemented placebo num lactulose nonabsorbable sugar psyllium fermentable fiber methylcellulose nonfermentable fiber measurements participants polled gaseous symptoms including number gas passages impression increased rectal gas abdominal bloating examined breath hydrogen excretion results participants passed gas num num times day sd placebo period significant increase gas passages num num times day subjective impression increased rectal gas reported lactulose fiber preparations breath hydrogen excretion indicator hydrogen production colon increase ingestion fibers statistically significant num increase feelings abdominal bloating participants perceived excessive gas bowel reported fiber preparations lactulose conclusions physician distinguish excessive gas excessive gas production feelings bloating unrelated excessive gas production treatment consists limiting supply fermentable material colonic bacteria symptoms bloating irritable bowel syndrome therapy directed
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PLAIN-18 | MED-719 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| flatulence--causes relation diet remedies pubmed ncbi abstract addition causing embarrassment unease flatulence linked variety symptoms distressing review describes origins intestinal gas composition methods developed analysis emphasis effects legumes diet producing excessive intestinal gas role raffinose-type oligosaccharides alpha-galactosidic groupings suggestions overcoming problem presented including drug treatment enzyme treatment food processing plant breeding emphasised removal raffinose-oligosaccharides beans remove problem flatulence animals man compounds responsible--though assumed polysaccharides polysaccharide-derived oligomers formed processing cooking --have characterised
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PLAIN-18 | MED-720 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effect oral alpha-galactosidase intestinal gas production gas-related symptoms pubmed ncbi abstract bloating abdominal distention flatulence represent frequent complaints functional disorders pathophysiology treatment largely unknown patients frequently associate symptoms excessive intestinal gas reduction gas production represent effective strategy aim evaluate effect alpha-galactosidase administration randomized double-blind placebo-controlled protocol intestinal gas production gas-related symptoms challenge test meal healthy volunteers healthy volunteers ingested num num galu alpha-galactosidase placebo test meal num cooked beans breath hydrogen excretion occurrence bloating abdominal pain discomfort flatulence diarrhea measured num hr administration num galu alpha-galactosidase induced significant reduction breath hydrogen excretion severity flatulence reduction severity apparent considered symptoms num num galu induced significant reduction total symptom score alpha-galactosidase reduced gas production meal rich fermentable carbohydrates helpful patients gas-related symptoms
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PLAIN-18 | MED-721 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| bismuth therapy gastrointestinal diseases pubmed ncbi abstract bismuth therapy shown efficacy major gastrointestinal disorders peptic ulcer disease diarrhea peptic ulcer disease effective num receptor antagonists costs considerably offers lower rate relapse helicobacter pylori implicated bismuth acts antimicrobial agent suppressing organism eliminating recent studies bismuth compounds conventional antibiotics producing elimination organism histological improvement amelioration symptoms periods longer year bismuth subsalicylate shown modest efficacy treating traveler's diarrhea acute chronic diarrhea children effective prophylactically traveler's diarrhea epidemic neurological toxicity reported france num prolonged bismuth treatment bismuth subgallate subnitrate toxicity rare bismuth subsalicylate colloidal bismuth subcitrate recent studies demonstrated intestinal absorption bismuth num ingested dose sequestration heavy metal multiple tissue sites occurring conventional dosing num week period findings inspired recommendations treatment periods bismuth-containing compound longer num weeks num week bismuth-free intervals
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PLAIN-18 | MED-722 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| understanding excessive intestinal gas pubmed ncbi abstract complaints excessive gas patients common difficult impossible physician document review addresses pathophysiology management complaints sources routes elimination excessive eructation bloating distention addition common flatulence problems summarized including excessive flatus volume noxious flatus
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PLAIN-18 | MED-723 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effectiveness devices purported reduce flatus odor pubmed ncbi abstract objective variety charcoal-containing devices purported minimize problems odoriferous rectal gas evidence supporting efficacy products virtually anecdotal objectively evaluated ability devices adsorb malodorous sulfide gases hydrogen sulfide methylmercaptan instilled anus methods tube num ml nitrogen num ppm sulfide gases num num instilled anus healthy volunteers wore gas impermeable mylar pantaloons garments num adsorbed charcoal fraction sulfide gases removed determined concentration ratio sulfide gas num pantaloon space relative ratio instilled gas results measurements device place showed subjects garments removed num num sulfide gases results obtained device corrected removal product adsorbed virtually sulfide gases briefs constructed activated carbon fiber fabric pads worn inside underwear removed num sulfide gases cushions ineffective adsorbing num gases conclusions ability charcoal-containing devices adsorb odoriferous rectal gases limited incomplete exposure activated carbon gases briefs made carbon fiber highly effective pads effective removing num odor cushions ineffective
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PLAIN-18 | MED-724 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| flatulence--causes relation diet remedies pubmed ncbi abstract addition causing embarrassment unease flatulence linked variety symptoms distressing review describes origins intestinal gas composition methods developed analysis emphasis effects legumes diet producing excessive intestinal gas role raffinose-type oligosaccharides alpha-galactosidic groupings suggestions overcoming problem presented including drug treatment enzyme treatment food processing plant breeding emphasised removal raffinose-oligosaccharides beans remove problem flatulence animals man compounds responsible--though assumed polysaccharides polysaccharide-derived oligomers formed processing cooking --have characterised
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PLAIN-18 | MED-2568 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| ip num anti-cancer agent pubmed ncbi abstract inositol hexaphosphate insp num ip num ubiquitous num microm num mm concentrations ip num lower phosphorylated forms ip num inositol ins contained mammalian cells important regulating vital cellular functions signal transduction cell proliferation differentiation striking anti-cancer action ip num demonstrated vivo vitro based hypotheses exogenously administered ip num internalized dephosphorylated ip num inhibit cell growth additional evidence ins enhance anti-cancer effect ip num decreasing cellular proliferation ip num differentiation malignant cells resulting reversion normal phenotype data strongly point involvement signal transduction pathways cell cycle regulatory genes differentiation genes oncogenes tumor suppressor genes bringing observed anti-neoplastic action ip num
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PLAIN-18 | MED-4319 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| phytate foods significance humans food sources intake processing bioavailability protective role analysis pubmed ncbi abstract article overview phytic acid food significance human nutrition summarises phytate sources foods discusses problems phytic acid/phytate contents food tables data phytic acid intake evaluated daily phytic acid intake depending food habits assessed degradation phytate gastro-intestinal passage summarised mechanism phytate interacting minerals trace elements gastro-intestinal chyme pathway inositol phosphate hydrolysis gut presented present knowledge phytate absorption summarised discussed effects phytate mineral trace element bioavailability reported phytate degradation processing storage beneficial activities dietary phytate effects calcification kidney stone formation lowering blood glucose lipids reported antioxidative property phytic acid potentional anticancerogenic activities briefly surveyed development analysis phytic acid inositol phosphates problems inositol phosphate determination detection discussed standardisation phytic acid analysis foods argued
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PLAIN-18 | MED-2570 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| vitro investigations potential health benefits australian-grown faba beans vicia faba chemopreventative capacity inhibitory pubmed ncbi abstract functional properties including antioxidant chemopreventative capacities inhibitory effects angiotensin-converting enzyme ace glucosidase pancreatic lipase australian-grown faba bean genotypes nura rossa tf ic*as num investigated array vitro assays chromatograms on-line post column derivatisation assay coupled hplc revealed existence active phenolics hump coloured genotypes lacking white-coloured breeding line tf ic*as num roasting reduced phenolic content diminished antioxidant activity num measured reagent-based assays diphenylpicrylhydrazyl num azino-bis num ethylbenzthiazoline num sulphonic acid oxygen radical absorbance capacity genotypes cell culture-based antioxidant activity assay cellular antioxidant activity showed increase activity coloured genotypes roasting faba bean extracts demonstrated cellular protection ability induced dna damage assessed raw num cells inhibited proliferation human cancer cell lines bl num ags hep num ht num evaluated effect faba bean extracts non-transformed human cells ccd num negligible flow cytometric analyses showed faba bean extracts successfully induced apoptosis hl num acute promyelocytic leukaemia cells faba bean extracts exhibited ace glucosidase pancreatic lipase inhibitory activities extracts nura buff-coloured rossa red-coloured comparable tf ic*as num white-coloured contained lowest phenolic content exhibited antioxidant enzyme inhibition activities results important promote utilisation faba beans human diets health benefits
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PLAIN-18 | MED-2571 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| efficacy ip num inositol treatment breast cancer patients receiving chemotherapy prospective randomized pilot clinical study abstract background prospective randomized pilot clinical study conducted evaluate beneficial effects inositol hexaphosphate ip num inositol breast cancer patients treated adjuvant therapy patients methods patients invasive ductal breast cancer polychemotherapy monitored period num fourteen patients stage ductal invasive breast cancer involved study divided randomized groups group subjected ip num inositol group taking placebo groups patients laboratory parameters monitored treatment finished patients filled questionnaires qlq num qlq-br num determine quality life results patients receiving chemotherapy ip num inositol cytopenia drop leukocyte platelet counts red blood cell counts tumor markers unaltered groups patients ip num inositol significantly quality life num functional status num perform daily activities conclusion ip num inositol adjunctive therapy valuable ameliorating side effects preserving quality life patients treated chemotherapy
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PLAIN-18 | MED-2573 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| anti-angiogenic activity inositol hexaphosphate ip num pubmed ncbi abstract significant anticancer activity naturally occurring carbohydrate inositol hexaphosphate ip num reported numerous cancer models tumors require angiogenesis growth metastasis hypothesize ip num reduces tumor growth inhibiting angiogenesis angiogenesis depends interaction endothelial tumor cells investigated effect ip num ip num inhibited proliferation induced differentiation endothelial cells vitro growth bovine aortic endothelial cells baecs evaluated mtt proliferation assay inhibited dose-dependent manner ic num num mm combination ip num vasostatin calreticulin fragment anti-angiogenic activity synergistically superior growth inhibition compound ip num inhibited human umbilical vein endothelial cell huvec tube formation vitro capillary differentiation reconstituted extracellular matrix matrigel disrupted pre-formed tubes ip num significantly reduced basic fibroblast growth factor bfgf -induced vessel formation num vivo matrigel plug assay exposure hepg num human hepatoma cell line ip num num resulted dose-dependent decrease mrna levels vascular endothelial growth factor vegf assessed rt-pcr ip num treatment hepg num cells num significantly reduced vegf protein levels conditioned medium concentration-dependent manner num ip num inhibitory effect induced angiogenesis
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PLAIN-18 | MED-2574 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| protection cancer dietary ip num inositol pubmed ncbi abstract inositol hexaphosphate ip num naturally occurring polyphosphorylated carbohydrate abundantly present plant sources high-fiber diets cereals legumes addition found plants ip num contained mammalian cells smaller amounts important regulating vital cellular functions signal transduction cell proliferation differentiation long time ip num recognized natural antioxidant recently ip num received attention role cancer prevention control experimental tumor growth progression metastasis addition ip num possesses significant benefits human health ability enhance immune system prevent pathological calcification kidney stone formation lower elevated serum cholesterol reduce pathological platelet activity review show efficacy discuss molecular mechanisms govern action dietary agent exogenously administered ip num rapidly cells dephosphorylated lower inositol phosphates affect signal transduction pathways resulting cell cycle arrest striking anticancer action ip num demonstrated experimental models addition reducing cell proliferation ip num induces differentiation malignant cells enhanced immunity antioxidant properties contribute tumor cell destruction preliminary studies humans show ip num inositol precursor molecule ip num enhance anticancer effect conventional chemotherapy control cancer metastases improve quality life abundantly present regular diet efficiently absorbed gastrointestinal tract safe ip num inositol holds great promise strategies cancer prevention therapy evidence justify initiation full-scale clinical trials humans
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PLAIN-18 | MED-2575 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effect inositol hexaphosphate expression selected metalloproteinases tissue inhibitors il num stimulated colon cancer cells abstract introduction matrix metalloproteinases mmps repeatedly shown play active role extracellular matrix degradation tumor invasion metastasis tissue inhibitors mmps timps well-known ability inhibit mmp activity inhibiting malignant progression inositol hexaphosphate ip num phytic acid recognized preventive therapeutic effects cancers including colon vitro studies ip num demonstrated inhibit cancer cell adhesion migration present study effect ip num expression mmp timp genes evaluated unstimulated il num stimulated colon cancer cell line caco num materials methods real-time qrt-pcr validate transcription level selected mmp timp genes caco num cells treatment num ng/ml il num num mm ip num num num results stimulation cells il num resulted overexpression mmp timp mrnas significant decrease mmp num mmp num mmp num timp num basal expression achieved ip num ip num efficient downregulator mmp num mmp num timp num genes transcription stimulated il num num lasting culture num il num induced mmp num mrna expression significantly reduced ip num conclusion proinflammatory cytokine il num upregulates mmp timp mrnas expression colon cancer epithelial cells caco num ip num num mm influences constitutive expression mmp timp genes downregulates il num stimulated transcription genes ip num exerts anti-metastatic activity modulation mmp timp genes expression prevent cancer cell migration invasion
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PLAIN-18 | MED-2579 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| prostate cancer inositol hexaphosphate efficacy mechanisms pubmed ncbi abstract extensive scientific data suggesting potential role dietary non-dietary phytochemicals prevention control prostate cancer pca growth progression pca disease elderly male populations slower rate growth progression compared cancers candidate disease preventive intervention pca growth progression involve aberrant mitogenic survival signaling deregulated cell cycle progression accompanied gradual accumulation genetic epigenetic period years mechanisms including overexpression growth survival angiogenic factors receptors loss/decrease tumor suppressor num retinoblastoma cyclin-dependent kinase inhibitor implicated pca growth progression phytochemicals targeting molecular events promising role pca prevention and/or therapy inositol hexaphosphate ip num major constituent cereals legumes nuts oil seeds soybean orally over-the-counter dietary/nutrient supplement recognised offering health benefits toxicity vitro anticancer efficacy ip num observed human mouse rat prostate cancer cells completed studies show oral feeding ip num inhibits human pca xenograft growth nude mice toxicity recently completed pilot study observed similar preventive effects ip num prostate tumorigenesis tramp model mechanistic studies ip num targets mitogenic survival signaling cell cycle progression pca cells ip num shown target molecular events angiogenesis ip num pleiotropic molecular targets efficacy pca suitable candidate agent preventive intervention malignancy humans
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PLAIN-18 | MED-2580 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| high dry bean intake reduced risk advanced colorectal adenoma recurrence participants polyp prevention trial abstract adequate fruit vegetable intake suggested protect colorectal cancer colorectal adenomas recent prospective studies reported association examined association fruits vegetables adenomatous polyp recurrence polyp prevention trial ppt ppt low-fat high-fiber high-fruit vegetable dietary intervention trial adenoma recurrence differences rate adenoma recurrence participants intervention control arms trial analysis entire ppt trial based cohort multiple logistic regression analysis estimate odds ratio advanced nonadvanced adenoma recurrence quartiles baseline change baseline minus num fruit vegetable intake adjustment age total energyy intake nonsteroidal anti-inflammatory drugs bmi gender significant associations nonadvanced adenoma recurrence change fruit vegetable consumption highest quartile change dry bean intake greatest increase compared lowest significantly reduced advanced adenoma recurrence num num ci num num trend num median highest quartile change dry bean intake num higher baseline intake ppt trial based cohort evidence dry beans inversely advanced adenoma recurrence
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PLAIN-18 | MED-2544 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| suppression colonic cancer dietary phytic acid pubmed ncbi abstract large differences exist human populations frequency colonic cancer epidemiological evidence differences strongly influenced country residence negative correlation found fiber content diet frequency colonic cancer prompted hypothesis high-fiber diets protective reanalysis dietary data equally strong support hypothesis protective element phytic acid inositol hexaphosphate heat acid-stable substance present high concentration food items including cereal grains nuts seeds phytic acid forms chelates metals suppresses damaging iron-catalyzed redox reactions colonic bacteria shown produce oxygen radicals appreciable amounts dietary phytic acid suppress oxidant damage intestinal epithelium neighboring cells rapidly accumulating data animal models dietary supplementation phytic acid provide substantial protection experimentally induced colonic cancer investigations yield additional support hypothesis purposeful amplification dietary phytic acid content represent simple method reducing risk colonic carcinogenesis
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PLAIN-18 | MED-2546 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| inositol hexaphosphate ip num inhibits key events cancer metastasis ii effects integrins focal adhesions pubmed ncbi abstract background shown inositol hexaphosphate ip num natural compound potent anti-cancer agent inhibited cancer cell adhesion extracellular matrix ecm proteins leading inhibition cell migration invasion cell adhesion ecm mediated specific cell surface integrins transduce intracellular signals interaction activation proteins recruited focal adhesion hypothesize ip num decreases cell adhesion suppressing integrin receptors subsequent signaling pathway materials methods analyzed integrin expressions highly invasive estrogen receptor-negative human breast cancer mda-mb num cells exposed ip num flow cytometry expression focal adhesion proteins investigated immunocytochemistry western blotting results ip num treatment caused significant num decrease expression integrin heterodimers alpha num beta num collagen receptor alpha num beta num fibronectin receptor alpha beta num vitronectin receptor flow cytometry showed alpha num subunit down-regulated num expression alpha num alpha beta num beta num subunits affected ip num treatment expression integrins cell surface assessed dramatic num decrease expression alpha num beta num ip num treated cells num indicating decrease cell surface expression heterodimers effect inositol hexasulfate num analogue ip num control immunocytochemistry showed lack clustering paxillin tyrosine-phosphorylated proteins ip num treated cells discontinuous scattered cell periphery patterns dense localized control cells consistent observations focal adhesion kinase fak autophosphorylation tyrosine num residue suppressed albeit modestly ip num treatment suggesting down-regulation integrin-mediated signaling pathway conclusion results study ip num induced inhibition cancer cell adhesion migration invasion mediated modulation integrin dimerization cell surface expression integrin-associated signaling pathway
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PLAIN-18 | MED-2583 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effect inositol hexaphosphate ip num human normal leukaemic haematopoietic cells pubmed ncbi abstract inositol hexaphosphate ip num naturally polyphosphorylated carbohydrate reported significant vivo vitro anticancer activity numerous tumours colon prostate breast liver rhabdomyosarcomas confirm activity haematological malignancies characterize mechanisms ip num action analysed effects human leukaemic cell lines fresh chronic myelogenous leukaemia cml progenitor cells combined cellular molecular approach ip num dose-dependent cytotoxic effect evaluated cell lines accumulation num phase cell lines tested molecular level cdna microarray analysis ip num exposure showed extensive downmodulation genes involved transcription cell cycle regulation coherent upregulation cell cycle inhibitors ip num treatment fresh leukaemic samples bone marrow cd num cml progenitor cells significantly inhibited granulocyte-macrophage colony-forming unit cfu-gm formation num comparison normal bone marrow specimens affected differentiating effect hl num cells observed results confirm antiproliferative activity ip num suggest specific antitumour effect chronic myeloid leukaemias active gene modulation
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PLAIN-18 | MED-2585 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| cancer inhibition inositol hexaphosphate ip num inositol laboratory clinic pubmed ncbi abstract inositol hexaphosphate ip num naturally occurring polyphosphorylated carbohydrate present substantial amounts plant mammalian cells recently recognized possess multiple biological functions striking anticancer effect ip num demonstrated experimental models inositol natural constituent possessing moderate anticancer activity consistent anticancer results obtained combination ip num inositol addition reducing cell proliferation ip num increases differentiation malignant cells resulting reversion normal phenotype exogenously administered ip num rapidly cells dephosphorylated lower-phosphate inositol phosphates interfere signal transduction pathways cell cycle arrest enhanced immunity antioxidant properties contribute tumor cell destruction molecular mechanisms underlying anticancer action fully understood abundantly present regular diet efficiently absorbed gastrointestinal tract safe ip num holds great promise strategies prevention treatment cancer ip num inositol enhances anticancer effect conventional chemotherapy controls cancer metastases improves quality life shown pilot clinical trial data strongly argue ip num inositol strategies cancer prevention treatment effectiveness safety ip num inositol therapeutic doses determined phase phase ii clinical trials humans
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PLAIN-18 | MED-2559 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effect ip num human neutrophil cytokine production cell morphology pubmed ncbi abstract inositol hexaphosphate ip num anti-cancer properties recently extracellular functions observed ip num including enhancing superoxide production phagocytosis neutrophils presence microbial stimuli study investigated inflammatory functions ip num adherent neutrophils effect ip num release il num tumour necrosis factor tnf-alpha il num neutrophils attached plastic laminin num hours response stimulation lipopolysaccharide n-formyl-met-leu-phe fmlp investigated increase il num secretion stimulated cells occurred presence ip num incubation cells attached laminin ip num num bm effect cell morphology presence num num fmlp altered cell shape direct effect ip num cell function trigger sustained assembly f-actin exposure neutrophils low levels ip num appears modulate selective neutrophil functions
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PLAIN-18 | MED-2979 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| neuroprotective effect natural iron chelator phytic acid cell culture model parkinson's disease pubmed ncbi abstract disrupted iron metabolism excess iron accumulation reported brains parkinson's disease pd patients excessive iron induce oxidative stress subsequently causing degradation nigral dopaminergic neurons pd determined protective effect naturally occurring iron chelator phytic acid ip num num methyl num phenylpyridinium mpp + -induced cell death immortalized rat mesencephalic/dopaminergic cells cell death induced mpp normal iron-excess conditions cytotoxicity measured thiazolyl blue tetrazolium bromide mtt assay trypan blue staining apoptotic cell death measured caspase num activity dna fragmentation hoechst nuclear staining compared mpp treatment ip num micromol/l increased cell viability num num decreased cell death num num threefold increase caspase num activity num twofold increase dna fragmentation num mpp treatment decreased num num num num ip num cell survival increased num num num num num num micromol/l ip num iron-excess conditions num num num protection observed caspase num activity num num micromol/l ip num iron-excess condition similarly num reduction num dna fragmentation found num micromol/l ip num addition hoechst nuclear staining results confirmed protective effect ip num apoptosis similar protection observed differentiated cells collectively results demonstrate significant neuroprotective effect phytate cell culture model pd
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PLAIN-18 | MED-2980 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
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PLAIN-18 | MED-2982 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| surgical management bisphosphonate-related osteonecrosis jaw oncologic patients challenging problem pubmed ncbi abstract aim bisphosphonate-related osteonecrosis jaw bronj oral complication supportive cancer therapy method treatment unclear purpose article analyze type treatment outcome large patient cohort bronj patients methods total num patients suffering bronj sites studied patients treated intravenous bisphosphonates oncological disease descriptive analysis relevant patient data performed emphasis surgical outcome results mandible affected num patients patients previous invasive dental procedures duration bisphosphonate treatment num months total num patients treated surgically including sequestrectomies mandibular resections soft-tissue reconstruction achieved local closure myofascial flap mylohyoid muscle vascularized fasciocutaneous flap patient bony reconstruction performed conclusion surgical treatment bronj remains challenging limited evidence oncologic patients bronj candidates vascularized bone reconstruction
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PLAIN-18 | MED-2983 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| ascorbic acid prevents dose-dependent inhibitory effects polyphenols phytates nonheme-iron absorption pubmed ncbi abstract effects maize-bran phytate polyphenol tannic acid iron absorption white-bread meal tested num subjects phytate content varied adding concentrations phytate-free ordinary maize bran iron absorption decreased progressively maize bran increasing amounts phytate phosphorous phytate num num mg inhibitory effect overcome num mg ascorbic acid inhibitory effects tannic acid num num mg dose dependent studies suggested greater equal num mg ascorbic acid required overcome inhibitory effects iron absorption meal greater num mg tannic acid findings predict bioavailability iron diet due account relative content diet major promoters inhibitors iron absorption
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PLAIN-18 | MED-2984 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| algorithm assess intestinal iron availability dietary surveys abstract nutritional epidemiology assumed nutrient absorption proportional nutrient intake nutrients including non-haem fe assumption hold depending nutrients ingested non-haem fe availability absorption varies greatly fe intake examine associations fe health impact validity findings previous algorithms adjust fe intakes dietary factors affect absorption found underestimate fe absorption present study perform poorly independent dietary data designed algorithm adjust fe intakes effects ascorbic acid meat fish poultry phytate polyphenols ca incorporating absorption data test meals current understanding fe absorption created robust universal fe algorithm potential large cohorts algorithm aims predict fe absorption fe gut measure greater epidemiological research fe fe absorption gastrointestinal tract taking account enhancing inhibiting effects dietary modifiers algorithm successfully estimated average fe availability test meal data construct algorithm unlike algorithms tested provided plausible predictions applied independent dietary data future research needed evaluate extent algorithm epidemiological research relate fe health outcomes
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PLAIN-18 | MED-2985 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| phytate myo-inositol hexaphosphate risk factors osteoporosis pubmed ncbi abstract risk factors play role development osteoporosis phytate naturally occurring compound ingested significant amounts diets rich grains aim study evaluate phytate consumption risk factor osteoporosis group num volunteer subjects bone mineral density determined means dual radiological absorptiometry calcaneus group num subjects validation results obtained group bone mineral density determined lumbar column neck femur subjects individually interviewed selected osteoporosis risk factors dietary information related phytate consumption acquired questionnaires conducted occasions num num months performing one-way analysis variance student's test determine statistical differences groups bone mineral density increased increasing phytate consumption multivariate linear regression analysis body weight low phytate consumption risk factors greatest influence bone mineral density phytate consumption protective effect osteoporosis suggesting low phytate consumption considered osteoporosis risk factor
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PLAIN-18 | MED-2986 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| effect phytic acid absorption distribution endogenous excretion zinc rats pubmed ncbi abstract zinc metabolism male rats studied combining nutritional balance methods analysis num kinetics rats groups num fed zinc-adequate diets num ppm zn num basal num phytic acid added sodium phytate fourth-order exponential function time-course num plasma compartmental models developed plasma zinc exchanged rapidly zinc liver kidneys zinc testes skeletal muscle bone total body zinc content num mg num live body weight measured chemically num times higher estimates exchangeable zinc body whole-body retention num higher endogenous fecal zinc excretion lower rats fed phytate fed basal diet responses phytate reflect homeostatic adjustment decreased absorption zinc respective values apparent absorption true absorption zinc num num zinc intake rats fed phytate num num zinc intake rats fed basal diet grains mature seeds constitute major portion diet phytate zinc molar ratio approach num study phytic acid occurring naturally foods affects zinc metabolism extent sodium phytate determined study
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PLAIN-18 | MED-2987 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| protective effect myo-inositol hexaphosphate phytate bone mass loss postmenopausal women pubmed ncbi abstract introduction objective paper evaluate relationship urinary concentrations insp num bone mass loss risk fracture postmenopausal women materials methods total num postmenopausal women included study num low num num intermediate num num num high num urinary phytate concentrations densitometry values neck measured enrollment num months lumbar spine femoral neck num year risk fracture calculated tool frax results individuals low insp num levels significantly greater bone mass loss lumbar spine num num num num high phytate levels significantly greater percentage women low high insp num levels showed num bone mass loss lumbar spine num num num year fracture probability significantly higher low-phytate group compared high-phytate group hip num num num num major osteoporotic fracture num num num num discussion concluded high urinary phytate concentrations correlated reduced bone mass loss lumbar spine num months reduced num year probability hip major osteoporotic fracture indicating increased phytate consumption prevent development osteoporosis
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PLAIN-18 | MED-2989 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| phytate levels bone parameters retrospective pilot clinical trial pubmed ncbi abstract study evaluated relationship phytate urinary levels bone characteristics large population postmenopausal women study population consisted num postmenopausal women participated descriptive cross-sectional study urine sample collected subject determine phytate levels volunteers divided groups phytate urinary concentration i e low high levels bone mineral density determined lumbar spine femoral neck groups low high phytate urinary levels urinary levels phytate linked dietary phytate consumption bone mineral density values significantly higher lumbar spines femoral necks women consumed high levels phytate women low urinary phytate concentrations higher urinary levels phytate correlated higher bone mineral density lumbar spine femoral necks postmenopausal women finding demonstrates potential phytate treatment bone related diseases mechanism action similar bisphosphonates
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PLAIN-18 | MED-2990 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| bisphosphonate-associated osteonecrosis jaw report task force american society bone mineral research pubmed ncbi abstract onj increasingly suspected potential complication bisphosphonate therapy recent years asbmr leadership appointed multidisciplinary task force address key questions related case definition epidemiology risk factors diagnostic imaging clinical management future areas research related disorder report summarizes findings recommendations task force introduction increasing recognition bisphosphonates osteonecrosis jaw onj led leadership american society bone mineral research asbmr appoint task force address number key questions related disorder materials methods multidisciplinary expert group reviewed pertinent published data bisphosphonate-associated onj food drug administration drug adverse event reports reviewed results conclusions case definition developed subsequent studies report condition task force defined onj presence exposed bone maxillofacial region heal num wk identification health care provider based review published unpublished data risk onj oral bisphosphonate therapy osteoporosis low estimated num num num num patient-treatment years task force recognized information incidence onj rapidly evolving true incidence higher risk onj patients cancer treated high doses intravenous bisphosphonates higher range num num patients depending duration therapy future improved diagnostic imaging modalities optical coherence tomography mri combined contrast agents manipulation image planes identify patients preclinical early stages disease management largely supportive research agenda aimed filling considerable gaps knowledge disorder outlined
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PLAIN-18 | MED-3136 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| influence frequent long-term bean consumption colonic function fermentation pubmed ncbi abstract objective study determine influence frequent long-term consumption legume seeds colonic function groups subjects studied--one group habitually consumed legume seeds part normal diet group infrequently consumed legumes differences groups detected fecal output frequency intestinal transit time vfa excretion fecal ph num day study periods subjects consumed usual diet num red kidney beans daily addition beans diets groups provided significantly dietary fiber produced greater fecal output higher concentration vfa feces fecal output appeared determined independent parameters--dietary fiber intake vfa excretion beans provided physiologically source dietary fiber favorably influenced colonic function
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PLAIN-18 | MED-3123 | colon cancer prevention : is it the fiber or the phytates ? dietary factors are considered the most important environmental risk factors for cancer . within recent years , a large number of naturally occurring health-enhancing substances of plant origin known as phytonutrients have been recognized to have beneficial effects on certain cancers . beans , chickpeas , split peas and lentils are packed with all sorts of wonderful nutrients , but the reason they may protect against several degenerative diseases may be due to non-nutritive compounds , or even so-called “ antinutrient ” compounds like phytates . phytates have a somewhat negative reputation for binding to certain minerals ( like iron , zinc and manganese ) and slowing their absorption . but they have also been found to offer anti-inflammatory health benefits . “ the reputation of phytate has had a roller coaster ride ever since its discovery ; it has undergone alternate eminence and infamy . ” ( i previously explored the surprising new science about phytates in my video phytates for the prevention of osteoporosis ) . could they play a potential role in preventing colon cancer ? in the u.s. , colon cancer is the second leading cause of cancer death , but some parts of the world have had just a tiny fraction of our rates , with the highest rates reported in connecticut , and the lowest in kampala , uganda . the famous surgeon denis burkitt spent 24 years in uganda and most of the hospitals he contacted there had never seen a case of colon cancer . noting they live off diets centered on whole plant foods , he figured that maybe it was the fiber that was so protective . some studies have called that interpretation into question . danes appear to have more colon cancer than finns , yet danes consume almost twice the dietary fiber . what else , then , could explain the low cancer rates among plant-based populations ? well , fiber isn ’ t the only thing found in whole plant foods , but missing from processed and animal foods . maybe it ’ s the phytate . dietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . this may account for what researchers found in the adventist study , highlighted in my video , phytates for the prevention of cancer . they found excess risk of cancer for higher intakes of both red meat and white meat , suggesting all meats contribute to colon cancer formation — about twice the risk for red meat eaters , and three times the risk for those eating chicken and fish . those who eat meat could reduce their risk in two ways : by cutting down on meat or by eating more beans , an excellent source of phytates . so it ’ s not just how much meat we eat , but our meat to vegetables ratio . between the two extremes ( high-vegetable and low-meat diets versus high-meat and low-vegetable diets ) a risk ratio of about eight appears to exist , sufficient to explain a substantial part of the international variation in the incidence of colorectal cancer . those with the worst of both worlds , high meat and low vegetable , were at eight times the risk . more on colon cancer in stool size matters . here are a few of my latest videos on the latest wonders of the musical fruit : what about that music , though ? see my blog beans and gas : clearing the air . what about soybeans and cancer ? see breast cancer survival and soy and brca breast cancer genes and soy . other ways to mediate the effects of meat intake can be found in my video reducing cancer risk in meateaters . for more about how phytates may play a role in both cancer prevention and treatment see phytates for rehabilitating cancer cells and phytates for the treatment of cancer . beans , beans , beans ! maybe the single most important food to include in your daily diet ? thanks for all the hard work dr. greger and staff ! b12 supplements issues with me . anyone else here have issues ? http : / / www.livestrong.com / article / 355766-vitamin-b12-supplement-dangers / “ vitamin b12 supplements may cause blood clots and heart failure . patients with a history of cardiovascular problems should avoid b12 supplements . blood clots develop in the lower extremities and may dislodge and travel to the heart and brain , causing heart attack and stroke . b12 supplements may cause the heart to stop functioning normally , leading to decreased transport of oxygenated blood to body organs . patients with heart failure often experience problems breathing due to accumulation of fluids in the lungs , sudden weight gain , edema , fatigue and shortness of breath . ” can you provide a link to the studies behind these statements ? it is important to discuss any supplements and medications with your doctor . b12 is commonly prescribed ( especially for those over 50 years old ) , according to the institute of medicine . i have not seen these kind of issues the link addresses , and not sure what studies the article is referencing . b12 is super important . adults needs roughly 2.4 micrograms per day . in supplement form it comes in higher doses . cheapest source of b12 . here is more on b12 and dr. greger ’ s optimal nutrition recommendations. if interested . thanks.vegetarians need b12 supplementation , since the richest natural source comes from meats.sorry that is a well known old wives tail which , as it turns out is not true . there is some evidence that b12 in meat is not in a bioavailable form. or that the high stomach acid levels required for meat consumption destroy any b12 present . there is good evidence from studies such as the framingham offspring study that you are more likely to have sub normal levels of b12 if you do eat meat.when i was a meat eater , i needed b12 injections . i went vegan 3 years ago , and had my blood work done recently , everything was normal ! b12 among everything else was fine . also a side note , i have crohn ’ s disease , that was getting worse until i changed my diet , a colonoscopy last year showed that it was healing . my incurable disease is healing ! it ’ s so nice note to be in all that pain ! i think you have misunderstood something . truly i am interested if you can back it up with a pathophysiological explanation and some references to articles . if you have ever seen a young person with subacute combined degeneration caused by a vitamin b12 deficiency , you will make sure to supplement with b12 ! this is important : if you are vegan you have to take a b12 supplement ! b12 is stored in the body , correct ? so will people who have recently become vegans have ample stores ? could you give those people any guidelines on how long they could go without supplementing ? what would those guidelines depend on – on how long and how much meat they ate ? on the quality of their intestinal bacteria ? does fermentable fiber increase your ability to use b12 ? check out the article which veggie eric shared below , for good solid footnoted information about b12. http : / / www.vibrancyuk.com / b12.htmlharriet , i am not an expert in the metabolism of b12 , but in general i dont have a problem with supplementations , if you know what you are doing . i would recommend everybody to supplement with b12 as soon as they go plant based and also consider d-vitamin unless they live in a very sunny place.according to the links provided in the referenced article. what are being described are allergic reactions to cyanocobalamin . neither article says anything about methylcobalamin , the natural form of b12 . this is the first sentence from the drug.com page referenced on the livestrong page . ” when used in small doses , no common side effects have been reported with this product ” . the author of the article also states that “ b12 is naturally present only in animal foods ” . since the writer does not even understand where b12 comes from . clearly this article was either written out of ignorance , or possibly as an attempt to mislead people.b12 from methylcobalamin might work for some , but go ahead and read online some of the horror stories people have experienced after taking methyl b12 . i am not going to post all these peoples ’ comments , but i do not think they are lying . something about the methylcobalamin form of b12 really changed their body for the worse . yeah , i really doubt these people are making this up . and i am one of those people . really screwed with my body . maybe there is something bigger going on in people with bad reactions — — — maybe they have a “ leak ” somewhere in their body that allows substances into places where they do not belong . i do not know.i have no idea what your objective is . the posts you have made have taken things out of context . both of the articles linked from the livestrong post are about rare allergic reactions to cyanocobalamin the synthetic version of b12 . you can find the same list of adverse reactions for any vitamin . here is the one for vitamin c http : / / www.drugs.com / sfx / vitamin-c-side-effects.html . if you are trying to convince people that meat is the only safe place to get b12 . you are going to have a tough time , people here are smarter than that.not trying to convince people to eat meat . letting people know that there are good meaning folks out there who are experience harmful reactions to b12 supplements . and not just the cyanocobalamin . take the time to read people ’ s stories . b12 supplements in any form can be a scary experience for some us . this has nothing to do with trying to get people to eat meat . today i am a vegan and hope to remain that way.guest , if you are having these problems , try methyl b12 and for the love of god get off the meat , dairy and fats so your body can begin to heal.guest : really ? ok , i ’ ll bite … so what are these b12 supplement issues you are personally having ? can you please list them specifically so we can try to help ? or … possibly , that article was written to be misleading and a blatant unsubstantiated pot-shot at vegans who normally supplement with b12.what non-animal products is b12 in ? and real b12 , not the inactive form.clearly you know nothing about b12 , what is synthetic and what isn ’ t , or even the source of b12 . certainly you could manage to find the b12 page on wikipedia or lookup some of the many articles and videos about b12 on this site . you should learn about it so you aren ’ t posting things which mislead.no doubt that getting b12 from meat is the most dangerous way – b12 from meat is associated with heart disease , stroke , kidney disease , cancer , diabetes , hypertension and autoimmune diseasespirulina , nori , tempeh , and barley grass all forms or natural b12 … natural b12 is made by bacteria in the soil having nothing to do with coming from an animal or not … i ’ m sorry but “ livestrong ” is not an authority on nutrition but rather a pro-meat eater blog site where people like ms. sherry post misleading information about vegan topics like the wildly inaccurate b12 post you linked to above … it ’ s interesting that there have been a few recent “ guest ” posts here linking to “ live strong ” vegan bashing articles lately . you and the blogger ms. sherry should probably read up more on b12 before you write / post another misleading article like the one you linked to above.great read here about b12 ~ ~ > http : / / www.vibrancyuk.com / b12.htmlquote from the article “ dr michael klaper argues that vitamin b12 is present in the mouth as well and intestines ” b12 gives me very painful canker sores and they last for week or so . i am a vegan but i don ’ t take b12 supplements , just try to do the best i can through diet.maybe check the ingredients list on your b12 sups . there might be an offending ingredient agitating your cancer sores not the actual b12 itself . also , some cancer sores can be caused by stress like ulcers and most cancer sores are linked to dairysee here ~ ~ > http : / / nutritionfacts.org / video / apthous-ulcer-mystery-solved / i looked up the causes of canker sores , according to the mayo clinic , canker sores are caused by : a minor injury to your mouth from dental work , overzealous brushing , sports mishaps or an accidental cheek bitetoothpastes and mouth rinses containing sodium lauryl sulfatefood sensitivities , particularly to chocolate , coffee , strawberries , eggs , nuts , cheese , and spicy or acidic foodsa diet lacking in vitamin b-12 , zinc , folate ( folic acid ) or ironan allergic response to certain bacteria in your mouthhelicobacter pylori , the same bacteria that cause peptic ulcershormonal shifts during menstruationemotional stressnotice that low b12 levels are associated with canker sores . you should be consulting with your doctor to figure out what is actually going on . although you find correlation between b12 and your canker sores , it is quite possible that b12 itself is not causing your canker sores.i have to say i have never heard of b12 supplements causing heart attacks ? the author has only had 5 yrs experience as a nurse , she says she ’ s been ‘ published ’ on a couple websites ? i can ’ t believe she actually tries to pull that statement off on the masses . very poor . i would have been embarrassed to have written such a statement . it shows she is a very young nurse giving her opinion on those non-meat eaters needing b12 , they should just eat dead animals ! not . my background and study in nutrition trumps her quite a bit as i ’ ve been a nurse for 38 yrs and have 2 masters under my belt , one as a family nurse practitioner . she is trying to draw in credibility by saying she is ‘ published ’ , what she is trying to do is tickle the ears of people who don ’ t know what that means , off course now she can add livestrong to her list of ‘ websites ’ . to say you are published means in a peer review scientific journal , that is hard to do , not your girlfriend ’ s $ 29 / mth website . i write things on my two websites all the time , but i would be laughed out of town if i tried to pass that off as being ‘ published ’ . her flare for the drama is seen in the bio , which the author themself is usually the one who writes , and it seems she has added some froth from the extra dairy fat and beef lard to that one , lol . the long arms of the beef / dairy industry are always around us . now i will say , there are some people who have a genetic disorder with the mthfr genes that will cause abnormalities in their processing of folate and b12 , the signs are close to what she says is for risk for ordinary folk taking b12 supplementation . that shows her lack of knowledge concerning the misinformation she is publishing . this gal has enough medical background to be dangerous.i also want to add , the only folk i have seen in need of b12 shots are meat eaters . vegans usually take care of them selves far better than a run of the mill american sad eater . vegans usually try to buy organic , which means more b12 is being created on the surface , no roundup or heavy pesticides on organic foods to kill off the b12 producing bacteria and archaea . my b12 has always been above normal and i have been a veg-head for 28 years.dr. greger , does soaking the beans ( and throwing out the water ) have any impact on the amount of phytates contained in the cooked beans ? yes , soaking can reduce phytates , but not completely removed them . brenda davis rd discusses the impact of soaking and sprouting in her book , becoming raw . i found one study that showed soaking faba beans can lower phytates . germinating the beans did even better.is there any way you can post the study you mentioned ? the link was a dead end . thanks.fixed. sorry about thatthanks.when you soak beans & thereby reduce the phytates , where do the phytates go ? do they go into the soaking water ? is it a good idea to use the soaking water for cooking the beans or is it better to discard it & use fresh water ? what a great question i have no idea ! can anyone else help me here ? let me check brenda davis ’ s book on soaking and phytates she has ample references . my thought is soaking is still fine it can reduce fructooligosaccharides and phytates and that is okay . eating them is most important no matter how you prepare beans.here ’ s what i understand from talking with many food scientists as well as with brenda davis . if anybody has any corrections or additions , feel free to chime in.plant seeds , including grains and legumes , store phosphorus for future growth as phytate ( phytic acid ) . when you soak those seeds under the right conditions ( warm water temperatures , appropriate ph ) , you activate their phytase enzyme , which then begins the process of breaking down phytate . as the seeds continue to soak , they start germinating – breaking down phytate and releasing phosphorus to support future growth.some grains have quite a bit of phytase enzyme – rye , barley and wheat do , for example . oats generally don ’ t because they ’ re usually heat-treated , which destroys the enzyme . legumes vary , but in general don ’ t have as much phytase enzyme as rye , barley and wheat.one scientist i spoke with suggested you could soak some cracked rye berries with some cracked legumes in warm water , and the phytase in the rye would help break down the phytic acid in the legumes – but that ’ s a lot of work , especially when the phytic acid is health-promoting.phytic acid is sometimes called the dilemma of human nutrition . the main problem is that it binds certain minerals – including calcium , iron and zinc . the solution for us vegans ( and for those in third world countries ) may be to avoid eating major sources of those minerals along with foods rich in phytate and to consume foods that enhance absorption of those minerals . quercetin and tannic acid may enhance zinc uptake , for example . ( http : / / www.ncbi.nlm.nih.gov / pubmed / 20546406 ) and dr. greger talks about onions ( their outer layers are rich in quercetin ) somewhere on this siteas for the oligosaccharides , the fermentable carbs that cause gas , yes , soaking will help reduce them . but they get into the soaking water , says davis , so cook beans in fresh water . for those who have not yet digested davis ’ terrific book , “ becoming vegan , ” here are her suggestions for cooking beans. http : / / zesterdaily.com / cooking / healthy-way-good-fortune-new-years / in denmark people eat a lot of fruit and vegetables , but the problem is that the the meals are centered around the meat , and vegetables are a small side dish . lunch are often rye bread ( lots of fiber ) , but on top different kinds of meat – eg “ leverpostej ” ( chopped liver and blubber – i dont know if it exist in other countries ) , sausage , ham and so on . barbecuing is almost a sport in the summer . regarding alcohol we are probably too liberal . legumes are only eaten by very few . most men in denmark thinks that a real man eats meat , but as dr . greger has illustrated several times – real men eats plants ! this is not meant to be argumentative but i ’ m confused about something dr. greger says in the article . he says , “ [ d ] ietary phytate , rather than fiber per se , may be the most important variable governing the frequency of colon cancer , as phytate is known to be a powerful inhibitor of the iron-mediated production of hydroxyl radicals , a particularly dangerous type of free radical . so the standard american diet may be a double whammy , the heme iron in muscle meat plus the lack of phytate in refined plant foods to extinguish the iron radicals . ” if [ one of ] the big issue [ s ] is with iron , why would the rates of colon cancer only double for red meat eaters , but triple for those eating chicken and fish ? seems like that should be the exact opposite given the above quote about hydroxyl radicals.hey vmnc . good thoughts thanks for your comment . i think dr. greger was just referencing this article in regards to the quote about phytates being possibly more important than fiber . i am not sure that is the whole story . he still has hundreds of video on fiber showing its benefit.with a history of pre-cancerous polyps , i changed my diet in august 2013 to include many servings of beans each week as well as a high daily intake of fresh vegetables . i avoid processed food as best as possible . i dropped 30 pounds . my last colonoscopy in jan 2015 was clear . i do soak my beans overnight for ease of cooking . maybe i should be ccoking them in the soaking water instead of draining first ? great work , lance ! thanks for sharing . soaking is fine . i don ’ t think you can remove “ all ” of the phytates . there are still benefits to soaking and sprouting.does tofu from spouted soy have fewer phytates , and would it be easier to digest ? i have found some extra firm tofu hard to digest and am thinking sprouted tofu might be a better alternative.i would think so . i have not seen a study on sprouted tofu , but the fact sprouting can have a role in decreasing phytates would make sprouted soybeans a good choice.when i cook dry beans i use the pressure cooker . i cook a pound of beans in about 6 cups of water or veggie broth without soaking first . depending on the type of bean it takes about 35-40 minutes to go from dry to completely cooked . no worry about throwing out the nutrients in the soaking water and it ’ s quicker too.for convenience i prefer to eat canned black beans ( eden and others ) . in order to remove as much bpa and bps as possible before consuming i rinse off the black goo canned beans come packed in.am i losing any significant bean nutrition this way ? the beans themselves remain intact after cold water washing , ready to cook and eat.just a thought : if you ’ re putting the beans on / in a salad , maybe you could pour the liquid into a container to save for soup . i keep a container in my freezer into which i pour liquid from cooking veggies , etc . , and later i use same as soup stock since store-bought stock leaves something to be desired for me.no i do not think you are losing any nutrients . i recommend rinsing the beans to remove excess salt anyway : - ) i soak dried beans and then cook them . what do you recommend – soaking at room temperature for 12-24 hours or in the refrigerator ? i don ’ t soak . perhaps i should . i need a personal chef ! i use a crock pot when i make my own , but mostly eat canned or grandma ’ s beans if i am lucky enough to see her . i am human and get quite busy with work ; - ) my stomach handles them well never had a problem . other swear by soaking and i do not disagree with them.he mentioned using eden ’ s – no salt beans … . wouldn ’ t it be good to save the liquid for soups ? or is there a reason we should not ? yes . that is even better ! sure , you could save the liquid if it adds to your dishes . some people like the garbanzo bean juice for their home-made hummus . totally up to you ! beans , beans , the american fruit . the more you eat the more you toot . the more you toot , the better you feel . so let ’ s have beans at every meal . lol ! there are many countries with a lower prevalence of colon cancer than finland. http : / / www.worldlifeexpectancy.com / cause-of-death / colon-rectum-cancers / by-country / the endocrine disrupting bpa / bps would have leeched into the liquid from the can lining . save it ? that ’ s why i discard it.how about eden ’ s ? eden went bpa-free in their can liners but likely substituted it with bps , which may be worse.i ’ m so glad that i found a person like dr michael greger ! i ’ m a paramedic who used to work in polish medical system . i was astonish how ignorant medical doctors and my colegues was – in terms of food-influence knlowdge . we were perfectly trained in performing resuscytation and other methods of sustaining life at the edge – but none of us were trained in prevention of theese dieseases which caused those states we were struggling with our bare hands as an outcome … i ’ ve sent myself hundrets of people after cardiac intervention to hospitals and later on – to homes – and that was a death sentence for this patients , and i truly regret that i didn ’ t had the knowledge to help and support them in terms of dietetics after cardiac indicents – back then , when i was a part of the medical system . i have some blood on my hands … thank you , mr . greger – and thanks for your whole team . great work you ’ re doing . i truly respect you for that.in another video , dr. greger said that each 20 gram serving of beans reduces our risk of death by 8 percent . in another video , he shows that the best bean is black beans.http : / / nutritionfacts.org / video / the-best-bean-2 / it is clear that beans may be the most important dietary factor in life extension , more so than nuts by a slim margin . there is a bean nut , the peanut , and a bean tea , red tea or green red tea . beans can add profoundly to life and improve the lifes of people who eat them down the road.beans should be eaten daily to promote health.i read that beets are important for a healthy colon , based on the centenarians in russia who eat borscht.i translated the article into portuguese and republished . i hope this awareness on health and nutrition can grow , along with the nutritionfacts.org community , and spread in the portuguese speaking world . thank you all for being there. http : / / focoempatico.net / prevencao-do-cancro-do-colon-e-da-fibra-ou-dos-fitatos / do you soak beans before cooking ? what effect does that have on phytates ? hi julien . i touch on this further down in the thread , here . thanks for your question.i have a concern regarding hospital food . my general comment is that they give people the food that in most cases put them here in the first place . specifically , my son has been here at johns hopkins hospital in rehab from surgery for a tumor . the wound from the surgery is healing “ too slowly ” which is an issue because he can not due chemotherapy until the wound heals . so , they sent around a nutritionist and he said simply , “ as many calories as you can eat , and you need a lot of protein to heal . ” he gave us no menu . at this point , let me state my prejudice : like dr. greger ’ s grandma , i found nathan pritikin , after having a chest pain . i did not go to the clinic but i read his book . that was 40 years ago . i am now 71 and take no medications and run five miles every day ( slowly ) . i don ’ t eat meat and hardly ever eat any animal products and until recently ( after watching dr. gerger ’ s video regarding vitamin b12 ) . i eat brown rice and beans and tofu almost every night . i am , obviously , not dead . okay , here is the problem : i have been ordering my son veggie burgers , tofu and rice ( they do not offer beans ! ) , oatmeal , and , to hedge my bets , salmon , which has been available about every third day . we have been here for six weeks . the staff has put a lot of pressure on me and i have caved somewhat , ordering chicken and turkey and low cholesterol eggs . i do not know why more protein has to mean more meat . also , i just read , dr. servan -schreiber ’ s book “ anti-cancer ” and he offers tons of data suggesting that meat stimulate the growth of a tumor . my son ’ s tumor could not be completely excised , and it could come back , and has come back once already . jhh is arguably one of the greatest hospitals in the world . i know that i am right , and i have the science , but i do not want to risk my son ’ s life because of my experience prejudicing my choices for his meals . and , by the way , patients at adventist hospital with a veggie diet must heal , no ? any thoughts would be appreciated.your options must be very limited , and you have done a great job with what you have available . the most anti-cancer foods according to this site include : nuts : walnuts , pecans , and peanuts veggies : beets , kale , garlic , broccoli. carrots fruit : cranberries , lemons , apples spices : tumeric , rosemary , ginger tea : hibiscus , white with lemon , and matcha berries : blueberry , barberry , goji berry , and strawberry nori , white button mushrooms , flax seed , and amla are also recommended.dr. hoffer has followed several doctors in finding that large doses of vitamins can greatly improve cancer outcomes . he recommends vitamin c , niacin , vitamin e , vitamin a , folic acid , essential fatty acids , selenium , and zinc.are you allowed to bring in your own food ? you could bring in some trail mix made with these ingredients . dr. greger on this site said that the effect of tumeric on cancer was limited to how much you could take.dr. hoffer wrote a small book , user ’ s guide to natural therapies for cancer prevention and control where he outlined many people who did quite well using vitamins in addition to their regular chemotherapy , he cites 40 percent survival after ten years . with nutrition and orthomolecular vitamin therapy , you should be in the best shape possible . could you bring in your own vitamins ? do doctors there object ? you should like you are picking the best foods from the menu . is your son allowed to sit near a window ? vitamin d3 , made from sunlight , is very powerful against some cancers.good luck.hello again cleo1943 . there are almost 500 studies going on right now to see if high d3 ( 50,000 iu or so in some ) are good for cancer , to see if it could be a treatment and a cure . the companies sponsoring this research are reasonably sure it is a good treatment . d3 can ’ t be regulated by the federal government , so you can be in the study yourself without reporting.you can read about this herehttp : / / articles.mercola.com / sites / articles / archive / 2011 / 08 / 06 / why-we-dont-have-a-cure-for-cancer-yet-or-do-we.aspxor see the clinical trials here.https : / / clinicaltrials.gov / ct2 / results ? term = vitamin + d + cancer & recr = & rslt = & type = & cond = & intr = & titles = & outc = & spons = & lead = & id = & state1 = & cntry1 = & state2 = & cntry2 = & state3 = & cntry3 = & locn = & gndr = & rcv _ s = & rcv _ e = & lup _ s = & lup _ e = why would pharmaceutical companies spend billions on drug treatments to study one that is available for free ? i imagine if you are frustrated with big pharma , the results of these studies will not be published and a treatment for cancer will be hushed up.good luck . d3 takes some getting used to . it can shift your whole heart around and rearrange all the elements in your body . i like to use it concurrently with a magnet over my heart , brain , and body.my prayers.hi cleo . my sympathies during this hard time . i used to work at md anderson cancer center and my boss actually used the book , anticancer , to design our breast cancer intervention trial . i would simply tell the dietitian you work with that you ’ d like to explore a more plant-based menu , based off this book and some of the research you ’ ve read . any rd in the cancer field should be able to meet your requests even if they do not believe in the book 100 % . they are trained to find options for their clients and i am positive if you kindly address these issues you have they can offer solutions . what do you mean by they are “ pressuring you ” to add more animal foods ? is it that he is not meeting protein needs ? i cannot imagine receiving more pressure in an already pressured ( understatement of the year ) situation . often our hands are tied when it comes to “ hospital food ” so consider options for bringing in food or making sure fresh fruits and veggies are available . i can bet the hospital has a salad bar and for good heavens let ’ s write a letter to john hopkins so they can stock kidney beans in the salad bar ! let me know if i can be of more help.warm wishes , joseph cancer , chicken , chickpeas , colon cancer , colon health , dna damage , dr. denis burkitt , fiber , fish , grains , iron , lentils , meat , nuts , oxidative stress , phytates , phytic acid , plant-based diets , poultry , processed foods , red meat , split peas , standard american diet , turkey , uganda , vegans , vegetarians , white meat - -
| dietcomplyf study prospective cohort study breast cancer survival phytoestrogen consumption pubmed ncbi abstract dietcomplyf multi-centre prospective study designed investigate associations phytoestrogens naturally occurring plant compounds oestrogenic properties diet lifestyle factors breast cancer recurrence survival num women grades i-iii breast cancer recruited num months post-diagnosis num uk hospitals detailed information clinico-pathological diet lifestyle quality life collected annually num years biological samples collected resource subsequent evaluation characteristics patients associations pre-diagnosis intake phytoestrogens isoflavones lignans assessed epic-norfolk uk num question food frequency questionnaire breast cancer risk factors ii prognostic factors num women complete data covariates phytoestrogens interest isoflavone intakes higher patients younger diagnosis non-smokers breast-fed supplements lignan intakes higher patients higher age diagnosis ex-smokers breast-fed supplements lower bmi diagnosis lower age menarche nulliparous significant associations pre-diagnosis phytoestrogen intake factors improved breast cancer prognosis observed potential exploration relationship phytoestrogens breast cancer recurrence survival establishment evidence improve dietary lifestyle advice offered patients breast cancer diagnosis dietcomplyf data discussed copyright num elsevier ireland rights reserved
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