Pancreatic Cancer
Pancreatic Cancer -- Complimentary treatments that may be worth looking into:
1. Dietary factors--feed your mitochondria and starve the cancer cells:
-> Foods linked to higher cancer risk: processed industrial foods, grains, aflatoxin contaminated grains, irrigated corn, fructose, fruit juice, excessive fruits, margarine, vegetable oils, high-heated fats, ...
-> Foods linked to lower cancer risk or even cancer therapy: resveratrol-rich foods (red wine, grapes, berries, nuts, ...), wild herbs, red meat, saturated fat, pork, eggs, ...
2. Oxygenation and the Warburg Hypothesis: oxygenate the blood (high oxygen levels kill cancer cells); measure the progress in the blood oxygen saturation with a pulse oximeter. Again, feed your oxygen-loving mitochondria and starve the oxygen-hating cancer cells
3. Fever and/or infection: Heating the body and/or provoking the immune system to identify and attack cancer cells--infections with fever have been correlated with killing of cancer cells; "scientists are trying to harness the power of fever and infection in a controlled way to treat cancer patients."
4. Don't overheat foods such as bread (which should be avoided anyway), meats, fats, coffee, ...
5. Avoid smoking, of course, or at least switch to a pipe or cigar, instead of manufactured cigarettes
6. If you must drink, make it an ancient drink that your great-great-great-great-great grandfather might recognize
7. Antineoplastons (expensive and controversial)
8. Low-dose naltrexone
1. Dietary Factors
Cancer: a Disease of Civilization?
Ray Audette author of NeanderThin wrote: "[Stanislaw Tanchou, MD] in 1843 in his regular lecture at The University of Paris Medical School [reported that he] found that the most accurate way to predict epidemiological cancer rates was by examining per-capita grain consumption rates. These proved to have a striking correlation in all areas where these data were gathered. He thus predicted that no cancer would be found in people who didn't eat grain. Until the prevalence of acrylamides in human blood samples was discovered in 2001, scientists had no idea why [the] correlation was so.
Many explorers and missionaries, inspired by Tanchou, began to search for cancer among hunter-gathers. In the resulting 100 year search for cancer in such people, documented by Anthropologist Vilhjalmur Stefansson, none was ever found except among those ... eating missionary food.
Steve Jobs died at almost the exact average lifespan (56.8 years) of middle-class vegetarians (who have access to modern medicine) in India. Incidences of pancreatic cancer is growing at the fastest rates of all cancers found in the US. It is usually associated with aflatoxin ingestion. It is pandemic in Africa, Mexico and other places where people eat large amounts of irrigated corn.
...
Stefansson, Vilhjalmur,
Cancer: Disease of Civilization.
New York: Hill and Wang, 1960."
Western Diet-Induced Pancreatic Cancer
NUTRITION, DIET AND CANCER
M. Mura Assifi and Guido Eibl
2012, 327-338, DOI: 10.1007/978-94-007-2923-0_14
http://www.springerlink.com/content/q2262501m8811817/
"Abstract
In the Western world chronic disease plays a significant part in morbidity and mortality. These chronic illnesses are believed to be largely due to a loss of balance between genetic susceptibility and lifestyle factors such as nutrition, exercise, and exposure to toxic agents. Industrial era foods, including refined carbohydrates, saturated fats, and cereals have become the mainstay of diets in several developed nations. Such trends, once considered a luxury of the wealthy, are now being observed in all classes of society, along with the associated affect on human health."
Pancreatic Cancer research articles showing a diet connection (eight pages of articles)
http://healthydietsandscience.blogspot.com/2012/08/bread-cereals-and-soy-increase-risk-of.html#uds-search-results
A sample:
High carbohydrate diets increase pancreatic cancer rates
24 Jan 2012
The study investigated whether diets high in foods that increase after meal glucose levels are associated with an increased risk of pancreatic cancer. The dietary habits of 88,802 women were analysed over an 18 year period.
Pork reduces pancreatic cancer risk by 75%
19 Jan 2012
Pork reduces pancreatic cancer risk by 75%. This study was published in the International Journal of Cancer 2002 Mar 20;98(3):480-2. Study title and authors: Lifestyle factors and pancreatic cancer risk: a cohort study from ...
Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat
08 Feb 2012
Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates. Those who ate the most fat had a 34% ...
Study links sugary soft drinks to pancreas cancer
Mon Feb 8, 2010 12:00am EST
http://www.reuters.com/article/idUSN07113352
* Regular soda drinkers had 87 percent higher risk
* Theory is that sugar fuels tumors
High consumption of soft drinks lead to a 93% increased risk of pancreatic cancer
http://healthydietsandscience.blogspot.com/2011/11/high-consumption-of-soft-drinks-lead-to.html
This study was published in the American Journal of Clinical Nutrition Vol. 84, No. 5, 1171-1176, November 2006.
Study title and authors:
Consumption of sugar and sugar-sweetened foods and the risk of pancreatic cancer in a prospective study
iVegetarian: PETA Honors Steve Jobs
http://blog.wholesoystory.com/tag/linda-mccartney/
The Eating Disorders of Steve Jobs
iVegetarian2
Posted on December 27, 2011 by Dr Kaayla Daniel
http://www.westonaprice.org/blogs/kdaniel/2011/12/27/ivegetarian2-the-eating-disorders-of-steve-jobs/
The author discusses how Steve Jobs was a heavy fruit eater who died of pancreatic cancer here and also at http://blog.wholesoystory.com/tag/linda-mccartney/
"Research published in the November 2007 issue of American Journal of Clinical Nutrition concluded there was “evidence for a greater pancreatic cancer risk with a high intake of fruit and juices but not with a high intake of sodas.” More recently, in the August 2010 issue of Cancer Research, Dr. Anthony Healy of UCLA’s Jonsson Cancer Center proposed that aberrant fructose metabolism — and not just aberrant glucose metabolism — might be involved in the pathogenesis of pancreatic cancer. Seems fructose provides the raw material cancer cells prefer to use to make the DNA they need to divide and proliferate."
2007 American Society for Clinical Nutrition
Dietary glycemic load, added sugars, and carbohydrates as risk factors for pancreatic cancer: the Multiethnic Cohort Study1,2,3,4
Ute Nöthlings, Suzanne P Murphy, Lynne R Wilkens, Brian E Henderson, and Laurence N Kolonel
http://www.ajcn.org/content/86/5/1495.full
"Fruit and juices combined were the largest contributor to fructose intake in the cohort, followed by nondiet sodas. To confirm our findings for fructose, we analyzed the intakes of several food groups—soda, fruit juices, total fruit, citrus fruit, and yellow-orange fruit—in disease risk models (Table 4?). The combined intake of fruit and juices and the intake of fruit alone were associated with a 37–42% increase in the risk of pancreatic cancer in the overall cohort. Among overweight or obese participants, total fruit and juice intake was associated with a 51% higher risk, but weaker associations were seen when fruit and fruit juices were separated (data not shown). When total fruit intake was divided into citrus fruit or yellow-orange fruit, the intake of yellow-orange fruit was positively associated with pancreatic cancer risk among normal-weight participants. However, no statistical evidence of an interaction of any fruit or juice variable with BMI was present. A high intake of regular sodas was not associated with pancreatic cancer risk in the overall cohort or in the subgroup of obese or overweight participants. To determine whether the association was limited to fruit, we also investigated jointly the trends for fructose from fruit, soda, and other sources. All trends were positive and nonsignificant. Therefore, the association with fruit may be due to the fructose content of fruit or another factor.
....
DISCUSSION
In the Multiethnic Cohort Study, high sugar intake—specifically, fructose intake—was associated with a greater risk of pancreatic cancer. This association was not reflected in the consumption of sodas, but we did observe a greater risk with a higher intake of fruit and juices. Statistical evidence for an interaction of sucrose intake with BMI was present, and it showed a higher risk of pancreatic cancer in overweight or obese study participants with higher sucrose consumption.
....
In conclusion, the present study adds to the evidence that intakes of fructose and sucrose play a role in the development of pancreatic cancer. The stronger association with a high intake of sucrose in those who were overweight or obese implies that such conditions, in which an underlying degree of insulin resistance may be present, are also important. We found some evidence for a greater pancreatic cancer risk with a high intake of fruit and juices but not with a high intake of sodas."
Can a High-Fat Diet Beat Cancer?
By RICHARD FRIEBE Monday, Sept. 17, 2007
http://www.time.com/time/health/article/0,8599,1662484,00.html
Cancer Factors Apoptosis (programmed cell death), Angiogenesis (growth of new blood vessels from pre-existing vessels) and Blood Thickening
Apoptosis (programmed cell death): "apoptosis," or programmed cell death. Cancer cells have a tendency to 'forget' how to die. Many of these foods also restore the apoptotic potential of cancer cells.
Resveratrol (an antioxidant found in red wine, grapes, berries, nuts) has been shown to produce apoptosis in pancreatic cancer cells. http://www.ncbi.nlm.nih.gov/pubmed/21031621 This study doesn't give guidelines on dosage so it would be something to discuss with your healthcare provider.
Chinese herb sophora: an extract from the herb was found to be effective against pancreatic cancer http://www.ncbi.nlm.nih.gov/pubmed/20930385
There are over 95,000 research article hits on Pubmed.gov on apoptosis and cancer: http://www.ncbi.nlm.nih.gov/pubmed?term=cancer%20aptosis
Vitamin E: this study discusses a specific form of vitamin E that both slows growth of pancreatic tumors and makes certain chemotherapy more effictive--http://www.ncbi.nlm.nih.gov/pubmed/20864511
Angiogenesis (growth of new blood vessels from pre-existing vessels) -- cancer cells feed on the increased blood flow. Anti-angiogenic foods somehow slow or stop angiogenesis.
Some evidence suggests that moderate amounts of omega 3 fatty acids are anti-angiogenic, but that excessive intakes are pro-angiogenic (http://perfecthealthdiet.com/2011/04/omega-3-fats-angiogenesis-and-cancer-part-i/).
Blood thickening: blood thickness is what allows a cancer cell to be able to grow the blood vessels because the blood is thick enough to have the pressure for it to happen. If the blood is thin and moving there is not enough pressure for the cancer cell to be able to make blood vessels and grow and spread. Omega 3 fatty acids from wild fish, cod liver oil, fish oil and wild or grassfed meats are believed to thin the blood.
2. Oxygenation and the Warburg Hypothesis:
Cancer cells are cells that revert to becoming like the primitive one-celled anaerobic cells that they evolved from when oxygen first accumulated on the planet. The cells go back to surviving in the low-oxygen, high-ph (acidic) environment of the primordial bodies of water. Low-oxygen, high-ph environments apparently trigger this reversion. Cancer cells then replicate like the primitive organisms they evolved from and never die. But when a cancer cell can get oxygen it can turn back into a normal cell!
Now, how do cells get oxygen? Through the blood. If your blood is sufficiently oxygenated and thin enough to flow well, then presumably the cancer cells could get the oxygen they need to become normal cells.
Warburg hypothesis
http://en.wikipedia.org/wiki/Warburg_hypothesis
"The Warburg Theory of Cancer or "Warburg hypothesis" (as distinguished from the Warburg effect) postulates that the driver of tumorigenesis is an insufficient cellular respiration caused by insult to mitochondria.[1] The Warburg Effect describes the observation that cancer cells, and many cells grown in-vitro, exhibit glucose fermentation even when enough oxygen is present to properly respire. ...
Warburg's hypothesis was postulated by the Nobel laureate Otto Heinrich Warburg in 1924.[3] He hypothesized that cancer, malignant growth, and tumor growth are caused by the fact that tumor cells mainly generate energy (as e.g. adenosine triphosphate / ATP) by non-oxidative breakdown of glucose (a process called glycolysis). This is in contrast to "healthy" cells which mainly generate energy from oxidative breakdown of pyruvate. ...
... The metabolic differences observed by Warburg adapts cancer cells to the hypoxic (oxygen-deficient) conditions inside solid tumors, and results largely from the same mutations in oncogenes and tumor suppressor genes that cause the other abnormal characteristics of cancer cells.[6] Therefore, the metabolic change observed by Warburg is not so much the cause of cancer, as he claimed, but rather, it is one of the characteristic effects of cancer-causing mutations. ...
In recent years, Warburg's hypothesis has re-gained attention due to several discoveries linking impaired mitochondrial function as well as impaired respiration to the growth, division and expansion of tumor cells. In a study by Michael Ristow and co-workers, colon cancer lines were modified to overexpress frataxin. The results of their work suggest that an increase in oxidative metabolism induced by mitochondrial frataxin may inhibit cancer growth in mammals.[8]
Subsequent work has shown that the Warburg effect, indeed, might lead to a promising approach in the treatment of solid tumors. The chemical dichloroacetic acid (DCA), which promotes respiration and the activity of mitochondria, has been shown to kill cancer cells in vitro and in some animal models.[9] The body often kills damaged cells by apoptosis, a mechanism of self-destruction that involves mitochondria, but this mechanism fails in cancer cells where the mitochondria are shut down. The reactivation of mitochondria in cancer cells restarts their apoptosis program.[10] Besides promising human research at the Department of Medicine, University of Alberta led by Dr Evangelos Michelakis, other glycotic inhibitors besides DCA that hold promise include 3-BrOP being researched at The University of Texas M. D. Anderson Cancer Center, 2-deoxyglucose (2-DG) at Emory University School of Medicine, and lactate dehydrogenase A [11] at Johns Hopkins University.
See also
Reverse Warburg effect
Carcinogen
2-Deoxy-D-glucose
Ketogenic diet
Pyruvic acid
Cellular respiration"
More links:
http://www.livestrong.com/article/498436-minerals-that-oxygenate-the-body/
http://www.livestrong.com/article/442270-foods-which-oxygenate-the-body/
Topical MSM + EDTA reduced oxidative stress, http://www.ncbi.nlm.nih.gov/pubmed/21366964
Pulse Oximeter: To get a sense of what the oxygenation level of your blood is, and track your progress, you can buy a pulse oximeter. This one has worked well for me: http://www.amazon.com/gp/product/B00363HU60
3. Fever and/or Infection vs. Cancer
"scientists are trying to harness the power of fever and infection in a controlled way to treat cancer patients."
Jordan baffled doctors when his leukaemia vanished, new evidence suggests a remarkable explanation... can a fever cure cancer?
By JOHN NAISH
UPDATED: 16:57 EST, 20 September 2010
http://www.dailymail.co.uk/health/article-1313773/Can-fever-cure-cancer-Jordan-baffled-doctors-leukaemia-vanished-new-evidence-suggests-remarkable-explanation-.html#ixzz257XgcX7v
4. Don't overheat foods--Chemicals from Cooking and Cancer Risk:
Chemicals in Meat Cooked at High Temperatures and Cancer Risk, http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
Where Do Most AGEs Come From? O Glycation, How Thy Name Hast Deceived Me! http://blog.cholesterol-and-health.com/2011/10/where-do-most-ages-come-from-o.html
Potential harmful effects of cooked foods and cooking
Source: http://en.wikipedia.org/wiki/Raw_foodism
"Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs)[72] High rates of HCA can cause cancer in animals; whether such an exposure causes cancer in humans remains unclear.[73] Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may substantially reduce HCAs.[73]
However, microwaving has been shown to significantly reduce the anti-infective factors in human milk.[74][75] Microwaving has also been shown to cause the greatest decrease in all studied antioxidants in broccoli, compared to other cooking methods.[76] Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40%.[77]
Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer.[78][79]
Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases,[80][81] such as atherosclerosis, renal failure,[82][83][84] arthritis,[85] myocardial infarction,[86] macular degeneration,[87] cardiovascular disease,[88] nephropathy,[89] retinopathy,[90] or neuropathy.[91] Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.[32]
One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk.[92]
Also, toxic compounds called PAHs,[93] or Polycyclic aromatic hydrocarbons, are formed by cooking.[94][95] They are known to be carcinogenic and an industrial pollutant.[96][97]
Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian, but not breast cancers.[98] Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide.[99] The HEATOX (Heat Generated Food Toxins) project has published a report on acrylamide.[100]
Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 °C (392–536 °F) reduces protein digestibility.[101]
Another study has shown that meat heated for 10 minutes at 130 °C (266 °F), showed a 1.5% decrease in protein digestibility.[102] Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content.[103][104]
There are various scientific reports, such as one by the Nutrition Society,[105] which describe in detail the loss of vitamins and minerals caused by cooking.[25][26][27]
It has also been suggested that cooking food, directly or indirectly, utilizes Btu's and releases gases associated with global warming.[106]"
5. Avoid smoking, or at least switch to a pipe or cigar, instead of manufactured cigarettes.
6. If you must drink an alcoholic beverage, make it an ancient drink that your great-great-great-great-great grandfather might recognize. Something like mead, champagne (wine made via traditional methods), hard cider, real ale (aka cask ale) and other bottle-conditioned traditional alcoholic beverages, or maybe hard liquors like whiskey or vodka, instead of highly-processed, high-heat-pasteurized Budweiser or mixed drinks with sugary mixes added in.
7. Antineoplastons
This is a very expensive and controversial therapy, and I think there may be a waiting list, but it perhaps it may spark some ideas or lead to other info: Antineoplastons by the Wellness Directory of Minnesota, http://www.mnwelldir.org/docs/cancer1/antineoplastons.htm
1. Dietary factors--feed your mitochondria and starve the cancer cells:
-> Foods linked to higher cancer risk: processed industrial foods, grains, aflatoxin contaminated grains, irrigated corn, fructose, fruit juice, excessive fruits, margarine, vegetable oils, high-heated fats, ...
-> Foods linked to lower cancer risk or even cancer therapy: resveratrol-rich foods (red wine, grapes, berries, nuts, ...), wild herbs, red meat, saturated fat, pork, eggs, ...
2. Oxygenation and the Warburg Hypothesis: oxygenate the blood (high oxygen levels kill cancer cells); measure the progress in the blood oxygen saturation with a pulse oximeter. Again, feed your oxygen-loving mitochondria and starve the oxygen-hating cancer cells
3. Fever and/or infection: Heating the body and/or provoking the immune system to identify and attack cancer cells--infections with fever have been correlated with killing of cancer cells; "scientists are trying to harness the power of fever and infection in a controlled way to treat cancer patients."
4. Don't overheat foods such as bread (which should be avoided anyway), meats, fats, coffee, ...
5. Avoid smoking, of course, or at least switch to a pipe or cigar, instead of manufactured cigarettes
6. If you must drink, make it an ancient drink that your great-great-great-great-great grandfather might recognize
7. Antineoplastons (expensive and controversial)
8. Low-dose naltrexone
1. Dietary Factors
Cancer: a Disease of Civilization?
Ray Audette author of NeanderThin wrote: "[Stanislaw Tanchou, MD] in 1843 in his regular lecture at The University of Paris Medical School [reported that he] found that the most accurate way to predict epidemiological cancer rates was by examining per-capita grain consumption rates. These proved to have a striking correlation in all areas where these data were gathered. He thus predicted that no cancer would be found in people who didn't eat grain. Until the prevalence of acrylamides in human blood samples was discovered in 2001, scientists had no idea why [the] correlation was so.
Many explorers and missionaries, inspired by Tanchou, began to search for cancer among hunter-gathers. In the resulting 100 year search for cancer in such people, documented by Anthropologist Vilhjalmur Stefansson, none was ever found except among those ... eating missionary food.
Steve Jobs died at almost the exact average lifespan (56.8 years) of middle-class vegetarians (who have access to modern medicine) in India. Incidences of pancreatic cancer is growing at the fastest rates of all cancers found in the US. It is usually associated with aflatoxin ingestion. It is pandemic in Africa, Mexico and other places where people eat large amounts of irrigated corn.
...
Stefansson, Vilhjalmur,
Cancer: Disease of Civilization.
New York: Hill and Wang, 1960."
Western Diet-Induced Pancreatic Cancer
NUTRITION, DIET AND CANCER
M. Mura Assifi and Guido Eibl
2012, 327-338, DOI: 10.1007/978-94-007-2923-0_14
http://www.springerlink.com/content/q2262501m8811817/
"Abstract
In the Western world chronic disease plays a significant part in morbidity and mortality. These chronic illnesses are believed to be largely due to a loss of balance between genetic susceptibility and lifestyle factors such as nutrition, exercise, and exposure to toxic agents. Industrial era foods, including refined carbohydrates, saturated fats, and cereals have become the mainstay of diets in several developed nations. Such trends, once considered a luxury of the wealthy, are now being observed in all classes of society, along with the associated affect on human health."
Pancreatic Cancer research articles showing a diet connection (eight pages of articles)
http://healthydietsandscience.blogspot.com/2012/08/bread-cereals-and-soy-increase-risk-of.html#uds-search-results
A sample:
High carbohydrate diets increase pancreatic cancer rates
24 Jan 2012
The study investigated whether diets high in foods that increase after meal glucose levels are associated with an increased risk of pancreatic cancer. The dietary habits of 88,802 women were analysed over an 18 year period.
Pork reduces pancreatic cancer risk by 75%
19 Jan 2012
Pork reduces pancreatic cancer risk by 75%. This study was published in the International Journal of Cancer 2002 Mar 20;98(3):480-2. Study title and authors: Lifestyle factors and pancreatic cancer risk: a cohort study from ...
Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat
08 Feb 2012
Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates. Those who ate the most fat had a 34% ...
Study links sugary soft drinks to pancreas cancer
Mon Feb 8, 2010 12:00am EST
http://www.reuters.com/article/idUSN07113352
* Regular soda drinkers had 87 percent higher risk
* Theory is that sugar fuels tumors
High consumption of soft drinks lead to a 93% increased risk of pancreatic cancer
http://healthydietsandscience.blogspot.com/2011/11/high-consumption-of-soft-drinks-lead-to.html
This study was published in the American Journal of Clinical Nutrition Vol. 84, No. 5, 1171-1176, November 2006.
Study title and authors:
Consumption of sugar and sugar-sweetened foods and the risk of pancreatic cancer in a prospective study
iVegetarian: PETA Honors Steve Jobs
http://blog.wholesoystory.com/tag/linda-mccartney/
The Eating Disorders of Steve Jobs
iVegetarian2
Posted on December 27, 2011 by Dr Kaayla Daniel
http://www.westonaprice.org/blogs/kdaniel/2011/12/27/ivegetarian2-the-eating-disorders-of-steve-jobs/
The author discusses how Steve Jobs was a heavy fruit eater who died of pancreatic cancer here and also at http://blog.wholesoystory.com/tag/linda-mccartney/
"Research published in the November 2007 issue of American Journal of Clinical Nutrition concluded there was “evidence for a greater pancreatic cancer risk with a high intake of fruit and juices but not with a high intake of sodas.” More recently, in the August 2010 issue of Cancer Research, Dr. Anthony Healy of UCLA’s Jonsson Cancer Center proposed that aberrant fructose metabolism — and not just aberrant glucose metabolism — might be involved in the pathogenesis of pancreatic cancer. Seems fructose provides the raw material cancer cells prefer to use to make the DNA they need to divide and proliferate."
2007 American Society for Clinical Nutrition
Dietary glycemic load, added sugars, and carbohydrates as risk factors for pancreatic cancer: the Multiethnic Cohort Study1,2,3,4
Ute Nöthlings, Suzanne P Murphy, Lynne R Wilkens, Brian E Henderson, and Laurence N Kolonel
http://www.ajcn.org/content/86/5/1495.full
"Fruit and juices combined were the largest contributor to fructose intake in the cohort, followed by nondiet sodas. To confirm our findings for fructose, we analyzed the intakes of several food groups—soda, fruit juices, total fruit, citrus fruit, and yellow-orange fruit—in disease risk models (Table 4?). The combined intake of fruit and juices and the intake of fruit alone were associated with a 37–42% increase in the risk of pancreatic cancer in the overall cohort. Among overweight or obese participants, total fruit and juice intake was associated with a 51% higher risk, but weaker associations were seen when fruit and fruit juices were separated (data not shown). When total fruit intake was divided into citrus fruit or yellow-orange fruit, the intake of yellow-orange fruit was positively associated with pancreatic cancer risk among normal-weight participants. However, no statistical evidence of an interaction of any fruit or juice variable with BMI was present. A high intake of regular sodas was not associated with pancreatic cancer risk in the overall cohort or in the subgroup of obese or overweight participants. To determine whether the association was limited to fruit, we also investigated jointly the trends for fructose from fruit, soda, and other sources. All trends were positive and nonsignificant. Therefore, the association with fruit may be due to the fructose content of fruit or another factor.
....
DISCUSSION
In the Multiethnic Cohort Study, high sugar intake—specifically, fructose intake—was associated with a greater risk of pancreatic cancer. This association was not reflected in the consumption of sodas, but we did observe a greater risk with a higher intake of fruit and juices. Statistical evidence for an interaction of sucrose intake with BMI was present, and it showed a higher risk of pancreatic cancer in overweight or obese study participants with higher sucrose consumption.
....
In conclusion, the present study adds to the evidence that intakes of fructose and sucrose play a role in the development of pancreatic cancer. The stronger association with a high intake of sucrose in those who were overweight or obese implies that such conditions, in which an underlying degree of insulin resistance may be present, are also important. We found some evidence for a greater pancreatic cancer risk with a high intake of fruit and juices but not with a high intake of sodas."
Can a High-Fat Diet Beat Cancer?
By RICHARD FRIEBE Monday, Sept. 17, 2007
http://www.time.com/time/health/article/0,8599,1662484,00.html
Cancer Factors Apoptosis (programmed cell death), Angiogenesis (growth of new blood vessels from pre-existing vessels) and Blood Thickening
Apoptosis (programmed cell death): "apoptosis," or programmed cell death. Cancer cells have a tendency to 'forget' how to die. Many of these foods also restore the apoptotic potential of cancer cells.
Resveratrol (an antioxidant found in red wine, grapes, berries, nuts) has been shown to produce apoptosis in pancreatic cancer cells. http://www.ncbi.nlm.nih.gov/pubmed/21031621 This study doesn't give guidelines on dosage so it would be something to discuss with your healthcare provider.
Chinese herb sophora: an extract from the herb was found to be effective against pancreatic cancer http://www.ncbi.nlm.nih.gov/pubmed/20930385
There are over 95,000 research article hits on Pubmed.gov on apoptosis and cancer: http://www.ncbi.nlm.nih.gov/pubmed?term=cancer%20aptosis
Vitamin E: this study discusses a specific form of vitamin E that both slows growth of pancreatic tumors and makes certain chemotherapy more effictive--http://www.ncbi.nlm.nih.gov/pubmed/20864511
Angiogenesis (growth of new blood vessels from pre-existing vessels) -- cancer cells feed on the increased blood flow. Anti-angiogenic foods somehow slow or stop angiogenesis.
Some evidence suggests that moderate amounts of omega 3 fatty acids are anti-angiogenic, but that excessive intakes are pro-angiogenic (http://perfecthealthdiet.com/2011/04/omega-3-fats-angiogenesis-and-cancer-part-i/).
Blood thickening: blood thickness is what allows a cancer cell to be able to grow the blood vessels because the blood is thick enough to have the pressure for it to happen. If the blood is thin and moving there is not enough pressure for the cancer cell to be able to make blood vessels and grow and spread. Omega 3 fatty acids from wild fish, cod liver oil, fish oil and wild or grassfed meats are believed to thin the blood.
2. Oxygenation and the Warburg Hypothesis:
Cancer cells are cells that revert to becoming like the primitive one-celled anaerobic cells that they evolved from when oxygen first accumulated on the planet. The cells go back to surviving in the low-oxygen, high-ph (acidic) environment of the primordial bodies of water. Low-oxygen, high-ph environments apparently trigger this reversion. Cancer cells then replicate like the primitive organisms they evolved from and never die. But when a cancer cell can get oxygen it can turn back into a normal cell!
Now, how do cells get oxygen? Through the blood. If your blood is sufficiently oxygenated and thin enough to flow well, then presumably the cancer cells could get the oxygen they need to become normal cells.
Warburg hypothesis
http://en.wikipedia.org/wiki/Warburg_hypothesis
"The Warburg Theory of Cancer or "Warburg hypothesis" (as distinguished from the Warburg effect) postulates that the driver of tumorigenesis is an insufficient cellular respiration caused by insult to mitochondria.[1] The Warburg Effect describes the observation that cancer cells, and many cells grown in-vitro, exhibit glucose fermentation even when enough oxygen is present to properly respire. ...
Warburg's hypothesis was postulated by the Nobel laureate Otto Heinrich Warburg in 1924.[3] He hypothesized that cancer, malignant growth, and tumor growth are caused by the fact that tumor cells mainly generate energy (as e.g. adenosine triphosphate / ATP) by non-oxidative breakdown of glucose (a process called glycolysis). This is in contrast to "healthy" cells which mainly generate energy from oxidative breakdown of pyruvate. ...
... The metabolic differences observed by Warburg adapts cancer cells to the hypoxic (oxygen-deficient) conditions inside solid tumors, and results largely from the same mutations in oncogenes and tumor suppressor genes that cause the other abnormal characteristics of cancer cells.[6] Therefore, the metabolic change observed by Warburg is not so much the cause of cancer, as he claimed, but rather, it is one of the characteristic effects of cancer-causing mutations. ...
In recent years, Warburg's hypothesis has re-gained attention due to several discoveries linking impaired mitochondrial function as well as impaired respiration to the growth, division and expansion of tumor cells. In a study by Michael Ristow and co-workers, colon cancer lines were modified to overexpress frataxin. The results of their work suggest that an increase in oxidative metabolism induced by mitochondrial frataxin may inhibit cancer growth in mammals.[8]
Subsequent work has shown that the Warburg effect, indeed, might lead to a promising approach in the treatment of solid tumors. The chemical dichloroacetic acid (DCA), which promotes respiration and the activity of mitochondria, has been shown to kill cancer cells in vitro and in some animal models.[9] The body often kills damaged cells by apoptosis, a mechanism of self-destruction that involves mitochondria, but this mechanism fails in cancer cells where the mitochondria are shut down. The reactivation of mitochondria in cancer cells restarts their apoptosis program.[10] Besides promising human research at the Department of Medicine, University of Alberta led by Dr Evangelos Michelakis, other glycotic inhibitors besides DCA that hold promise include 3-BrOP being researched at The University of Texas M. D. Anderson Cancer Center, 2-deoxyglucose (2-DG) at Emory University School of Medicine, and lactate dehydrogenase A [11] at Johns Hopkins University.
See also
Reverse Warburg effect
Carcinogen
2-Deoxy-D-glucose
Ketogenic diet
Pyruvic acid
Cellular respiration"
More links:
http://www.livestrong.com/article/498436-minerals-that-oxygenate-the-body/
http://www.livestrong.com/article/442270-foods-which-oxygenate-the-body/
Topical MSM + EDTA reduced oxidative stress, http://www.ncbi.nlm.nih.gov/pubmed/21366964
Pulse Oximeter: To get a sense of what the oxygenation level of your blood is, and track your progress, you can buy a pulse oximeter. This one has worked well for me: http://www.amazon.com/gp/product/B00363HU60
3. Fever and/or Infection vs. Cancer
"scientists are trying to harness the power of fever and infection in a controlled way to treat cancer patients."
Jordan baffled doctors when his leukaemia vanished, new evidence suggests a remarkable explanation... can a fever cure cancer?
By JOHN NAISH
UPDATED: 16:57 EST, 20 September 2010
http://www.dailymail.co.uk/health/article-1313773/Can-fever-cure-cancer-Jordan-baffled-doctors-leukaemia-vanished-new-evidence-suggests-remarkable-explanation-.html#ixzz257XgcX7v
4. Don't overheat foods--Chemicals from Cooking and Cancer Risk:
Chemicals in Meat Cooked at High Temperatures and Cancer Risk, http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
Where Do Most AGEs Come From? O Glycation, How Thy Name Hast Deceived Me! http://blog.cholesterol-and-health.com/2011/10/where-do-most-ages-come-from-o.html
Potential harmful effects of cooked foods and cooking
Source: http://en.wikipedia.org/wiki/Raw_foodism
"Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs)[72] High rates of HCA can cause cancer in animals; whether such an exposure causes cancer in humans remains unclear.[73] Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may substantially reduce HCAs.[73]
However, microwaving has been shown to significantly reduce the anti-infective factors in human milk.[74][75] Microwaving has also been shown to cause the greatest decrease in all studied antioxidants in broccoli, compared to other cooking methods.[76] Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40%.[77]
Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer.[78][79]
Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases,[80][81] such as atherosclerosis, renal failure,[82][83][84] arthritis,[85] myocardial infarction,[86] macular degeneration,[87] cardiovascular disease,[88] nephropathy,[89] retinopathy,[90] or neuropathy.[91] Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.[32]
One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk.[92]
Also, toxic compounds called PAHs,[93] or Polycyclic aromatic hydrocarbons, are formed by cooking.[94][95] They are known to be carcinogenic and an industrial pollutant.[96][97]
Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian, but not breast cancers.[98] Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide.[99] The HEATOX (Heat Generated Food Toxins) project has published a report on acrylamide.[100]
Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 °C (392–536 °F) reduces protein digestibility.[101]
Another study has shown that meat heated for 10 minutes at 130 °C (266 °F), showed a 1.5% decrease in protein digestibility.[102] Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content.[103][104]
There are various scientific reports, such as one by the Nutrition Society,[105] which describe in detail the loss of vitamins and minerals caused by cooking.[25][26][27]
It has also been suggested that cooking food, directly or indirectly, utilizes Btu's and releases gases associated with global warming.[106]"
5. Avoid smoking, or at least switch to a pipe or cigar, instead of manufactured cigarettes.
6. If you must drink an alcoholic beverage, make it an ancient drink that your great-great-great-great-great grandfather might recognize. Something like mead, champagne (wine made via traditional methods), hard cider, real ale (aka cask ale) and other bottle-conditioned traditional alcoholic beverages, or maybe hard liquors like whiskey or vodka, instead of highly-processed, high-heat-pasteurized Budweiser or mixed drinks with sugary mixes added in.
7. Antineoplastons
This is a very expensive and controversial therapy, and I think there may be a waiting list, but it perhaps it may spark some ideas or lead to other info: Antineoplastons by the Wellness Directory of Minnesota, http://www.mnwelldir.org/docs/cancer1/antineoplastons.htm