Nutrition style for a healthy prostate

Only plant protein should be taken. Meat protein burdeons the entire system especially pancreas, liver and Kidneys. Work on the area with heated virgin castor oil packs. Utilise the mucus removal protocols and the Christopher formulas.

Eat your way to a healthy prostate

By Professor Margaret Rayman
Last updated at 11:48 PM on 08th August 2009
http://www.dailymail.co.uk/health/article-...y-prostate.html


There is growing scientific evidence that strongly suggests diets rich in certain foods can help prevent prostate cancer and its spread.

There is also evidence to indicate the harmful effect of other foods. Prostate cancer is often slow to develop and spread, so strategies that can influence its progression are worth considering.

For those with the condition, a controlled diet may provide the only means of active treatment. Here we untangle the science and show how, by following our tips and enjoying recipes by celebrity chefs from Raymond Blanc to Gordon Ramsay, you can improve the health of your prostate.

Each year there are 35,000 new diagnoses of prostate cancer. It is the most common cancer to affect men in the UK with about 80 per cent having evidence of prostate cancer at post-mortem examination, although it accounts for only 12 per cent of male cancer deaths.

Prostate cancer has become more common during the past two decades, though this is partly due to more widespread screening.

The numbers vary greatly between countries, with the highest rates reported in the U.S. and Sweden and the lowest in Japan, India and China.

This reported variation may also be partly due to differences in the availability of screening and detection techniques, but it is widely accepted that at least some of it is due to differences in diet.

WHAT EXACTLY DOES THE PROSTATE DO?

The prostate is part of the male reproductive system and its function is to secrete a fluid that forms a constituent of semen.

This fluid is alkaline and protects sperm from the acidity inside the female reproductive organs. The prostate also contains muscles that help to expel semen during ejaculation.

Sexual dysfunction, fertility problems and incontinence are common problems experienced once the prostate has been removed, which is why this is not done unless absolutely necessary.

WHAT ARE THE RISK FACTORS?

The causes of prostate cancer are not fully understood, but there are several known risk factors, the greatest of which is age, with risk increasing rapidly from 50 onwards.

The existence of prostate or breast cancer in an immediate family member also increases risk.

Men of African-American descent appear to have an increased risk while men of Asian descent have a lower risk. These risk factors cannot be modified.

IS MY DIET PUTTING ME AT RISK?

The link between diet and prostate cancer is reflected in the low disease rates in Asian countries where diets are low in meat and saturated fats, and high in plant foods, fibre and fish.

This contrasts with the high rates in Western countries where diets are rich in meat and fat and low in plant foods. When people migrate from Asia to a Western country and adopt the diet and lifestyle of that country, their risk of prostate cancer increases - and the incidence of cancer in Asia is rising as it becomes increasingly Westernised.

ALLIUM VEGETABLES

These include garlic, onion, spring onions (scallions), shallots, leeks and chives.

Some research suggests that men who eat a diet rich in these foods have a lower risk of developing prostate cancer.

Allium vegetables contain compounds with anti-cancer properties

The taste and smell of allium vegetables comes from a group of organosulphur compounds. These are formed during the natural ageing process of the plant, or from the activity of an enzyme called alliinase that is released when the plant has been chopped or crushed.

These compounds are the ones with anti-cancer properties. Heat during their cooking, however, can destroy alliinase activity, preventing the formation of the active anti-cancer compounds.

A small Turkish study found a reduction in PSA (a protein produced by the prostate gland, a high level of which can indicate cancer) in nine patients with prostate cancer after they had taken a liquid garlic extract for one month.

The average PSA level of the men fell from 8.9ng/ml to 3.6ng/ml and the fall was accompanied by an improvement in symptoms.

A study in Shanghai investigated the effect of intake of allium vegetables, including garlic, spring onions, onions, chives and leeks, on the risk of prostate cancer in 238 men with confirmed prostate cancer and 471 healthy men for comparison.

The men who ate more than 10g of allium vegetables a day were 49 per cent less likely to develop prostate cancer than those who ate less than 2.2g a day.

When vegetables were considered individually, men who ate more than 2.1g of garlic or scallions a day reduced their risk of developing the disease by 53 per cent (garlic) and 70 per cent (spring onions) compared to those who did not eat any at all.

Allium vegetables are also often served with other foods, such as tomatoes, that have been identified as having anti-cancer properties so the effect may be from the combination rather than from one type of vegetable alone.

HOW MUCH SHOULD I EAT?

The current UK guideline for fruit and vegetable consumption is at least five 80g portions a day.

Although there are no specific guidelines for the consumption of allium vegetables, the World Health Organisation (WHO) suggests 2.5g (approximately one clove) of fresh garlic a day. Garlic should be left to stand for about ten minutes after crushing or chopping before cooking to allow the anticancer compounds time to form.

WHAT SHOULD I LIMIT?

When research is carried out into the links between diet and prostate cancer, some foods or food components show a positive relationship, such as dairy products, fat and meat. This means that eating them in large amounts may increase the risk of prostate cancer.

Dairy products

These include milk and all products made from milk, such as yogurt, cheese and fromage frais. The evidence for a close association between prostate cancer and dairy products comes from population studies.

Calcium

Dairy products provide our main source of calcium, but some studies have shown a relationship between a high intake of calcium and an increased risk of prostate cancer.

Dairy products provide our main source of calcium

One of the suggested reasons for this is the relationship between calcium and Vitamin D, a potential anti-cancer agent. Calcium requires the action of Vitamin D to aid absorption, therefore, when calcium intakes are high, the demand for Vitamin D increases and may lead to the suppression of Vitamin D in the blood.

The relationship between an increased risk of prostate cancer and calcium appears to be most apparent when calcium intake is very high (1,500mg to 2,000mg per day) and in cases where the disease is more advanced, although the evidence is not consistent.

Studies that have considered the risk of prostate cancer with non-dairy sources of calcium appear to show no association, although the effect of calcium supplementation is unclear.

Phytanic acid

This is a fatty acid found in dairy products and in animal meat such as beef and lamb.

A small study showed that the amount of phytanic acid in the blood of prostate cancer patients was higher than that in the blood of those without.

This same study also showed that the blood levels of phytanic acid in this group of people were related to the amount of dairy foods and red meat in their diets.

The effect of phytanic acid on prostate cancer risk has also been linked to the over-expression of a gene in prostate cancer cells that is responsible for the breakdown of phytanic acid. This has led to speculation that prostate cancer cells may use this fatty acid as an energy source which can help them to grow.

HOW MUCH DAIRY SHOULD I EAT?

Healthy eating guidelines recommend that dairy foods should make up about one sixth of the food eaten by adults each day.

This equates to 568ml (about one pint) of milk or the equivalent in a combination of dairy foods, such as 189ml to 244ml (one third of a pint to one cup) of milk, plus one cup (245ml) of yogurt, and 28ml to 42ml of cheese.

This intake would provide between 700 and 1,000mg of calcium a day, which meets the recommended calcium intake for adults.

Other good sources of calcium, include dark-green leafy vegetables such as spinach and kale, oily fish with bones such as sardines, and dried apricots.

In countries where fat intake is relatively low, there appears to be a low risk of prostate cancer. Research has generally supported the association between high intakes of fat, particularly saturated or animal fats, and increased risk of prostate cancer.

Diets that are high in fat are also likely to be calorific, promoting obesity which is associated with more aggressive prostate cancer.

Encouragingly, some studies have suggested that low-fat diets may slow its progression.

While the general message is to choose low-fat foods, especially those low in saturated or animal fats, there are some high-fat foods, such as oily fish, that are probably beneficial and should be included in a diet aimed at prostate health.

Choose lean cuts of meat, removing any excess fat, remove the skin from poultry, and choose oils and spreads that are higher in polyunsaturated fatty acids, and particularly omega-3 fatty acids and monounsaturated fatty acids such as olive oil.

Replace butter with olive spread or an omega-3 spread and use rapeseed oil for frying and olive oil for salads.

BUT I LIKE TO EAT MEAT ...

Diets that are high in meat, particularly red and processed meats, may increase the risk of prostate cancer. Meat intake has also been associated with high fat intake which, may also have cancer-promoting effects.

Diets high in meat may also be low in protective fruits and vegetables. Ruminant meats, such as beef and lamb, are also a source of phytanic acid, which has been linked to an increase in the risk of prostate cancer in the case of dairy produce. Red meat is a major source of zinc which promotes testosterone synthesis.

A number of studies have compared the relationship between the degree of meat cooking and prostate cancer risk. Meat that is 'well done' and 'very well done' is more likely to increase the risk of prostate cancer.

CAN I STILL HAVE MY STEAK?

To help prevent and control cancers it is recommended you eat less than 500g (18oz) a week of red meat. However, meat is part of a valuable food group that provides protein to build and repair body tissues, as well as other essential vitamins and minerals, such as iron. There are some other sources of protein such as fish, eggs, soya and pulses, that can substitute for some meat.

• The Prostate Care Cookbook, in association with the Prostate Cancer Research Foundation, by Professor Margaret Rayman, Kay Dillon and Kay Gibbons, is published by Kyle Cathie Ltd, priced £12.99. To order your copy at the special price of £11.99, with free p&p, call the Review Bookshop on 0845 155 0713.

For more delicious celebrity chef recipes from Nigella's sunblush tomatoes to Gordon Ramsay's tiger prawns, go to www.mailonsunday.co.uk/prostate

Hot pepper-spice of a healthy life

(NaturalNews) Hot peppers are great for spicing up food. They may be even better for keeping the human body feeling in the spice of life. Capsaicin is the active ingredient in hot peppers and the one that turns up the heat. It is a compound useful in nature for preventing pepper plants from being eaten by insects and animals. When capsaicin is consumed by humans in the form of hot sauce, chili peppers or cayenne pepper, it offers a wealth of health benefits. One that has received much recent attention is the ability of capsaicin to make prostate cancer cells commit suicide.

Moderate dose of capsaicin makes 80 percent of prostate cancer cells die

In 2006, a team of researchers from the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center, found that capsaicin induced 80 percent of human prostate cancer cells growing in mice to follow pathways leading to certain death. They also found that prostate cancer tumors in mice fed with capsaicin were about one-fifth the size of tumors in non-treated mice. Additionally, capsaicin had a profound anti-proliferative effect on cultured human cancer cells according to a scientist at the UCLA School of Medicine. It dramatically slowed the development of prostate tumors formed by cells from the same lines as those grown for the mouse models.

The scientists estimated that the dose of pepper extract fed to the mice was equivalent to giving 400 milligrams of capsaicin three times a week to a 200 pound man. This would be about the amount found in three to eight fresh habanero peppers, depending on how hot the peppers were. The hotter the pepper, the greater the capsaicin content. Habanero peppers, which are native to the Yucatan, have the highest amount of capsaicin. On the Scoville Heat Index, habaneros score 300,000 heat units. Jalapeno peppers, popular in the U.S., score between 2,500 and 3,000 heat units.

In 2008, these results were corroborated by researchers in Madrid, Spain who identified ten genes that were down-regulated and five genes that were up-regulated upon capsaicin treatment in human prostate cancer cells. They found that blocking the action of one of the up-regulated genes significantly reduced capsaicin-induced cell death. From these findings they concluded that the mechanism by which capsaicin causes prostate cancer cells to die had been identified.

In those prostate cancer cells that depended on the predominant male sex hormone, testosterone, for their growth, capsaicin reduced cell proliferation in a dose-dependent manner. Prostate cancer cells that were not dependent on testosterone for their growth responded to capsaicin in a similar manner.

Capsaicin reduced cancer cell production of prostate specific antigen (PSA), a protein that is a marker for the presence of prostate cancer. Production of PSA is regulated by male sex hormones.

Capsaicin is effective against other types of cancer

Research from India recently investigated the effect of capsaicin on fat metabolism during induced lung cancer in mice showing abnormal changes in tissue and serum lipids, lipoproteins, and lipid metabolizing enzymes. Treatment of 10 mg per kg of body weight showed an ability to reduce all of these alterations and restore normality that they described as "remarkable". (Archives of Pharmacal Research, February).

In another study investigating how oxidative stress mediated lung cancer, lysomal damage was found to be an indispensable event in the development of some lung cancers. Capsaicin was able to completely prevent lysomal damage, and was effective against induced lung cancer. (Fundamental Clinical Pharmacology, February).

Scientists investing the effects of capsaicin against human breast cancer noted that the compound has been shown to exert powerful biological activity including anticarginogenic, antimutagenic and chemoprotective effects against many cancer cell lines. When they tested it against a highly malignant breast cell line, they found that treatment with capsaicin for 24 hours resulted in dose-dependent death of the cancerous cells. (Oncology Report, March).

A recent study investigating capsaicin on highly metastatic melanoma cells found its anti-mutagenic activity inhibited the migration of melanoma cells at low doses without showing obvious cytotoxicity. The scientists concluded that capsaicin administration should be considered an effective approach for the suppression of invasion and metastasis in malignant melanoma. (Experimental and Molecular Medicine, October, 2008).

In an earlier study at M.D Anderson Cancer Center in Houston, researchers tested capsaicin on human skin cancer cells to analyze how the cells would react. They found that the majority of skin cancer cells exposed to the substance died. Capsaicin seemed to kill cancerous cells by damaging their membranes and limiting the amount of oxygen that could reach them. Drug companies have long searched for a drug that could do just that. Any compound that could limit oxygen in targeted cells would be highly effective against many forms of cancer.

High intake of capsaicin correlates with lower death rates from cancer

In countries where high intake of capsaicin is the dietary norm, cancer death rates for men and women are significantly lower than they are in countries with less chili pepper consumption according to statistics from the World Health Organization. Experiments have shown that capsaicin seems to be able to detoxify a wide range of chemical carcinogens which, if left to roam the body, could create mutations leading to full blown cancers.

Lose weight by eating chili peppers and hot sauce

Researchers have found that adding capsaicin in some form to breakfast foods or appetizers at lunch causes people to eat less during meals and for hours afterwards. Thirteen women, who ate breakfast foods spiced with red pepper ate less than normal at breakfast and during the day. Ten men who ate appetizers laced with red pepper consumed fewer calories at lunch and during a mid-day snack hours later. In addition to acting as an appetite suppressant, red pepper seems to increase the number of calories burned, particularly after high-fat meals. This is because capsaicin is a thermogenic agent, meaning it increases metabolic activity that results in calories and fat being burned. Several popular fat-burners on the market contain capsaicin.

Capsaicin soothes digestive tract stress

Contrary to popular belief, a study has found that ulcer sufferers are helped by eating hot spicy foods. Capsaicin increases blood flow in the stomach's mucous lining, helping to heal stomach tissue. It is effective against H. pylori bacteria, and stimulates circulation sequentially, from the internal organs to the skin surface, and on throughout the entire body. A Duke University study has found that capsaicin may lead to a cure for inflammatory bowel disease. Eating chili peppers has also been shown to protect against the effects to the stomach of aspirin.

Capsaicin helps relieve congestion and prevent sinusitis

Potent antibacterial properties of capsaicin fight chronic sinus infections. Because it is so hot, capsaicin helps stimulate secretions that clear mucus from the nose, relieving nasal congestion. It may also be helpful for sinus related allergy problems.

Protect your heart with capsaicin

Capsaicin reduces cholesterol, triglycerides and platelet aggregation. It has shown evidence of being able to dissolve fibrin, which is necessary for blood clots to form. Tumors often develop a fibrin based protective coating. Dissolving this coating leaves the tumors highly vulnerable. Cultures around the world that engage in the liberal use of hot peppers have significantly lower rates of heart attack and stroke than cultures that do not.

Red pepper makes food taste fabulous

Red pepper is widely available in capsule form, usually as cayenne. But eating it in pepper form or as hot sauce is so much more fun. Red pepper is a great addition to almost any dish and can add another taste dimension when used alone or with black pepper. Hot pepper sauce is a staple on many kitchen tables where it is sprinkled liberally on meat, fish, side dishes, and snacks. It is a natural to accompany Mexican foods.

Chili may be one the best foods for men trying to avoid prostate cancer. When it is made with fresh tomatoes as well as hot peppers, it offers the two major players against this form of cancer, lycopene and capsaicin. Spaghetti sauce can be spiced up with hot pepper sauce. Baked potatoes doused with hot sauce and a clove of smashed organic garlic added in just can't be beat. And hot sauce is the best friend of fish. Bake wild-caught cod or other whitefish, slice fresh sweet raw onions and get out the hot sauce.

The glories of fresh salsa defy description. Salsa is another way to blend lycopene rich tomatoes with capsaicin from peppers. Adding salsa to boring beans makes them get up and dance. Make a warm weather lunch of mashed avocados with lime juice, salsa and organic blue corn chips.

For more information see:

http://www.eurekalert.org/pub_relea...

http://www.whfoods.com/genpage.php?...

http://www.pyropepper.com/hotsaucef...

http://www.chile-pepper-sauces.com/

Omega-3 from fish may prevent prostate cancer

Omega-3 Fatty Acids Guard Against Advanced Prostate Cancer
Even men genetically predisposed to disease benefit from eating fish, study finds
Posted March 24, 2009
By Steven Reinberg
HealthDay Reporter

TUESDAY, March 24 (HealthDay News) -- Omega-3 fatty acids could help protect men against advanced prostate cancer

Eating fish at least once a week may reduce the risk of developing advanced prostate cancer even if one is genetically predisposed to developing the disease, but more work is needed to see if the association is real, the researchers said.

"Eating a healthy diet that includes dark fish and other sources of long-chain omega-3 fatty acids may decrease risk of more advanced prostate cancer even if one has a cox-2 genetic predisposition to the disease," said lead researcher John S. Witte, a professor in the Institute for Human Genetics, Epidemiology & Biostatistics at the University of California, San Francisco.

The report is published in the April issue of Clinical Cancer Research.

For the study, Witte's team studied 466 men with aggressive prostate cancer and 478 healthy men. The researchers collected data on the men's diet and genetically assessed nine cox-2 single nucleotide polymorphisms.

"We detected strong protective associations between increasing intake of long-chain omega-3 polyunsaturated fatty acids and more advanced prostate cancer," Witte said. "These fatty acids are primarily from dark fish such as salmon."

This association held even if men had a high-risk genetic variant in the cox-2 gene, Witte said. "In contrast, men with low intake of dark fish and the high-risk variant had a substantially increased risk of more advanced prostate cancer," he noted.

The researchers found that men who had the highest intake of omega-3 fatty acids had a 63 percent lower risk of aggressive prostate cancer compared with men with the lowest intake of omega-3 fatty acids.

Then the researchers looked at the effect of omega-3 fatty acid in men with a cox-2 variant called rs4647310, a known inflammatory gene. Among men with low omega-3 fatty acid intake and this variant, the risk of developing advanced prostate cancer increased fivefold. However, men who had a high intake of omega-3 fatty acids had a significantly lower risk, even if they had the cox-2 variant.

These findings suggest that eating fish or other sources of long-chain omega-3 polyunsaturated fatty acids may decrease a man's risk of being diagnosed with more advanced prostate cancer, Witte said. "And the decrease in risk may be even more pronounced if one has a high-risk genetic variant in the cox-2 gene."

Focusing on more advanced tumors is important, since these tumors are most likely to take an aggressive course and thus impact a man's survival, he added. "Moreover, our results further support the hypothesis that long-chain omega-3 polyunsaturated fatty acids may modify prostate inflammation through the cyclooxygenase (cox) pathway," Witte said.

Eric Jacobs, strategic director of pharmacoepidemiology at the American Cancer Society, thinks the jury is still out on connecting omega-3 fatty acids with a reduced risk of advanced prostate cancer.

"In this study, a diet high in long-chain omega-3 fatty acids was associated with lower risk of developing advanced prostate cancer," Jacobs said. "However, some previous studies did not find similar results."

Indeed, other research has proved fruitless when it comes to using supplements to help prevent prostate cancer. Two studies released in January in the Journal of the American Medical Association found no evidence of benefit from supplemental selenium, vitamin E or vitamin C on prostate cancer and other cancers. Other recent studies have suggested that vitamins, B, C, D, E, folic acid and calcium taken alone, or in various combinations, aren't effective for cancer prevention either.

Nevertheless, more research into omega-3s role in prostate cancer prevention is needed, Jacobs said.

"
"One way men can reduce their risk of developing advanced prostate cancer, as well as risk of many other diseases, is to maintain a healthy weight. Many studies have shown that being obese is associated with increased risk of developing advanced prostate cancer," he said.

Should we treat all men with prostate cancer?

(NaturalNews) Controversial radio personality Don Imus just announced he has prostate cancer. He's certainly not alone. In fact prostate cancer is the most common cancer, other than skin cancers, in American men. About 186,320 new cases of prostate cancer were diagnosed last year, according to the American Cancer Society (ACS). However, a diagnosis of prostate cancer isn't an automatic death sentence -- ACS statistics show that although about one in 6 men will be diagnosed with the disease during their lifetime, only one in 35 will actually die from the cancer. And new research shows that a diagnosis of prostate cancer also doesn't automatically mean all men even need treatment, such as often grueling chemotherapy, radiation and/or surgery which can cause serious long-term side effects such as incontinence and erectile dysfunction.

A multi-center study of men with prostate cancer, published in the current issue of Journal of Urology recommends that some men diagnosed with low-risk prostate cancer can opt out of receiving initial treatment, and if their malignancy is closely monitored, remain safe. "Low-risk" prostate cancers are those that are at minimal risk of progressing or spreading to other parts of the body. The study suggests "watchful waiting" can be a sensible approach after two separate biopsies are performed to determine if a man's prostate cancer falls into the "low-risk" group.

The study addresses an important question for men newly diagnosed with prostate cancer and at minimal risk of cancer progression or metastases: when should they be actively treated and when can they simply be treatment-free and closely monitored for any changes down the road? The scientists found that separate biopsies are key to determining the optimal selection of patients for active surveillance, also known as "watchful waiting", when men decide not to undergo immediate treatment.

"When or if to treat men with low-risk prostate cancer has always been a challenging question that faces patients and urologists. Some men may be rushing into treatment that won't necessarily benefit them, prevent problems, or prolong life. Close observation in certain patients may provide and maintain quality of life without increasing the chances of the cancer spreading," said study author Scott Eggener, MD, assistant professor of surgery at the University of Chicago Medical Center, in a statement to the media.

Dr. Eggener added that an estimated 20 to 50 percent of men in the U.S. who are diagnosed with prostate cancer will eventually die from other causes -- not from their prostate cancer. Bottom line: a large number of men clearly do not benefit from standard medical treatments and may, in fact, be harmed by the side effects.

The study was conducted at Memorial Sloane-Kettering Cancer Center, the University of Miami, Cleveland Clinic, and University of British Columbia between 1991 and 2007. The researchers studied 262 men from 4 hospitals in the U.S. and Canada who were all under the age of 75 and had a prostate-specific antigen (PSA) test that registered below 10 ng/ml. Other criteria for the research subjects included being diagnosed with a cancer at clinical stage T1-T2a and having 3 or fewer positive cores at diagnostic biopsy. The study participants underwent a repeat biopsy and then had no treatment for six months. After that period, they were given physical exams and PSA tests every six months; they were also advised to undergo biopsies every one to 2 years.

Forty-three of the men eventually decided to go ahead with treatment. Or they had evidence their cancer was progressing, so their doctors advised starting treatment. All but one were cured of their cancer, despite having waited to undergo surgery or radiation. The rest of the 219 patients in the research group continued "watchful waiting" without any treatment and showed no evidence of metastases (spread of the cancer to other parts of the body). "Active surveillance with delayed treatment, if necessary, for select patients appears to be safe and associated with a low risk of metastatic spread," the study concluded.

For more information:
http://www.newswise.com/articles/vi...
http://www.cancer.org/docroot/CRI/c...