If you want to give rats high blood pressure, feed them sugar, which is what many scientists do. On a similar note, rats with cancer who are fed sugar may find that the sugar acts as food for the cancer and helps the cancer to grow, multiply, and spread. it's all part of the process known as glycolysis. Why glycolysis happens is that cancer cells split the sugar molecule into lactic acid molecules by a process that's related to alcoholic fermentation.
Here's why cancer loves sugar. Cancer cells work somewhat like a seed, and cannot grow unless the conditions are right. Heredity and environment play a part, of course, but the epigentic tags on the genes have to be switched on by a high-sugar diet to feed the cancer cells and keep them replicating. Cancer patients often test out with overactive anabolic glands, and doctors test patients for an overactive anterior pituitary gland and high levels of sugar in the patient's blood.
New studies reveal that foods containing black squid ink fight cancer and tumor cells by preventing the growth of new blood vessels which causes tumor and cancer cells to grow. Check out the various black foods such as the large bin labeled "Forbidden Rice," which is black rice, at Sacramento's Whole Foods Market. Also see the article, "Angiogenesis Foundation - Squid Ink Discovered to be Antiangiogenic."
Sacramento's new food trend is to eat black foods, especially squid ink pasta with black beans one day and black rice with blueberries the next. If you look at Sacramento's various natural food markets, stores are carrying more black foods such as black rice (also known as 'forbidden' rice) and squid ink pasta. See, Squid Ink Pasta: Cooking Terms: RecipeTips.com.
A state of body chemistry has to exist which favors the cancer cells to take hold and grow as if they were a virus. This state of body chemistry is controlled by heredity and environment. But diet is part of environment. If you look at a patient with blood cancer, for example, leukemia, it seems as if the cancer is acting as if it were a virus, devouring the sugar in the blood in order to grow abnormally, reproduce, and spread. Check out Dr. Myerhof's studies at the University of Pennsylvania. Myerhof was a 1922 Nobel Prize laureate in physiology.
You have to look at some of the studies by Nobel laureate in physiology, Dr. Meyerhof of the University of Pennsylvania, who felt that the growth of cancer cells might be stopped if biochemists could find a way to stop the tumor's appetite for sugar. What scientists found, according to the book, Your Body is Your Best Doctor, is that cancer cells need an abnormal amount of sugar for their growth. Dr. Myerhof studied glycolysis. In 1922, he was awarded the Nobel Prize in Medicine, with Archibald Vivian Hill, for his work on muscle metabolism, including glycolysis, according to the Wikipedia website.
If you have a balanced body chemistry, you can be exposed to environmental toxins to a certain degree and not be made sick early on in your exposure to these toxins, of course, to a degree of exposure. So when scientists look at lactic acid, they note how lactic acid is essential for the growth of cancer cells. So how do you stop or limit the growth of cells that furiously feed on sugar? What scientists continue to research is whether if sugar is limited, perhaps the growth of cancer cells could be slowed.
That's why nutritionists and some doctors want people to limit the sugar level of their blood. According to Dr. Page's book, Your Body is Your Best Doctor, it notes, "We do not remember seeing a single cancer case that had a correct blood sugar level." And if you look at healthy people who don't have cancer, a correct blood sugar level can be obtained by many simply by eating a sugar-free diet.
Why Some Doctors Want to Inhibit the Anterior Pituitary Gland So It Wouldn't Be So Overactive
Some doctors even treated cancer patients with tiny doses of insulin to lower their high blood sugar levels, and these cancer patients were not diabetics. Diet also was changed so the cancer patients were not eating foods containing sugar, or even excess sugar.
The doctors were not really trying to control the blood sugar levels in cancer patients. Instead what they were trying to inhibit was the anterior pituitary gland, so it wouldn't be so overactive. The sugar levels of the blood of cancer patients serve as an index to the amounts of insulin or other glandular substance required, according to Dr. Page's book. That's why diet is important when you're trying to slow down or prevent cancer.
Cancer patients often test out with overactive anabolic glands. In fact about 95 percent of cancer cases had overactive anterior pituitary glands and also abnormally high sugar levels, according to the book, Your Body is Your Best Doctor, by Melvin E. Page, D.D.S, and H. Leon Abrams, Jr., page 178.
Cancer cells differ from normal cells from which cancel cells originate. But they differ only in their rate of growth and in their abnormal size. What might cause those high sugar levels and overactive anterior pituitary glands in cancer patients?
Why Glycolysis Happens
Why glycolysis happens is that the cancer cells split the sugar molecule into lactic acid molecules by a process that's related to alcoholic fermentation. That process is called glycolysis, acccording to Dr. Page's book, Your Body is Your Best Doctor, page 178.
Let's look at children's diets right here in Sacramento. Are kids getting too much sugar in their daily meals and snacks? Cancer kills more children between the ages of three and fifteen than any other disease, according to the American Cancer Society. If you've had a complete blood chemistry test when you go for a physical exam, you also might have your doctor or naturopath take a look at your endocrine patterns.
When you think of all the processed foods that contain sugar from ketchup to BBQ sauce, from sodas to some low-sodium soups, from some types of tomato sauce to condiments. Sugar seems to be everywhere. When you look at the box of one brand of sea salt, one of the ingredients is dextrose.
Now why would dextrose, a sugar be added to a box of commercial, supermarket shelf variety of sea salt? People buying the sea salt wouldn't have any idea that a sugar called dextrose has been added to the salt. Imagine someone rinsing his mouth with salt containing a type of sugar thinking that the salt water rinse would help prevent tooth decay or gum disease.
The point is whatever doctors and scientists are researching about tumors and cancers, it seems that these abnormal cells love sugar. And in some biology lab courses, rats were fed sugar to raise their blood pressure instead of salt.
Another preservative in some types of beef is the synthetic female hormone, stilbesterol given to beef cattle to help the cows gain weight. According to Dr. Page's book, Your Body is Your Best Doctor, "it has been proven that stilbesterol can cause cancer in rats."
So basically, with all these environmental hazards in foods, why add sugar to your diet? For the sake of your teeth, bones, and cells, you don't need excess sugar. Your brain will get enough sugar from the fruits and vegetables you eat without adding table sugar or sweet syrups to your salt, condiments, soups, processed foods, sauces, or other types of meals. As far as tumors, scientists around the world are studying how squid ink may prevent new blood vessels from growing in some types of tumors.
Anthocyanins in Black Foods and How Squid Ink Prevents New Blood Vessels From Growing In Some Tumors
Basically, black foods are healthy for their anti-cancer properties and the high amount of anti-oxidant in foods that are colored black. When it comes to black beans which contain high amounts of antioxidants, the black-colored plant foods also have health benefits. It's the chemicals in the black color in black beans that also fights cancer. See, Foods That Fight Cancer - American Institute for Cancer Research Blog. Also check out the articles on black beans at the Bean Institute site.
These plant pigments are more than coloring agents for fruit juices, wine, and other beverages. They also contain an array of health-promoting benefits.
When anthocynanins are eaten in large amounts by humans, these antioxidant flavonoids that protect specific body systems. They have some of the strongest physiological effects of any plant compounds, and they are also provide pigment for pansies, petunias, and plums. See the article, Anthocyanins by Marilyn Sterling, R.D. Anthocyanins have anti-inflammatory properties, which affect collagen and the nervous system. Check out the health benefits at the Anthocyanins article site.
For example black squid ink, usually sold in black pasta is supposed to stop tumors in their tracks by preventing new blood vessels from growing in tumors. See the latest studies on how squid ink stops new blood vessels from growing in cancer and tumor cells, "Angiogenesis Foundation - Squid Ink Discovered to be Antiangiogenic."
Another amazing study focuses on the health benefits of black rice bran. If you can't find black rice bran yet in the stores or online, make your own by grinding black rice into a meal. You won't get just the bran, but you will get a healthy meal or flour for making other foods such as crackers, breads, and brownies. Or check out the black rice bran sales online, for example, the site, Black Rice Bran Sale. Also see, The next big food fad is black rice bran | Smartplanet.
Black beans are supposed to have anti-oxidant properties to knock-out free radicals. And black rice, often called forbidden rice, is supposed to contain more anti-oxidants than blue berries and also due to the black coloring, help to destroy cancer and tumor cells. Check out the site, Black Foods Are the New Green | The Dr. Oz Show.
You can buy black rice in Sacramento in bulk food bins at the Whole Foods Market on Arden Way and Eastern Avenue. It's labeled as "forbidden rice." In fact, if you watched the Dr. Oz show this morning, May 5, 2011, on Dish Satellite Network channel 58 in Sacramento, you may have heard the show that featured black-colored foods such as squid ink pasta, black beans, and black rice.
Sacramento is ready for black rice. In fact, Whole Foods Market on Arden and Eastern Avenues in Sacramento sells black rice in its bulk containers under the label, "Forbidden Rice." Centuries ago in China black rice was called "forbidden rice" because only the emperor could eat it, possibly because of its health benefits and delicious taste. You can also mix black rice with brown rice or mahogany rice. Check out the articles, Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR) and Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties.
The time has come for black rice bran also to be on store shelves. It's not available yet in local stores. But keep watching. In fact the Journal of Agricultural and Food Chemistry has a whole column of studies on black rice and its health effects. See the articles at this website using the key words in the site's search engine "black rice." Black rice may be bought online or in stores such as Sacramento's Whole Foods Market, at least as far as this week, it was in the bulk rice and grain bin aisle listed as "Forbidden Rice--black rice." And it's very affordable.
Scientists are reporting evidence that black rice — a little-known variety of the grain that is the staple food for one-third of the world population — may help soothe the inflammation involved in allergies, asthma, and other diseases. Their study appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.
Chinese black rice could replace blueberries as the supreme superfood for a fraction of the price and deliver more health benefits announced researchers at American Chemical Society's (ACS) annual fall meeting, according to an American Chemical Society Septemeber 7, 2010 press release, "ACS in the News."
According to an October 20, 2010 study published in the Journal of Agricultural and Food Chemistry, black rice bran may cut inflammation. See the article, "Black rice bran may help fight disease-related inflammation." See the article, "The Next Big Food Fad is Black Rice Bran."
How High-Fat Diets May Increase Colon Cancer Risk
Cancer loves insulin. And cancer also loves sugar. Now when you look at the study on how high-fat diets increase colon cancer risk, the actual study is titled, "The Interaction of a High-Fat Diet and Regular Moderate Intensity Exercise on Intestinal Polyp Development in ApcMin/+ Mice," published in that same Cancer Prevention Research journal. The study noted that the Western-style diet was used. Diet and exercise are two environmental factors that can alter colon cancer risk, according to the study's abstract.
The purpose of this study was to determine whether regular moderate-intensity treadmill exercise training could attenuate polyp formation in ApcMin/+ mice fed the Western-style diet. But what if the scientists tried other diets such as pan-Asian, Mediterranean, Mexican, Pacific Islander, or Scandinavian-Saami? What about diets rich in fish eaten in small fishing villages across Europe or Asia? Check out the news release and follow up with at least the abstract of the study to see what was done in the process.
Cancer Loves Insulin, Sugar, and Cured Meats?
Sounds like a recipe for a barbeque. But you need validated evidence. Next, you might wish to check out the study in the June 8, 2010 Cancer Prevention Research journal with the article on red meat, "Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats."
Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, researchers first did a 14-day study with 16 models of cured meat. The study focused on processed meats.
The study found that a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. Cancer Prev Res; 3(7); 852–64. ©2010 AACR.
In these studies, rats were observed because researchers surmise that whatever happens to the rats possibly can also happen to humans even though the animals have different types of digestive systems. Generally, if cancer develops in rats after eating a certain type of diet, chances are that it could develop in humans, but more studies need to be done with more rats, most scientists would agree.
In the March 7, 2012news release, Study shows how high-fat diets increase colon cancer risk, this Temple University study published this month in the journal Cancer Prevention Research, notes that eating too much fat and sugar, according to numerous epidemiologists, puts a person at greater risk for colon cancer. Now, researchers at Temple University have established a link that may explain why.
The findings of the study, “Epigenetic Differences in Normal Colon Mucosa of Cancer Patients Suggest Altered Dietary Metabolic Pathways,” were published in the March 2012 issue of the American Association for Cancer Research’s journal, Cancer Prevention Research.
“There have always been questions about why things like diet and obesity are independent risk factors for colon cancer,” said Carmen Sapienza, professor of pathology in Temple’s Fels Institute for Cancer Research and Molecular Biology, the study’s lead author, according to the news release. “This study suggests how and why high fat diets are linked to colon cancer.”
The researchers compared colon tissue in non-colon cancer patients with normal colon tissue in patients with the disease. In the normal tissue from patients with colon cancer, they found that epigenetic marks on genes involved in breaking down carbohydrates, lipids and amino acids — abundant in the fatty Western diet — appeared to have been retrained. Epigenetic marks are chemical modifications that serve as on/off switches for many genes.
“These foods are changing the methylation patterns on a person’s insulin genes so that they express differently, pumping out more insulin than the body requires,” said Sapienza. “In people that have colon cancer, their glucose metabolic pathways and insulin signaling pathways are running at completely different levels than people who don’t have colon cancer.”
Sapienza said, according to the news release, that cancer cells love insulin and studies have shown that tumors feed off of insulin. “Insulin is only supposed to be expressed in your pancreas, so having this extra insulin is bad,” he said.
Sapienza pointed out that people don’t usually get colon cancer until the age of 50 or older. So it is unclear when the epigenetic modification of the genes begins.
“The hypothesis is that the changes in the metabolic pathways happen first, and once they occur, if any kind of mutation happens that causes a cancerous polyp, you are going to feed it through this excess insulin,” he said.
“There have always been questions about why things like diet and obesity are independent risk factors for colon cancer. This study suggests how and why high fat diets are linked to colon cancer.” -- Carmen Sapienza, professor of pathology, Fels Institute for Cancer Research and Molecular Biology. Sapienza said this study provides the first evidence of widespread epigenetic modification of metabolic pathway genes occurring in healthy colon tissue.
The researchers theorize that if the modification found in healthy colon tissue could also be found in other healthy tissues in the body, they might be used to diagnose or determine the likelihood of colon cancer by through a saliva or blood test in addition to a colonoscopy.
In addition to Sapienza, researchers on the study included Matthew L. Silviera, Brian P. Smith and Jasmine Powell of the Fels Institute for Cancer Researcher and Molecular Biology in Temple’s School of Medicine. The National Institutes of Health and Temple’s Fels Institute for Cancer Research and Molecular Biology funded the study. Also see "Bread a Culprit in Americans Eating too Much Salt."
Help is on the way. 'Nanojuice' could improve how doctors examine the gut noninvasively
It may help diagnose irritable bowel syndrome, celiac disease, Crohn’s disease and other gastrointestinal illnesses. Patients would drink the 'nanojuice' like water. Described July 6, 2014 in the journal Nature Nanotechnology, the advancement could help doctors better identify, understand and treat gastrointestinal ailments. Are you plagued by irritable bowel syndrome, celiac disease, Crohn’s disease, or other issues with your small intestine, and doctors are finding it difficult to examine it noninvasively? Perhaps you don't know whether an adverse reaction to a particular type of food or grain is the cause or some other problem. The study is, "Non-invasive multimodal functional imaging of the intestine with frozen micellar naphthalocyanines," Nature Nanotechnology. You also may wish to check out an article that explains in plain language how bacteria influences the food that travels through your intestines, "Intestinal bacteria influence food transit through the gut."
Located deep in the human gut, the small intestine is not easy to examine. X-rays, MRIs and ultrasound images provide snapshots but each suffers limitations. University at Buffalo researchers are developing a new imaging technique involving nanoparticles suspended in liquid to form 'nanojuice' that patients would drink. Upon reaching the small intestine, doctors would strike the nanoparticles with a harmless laser light, providing an unparalleled, non-invasive, real-time view of the organ.
"Conventional imaging methods show the organ and blockages, but this method allows you to see how the small intestine operates in real time," said corresponding author Jonathan Lovell, PhD, according to a July 6, 2014 news release, "'Nanojuice' could improve how doctors examine the gut." Lovell is a University at Buffalo (UB) assistant professor of biomedical engineering. "Better imaging will improve our understanding of these diseases and allow doctors to more effectively care for people suffering from them."
The average human small intestine is roughly 23 feet long and 1 inch thick
Sandwiched between the stomach and large intestine, it is where much of the digestion and absorption of food takes place. It's also where symptoms of irritable bowel syndrome, celiac disease, Crohn's disease and other gastrointestinal illnesses occur.
To assess the organ, doctors typically require patients to drink a thick, chalky liquid called barium. Doctors then use X-rays, magnetic resonance imaging and ultrasounds to assess the organ, but these techniques are limited with respect to safety, accessibility and lack of adequate contrast, respectively.
Also, none are highly effective at providing real-time imaging of movement such as peristalsis, which is the contraction of muscles that propels food through the small intestine. Dysfunction of these movements may be linked to the previously mentioned illnesses, as well as side effects of thyroid disorders, diabetes and Parkinson's disease.
Lovell and a team of researchers worked with a family of dyes called naphthalcyanines. These small molecules absorb large portions of light in the near-infrared spectrum, which is the ideal range for biological contrast agents. They are unsuitable for the human body, however, because they don't disperse in liquid and they can be absorbed from the intestine into the blood stream.
To address these problems, the researchers formed nanoparticles called "nanonaps" that contain the colorful dye molecules and added the abilities to disperse in liquid and move safely through the intestine
In laboratory experiments performed with mice, the researchers administered the nanojuice orally. They then used photoacoustic tomography (PAT), which is pulsed laser lights that generate pressure waves that, when measured, provide a real-time and more nuanced view of the small intestine. The researchers plan to continue to refine the technique for human trials, and move into other areas of the gastrointestinal tract.
Additional authors of the study come from UB's Department of Chemical and Biological Engineering, Pohang University of Science and Technology in Korea, Roswell Park Cancer Institute in Buffalo, the University of Wisconsin-Madison, and McMaster University in Canada. The research was supported by grants from the National Institutes of Health, the Department of Defense and the Korean Ministry of Science, ICT and Future Planning. You also may be interested in checking out the abstract of an older study on nanoparticles by Dr. Lovell, "Porphysomes, PoP-liposomes and porphyrin nanoparticles."