Eating for Wellness by Janella Purcell

Eating for Wellness by Janella Purcell

Spring 2013 Living Well Magazine

Diet has been linked to degenerative diseases, including cancers, through a number of studies. It seems logical that with a diet free of processed and refined grains and oils, along with a reduction in exposure to free radicals, you greatly reduce your chance of getting cancer, but it has taken a while for proof to appear. Red meat, hydrogenated vegetable oils and added chemicals, hormones and antibiotics in food need to be reduced, if not eliminated from your diet, to maximise your protection against cancer.

Other factors that add to the high incidence of cancers in our society are the depletion of minerals from our soils, less home cooking, a sedentary lifestyle, overeating (especially of rich foods), and radiation fallout from television sets, computer monitors, microwaves, X-rays and power-lines.

Anyone can follow the eating for wellness guidelines below, especially if there is a strong genetic predisposition towards cancer.

Helpful Foods

  • Vegetable juices such as carrot, beetroot, parsley, celery, cabbage, kale, capsicum, sprouts, wheatgrass and garlic
  • Foods high in beta-carotene such as orange, yellow, red and green fruits and vegetables
  • Onions and garlic are anti-cancer agents due to their high content of quercetin
  • Brassica family of vegetables, including cauliflower, broccoli, brussels sprouts and cabbage have anti-cancer and antioxidant properties
  • Turmeric is a great anti-inflammatory, and has a positive effect on the liver
  • Omega 3 oils from flaxseed, dark green leafy vegetables, and chia seeds
  • Oats have long been recommended to cancer patients—they are high in B vitamins, so they relax your nervous system
  • Rye is another grain to include as it dries ‘dampness’—if you get it as sourdough bread it is much easier to digest
  • Kelp and other sea vegetables are very high in minerals (needed for vitamin and enzyme action), have the ability to soften hardened masses in the body, and are also packed with iodine, which improves thyroid function and oxygenation
  • Spirulina and chlorella are high in vitamin A (an antioxidant) and protect cells from damage
  • Flaxseed oil has anti-tumour properties and is an antioxidant and anti-inflammatory

Foods to Avoid

  • White sugar can cause tumours and growths to spread
  • Yeasted breads
  • Processed and refined grains and oils
  • Animal products, including dairy and red meat
  • Modern wheat as it promotes tissue growth and may cause allergies. Essene (sprouted-grain bread) is useful here
  • Sweet foods promote dampness in the body, so avoid
  • Salt decreases potassium (mostly provided from potatoes and fruit and vegetables in general) in the body, which is vital when fighting cancer—salt should not be added to the diet, but should come from sea vegetables
  • Margarine will increase your risk of cancer and heart disease
  • Nuts and seeds (apart from flaxseeds and a small amount of almonds) are too oily, and are thus heavy on your liver. Peanuts are a definite no-no as they contain a carcinogenic compound.

Lifestyle Factors to consider, associated with your diet

  • Decrease fermentation in your gut and increase enzyme activity by drinking juices separately from meals
  • When choosing a juicer, be sure to get one that has slow revolutions. Ones that juice too quickly heat up the enzymes of the juice, destroying them.
  • Drink only pure water, not tap water
  • It is really important not to overeat
  • Increase oxygenation by exercising moderately and regularly and eating fresh, light foods
  • Avoid denatured, altered or ‘changed’ foods—those that claim to be ‘fat-free’, ‘low-salt’, ‘fortified with calcium’ etc., and foods using GMO technology are definitely out. Eat only whole food
  • Avoid all caffeine from tea, coffee and soft drinks