Vitamin D and Colorectal Cancer Prevention
Written by Marcia J. Egles, MD. People in the highest fifth of vitamin D levels had a 40% lower risk of colorectal cancer than those in the lowest fifth. (more…)
Written by Marcia J. Egles, MD. People in the highest fifth of vitamin D levels had a 40% lower risk of colorectal cancer than those in the lowest fifth. (more…)
Written by Greg Arnold, DC, CSCS. A new study showed researchers that 12 servings per month of green leafy vegetables reduced lung cancer risk by 17%, 750 mcg of folic acid per day decreased lung cancer risk by 16%, and daily use of a multivitamin decreased lung cancer by 32%. (more…)
Written by Dr. Patrick Massey, MD, PhD. Dr. Massey believes that future research will conclusively show that a diet rich in phytoestrogen-containing foods lowers the risk of breast cancer recurrence as well as improves survival. (more…)
Written by Marcia J. Egles, MD. In smokers, researchers concluded that vitamin E, carotenoids, and niacin reduced the risk of bladder cancer by 42%, 38%, and 34% respectively. (more…)
Written by Greg Arnold, DC, CSCS. It takes 148% longer for cancer to progress in people that consume High-DHA in the diet than the people who consume Low-DHA (8.7 months vs. 3.5 months). (more…)
Written by Dr. Patrick Massey, M.D., Ph.D. A recent study supports Oriental thought that qigong enhances quality of life. (more…)
Written by Greg Arnold, DC, CSCS. Women deficient in vitamin D levels had a 94% increased risk of breast cancer recurrence and a 73% increased risk of death from breast cancer, compared to women with sufficient levels. (more…)
Written by Greg Arnold, DC, CSCS. Vitamin D helps maintain colon health, by helping prevent cancerous cell division and promoting natural cell death. (more…)
Written by Greg Arnold, DC, CSCS. Women who supplemented with cod liver oil decreased the risk of solid tumors by 23% and decreased the risk of lung cancer by 44%. Daily multivitamin supplementation use decreased lung cancer risk by 30%. Occasional supplement use decreased risk of all tumors by 17%, breast cancer risk by 34%, colorectal cancer by 35%, and lung cancer by 45%. (more…)
Written by Greg Arnold, DC, CSCS. (more…)
Written by Greg Arnold, DC, CSCS. Indole-3-Carbinol (found in cruciferous vegetables) has been found to be able to help with breast cell health. (more…)
Written by Greg Arnold, DC, CSCS. Those with the highest intakes of whole grains had an 11% reduced risk of colorectal cancer compared to those with the lowest intakes. (more…)
Written by Susan Sweeny Johnson, PhD. Participants that consumed selenium, alpha-tocopherol, and beta carotene showed a 5% reduction in total mortality and an 11% reduction in gastric cancer mortality. (more…)
Written by Greg Arnold, DC, CSCS. Women with the highest combined calcium intake from both supplements and food had a 21% reduced risk of colorectal cancer compared to those with the lowest calcium intake. (more…)
Written by Greg Arnold, DC, CSCS. Use of cod liver oil, milk, and salmon or tuna consumption significantly decreases risks of breast cancer. (more…)
Written by Patrick Massey, M.D., Ph.D. Research on the use of antioxidants during chemotherapy or radiation therapy was flawed. (more…)
Written by Patrick Massey M.D., Ph.D. Using a hands-free headset dramatically reduces exposure to cell phone electromagnetic radiation. (more…)
Written by Patrick Massey M.D., Ph.D. Curcumin contains compounds that have potent anti-inflammatory properties as well as anti-cancer potential. (more…)
Written by Patrick Massey M.D., Ph.D. Medical research supports the use of vitamins and dietary supplements to reduce cancer risk. (more…)
Written by Patrick Massey, M.D., Ph.D. There are more than 300 research papers in Western medical literature detailing the effects of mushroom extracts on cancer. (more…)