Curcumin Shows Promise as a Natural Cancer Treatment – Informed Opinion
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. 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…)
Written by Patrick Massey M.D., Ph.D. Medical research suggests therapeutic options to reduce fatigue following chemotherapy. (more…)
Written by Patrick Massey M.D., Ph.D. In a study of colon cancer patients, researchers found that those who adopted a diet rich in fruits, vegetables, fish and poultry had significantly fewer recurrences of the cancer and a significant reduction in death. (more…)
Written by Patrick Massey M.D., Ph.D. There is significant research to indicate that extracts from Coriolus versicolor show anti-cancer activity. (more…)
Written by Greg Arnold, DC, CSCS. Adherence to the mediterranean diet reduced risk of cardiovascular disease 9%, for cancer an average of 6% decreased risk, for Parkinson’s and Alzheimer Disease, the decreased risk of 13%. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. In a cell study, curcumin demonstrated anti-inflammatory activity which led to reduced cancer cell proliferation. (more…)
Written by Greg Arnold, DC, CSCS. Researchers found that those doing brisk walk 2 years after their diagnosis had a 66% reduced risk of death. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Adding CoQ10 to a treatment protocol using interferon resulted in better tolerance of long-term treatment and a 13 times less likelihood of metastases than using interferon alone. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Immuno-stimulating properties of polysaccharides from various mushrooms have been able to fight off invading organisms and cause the destruction of cancer cells. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. GLA treatment combined with tastuzumab, an anti cancer drug, increases the effectiveness of tastuzumab by 30-40 fold and works synergistically with other anticancer drugs like paclitaxel, docetaxel and vinorebine as well as antiestrogens, tamoxifen and ICI 182,780. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Berries contain high concentrations of various components that increased the death of cancer cells three-fold in a cell study. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Of 36,664 non-cancerous women, those who ate one meal of fatty fish per week over a period of 17 years, showed a significant decrease of 44% – 74% in Renal Cell Carcinoma. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. DNA breaks decreased significantly after selenium supplementation. (more…)
Written by Marcia Egles, MD. After consuming folic acid, 28% of the patients had complete resolution of a precancerous throat ailment, 44% had partial resolution, and 28% had no response. No patients worsened or developed cancer. (more…)
Written by Marcia Egles, MD. In a review of 19 studies with 1554 patients checking on the effects of antioxidant nutrients on chemotherapy found no evidence of interference with chemotherapy. Some trials showed better survival in the antioxidant group. (more…)
Written by Marcia Egles, MD. Pancreatic cancer rates were 20% less in those who took vitamin D. (more…)
Conference paper presented at the American Oil Chemists Society (AOCS) Annual Meeting & Expo, May 2004. Theme: Cost-Effective Methods to Address the Leading Causes of Death & Chronic Diseases. Components of garlic consumed in reasonable amounts could prevent/suppress breast cancer significantly. (more…)
Written by Susan Sweeny Johnson, PhD, Biochem. Calcium alone appears to reduce the relative risk of cancers about 40% and with the addition of vitamin D, reduced the risk of cancer almost 80%. (more…)