Simple Dietary Do’s and Don’ts - Basic Dietary Guidelines

 
1. Essentially reduce animal protein as much as possible please note the comments regarding individual meats later on.

2. Eliminate all cows’ milk products in all forms for a minimum of three months. Cow’s milk contains chemicals that are not advisable to consume with breast cancer. These chemicals are fed to cows to promote growth and can increase tumor growth in the breast. The occasional very modest consumption of goat’s milk can be acceptable.

3. Eliminate from the diet all margarines and other health spreads; goat’s milk butter is available in most supermarkets. Alternatively a very sparing amount of un-hydrogenated vegetable spread from the health store can be utilized. If you can do without all the better. Organic butter can be replaced with nut butter from the health store.

4. Consume as much raw and ripe foods as comfortable on a daily basis. The raw food to be taken away from cooked meals by at least ten minutes.

5. Consume daily freshly prepared ripe fruit and vegetable juices. Organically pre prepared juices can be purchased in supermarkets and health store.

6. Only consume organic eggs that are genuinely free range and that have been fed on organic matter. More egg notes below.

7. Only use cold pressed organic or extra virgin cooking oils purchased in glass containers. Plastic containers contain chemical residues that are not helpful with breast problems. A tin of oil is second to glass.

8. Consume as much organically grown ripe fruits and vegetables that are available and affordable.

9. Add Shiitake mushrooms to the diet several times a week; these can be purchased in delicatessens and other stores. Usually these are dried and require rehydration. Some supermarkets do sell fresh shiitake; these can be consumed raw or very lightly boiled.

10. Maitake and Reishi mushrooms are also most beneficial with breast problems, as with the shitake research has demonstrated the regression of tumors involved with the breast.

11. Cauliflower is also of value in the diet as it contains chemicals known as Isothiocyanates that are potent in preventing some cancers.

12. Consuming whole organic brown rice reduces the incidence of cancer.

14. Organic flax seed oil consumption on a daily basis (one dessertspoon in the morning and one in the evening) is most beneficial and proven to reduce cancer. This oil should only be purchased in glass containers. This valuable can be discussed later.

15. All green leafy vegetables are beneficial with regard to cancer, either as raw, lightly cooked or in a juice. Particularly broccoli, cabbage (green) watercress and Brussels sprouts.

16. Tangerines are very helpful and inhibit the growth of cells involved in cancer. Oranges are not helpful.

17. Green tea is good as tea Polyphenols combat the dis-ease process. A good quality organic source should be selected; this beverage may be taken several times a day.

18. Fresh fruits such as apples, cherries, pineapple, grapes; figs (fresh or dried) raspberries and cranberries are all beneficial. It is important to select were possible these fruits from organic sources. These fruits may be consumed freely. Specific details of the individual activity will be detailed later.

19. Beetroot is a most welcome addition to the diet, ideally eaten raw, grated and as juice.

There are some other helpful herbs, which will be detailed later.

DIETARY FIBRE

Dietary fibre is most important.  It helps remove waste and improves elimination and reduces the incidence of constipation.  Fibre is present in many foodstuffs such as vegetables, dried beans and peas and many fruits.  When selecting fibre products, care should be taken to select crude, unprocessed fibre materials; porridge would be much preferred to baked bran products.  Porridge, Wholemeal bread, and many raw vegetables offer fibre in its unadulterated natural form.

A diet consisting of coarser foodstuffs, which delivers insoluble fibre to the digestive tract, is recognized as a positive health factor.  One of the best ways to ensure this intake is to reduce refined foods and increase the intake of whole food such as:

 
1.         Raw ripe fruit.

2.         Green vegetables, carrots, beetroot, cauliflower and salad foodstuffs.

3.         100% wholegrain and whole-wheat flour and bran.                                       

 
As fibre is not all the same, balancing fruit and vegetable intake is important, the different types of fibre are briefly defined as follows:

1.      Cellulose; this is obtained from whole-wheat flour bran, most green vegetables,

2.      Carrots and apples.

3.      Hemicelluloses; this is obtained from cereals, wholegrain, beetroot, bran and

4.      Some green leaf vegetables.

5.      Both of the above celluloses absorb water and transport waste through he colon, more rapidly reducing the risk of many disease states.

6.      Gums; these are to be obtained from oats and dried beans predominantly.

7.      Pectin; this is obtained from apples, carrots, green beans, dried peas, citrus

8.      Fruits and some green leafy vegetables represent the better sources.

9.      Potatoes, carrots and whole-wheat products among other foodstuffs contain beneficial pectin.

10.  Gums and pectin’s are important in the absorption of foodstuffs from the stomach.  These two materials also decrease fat absorption and lower cholesterol levels through their binding with bile acids.

11.  N.B. these two materials delay stomach emptying through coating the gut lining, which reduces sugar absorption.

12.  Lignin; this is obtained from breakfast cereals, pears, green beans and bran.

N.B.  As vegetables age, the lignin content increases.

Lignin when combined with bile acids lowers cholesterol.

It is with the knowledge of the various types of fibre together with an appreciation of their specific benefits that a simple dietary program promoting ripe fruits and vegetables with the elimination of refined foodstuffs provides considerable health benefits.