Astragalus, the unsung cancer fighter

Astragalus, the unsung cancer fighter

Astragalus is a traditional Chinese medicinal herb that has been around for over 4,000 years. Astragalus is an adaptogenic, nontoxic herb and plant extract that helps the body resist the damaging effects of stress while restoring normal physiological function. Astragalus aids adrenal function, digestion, metabolism, combats fatigue and increases stamina. Astragalus is very effective in helping people with AIDS and has even proven to have an anti-tumor effect and can increase the efficacy of chemotherapy.

A native plant of China, astragalus is officially known as astragalus membranaceus: AKA Milk Vetch Root and Huang Qi. Astragalus is a perennial plant that grows up to 4 feet tall. The root of the plant has a sweet taste and contains choline, flavonoids, amino acids-gamma aminobutyric acid, canavanine, beta-sitosterol, saponins (astragalosides) and oil. The primary actions of astragalus are adaptogenic and immunomodulating. The secondary actions are anti-inflammatory, anti-viral, cardiotonic, diuretic and hepatoprotective. Read more

Boost Your Anti-Cancer Diet

Boost Your Anti-Cancer Diet

By Marie Suszynski | Medically reviewed by Pat F. Bass III, MD, MPH

A variety of different nutrients are crucial for your body to fight cancer, but the problem is that the American diet too often lacks what we need to stay in top health. “It’s the first time in history that we have calorie malnutrition,” says Jacob Teitelbaum, MD, medical director of the Fibromyalgia and Fatigue Centers in Kona, Hawaii, and a specialist in natural remedies. That means calories aren’t in short supply, but nutrients can be. You can fill in the gaps with dietary supplements. Read more

Changing Your Diet During Cancer Treatment

• By the National Cancer Institute

1. What are cruciferous vegetables?Cruciferous vegetables are part of the Brassica genus of plants. They include the following vegetables, among others:

• Arugula
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Cauliflower
• Collard greens
• Horseradish
• Kale
• Radishes
• Rutabaga
• Turnips
• Watercress
• Wasabi

2. Why are cancer researchers studying cruciferous vegetables?

Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. They also are a good fiber source.

In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables.

During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates. Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects. Read more