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The Cause Of Cancer

by: canro dicausa

Cancer is the disease of the cells. It is an abnormal
growth of cells, which tend to reproduce in an
uncontrolled way and, in some cases, spread or
metastasize. A cancerous growth or tumor is also
known as a malignant growth or tumor. A growth or
tumor, which is non-malignant is called benign. Such
tumors are not cancer.

Cancer is not a single disease. It is a group of more
than hundred different and distinctive diseases. It is not
contagious. Cancer can involve any tissue of the body
and have many different forms in each body area. Most
cancers are named for the type of cell or organ in which
they start. If a cancer spreads (metastasizes), the new
tumor bears the same name as the original(primary)
tumor.

Cancer is the Latin word for crab. The ancients used
the word to mean a malignancy, doubtless because of
the crab-like tenacity a malignant tumor sometimes
seems to show in grasping the tissues it invades.
Cancer may also be called malignancy, a malignant
tumor, or a neoplasm (literally, a new growth).

In medicine, common term for neoplasms, or tumors,
that are malignant is known as Cancer. Like benign
tumors, malignant tumors do not respond to body
mechanisms that limit cell growth. Unlike benign
tumors, malignant tumors consist of undifferentiated, or
unspecialized, cells that show an atypical cell structure
and do not function like the normal cells from the organ
from which they derive. Cancer cells, unlike normal
cells, lack contact inhibition; cancer cells growing in
laboratory tissue culture do not stop growing when they
touch each other on a glass or other solid surface but
grow in masses several layers deep.

Cancer results from mutations of certain genes that
allow the cells to begin their uncontrolled growth. These
mutations are either inherited or acquired. Acquired
mutations are caused by repeated insults from triggers
(e.g., cigarette smoke or ultraviolet rays) referred to as
carcinogens. There is usually a latency period of years
or decades between exposure to a carcinogen and the
appearance of cancer. This, combined with the
individual nature of susceptibility to cancer, makes it
very difficult to establish a cause for many cancers.

The most significant avoidable carcinogens are the
chemical components of tobacco smoke. Dietary
components, like excessive consumption of alcohol or
of foods high in fat and low in fiber rather than fruits and
vegetables that contain antioxidants and necessary
micronutrients, have also been linked with various
cancers. Some cancers may be triggered by hormone
imbalances. For example, some daughters of mothers
who had been given DES (diethylstilbestrol) during
pregnancy to prevent miscarriage developed vaginal
adenocarcinomas as young women. Aflatoxins are
natural mold byproducts that can cause cancer of the
liver.

Certain carcinogens present occupational hazards. For
example, in the asbestos industry, workers have a high
probability of developing lung and colon cancer or a
particularly virulent cancer of the mesothelium (the
lining of the chest and abdomen). Benzene and vinyl
chloride are other known industrial carcinogens.

Risk to humans from carcinogens depends upon the
dose and a person's biologic susceptibility. Factors
influencing a person's biological susceptibility to cancer
include age, sex, immune status, nutritional status,
genetics, and ethnicity.

About the author:
canro dicausa is the owner of
RUS Cancer
which is a premier resource for cancer information.
for more information, go to

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Cancer Diet - Minerals
by: Marilyn Bennett

A cancer diet needs a good balance of minerals because minerals are needed by all cells for proper function. Patients are often found to be mineral deficient, so this is an area of the diet that needs particular attention.

There are two classes of minerals. Macrominerals, such as the well known calcium, magnesium, sodium, potassium and phosphorus, and microminerals, such as boron, chromium, copper, iron, iodine, germanium, sulfur, silicon, vanadium, zinc, manganese and molybdenum.

The good news is we will get most of the minerals we need, provided we are eating a diet based on a wide variety of fruits and veggies, with the addition of nuts, seeds and grains.

Where we can get in to trouble is that minerals are washed out of soils with constant rain, and modern fertilizers don't usually contain the wide variety of minerals we need. Organic gardeners usually use rock minerals on their soils and this results in organic produce have a much higher and broader range of minerals.

Germanium is one micromineral that cancer patients are often low on. It is essential for immune function and is critical to tissue oxygenation. Cancer grows rapidly where there is low oxygenation of cells. Germanium is found in broccoli, celery, garlic, onions, rhubarb, sauerkraut and tomato juice as well as aloevera and ginseng.

Iodine deficiency has been linked to breast cancer in more than one study. Seasalt contains iodine and a variety of minerals rather than the isolated highly processed iodine additive in table salt. Asparagus, garlic, lima beans, soybeans, sesame seeds all contain natural iodine along with the nutrients needed for good absorption.

Large amounts of brassicas eg brussels sprouts, cabbage and cauliflower, along with peaches, pears and spinach can block absorption of iodine, so ensure there is a balance of iodine rich foods in your diet.

Selenium has been linked to cancer. Selenium and Vitamin E work together to attack free radicals. Selenium is critical for pancreatic function, and pancreatic enzymes are critical to the bodies ability to fight tumour activity. This mineral is generally found in meat and grains, however countries such as New Zealand and much of America is known to have selenium deficient soils.

As there have been several studies showing that good selenium levels have significantly reduced the risk of cancer, this is one mineral you want to have enough of.

Food sources that should be included frequently in a cancer diet are: brazil nuts, broccoli, brown rice, brewers yeast, chicken, kelp, onions, salmon, seafood, tuna, wheatgerm and whole grains. Garlic, chamomile, ginseng and parsley are all easy to use concentrated forms that can be added to the diet daily.

A couple of warnings:

Be very careful about self-dosing with minerals as several of them will block absorption of others if the dose is too high.

Again, eating a variety of foods, with particular notice taken of those that have high mineral levels is the safest way to go. If you wish to explore mineral supplementation further, talk to your naturopath or nutritionist. But whatever you do, don't ignore the importance of these vital elements to your well being.

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