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Dealing with Cancer
So many of us are dealing with or know someone who has cancer. This is such an aggressive disease.
This month I wanted to bring you some alternative ideas to help deal with cancer, or to protect against cancer.
There are so many types of cancer that I decided to deal with four types. Let’s focus on Breast, cervical, prostate and lung cancer. These are the four that I have had personal experiences with through family and friends.
This year I personally have lost 6 people that I care about to cancer. My dearest sister-in-law Karen to Lung cancer, an old friend to Breast cancer, my friend Lillian to cervical cancer and my friend Bruce to prostate cancer. I have also lost my friend Gail and Joyce to breast cancer that turned into other forms of cancer after treatment.
I have had two family members who have had prostate cancer and one with mutated cell growth including myself. Seems we are all susceptible to some form of cancer. Some say we all carry cancer cells that are inactivated. What makes them active is yet unknown. We need to find a way to heal our bodies, to preserve a strong immune system and fight against cancers. I met a young man last winter and we spoke about his being a torch carrier for the Olympics. I was impressed with his story and he has sent the following note to share with us. I could see that his heart was deeply saddened by his loss but his face showed wisdom and courage. He is a strong young man and I am sure his mother is very proud of him.
I thought this was worth sharing, for those of you who are dealing with someone who is going through cancer now and preparing for death.
I'm unsure if you remember me, but I actually met you when I was working at Leon's Furniture and I had my Olympic torch relay that week.
Sorry it’s been a while, but I actually just dug through some stuff and found one of my speeches about my mom going through cancer.
This is the one that I wrote in 10th grade right after I lost my mom.
Let me know what you think:
We gather together today, because of one word: cancer.
Perhaps no other word has instilled as much fear in so many people.
Who knew that one word could have such a strong saying, and posses so many questions such as: Who will get the disease?
When will they get it?
Where will they get it and in what stage will it be?
But the biggest and potentially most unanswerable question posed by most people is WHY?
My life completely changed the year my mom was diagnosed with cervical cancer.
It was November of 2004, and the news was brought to our attention was very horrifying.
That one word changed the way I looked at society.
Knowing there was a chance my mom would not get out of this situation was very shocking, and scary.
Over the next couple of months, our lives and schedules were changed.
My dad was taking so much time off of work so he could take my mom to her radiation treatments and her chemotherapy sessions.
I would come home from school every day at 3:00 to be greeted by a mother in so much pain; she would barely ever leave the couch.
I am sure that my sister felt the same way.
It is very hard for us, being in 6th and 8th grade, and trying to understand what is going on, but then facing the reality that we live in a twisted dimension of disease, world-hunger and terrorism.
After many treatments, my mom’s cancer had finally gone away, or so we thought.
My mom was re-diagnosed with lung cancer. This was not caused by smoking.
Her cervical cancer had spread. Over the next few months, it was hard watching my mom go through the same thing again.
The pain and suffering that had gone on before was now back again.
On February 19, 2007, my mom was admitted into the hospital with high blood pressure.
She was in the hospital for five weeks. The visits to the hospital were emotionally difficult, knowing each one might be the last time I see her.
My step-dad, my sister and myself spent so much time with her.
On March 22, 2007, at the age of 38, my mom lost her life to a battle that ravaged her world.
She died of many cancers: lung, stomach, lymphatic node, spinal, and a kidney failure.
To this day, we appreciate the thought that she is in a better place.
But, that one question brings back reality.
Why was my mom infected with cancer, and why did she have to die at such a young age?
Today, we gather here in memory of those we lost and in support for those who suffer from this ruthless disease.
Not everyone survives from cancer, and that is why I am here today, because I know there is hope on finding a cure.
Miss you mom ?
Shane Ward of the Niagara Region.
I love this letter. He should not have had to lose his mother so young, but cancer has no age. I am proud of him for wanting to reach out and help others understand what he felt so maybe they can make a change to a healthier world.
“Hope in finding a cure”. It is up to us to find the cure for our own bodies. To stop using products that are unsure, chemically created and full of toxins and things no-one can read. There are products on the market that are chemical free, everything from foods to cleaners to bug repellants. Why are we are still using products that are full of things our bodies cannot dispose of.
I have done so much reading on cancers, and potential cures, natural remedies and chemical treatments. We need to take responsibility for what is going into our bodies. We are all living in an atmosphere filled with chemicals; so lessen the effects by eating healthier, by demanding that the farmers cannot use hormones, or chemicals in our foods. We can be demanding that the products sold are chemical free. We can demand this in our homes; the products are available to change our own lifestyle.
Here is some information a friend shared with me on the most contaminated foods in our stores. Shocking.
Pesticides pollute favourite fruits Food security Dirty Dozen Clean 15; Even after washing, peeling chemicals found in produce
Toronto Star
Wed Jun 2 2010
Page: E10
Section: Living
Byline: Nancy J. White Toronto Star
The most pesticide-prone produce? Celery, peaches and strawberries top the "dirty dozen" list.
The Environmental Working Group, a U.S. non-profit health-oriented organization, has released its latest shoppers' guide to pesticides: the dozen fruits and vegetables found to be the most chemically contaminated - even after washing and peeling - and the 15 found to be the cleanest.
Not many consumers can afford to buy all organically grown produce. "The list can help people prioritize what to buy organically to minimize exposure to pesticides," explains Environmental Working Group spokesperson Leeann Brown.
The organization ranked 50 popular fruits and vegetables based on data from 96,000 tests for pesticides on these foods by the U.S. Department of Agriculture and the Food and Drug Administration.
Nearly all the tests were done on the produce as it is typically eaten, either washed or peeled.
Pesticides have been linked to a variety of health problems such as cancer, nervous system toxicity and hormone disruption.
Contamination was measured in six different ways, including total number of pesticides found.
On all of the celery tested, 67 different pesticides were identified in the stalks. The same was found for peaches.
The most polluted single sample award went to celery with 13 different chemicals. Strawberries and domestic blueberries also each weighed in with 13 pesticides in one sample.
Here is the "Dirty Dozen" list, according to the Environmental Working Group:
celery--peaches--strawberries--apples--blueberries--nectarine--bell pepper--spinach
kale--cherries--potatoes--imported grapes
Here are the "Clean 15", the lowest in pesticides:
onions--avocado--sweet corn--pineapple--mangoes--sweet peas--asparagus
kiwi--cabbage --eggplant--cantaloupe --watermelon --grapefruit --sweet potatoes
honeydew-- melon
For more information, visit (foodnews.org)
Sent to me by firefighter Kevin McHarg. Thank you for sharing this information with us Kevin. You may have just helped someone not have to deal with cancer.
Last month on my radio show I spoke with Robyn O’Brien, author of The Unhealthy Truth. Check out her website at http://www.robynobrien.com. She offers a wealth of knowledge on how to eat without chemicals. She is helping us shed light on the issues we are facing with the chemicals we are forced to consume.
As highlighted in The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It, using resources and skills that she developed as an equity analyst on billions in assets, Robyn diagnoses the recent deregulation of the American food system that allowed chemicals and additives into the American food supply in order to enhance profitability for the food industry - chemicals that have either been banned or labeled from foods around the world.
The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It is an inspiring story of honesty, diligence, and tenacity in the face of humbling odds. Robyn's gift for communication has made her a sought-after motivational speaker, as she educates and inspires hope, shedding light on how, together, we can affect remarkable change.
The most powerful weapon we have in this war on health care is a grocery cart! So if you want to eliminate chemicals from your family's diet, then download some helpful hints. If you are inclined to DO ONE THING, do it. If you want to SHARE YOUR STORY, Robyn would love to hear from you.
"Together, just as citizens around the world already have done, we have an incredible ability to leverage our collective talents, improve our food system and affect remarkable change, for our health and the health of our children. And though we can't change the beginning of our stories, we can change the end."
"Hope is the knowledge that change is possible, even when it seems hard to imagine. " - Robyn O'Brien
I have read her book and I am living a cleaner healthier life because of it. I have found tips and tools in there that will change the way you think about the food industry.
Foods that help prevent certain cancers
I have found wonderful links to many places on the internet that can assist you in preventing and living a cancer free life.
http://helpguide.org/life/healthy_diet_cancer_prevention.htm
http://www.cancure.org/cancer_fighting_foods.htm
http://www.foodandlife.com/foodc.html
http://eatdrinkbetter.com/2009/02/21/10-foods-to-prevent-cancer/
http://www.cancer.gov/cancertopics/factsheet/prevention/antioxidants
http://www.stjohnprovidence.org/HealthInfoLib/swArticle.aspx?1,2333
The above websites all have an immense amount of information on them that will help you ensure your body is getting what it needs to prevent cancer. We cannot be sure that cancer has not already been developed in our systems and is waiting to attack us, but we can be proactive and take all necessary precautions. Start with what you eat.
I am including some information also on a naturopathic level to help those who may already have cancer. The findings are remarkable.
From ZW
Thank you for taking an interest in Wayne’s homeopathic treatment. Interestingly, Wayne had no idea that he was on any “treatment” until 2 ½ months ago.
A lot of research resulted in our treatment program that we (our 11-year-old daughter - and I) decided on – I went with what I felt comfortable with. I don’t know a lot about cancers – but at least I do know more than I did 2 years ago. The methods I have used are by no means the “right way” that I would have chosen, but they seem to have worked. Until Nov 2008 Wayne was unaware of exactly what is being done for him, so we didn’t tell him anything.
What is most important is that we found something that we were comfortable with. I went with what I could sneak into Wayne’s diet because he was non-compliant. For example – Essiac tea can work wonders, but is a lot of work and does not taste very nice, but Ojibwa Blend is the same thing in a tincture and can be put in juice, soup, water, etc. Pau d’arco can also be purchased as a tea, but again does not taste good and the tincture is so much easier. The last thing anyone wants to deal with is “Yuck – that doesn’t taste very good!” You won’t stick with it. Wayne did not want to try anything because the doctors told him there was nothing else they could do for him.
Wayne’s cancer treatment (for primary liver cancer) has been as follows:
Ojibwa Blend (tincture) – builds the immune system (started Jun 2006)
Pau d’arco (tincture) – this is the tumour suppressor (started Jan 2007)
Milk thistle (tincture) – liver rejuvenator (started Jul 2007)
Reishi Mushroom (tincture) – stimulates immune cells to attack cancers (started May 2008)
The normal method of using these tinctures is to take them following the directions 3 times per day, but since he didn’t know about them The great thing is that this costs us less than $80.00 a month.
It has been a long haul – he is doing very well. I did Ojibwa Blend for 7 months but we weren’t gaining any ground - I then started the Pau d’arco and there was an immediate improvement (notably the decrease of ascites) and 6 months later I started milk thistle. If you saw him during this maple syrup season or even helping with the cattle today – he is better than he has been for the last 3 years – even before he was diagnosed with cancer. A note about Pau d’arco though is that once you start on it, you are supposed stay on it, but can go on a maintenance level instead of a treatment level.
If I had to pinpoint which herbal tinctures made the most difference I would say Pau D’arco and Milk Thistle, but I think that they all work in conjunction with each other.
We are fortunate that we have a great garden and organic veggies are at our fingertips (the upside of the garden is that my farmer husband has been able to continue growing things – very therapeutic!) We raise our own eggs, chicken, lamb and beef. I must add that the support from family, friends and community have played a huge part – from helping us get the crops off, meals, visits and prayers. Wayne’s outlook was not good, but without these the situation would have been next to impossible. And if it wasn’t for the support of our 11 year old daughter (who is very good at making sure the drops happen in things and looking after her Dad with whatever his requests were) – well, I think I might not have been able to cope. (The hardest day I had was when I sat her under the maple tree and suggested that no matter what we wanted to happen, and no matter what we did – he might not make it! The second hardest day I had was the day that Wayne bought the cemetery plots.)
I am not a witch doctor (as my husband likes to call me) but am a person who believes that allopathic/scientific medicine should be integrated with holistic/homeopathic medicine. I believe in using plants in every day healing and nutrition situations, but am not afraid to call on my doctor when I don’t know what to do.
Wayne’s treatment has been unorthodox. My preferred treatment protocol would have been to incorporate meditations, green drinks, juicing, and perhaps a vitamin and mineral regimen. (You should have seen his face when he tried “Dr. Breuss’ Cancer cure – beet juice, celery juice, carrot juice, potato juice and black radish juice – I didn’t know what black radish was so I used horseradish – he thought I was trying to kill him because the horseradish kept repeating forever on him!) I would have said that he would have had to on board mentally and spiritually with any treatment program – he has not been either.
We have had our challenges over the last 2 ½ years. I have had to pick him up off the floor and put him back in the hospital bed we had in the living room. The three of us slept in the living room (EJ and I each had a couch) because we couldn’t trust him to not try to stoke the wood fire or go wandering around the house – one night I had to pick him up in the kitchen and patch him up from where he ripped himself open. I have put my shoulder under his derriere to heave him up on a tractor, and to put him in a combine. I have had to pick him up off the ground after he fell out of the combine from exhaustion, and have held him up when he puked his guts out from the pinched intestine from the incisional hernia. When we have attended funerals of relatives and friends, I have wondered how soon it would be him. He has also spent time wondering why they were the ones to go instead of him?
I believe that lessons are to be learned from things that happen to you in life – I hope that Wayne will figure out what his “lesson” was supposed to be (maybe slow down and enjoy day to day life?) It has also been a wonderful time of introspection for me.
Friday September 19, 2008 – Wayne just came home from the doctor and the ultrasound shows no sign of the tumour (the tumour was 5 cm/2” in diameter). His liver numbers have improved greatly and our family doctor suggested that since he is showing no sign of dying in the near future, he needs to get his sugar and blood pressure under control. Appointments are being made for an MRI or CTscan, and a consultation with the liver specialist for confirmation.
In June 2006 my husband Wayne was diagnosed with inoperable primary liver cancer and cirrhosis of the liver. Only palliative chemo and radiation were offered. He was told to get his affairs in order and life expectancy was given of 6 months. There have been many times that I was sure I was looking into a dying man’s eyes.
A great website to check out is www.naturalcancertreatments.com that pertains to how people have cured their cancers naturally – it is broken down into different cancers with websites to relate to. What is most important is that you find something that you are comfortable with. I went with what I could sneak into Wayne’s diet because he is non-compliant. For example – Essiac tea can work wonders, but is a lot of work and does not taste very nice, but Ojibwa Blend is the same thing in a tincture and can be put in juice, soup, water, “rum”, etc. Pau d’arco can also be purchased as a tea, but again does not taste good and the tincture is so much easier. The last thing anyone wants to deal with is “Yuck – that doesn’t taste very good!” You won’t stick with it.
End of letter from ZW
So here is one example of a person who took holistic advice and used it to prolong her husband’s life. This may not work for everyone, but what do you really have to lose. Oh life, that is what.
There are so many wonderful doctors that are now using natural and holistic treatments in conjunction with traditional medicine. Bravo for seeing how well the two work together.
Here is an interesting link. I get information from this website regularly so I can keep up to date on what is going on in the cancer treatment world.
http://cancer.about.com/od/cancerlistaz/u/cancertypes.htm
Here you will discover all the types of cancers that have been discovered, this can be overwhelming, but I feel it is important to know.
Do you have success stories of living with cancer, healing cancer and being cancer free? I would love to hear from you. Have you survived cancer? If you have, tell me how, what type and how you feel about cancer now that you are cancer free. Write to me at www.sharonquirt.com
I hope that the information I shared here will help you or someone you know heal from cancer.
I am saddened to hear how many people are dying worldwide from cancer.
Here are some recipes to eat healthier, and fight cancer.
Blessings of wellness everyone.
Green Beans with Hazelnut-Lemon Dressing
Ingredients:
1 lb green beans, cut--cooked until crisp-tender
toast 1/2 c chopped hazelnuts (or almonds)
add 1 T lemon juice
1 t minced fresh parsley
1/2 t dried basil
1/4 t salt
Procedure:
add to drained beans and toss to coat.
suggestion: use a pan spray to aide toasting or sautéing
Hummus-Filled Cucumber Cups
Ingredients:
1 clove garlic, minced
16 cooked garbanzo beans, reserve liquid, rinse and drain
3 Tbs. extra virgin olive oil
3 Tbs. fresh lemon juice
1 tsp. dark sesame oil
1/4 tsp. salt
1/4 cup chopped pitted Kalamata olives
3 Tbs. chopped fresh mint
1 large or 2 medium seedless cucumbers, unpeeled
Mint sprigs for garnish
Procedure:
In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth. Scrape down sides of bowl if necessary. Add sesame oil and salt; process until well blended. Stir in olives and mint. Cover; chill at least 30 minutes or up to 8 hours.
Attractively score cucumber lengthwise with tines of fork. Cut crosswise into ½" slices. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber-cup. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired. Makes 32.
Zesty Tomato Relish
Ingredients:
4 large tomatoes, chopped
2 T fresh lemon juice
1 t sweet basil
2 small onions, minced
1 t celery seed
1 t salt
8 - 10 pitted dates, chopped (or 1 - 2 T other sweetener)(op)
Procedure:
Combine all ingredients and simmer about 15 min, stirring frequently.
Variation: add mung bean sprouts, and serve over cooked brown rice, then top with slivered almonds.
Basmati & Wild Rice
Ingredients:
1 cup brown Basmati rice
1/2 cup wild rice
1 quart water
3 Tbs. soy margarine
3 bunches scallions, minced
3 Tbs. minced fresh parsley
Juice of ½ lemon
Salt and freshly ground pepper to taste
1/2 cup cashew pieces, toasted
Procedure:
Rinse the Basmati and wild rice and combine them in a heavy saucepan with the water. Bring to a boil, then simmer, covered, until the water is absorbed, about 35-40 minutes.
In a large skillet, heat the margarine until it melts. Add the cooked rice along with all the remaining ingredients except the cashews. Sauté over low heat for 10 minutes, stirring frequently. If the mixture seems dry, add a small amount of water. Stir in the cashews and serve at once. Serves 6.
Breaded Tofu Cutlets with Tarter Sauce
Ingredients:
This "shake and bake" tofu is a family favorite. If you are serving more than four, the first part of the recipe doubles easily, and the quantity of sauce given below will suffice.
1 lb. firm or extra-firm tofu, drained
1/3 cup wheat germ
1 tsp. salt-free herb and spice seasoning mix
½ tsp. salt
TARTAR SAUCE
¾ cup plain soy yogurt
1 Tbs. natural soy mayonnaise
1 Tbs. pickle relish, up to 1-1/2 or to taste
2 tsp. Dijon mustard, or to taste
Procedure:
Preheat oven to 450 degrees. Cut tofu into ½" thick slices. Blot well between several layers of paper towel, and then cut lengthwise into ½" wide strips.
In a shallow bowl, mix wheat germ, seasoning mix and salt. Add tofu sticks and coat with mixture. Arrange breaded tofu on a lightly oiled nonstick baking sheet. Bake 15-20 minutes or until the cutlets are golden and firm. Meanwhile, make tartar sauce. In a mall bowl, combine all ingredients and mix well. Set aside.
Serve cutlets warm with sauce as a topping or on the side. Serve with cooked brown rice and a salad.
Bulger with Tomatoes, Mint and Toasted Pine Nuts
Ingredients:
2 cups water
1 cup bulgur wheat, uncooked
1-1/2 lb. Fresh pear tomatoes
1/2 cup pine nuts
3 finely diced green onions
1/2 cup mint leaves, minced
1 cup parsley, minced
8 large butter lettuce leaves
1/4 cup olive oil
3 Tbs. rice wine vinegar
1/4 tsp. salt
several grinds pepper
Procedure:
Bring water to a boil and stir in the bulgur. Cover, reduce heat to low, and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid. Turn into a bowl and allow to cool for a few minutes. Meanwhile, core, seed, and chop the tomatoes. Toast the pine nuts. Toss together the bulgur, tomatoes, green onions, mint, and parsley. Whisk the olive oil, rice wine vinegar, salt and pepper in a small bowl, then pour over the bulgur. Toss well to combine. You may prepare the salad ahead of time and refrigerate, but bring it to room temperature before serving. To serve, mound the salad on lettuce leaves and garnish with the pine nuts.
So many of us are dealing with or know someone who has cancer. This is such an aggressive disease.
This month I wanted to bring you some alternative ideas to help deal with cancer, or to protect against cancer.
There are so many types of cancer that I decided to deal with four types. Let’s focus on Breast, cervical, prostate and lung cancer. These are the four that I have had personal experiences with through family and friends.
This year I personally have lost 6 people that I care about to cancer. My dearest sister-in-law Karen to Lung cancer, an old friend to Breast cancer, my friend Lillian to cervical cancer and my friend Bruce to prostate cancer. I have also lost my friend Gail and Joyce to breast cancer that turned into other forms of cancer after treatment.
I have had two family members who have had prostate cancer and one with mutated cell growth including myself. Seems we are all susceptible to some form of cancer. Some say we all carry cancer cells that are inactivated. What makes them active is yet unknown. We need to find a way to heal our bodies, to preserve a strong immune system and fight against cancers. I met a young man last winter and we spoke about his being a torch carrier for the Olympics. I was impressed with his story and he has sent the following note to share with us. I could see that his heart was deeply saddened by his loss but his face showed wisdom and courage. He is a strong young man and I am sure his mother is very proud of him.
I thought this was worth sharing, for those of you who are dealing with someone who is going through cancer now and preparing for death.
I'm unsure if you remember me, but I actually met you when I was working at Leon's Furniture and I had my Olympic torch relay that week.
Sorry it’s been a while, but I actually just dug through some stuff and found one of my speeches about my mom going through cancer.
This is the one that I wrote in 10th grade right after I lost my mom.
Let me know what you think:
We gather together today, because of one word: cancer.
Perhaps no other word has instilled as much fear in so many people.
Who knew that one word could have such a strong saying, and posses so many questions such as: Who will get the disease?
When will they get it?
Where will they get it and in what stage will it be?
But the biggest and potentially most unanswerable question posed by most people is WHY?
My life completely changed the year my mom was diagnosed with cervical cancer.
It was November of 2004, and the news was brought to our attention was very horrifying.
That one word changed the way I looked at society.
Knowing there was a chance my mom would not get out of this situation was very shocking, and scary.
Over the next couple of months, our lives and schedules were changed.
My dad was taking so much time off of work so he could take my mom to her radiation treatments and her chemotherapy sessions.
I would come home from school every day at 3:00 to be greeted by a mother in so much pain; she would barely ever leave the couch.
I am sure that my sister felt the same way.
It is very hard for us, being in 6th and 8th grade, and trying to understand what is going on, but then facing the reality that we live in a twisted dimension of disease, world-hunger and terrorism.
After many treatments, my mom’s cancer had finally gone away, or so we thought.
My mom was re-diagnosed with lung cancer. This was not caused by smoking.
Her cervical cancer had spread. Over the next few months, it was hard watching my mom go through the same thing again.
The pain and suffering that had gone on before was now back again.
On February 19, 2007, my mom was admitted into the hospital with high blood pressure.
She was in the hospital for five weeks. The visits to the hospital were emotionally difficult, knowing each one might be the last time I see her.
My step-dad, my sister and myself spent so much time with her.
On March 22, 2007, at the age of 38, my mom lost her life to a battle that ravaged her world.
She died of many cancers: lung, stomach, lymphatic node, spinal, and a kidney failure.
To this day, we appreciate the thought that she is in a better place.
But, that one question brings back reality.
Why was my mom infected with cancer, and why did she have to die at such a young age?
Today, we gather here in memory of those we lost and in support for those who suffer from this ruthless disease.
Not everyone survives from cancer, and that is why I am here today, because I know there is hope on finding a cure.
Miss you mom ?
Shane Ward of the Niagara Region.
I love this letter. He should not have had to lose his mother so young, but cancer has no age. I am proud of him for wanting to reach out and help others understand what he felt so maybe they can make a change to a healthier world.
“Hope in finding a cure”. It is up to us to find the cure for our own bodies. To stop using products that are unsure, chemically created and full of toxins and things no-one can read. There are products on the market that are chemical free, everything from foods to cleaners to bug repellants. Why are we are still using products that are full of things our bodies cannot dispose of.
I have done so much reading on cancers, and potential cures, natural remedies and chemical treatments. We need to take responsibility for what is going into our bodies. We are all living in an atmosphere filled with chemicals; so lessen the effects by eating healthier, by demanding that the farmers cannot use hormones, or chemicals in our foods. We can be demanding that the products sold are chemical free. We can demand this in our homes; the products are available to change our own lifestyle.
Here is some information a friend shared with me on the most contaminated foods in our stores. Shocking.
Pesticides pollute favourite fruits Food security Dirty Dozen Clean 15; Even after washing, peeling chemicals found in produce
Toronto Star
Wed Jun 2 2010
Page: E10
Section: Living
Byline: Nancy J. White Toronto Star
The most pesticide-prone produce? Celery, peaches and strawberries top the "dirty dozen" list.
The Environmental Working Group, a U.S. non-profit health-oriented organization, has released its latest shoppers' guide to pesticides: the dozen fruits and vegetables found to be the most chemically contaminated - even after washing and peeling - and the 15 found to be the cleanest.
Not many consumers can afford to buy all organically grown produce. "The list can help people prioritize what to buy organically to minimize exposure to pesticides," explains Environmental Working Group spokesperson Leeann Brown.
The organization ranked 50 popular fruits and vegetables based on data from 96,000 tests for pesticides on these foods by the U.S. Department of Agriculture and the Food and Drug Administration.
Nearly all the tests were done on the produce as it is typically eaten, either washed or peeled.
Pesticides have been linked to a variety of health problems such as cancer, nervous system toxicity and hormone disruption.
Contamination was measured in six different ways, including total number of pesticides found.
On all of the celery tested, 67 different pesticides were identified in the stalks. The same was found for peaches.
The most polluted single sample award went to celery with 13 different chemicals. Strawberries and domestic blueberries also each weighed in with 13 pesticides in one sample.
Here is the "Dirty Dozen" list, according to the Environmental Working Group:
celery--peaches--strawberries--apples--blueberries--nectarine--bell pepper--spinach
kale--cherries--potatoes--imported grapes
Here are the "Clean 15", the lowest in pesticides:
onions--avocado--sweet corn--pineapple--mangoes--sweet peas--asparagus
kiwi--cabbage --eggplant--cantaloupe --watermelon --grapefruit --sweet potatoes
honeydew-- melon
For more information, visit (foodnews.org)
Sent to me by firefighter Kevin McHarg. Thank you for sharing this information with us Kevin. You may have just helped someone not have to deal with cancer.
Last month on my radio show I spoke with Robyn O’Brien, author of The Unhealthy Truth. Check out her website at http://www.robynobrien.com. She offers a wealth of knowledge on how to eat without chemicals. She is helping us shed light on the issues we are facing with the chemicals we are forced to consume.
As highlighted in The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It, using resources and skills that she developed as an equity analyst on billions in assets, Robyn diagnoses the recent deregulation of the American food system that allowed chemicals and additives into the American food supply in order to enhance profitability for the food industry - chemicals that have either been banned or labeled from foods around the world.
The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It is an inspiring story of honesty, diligence, and tenacity in the face of humbling odds. Robyn's gift for communication has made her a sought-after motivational speaker, as she educates and inspires hope, shedding light on how, together, we can affect remarkable change.
The most powerful weapon we have in this war on health care is a grocery cart! So if you want to eliminate chemicals from your family's diet, then download some helpful hints. If you are inclined to DO ONE THING, do it. If you want to SHARE YOUR STORY, Robyn would love to hear from you.
"Together, just as citizens around the world already have done, we have an incredible ability to leverage our collective talents, improve our food system and affect remarkable change, for our health and the health of our children. And though we can't change the beginning of our stories, we can change the end."
"Hope is the knowledge that change is possible, even when it seems hard to imagine. " - Robyn O'Brien
I have read her book and I am living a cleaner healthier life because of it. I have found tips and tools in there that will change the way you think about the food industry.
Foods that help prevent certain cancers
I have found wonderful links to many places on the internet that can assist you in preventing and living a cancer free life.
http://helpguide.org/life/healthy_diet_cancer_prevention.htm
http://www.cancure.org/cancer_fighting_foods.htm
http://www.foodandlife.com/foodc.html
http://eatdrinkbetter.com/2009/02/21/10-foods-to-prevent-cancer/
http://www.cancer.gov/cancertopics/factsheet/prevention/antioxidants
http://www.stjohnprovidence.org/HealthInfoLib/swArticle.aspx?1,2333
The above websites all have an immense amount of information on them that will help you ensure your body is getting what it needs to prevent cancer. We cannot be sure that cancer has not already been developed in our systems and is waiting to attack us, but we can be proactive and take all necessary precautions. Start with what you eat.
I am including some information also on a naturopathic level to help those who may already have cancer. The findings are remarkable.
From ZW
Thank you for taking an interest in Wayne’s homeopathic treatment. Interestingly, Wayne had no idea that he was on any “treatment” until 2 ½ months ago.
A lot of research resulted in our treatment program that we (our 11-year-old daughter - and I) decided on – I went with what I felt comfortable with. I don’t know a lot about cancers – but at least I do know more than I did 2 years ago. The methods I have used are by no means the “right way” that I would have chosen, but they seem to have worked. Until Nov 2008 Wayne was unaware of exactly what is being done for him, so we didn’t tell him anything.
What is most important is that we found something that we were comfortable with. I went with what I could sneak into Wayne’s diet because he was non-compliant. For example – Essiac tea can work wonders, but is a lot of work and does not taste very nice, but Ojibwa Blend is the same thing in a tincture and can be put in juice, soup, water, etc. Pau d’arco can also be purchased as a tea, but again does not taste good and the tincture is so much easier. The last thing anyone wants to deal with is “Yuck – that doesn’t taste very good!” You won’t stick with it. Wayne did not want to try anything because the doctors told him there was nothing else they could do for him.
Wayne’s cancer treatment (for primary liver cancer) has been as follows:
Ojibwa Blend (tincture) – builds the immune system (started Jun 2006)
Pau d’arco (tincture) – this is the tumour suppressor (started Jan 2007)
Milk thistle (tincture) – liver rejuvenator (started Jul 2007)
Reishi Mushroom (tincture) – stimulates immune cells to attack cancers (started May 2008)
The normal method of using these tinctures is to take them following the directions 3 times per day, but since he didn’t know about them The great thing is that this costs us less than $80.00 a month.
It has been a long haul – he is doing very well. I did Ojibwa Blend for 7 months but we weren’t gaining any ground - I then started the Pau d’arco and there was an immediate improvement (notably the decrease of ascites) and 6 months later I started milk thistle. If you saw him during this maple syrup season or even helping with the cattle today – he is better than he has been for the last 3 years – even before he was diagnosed with cancer. A note about Pau d’arco though is that once you start on it, you are supposed stay on it, but can go on a maintenance level instead of a treatment level.
If I had to pinpoint which herbal tinctures made the most difference I would say Pau D’arco and Milk Thistle, but I think that they all work in conjunction with each other.
We are fortunate that we have a great garden and organic veggies are at our fingertips (the upside of the garden is that my farmer husband has been able to continue growing things – very therapeutic!) We raise our own eggs, chicken, lamb and beef. I must add that the support from family, friends and community have played a huge part – from helping us get the crops off, meals, visits and prayers. Wayne’s outlook was not good, but without these the situation would have been next to impossible. And if it wasn’t for the support of our 11 year old daughter (who is very good at making sure the drops happen in things and looking after her Dad with whatever his requests were) – well, I think I might not have been able to cope. (The hardest day I had was when I sat her under the maple tree and suggested that no matter what we wanted to happen, and no matter what we did – he might not make it! The second hardest day I had was the day that Wayne bought the cemetery plots.)
I am not a witch doctor (as my husband likes to call me) but am a person who believes that allopathic/scientific medicine should be integrated with holistic/homeopathic medicine. I believe in using plants in every day healing and nutrition situations, but am not afraid to call on my doctor when I don’t know what to do.
Wayne’s treatment has been unorthodox. My preferred treatment protocol would have been to incorporate meditations, green drinks, juicing, and perhaps a vitamin and mineral regimen. (You should have seen his face when he tried “Dr. Breuss’ Cancer cure – beet juice, celery juice, carrot juice, potato juice and black radish juice – I didn’t know what black radish was so I used horseradish – he thought I was trying to kill him because the horseradish kept repeating forever on him!) I would have said that he would have had to on board mentally and spiritually with any treatment program – he has not been either.
We have had our challenges over the last 2 ½ years. I have had to pick him up off the floor and put him back in the hospital bed we had in the living room. The three of us slept in the living room (EJ and I each had a couch) because we couldn’t trust him to not try to stoke the wood fire or go wandering around the house – one night I had to pick him up in the kitchen and patch him up from where he ripped himself open. I have put my shoulder under his derriere to heave him up on a tractor, and to put him in a combine. I have had to pick him up off the ground after he fell out of the combine from exhaustion, and have held him up when he puked his guts out from the pinched intestine from the incisional hernia. When we have attended funerals of relatives and friends, I have wondered how soon it would be him. He has also spent time wondering why they were the ones to go instead of him?
I believe that lessons are to be learned from things that happen to you in life – I hope that Wayne will figure out what his “lesson” was supposed to be (maybe slow down and enjoy day to day life?) It has also been a wonderful time of introspection for me.
Friday September 19, 2008 – Wayne just came home from the doctor and the ultrasound shows no sign of the tumour (the tumour was 5 cm/2” in diameter). His liver numbers have improved greatly and our family doctor suggested that since he is showing no sign of dying in the near future, he needs to get his sugar and blood pressure under control. Appointments are being made for an MRI or CTscan, and a consultation with the liver specialist for confirmation.
In June 2006 my husband Wayne was diagnosed with inoperable primary liver cancer and cirrhosis of the liver. Only palliative chemo and radiation were offered. He was told to get his affairs in order and life expectancy was given of 6 months. There have been many times that I was sure I was looking into a dying man’s eyes.
A great website to check out is www.naturalcancertreatments.com that pertains to how people have cured their cancers naturally – it is broken down into different cancers with websites to relate to. What is most important is that you find something that you are comfortable with. I went with what I could sneak into Wayne’s diet because he is non-compliant. For example – Essiac tea can work wonders, but is a lot of work and does not taste very nice, but Ojibwa Blend is the same thing in a tincture and can be put in juice, soup, water, “rum”, etc. Pau d’arco can also be purchased as a tea, but again does not taste good and the tincture is so much easier. The last thing anyone wants to deal with is “Yuck – that doesn’t taste very good!” You won’t stick with it.
End of letter from ZW
So here is one example of a person who took holistic advice and used it to prolong her husband’s life. This may not work for everyone, but what do you really have to lose. Oh life, that is what.
There are so many wonderful doctors that are now using natural and holistic treatments in conjunction with traditional medicine. Bravo for seeing how well the two work together.
Here is an interesting link. I get information from this website regularly so I can keep up to date on what is going on in the cancer treatment world.
http://cancer.about.com/od/cancerlistaz/u/cancertypes.htm
Here you will discover all the types of cancers that have been discovered, this can be overwhelming, but I feel it is important to know.
Do you have success stories of living with cancer, healing cancer and being cancer free? I would love to hear from you. Have you survived cancer? If you have, tell me how, what type and how you feel about cancer now that you are cancer free. Write to me at www.sharonquirt.com
I hope that the information I shared here will help you or someone you know heal from cancer.
I am saddened to hear how many people are dying worldwide from cancer.
Here are some recipes to eat healthier, and fight cancer.
Blessings of wellness everyone.
Green Beans with Hazelnut-Lemon Dressing
Ingredients:
1 lb green beans, cut--cooked until crisp-tender
toast 1/2 c chopped hazelnuts (or almonds)
add 1 T lemon juice
1 t minced fresh parsley
1/2 t dried basil
1/4 t salt
Procedure:
add to drained beans and toss to coat.
suggestion: use a pan spray to aide toasting or sautéing
Hummus-Filled Cucumber Cups
Ingredients:
1 clove garlic, minced
16 cooked garbanzo beans, reserve liquid, rinse and drain
3 Tbs. extra virgin olive oil
3 Tbs. fresh lemon juice
1 tsp. dark sesame oil
1/4 tsp. salt
1/4 cup chopped pitted Kalamata olives
3 Tbs. chopped fresh mint
1 large or 2 medium seedless cucumbers, unpeeled
Mint sprigs for garnish
Procedure:
In food processor, combine garlic and garbanzo beans; process until beans are coarsely chopped. With motor running, add olive oil and lemon juice through feed tube; process until almost smooth. Scrape down sides of bowl if necessary. Add sesame oil and salt; process until well blended. Stir in olives and mint. Cover; chill at least 30 minutes or up to 8 hours.
Attractively score cucumber lengthwise with tines of fork. Cut crosswise into ½" slices. Using a metal measuring teaspoon or melon baller, scoop out a small indentation in each cucumber slice and spoon heaping teaspoon hummus into each cucumber-cup. Arrange on serving platter. Serve immediately or cover and chill up to 1 hour before serving. Garnish platter with mint sprigs if desired. Makes 32.
Zesty Tomato Relish
Ingredients:
4 large tomatoes, chopped
2 T fresh lemon juice
1 t sweet basil
2 small onions, minced
1 t celery seed
1 t salt
8 - 10 pitted dates, chopped (or 1 - 2 T other sweetener)(op)
Procedure:
Combine all ingredients and simmer about 15 min, stirring frequently.
Variation: add mung bean sprouts, and serve over cooked brown rice, then top with slivered almonds.
Basmati & Wild Rice
Ingredients:
1 cup brown Basmati rice
1/2 cup wild rice
1 quart water
3 Tbs. soy margarine
3 bunches scallions, minced
3 Tbs. minced fresh parsley
Juice of ½ lemon
Salt and freshly ground pepper to taste
1/2 cup cashew pieces, toasted
Procedure:
Rinse the Basmati and wild rice and combine them in a heavy saucepan with the water. Bring to a boil, then simmer, covered, until the water is absorbed, about 35-40 minutes.
In a large skillet, heat the margarine until it melts. Add the cooked rice along with all the remaining ingredients except the cashews. Sauté over low heat for 10 minutes, stirring frequently. If the mixture seems dry, add a small amount of water. Stir in the cashews and serve at once. Serves 6.
Breaded Tofu Cutlets with Tarter Sauce
Ingredients:
This "shake and bake" tofu is a family favorite. If you are serving more than four, the first part of the recipe doubles easily, and the quantity of sauce given below will suffice.
1 lb. firm or extra-firm tofu, drained
1/3 cup wheat germ
1 tsp. salt-free herb and spice seasoning mix
½ tsp. salt
TARTAR SAUCE
¾ cup plain soy yogurt
1 Tbs. natural soy mayonnaise
1 Tbs. pickle relish, up to 1-1/2 or to taste
2 tsp. Dijon mustard, or to taste
Procedure:
Preheat oven to 450 degrees. Cut tofu into ½" thick slices. Blot well between several layers of paper towel, and then cut lengthwise into ½" wide strips.
In a shallow bowl, mix wheat germ, seasoning mix and salt. Add tofu sticks and coat with mixture. Arrange breaded tofu on a lightly oiled nonstick baking sheet. Bake 15-20 minutes or until the cutlets are golden and firm. Meanwhile, make tartar sauce. In a mall bowl, combine all ingredients and mix well. Set aside.
Serve cutlets warm with sauce as a topping or on the side. Serve with cooked brown rice and a salad.
Bulger with Tomatoes, Mint and Toasted Pine Nuts
Ingredients:
2 cups water
1 cup bulgur wheat, uncooked
1-1/2 lb. Fresh pear tomatoes
1/2 cup pine nuts
3 finely diced green onions
1/2 cup mint leaves, minced
1 cup parsley, minced
8 large butter lettuce leaves
1/4 cup olive oil
3 Tbs. rice wine vinegar
1/4 tsp. salt
several grinds pepper
Procedure:
Bring water to a boil and stir in the bulgur. Cover, reduce heat to low, and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid. Turn into a bowl and allow to cool for a few minutes. Meanwhile, core, seed, and chop the tomatoes. Toast the pine nuts. Toss together the bulgur, tomatoes, green onions, mint, and parsley. Whisk the olive oil, rice wine vinegar, salt and pepper in a small bowl, then pour over the bulgur. Toss well to combine. You may prepare the salad ahead of time and refrigerate, but bring it to room temperature before serving. To serve, mound the salad on lettuce leaves and garnish with the pine nuts.