Posts Tagged ‘free radicals’

Cancer Feeds on Fructose

April 12, 2012
This came to my attention this afternoon, and is the perfect complement to the sugar post: the twin evils of sucrose and fructose (especially high fructose corn syrup). The title of the article, cited on GreenMedInfo.com is:
Cancer Feeds on Fructose, America’s #1 Source of Calories
(and isn’t THAT a scary thought)
Post date:

Wednesday, April 11th 2012 at 6:00 am by Anthony Gucciardi

High-fructose corn syrup is the primary source of calories in the United States. In addition to containing mercury, a known carcinogen, cancer cells actually feed on high-fructose corn syrup after it is metabolized by the liver. A recent study, published in the Expert Opinion on Therapeutic Targets, examined the link between refined sugar and cancer. The results add further evidence to the reports of many health experts and scientific studies that have drawn the connection between excess sugar consumption and the development of cancer.

The researchers highlighted the numerous ways in which fructose directly contributes to cancer risk and other health problems, including:

  • DNA damage
  • Inflammation
  • Altered cellular metabolism
  • Increased production of free radicals

According to Lewis Cantley, director of the Cancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, as much as 80 percent of all cancers are “driven by either mutations or environmental factors that work to enhance or mimic the effect of insulin on the incipient tumor cells.”

To read the rest of this article, please go HERE.

Epigenetics: how environment affects gene expression. Our overuse of fructose and sucrose is ruining our health….

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“Oximation:” a new concept that helps explain chronic disease

June 24, 2011

This blog is a synopsis (with some editorializing added) of Roby Mitchell, MD’s article “Hypothyroidism, Candida & “Oximation:” Toward a New Model of Chronic Disease” from the Winter 2008 issue of Holistic Primary Care. I found it fascinating, especially the artful way of combining disparate pieces of info into a holistic picture. As we age, we often see a variety of doctors/health care practitioners, have a variety of “diseases”, complaints, problems….what if they were all connected?

Inflammation is a common denominator of many degenerative and auto-immune diseases (partial list: diabetes, most cancers, hypertension, irritable bowel, allergies, eczema, arthritis, Alzheimer’s, osteoporosis…even obesity and autism). There is an apparent confluence of  chronic Candida/yeast overgrowth, hypothyroidism, and metabolic dysregulation creating various inflammation-related problems that many of us deal with, either in a low-level form or as a major impingement on our enjoyment of life.

There is cause to believe that microbial pathogens drive chronic inflammatory diseases…and our laser beam focus on bacteria and viruses has blinded us to the possibility of fungal overgrowth in our system (and all the antibiotics that are prescribed usually result in fungal overgrowth as they kill the “good” bacteria along with the “bad”).

The most powerful disease intervention at our disposal is our diet (and I would add herbs, as they can be both food and medicine). Regardless of the inflammatory disease state, there is almost always a positive impact when cow’s milk (especially pasteurized agribusiness dairy), red meat (especially corn-fed feedlot cows), grains (especially wheat, and other gluten-types, and even more so in bread), and sugar are reduced/eliminated. When this is combined with increasing intake of colorful vegetables, beans, and fruits, which just happen to be loaded with phytochemicals that are anti-fungal, well you can see where this is headed: starve the fungus and you reduce inflammation, and all sorts of problems can get better.

The connection between oxidation and degenerative disease goes back to the 1950’s when oxidative cell damage was observed after exposure to free radicals. A researcher named Denham Harman proposed that aging was due to an accumulation of these oxidative “hits.” Later research in immunology has shown that immune cells produce free radicals that attack and kill microbes, as well as create some collateral damage to healthy cells.

Oximation is Michell’s combination of the words oxidation and inflammation. His theory suggests that loss of cellular integrity (at 4 key sites: cell membranes, cell DNA, mitochondrial membranes and mitochondrial DNA) is the genesis of disease. As thyroid and other hormone levels decrease with age, local areas of hypoxia begin to form, which then invite fungal overgrowth. Eating a lot of carbs (which can become excess glucose in the body) feed the fungus. ENT specialists at the Mayo clinic found that in 96% of the cases of sinusitis, the baseline infection was fungal, not bacterial.

 Focusing on our internal environment rather than any specific disease may be helpful. Hydrochloric acid (which often decreases with age), garlic, brightly colored fruits and vegetables, resveratrol, Echinacea, olive leaf, oregano and other spices, and probiotics: all these are anti-fungal, and add other important nutrients to the diet. So eat your colors (and that goes for beans, too); try the pseudo-grains: quinoa, buckwheat, amaranth; and consider eating yams, sweet potatoes, winter squash, and plantains as bread substitutes.