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Welcome to the DebiLyn Smith blog site. If you like what you read here, check out her website at www.debilynsmith.com

Thursday, March 8, 2012

"J" is For Jicama in The Alphabetical Cancer Prevention Blogs

Jicama.


Jicama has finally arrived at the likes of our local grocery store. It looks like a turnip and like a turnip or potato jicama can be baked, french-fried in the oven and mashed, although the tough outer skin should be removed first.


Health benefits of Jicama

  • Jicama is very low calorie root vegetables; contains only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
  • It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.
  • As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
  • It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
  • Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.



"J" is For Juicing

While searching for more info on juicing, I found this website :
http://www.cancerrd.com/FAQs/FAQ68.htm



and decided to copy and paste it. It had everything I wanted to know about juicing. Personally, I don't do it and have no intentions on ever doing it. But there are people that swear by the benefits of juicing. I'd rather pick up an apple or red pepper and it it straight up. Less mess to clean up!















What are the pros and cons of juicing to help get rid of my cancer? Everyone seems to be doing it.

Juicing has become popular in recent years probably due to the fact that it makes for an additional way to get more fruits and vegetables in one’s diet. Juicing as prevention and a treatment for cancer has also gained popularity. However, when looking at the pros and cons of juicing, I would recommend caution when evaluating some of the claims you may see about cancer cures, many of which are unsubstantiated (1).

The current trend in juicing is actually inspired by an older diet known as the Gerson Diet. A German physician Max Gerson developed this diet, which is one of the many anti-cancer diets promoted to cancer patients. The Gerson Diet requires patients to eat a mainly raw vegetarian diet and to consume freshly prepared vegetable and fruit juices every hour. This diet consists of several other key elements and is more extreme than most juicing plans, but it is the inspiration for many of those on the market today (2).

Many of the proponents of juicing claim that raw foods are superior to cooked or processed foods because they contain active enzymes (2). In addition, an article on livingfoods.com (3) claims juicing removes indigestible fiber from fruits and vegetables and allows more of the cancer-fighting phytochemicals found in plants to be assimilated into the body.

Opinions on the possible benefits from consuming the enzymes from raw foods are polarized. According to Stephen Barrett, MD (4), “the enzymes in plants help regulate the metabolic function of plants. When ingested, they do not act as enzymes within the human body.” In contrast, Gabriel Cousens, MD (5) believes raw food enzymes do have beneficial health results and summarizes his interpretation of available research. However, no research cited on that web site is specific to cancer treatment benefits.

Phytochemicals are the subject of much research due to potential anti-cancer properties they possess. McEligot and colleagues (6) show evidence that including 16 ounces. of vegetable juice in a daily diet can increase the concentration of cancer-fighting phytochemicals in the body. Their research looked at blood concentrations of the phytochemicals alpha-carotene and lutein in female breast cancer patients, demonstrating higher levels in the women who consumed the vegetable juice compared to those who consumed only the raw and cooked vegetables.
Pierce et al (7) are conducting a large study in non-metastatic breast cancer patients in which dietary changes are being evaluated for their possible role in reducing risk of cancer recurrence. The Women Healthy Eating and Living (WHEL) Study does include 16 ounces of vegetable juice each day. However, it is important to note that the consumption of vegetable juice is simply one component of a very healthy diet designed to optimize the intake of many foods that may be beneficial in treating cancer.

I would raise one caution with regard to juicing. Juices made predominantly from fruits, and some vegetables such as carrots, are higher in sugars than juices made mostly from vegetables. When blood sugar rises, insulin levels rise along with other insulin-like growth factors. Considerable research is currently evaluating the role that insulin and insulin-like growth factors play in causing, promoting, and affecting the outcome of a cancer diagnosis.

One research group has found an association between higher consumption of sweet foods and increased breast cancer risk (8). Fruit juices made by discarding the peeling and pulp have a more rapid absorption of the sugar, which will increase the body's insulin response. I suggest limiting the potential added risk associated with a consistent high sugar intake by either of these recommendations:


1. Avoid regular consumption of clear fruit juices or,
2. Use a type of juicer that leaves the pulp and peel in the juice as increased fiber content slows the absorption of sugar into the bloodstream.

On this website you can find several soy shake recipes that contain three servings of fruits and vegetables and use many whole foods, thus retaining the entire fiber, nutrients, and phytochemicals.

Science continues to support the relationship between eating more fruits and vegetables and a reduced risk for cancer in addition to reducing the risk for heart disease, hypertension, diabetes, and other chronic diseases (1, 9, 10, 11). Though unsubstantiated as an effective isolated treatment for cancer, juicing may act as an adjunct to conventional cancer treatment by providing an easier way for some patients to consume vegetables and fruits, which are a valuable component of a balanced diet.

Juicing does provide an additional way to increase the number of fruit and vegetable servings one gets in a day. If you leave the pulp in the juice you still get the fiber as well. It can add variety to your diet and may make some vegetables and fruits that you don’t particularly like more palatable. Some of the common side effects that occur during cancer treatment, such as a sore or dry mouth, altered sense of taste and smell, lack of appetite, and nausea can all make it difficult to eat some solid foods, while foods that have been juiced may be tolerated easier.

Just remember that juicing is only one aspect of an optimal approach for both preventing and treating cancer. I strongly urge every cancer patient to proactively seek the professional expertise of the Registered Dietitian at their cancer center, clinic, or oncologist's office for a individualized nutritional assessment plus diet and lifestyle plan in order to optimize your comprehensive cancer care.




I'll second that motion!