Dalchini and Cancer


The English name of Dalchini is Cinnamon, which came through a Greek word. This herb is native to South East Asia and belongs to the Lauraceae family. It was so highly prized among ancient nations that it was regarded as a gift of God. The flavour of dalchini is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. Essentail oil can be prepared out of dalchini, by roughly pounding the bark, mash it in sea water and then quickly filtering the whole. This will be in golden-yellow colour. Its bark is widely used as a spice. It is also useful in the preparation of chocolate in Mexico.

1. Dalchini helps to maintain blood sugar levels in the body, especially in the case diabetes.
2. Dalchini will reduce the risk of cardiovascular disease, by lowering harmful cholesterol in the body.
3. To get rid of menstrual pains, Dalchini is very effective herb.
4. When Dalchini paste is applied on forehead, it is helpful to reduce headache and migraine.
5. To remove acne and black heads Dalchini is very much useful.
6. Eat Dalchini for few days will help to get rid of toothache.
7. Dalchini also helpful in treating cough, cold and even sore throat.
8. To lighten ones skin complextion, Dalchini is the best herb.
9. Dalchini controls hair fall and even gives bright look.
10. Dalchini helps to reduce and maintain constant weight.
11. The anti-bacterial and anti-fungal properties of Dalchini cures most urinary tract infections.
12. Dalchini helps to reduce the inflammation caused due to indigestion and ulcers. It also aids in digestion.

Dalchini and Cancer
Dalchini has several medicinal properties which even can cure the chronical diseases like cancer. In a study done by the USDA (United States Agricultural Department), it was found that cinnamon extract was a potent weapon against leukaemia and lymphomas. The study found that the extract of this herb blocks the path of certain components that are important for the regeneration of the cell, inhabited the further multiplication of cancerous cells and slowly reduced their spread. It also found that the higher the amount of extract, the better the results. It also suppresses the stress responsive cancer cells in the body.

Medicinal research
Cinnamon or Dalchini is widely used in traditional medicine and several studies have tested chemicals extracted from this herb helps for various possible medicinal effects. In an experiment testing the effects of various plants, it is known that extract of dalchini effects HIV-1. In another research, it is found that “eugenol” a chemical found in cinnamon essential oils. From these two researches it came to know that this herb is very useful in controlling type 2 diabetics to control blood glucose levels.

Even though Dalchini is good for diabetes, if it is not taken in properly it can also be toxic. It may work well to help some people with urinary infections and on the other hand it also may shut down the kidney functions in some cases for people who already have kidney problems. If some one is suffering from blood thinner problem, it might be dangerous for them to take cinnamon as a regime.

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Guduchi and Cancer


The botanical name of Guduchi is Tinospora cordifolia, which is mostly grown in tropical areas of India, Myanmar and Sri Lanka. This plant is a climbing shurb growing in deciduous and dry forests. The leaves of the plant are heart shaped. The thickness of the stem is generally about 1 cm in diameter but sometimes it can be as thick as 6 cm. It is a Ayurvedic herb, which is useful in many ayurvedic medicines even for cancer. It is a very ancient herb and are found even in Vedas. In Guduchi most used part is stem. The roots of plant is very thin and strong, which is also used for surgical wounds. It has the best property of wound healing very quickly.

Guduchi has all the properties of amritam. It is the best rasayana for restoring the body and to get rid of deep rooted imbalances. The very surprising reality regarding the plant is that, it can grow without any soil or water.

1. Guduchi helps to get rid of renal calculi and reduces blood urea level.
2. The root of Guduchi is a strong emetic and used for bowel obstruction.
3. Guduchi is also used to treat the chronic diseases like cancer with its cancer killing properties.
4. Guduchi controls that fast increase of sugar levels in the body and helps to balance diabetes.
5. The roots of Guduchi are used to control cholesterol.
6. Guduchi also helps to regenarate the damaged liver tissues.
7. Guduchi has potent wound healing property.
8. To boost up the immune system, Guduchi is very much useful.
9. Guduchi can cure chronic skin irritations.
10. Guduchi helps in reducing drying mouth and joint pains.

Guduchi For Cancer
The wonder herb Guduchi is popularly known as the “Amrit” or “Nectar”. In number of researches conducted, it’s confirmed that this herb is useful in controlling diabetes, inflammation, arthritis, various allergies, stress and malarial fevers. Some of the practitioners also claimed that, it has natural healing properties that control the growth of cancer cells. The duration of treating cancer will be from one month to six months. The cancer cells when exposed to the extracts of herb, their number slowly drops. Thus Guduchi is the possible approach for treating cancer.


A standardized extract from Tinospora known as Tinofend has been studied clinically. In one study of 75 patients, who are suffering from allergic rhinitis that is hay fever, has reduced in their symptoms. A combination of Guduchi extract and turmeric extract is very effective in reducing the hepatotoxicity which is induced by the combination of isoniazid, rifampicin, pyrazinamide and ethambutol for treating tuberculosis. A study reported that, Guduchi has been active against throat cancer in man and it has been reported to be non-toxic with almost no side effects. It is also said that the stem extracts of this herb have shown hopeful response in cultured human cancer cells, where various extracts of guduchi were found to reduce cell survival in a dose dependent manner.

How to Use
Guduchi is usually available in powdered form and the normal dosage for immune enhancement is one teaspoon twice a day. For chronic diseases like cancer it can be taken on an ongoing basis. To fight against infections like cold or flu, it can be taken for a week.

Even though Guduchi is known as life giving herb, some care is to be taken while using it. When a detoxifying herb like guduchi is given to a person with an overload of toxins in the liver, or in other deep tissues of the body, it can create a detox crisis. That means the old toxins will come out of the tissues and may be too much for the body to eliminate. It is not recommended for people with liver and kidney problems, pregnant women and small children.

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Haldi and Cancer



Haldi or Turmeric
The Scientific name of Turmeric is Curcuma longa. It belongs to Zingiberaceae family. It is native to tropical Indian Subcontinent. It contains an active ingredient called curcumin, which is responsible for yellow color in haldi. It tastes slightly bitter, slightly hot peppery flavor and a mustardy smell. This ingredient in haldi helps to treat diseases like cancer, alzheimer’s disease, diabetes, allergies, arthritis and other chronic illnesses. India and Pakistan are the significant producers of huldi (turmeric). It has been used in India for thousands of years and is a major part of Ayurvedic medicine. It was first used as a dye and then later for its medicinal properties.

Haldi and Cancer
Haldi is the king of spices when it comes to dealing with diseases like Cancer. It contains the powerful polyphenol curcumin that helps to obstruct the growth of cancer cells causing prostrate cancer, melanoma, breast cancer, brain tumour, pancreatic cancer and leukemia amongst a host of others. In case of radiotherapy and chemotherapy, the surrounding cells too become a target in addition to the cancer cells. So it may cause side-effects. But Haldi safely eliminates cancer breeding cells without causing any threat to the development of other healthy cells. It is also helpful to kill the cancer causing cells. Eating a pinch of haldi every day will also prevent cancer.

Medicinal research
Recently scientific research confirmed that Haldi (turmeric) can cure diseases, also they found that turmeric restrain the growth of various types of cancer. Haldi is used for the treatment of skin cancer or pre cancerous skin conditions. Both topical and internal uses are beneficial. A number of laboratory studies on cancer cells have shown that curcumin has anticancer effects. It seems to be able to kill cancer cells and mostly prevents from growing. In 2007 American study that combined curcumin with chemotherapy to treat bowel cancer cells in a laboratory, showed that the combined treatment killed more cancer cells than the chemotherapy alone.

1. Haldi (Turmeric) is a natural liver detoxifier and painkiller.
2. Some kind of inflammatory skin conditions like psoriasis can be treated using Haldi.
3. Haldi helps to cure digestive disorders.
4. The antibiotic properties of Huldi, helps to cure bacterial infections and wounds.
5. Curcumin present in haldi is very much useful in curing eye disorders.
6. Haldi aids in curing the problems related to stomach and intestines.
7. Take 1 teaspoon of haldi juice mixed with honey, helps to cure anemia.
8. Boil 1 cup of milk with 1 teaspoon of haldi power and drink warm, is good benefit for asthma.
9. To get rid of dental problems, mix 1 teaspoon of haldi with 1/2 teaspoon of salt. Add mustard oil to make a paste. Rub the teeth and gums with this paste twice a day.
10. To get relief from diabetes, take 1 teaspoon of haldi (turmeric) 3 times a day.

How to use Turmeric
1. Mix some haldi powder in a glass of warm milk and have it at night. It will help to get rid of cold.
2. It is one of the principle ingredients of curry powder.
3. Turmeric can be used as a substitute for saffron (kesar).
4. You can sprinkle small pinch of haldi power over the food that is cooked.
5. Substitute 1 teaspoon dry mustard for 1 teaspoon of turmeric.

Haldi is very good for health if it taken in limit regularly. According to some reports, when it is taken more in quantity, it may cause stomach pain and also skin problems. It should not be used, when people are under medication related to blood thinning and immune system. Applying haldi (turmeric) to the skin for long periods of time can cause yellow stains that may be difficult to remove.

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Hormones in milk can be dangerous

Ganmaa Davaasambuu is a physician (Mongolia), a Ph.D. in environmental health (Japan), a fellow (Radcliffe Institute for Advanced Study), and a working scientist (Harvard School of Public Health).

The link between cancer and dietary hormones – estrogen in particular – has been a source of great concern among scientists, said Ganmaa, but it has not been widely studied or discussed.

The potential for risk is large. Natural estrogens are up to 100,000 times more potent than their environmental counterparts, such as the estrogen-like compounds in pesticides.

“Among the routes of human exposure to estrogens, we are mostly concerned about cow’s milk, which contains considerable amounts of female sex hormones,” Ganmaa told her audience. Dairy, she added, accounts for 60 percent to 80 percent of estrogens consumed.

Part of the problem seems to be milk from modern dairy farms, where cows are milked about 300 days a year. For much of that time, the cows are pregnant. The later in pregnancy a cow is, the more hormones appear in her milk.

Milk from a cow in the late stage of pregnancy contains up to 33 times as much of a signature estrogen compound (estrone sulfate) than milk from a non-pregnant cow.

In a study of modern milk in Japan, Ganmaa found that it contained 10 times more progesterone, another hormone, than raw milk from Mongolia.

In traditional herding societies like Mongolia, cows are milked for human consumption only five months a year, said Ganmaa, and, if pregnant, only in the early stages. Consequently, levels of hormones in the milk are much lower.

“The milk we drink today is quite unlike the milk our ancestors were drinking” without apparent harm for 2,000 years, she said. “The milk we drink today may not be nature’s perfect food.”

Earlier studies bear out Ganmaa’s hypothesis that eating dairy heightens the risk of some cancers.

One study compared diet and cancer rates in 42 counties. It showed that milk and cheese consumption are strongly correlated to the incidence of testicular cancer among men ages 20 to 39. Rates were highest in places like Switzerland and Denmark, where cheese is a national food, and lowest in Algeria and other countries where dairy is not so widely consumed.

Cancer rates linked to dairy can change quickly, said Ganmaa. In the past 50 years in Japan, she said, rising rates of dairy consumption are linked with rising death rates from prostate cancer – from near zero per 100,000 five decades ago to 7 per 100,000 today.

Butter, meat, eggs, milk, and cheese are implicated in higher rates of hormone-dependent cancers in general, she said. Breast cancer has been linked particularly to consumption of milk and cheese.

In another study, rats fed milk show a higher incidence of cancer and develop a higher number of tumors than those who drank water, said Ganmaa.

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Milk Consumption and Prostate Cancer


Prostate cancer is one of the most common malignancies worldwide, with an estimated 400,000 new cases diagnosed annually. Its incidence and mortality have been associated with milk or dairy product consumption in international and interregional correlational studies. As a result, case-control and cohort studies have further investigated this association and are described in this review. Of twelve case-control studies, six found significant associations, as did five of eleven cohort studies, with relative risk of prostate cancer among those with the most frequent dairy product consumption ranging between 1.3 and 2.5, with evidence of a dose-response relationship. Mechanisms that may explain this association include the deleterious effect of high-calcium foods on vitamin D balance, the tendency of frequent dairy intake to increase serum insulin-like growth factor I (IGF-I) concentrations, and the effect of dairy products on testosterone concentration or activity.


Prostate cancer is the fourth most common malignancy among men worldwide, with an estimated 400,000 new cases diagnosed annually, accounting for 3.9 percent of all new cancer cases.1Epidemiologic evidence strongly suggests that dietary factors play a major role in prostate cancer progression and mortality, with protective effects associated with consumption of fruit (particularly tomatoes), vitamin E, and selenium, and increased risk linked to dairy products, meat, and fat.2 Dairy product consumption has been associated with prostate cancer risk in divergent populations, and several studies have investigated mechanisms that may explain these findings. This review describes studies reporting prostate cancer risk in relation to milk or dairy products generally. It does not include studies reporting only intake of individual milk derivatives, such as butter, or nutrients, such as fat.

Correlational Studies

In international and interregional correlational studies, dairy product consumption has been consistently associated with prostate cancer mortality.3-7 The largest and most recent of these, based on World Health Organization mortality figures for 1985-1989 from 59 countries and United Nations food balance data for 1979-1981, reported a strong correlation between per capita milk consumption and prostate cancer mortality (r = 0.78, P<0.0001).7 A more geographically restricted study, conducted in 20 Italian regions, found a similar correlation between prostate cancer mortality and milk consumption (r = 0.75, P <0.01).6 International correlational studies typically rely on food “disappearance” data, which may not accurately reflect intake, and are limited in their ability to control for potential confounders. They are also subject to variability in reporting practices, although this is less likely to influence mortality data than incidence figures. Some of the weaknesses of international correlational studies are avoided in case-control and cohort studies. Case-control studies compare the recalled diets of individuals with cancer to those of individuals without cancer who are similar in other relevant respects. Because cases and locally recruited controls are likely to have similar dietary patterns, the sensitivity of such studies is often limited. Cohort studies gather dietary information from healthy volunteers who are then followed over time. Case-Control Studies Six case-control studies in geographically diverse areas have reported significantly increased risk of prostate cancer (relative risk ranging from 1.5 to 2.5) for those in the highest categories of dairy product consumption, compared to lower consumption levels (Table 1).8-13 Four additional studies reported nonsignificant positive associations, and two found no association between dairy product consumption and prostate cancer incidence.14-19 Two studies in northern Italy compared prostate cancer patients to hospital controls, finding increased risk of prostate cancer among those with the most frequent milk consumption.8-10Similarly, a study at Roswell Park Memorial Institute in Buffalo, NY, found an increased risk of prostate cancer with the daily consumption of three or more glasses of whole milk, compared to never drinking milk.9In Montevideo, Uruguay, a comparison of prostate cancer patients to hospital controls, most of whom had other forms of cancer, found an increased risk of prostate cancer associated with drinking two or more milk servings per day, compared to having less than one serving per day.11 In Örebro county, Sweden, men with prostate cancer were compared to controls selected from a population register. Higher dairy product consumption was associated with increased relative risk of prostate cancer.12A preliminary study from a portion of this patient sample found no associations between prostate cancer and any food recalled as having been consumed during adolescence.20A U.S. study compared men newly diagnosed with prostate cancer and healthy population-based controls in Georgia, New Jersey, and Michigan. Dairy product consumption was associated with prostate cancer risk among whites, but not blacks.13 These studies have the methodologic strengths of statistical adjustment for age and other factors and reasonably large sample sizes (Table 1). Of those studies finding positive but nonsignificant associations between dairy use and prostate cancer, several used smaller sample sizes or failed to adjust for age or other variables (Table 1). In Los Angeles and Chicago, prostate cancer patients were matched to hospital controls, finding nonsignificant increases in dairy product consumption among cancer patients.14 A Minnesota study comparing prostate cancer patients with hospital and neighborhood controls reported nonsignificant increases in dairy product consumption among cancer patients.15 Similarly, a small study in Japan comparing prostate cancer patients to healthy controls from a prostate cancer-screening program found a nonsignificant increased risk associated with daily milk consumption.16In Athens, Greece, prostate cancer patients were compared to hospital controls. Milk and dairy product consumption was marginally positively associated with prostate cancer risk.17 A Swedish case-control study including men with prostate cancer and unrelated controls drawn from a twin registry found no relationship between cancer risk and any dietary factor.18 An English study compared prostate cancer patients to controls with benign prostatic hyperplasia (BPH) and hospital controls with non-urological disease; data for both groups of controls were combined. The study reported no association between dairy product consumption and prostate cancer risk. The use of BPH patients as controls in this study may have reduced its sensitivity, as BPH may have antecedents similar to those of prostate cancer.19 Cohort Studies Five of eleven cohort studies have found significant associations between milk or dairy product consumption and prostate cancer incidence or mortality.21-25 Six studies found no association between milk or dairy product use generally and prostate cancer incidence or mortality. A 20-year study of prostate cancer mortality among California Seventh-day Adventists reported a dose-related increased risk of age-adjusted prostate cancer mortality with milk consumption (for >3 glasses daily, RR = 2.4, 95% CI, 1.3-4.3; for 1-2 glasses daily, RR = 1.8, 95% CI, 1.0-3.0, compared to 3 glasses of milk per day was reduced to 1.5 and was no longer statistically significant (p<0.10).21 However, adjustment for cheese consumption may be inappropriate if the relevant dietary factor is dairy product consumption generally. Similarly, adjustment for body weight may be inappropriate if increased body weight is one of the mechanisms by which dairy product consumption influences prostate cancer risk. A separate study of California Adventists studied cancer incidence, rather than mortality, finding no relationship with milk consumption.27

A dose-response relationship was also suggested by a cohort study including various ethnicities in Hawaii. Relative risks of prostate cancer, adjusted for age, ethnicity, and income, for men in the middle and highest tertiles of milk consumption were 1.3 (CI, 1.0–1.9) and 1.4 (CI, 1.0-2.1), respectively, compared to the lowest tertile. Although these 95% confidence intervals included 1.0, a statistically significant trend was reported (Ptrend = 0.04).22

In the Health Professionals Follow-Up Study, a cohort of U.S. male dentists, optometrists, osteopaths, pharmacists, and veterinarians, relative risk of advanced prostate cancer associated with daily consumption of more than two glasses of milk, compared to zero, was 1.6 (95% CI, 1.2-2.1, Ptrend = 0.002). For metastatic disease, relative risk was 1.8 (95% CI, 1.2-2.8, Ptrend = 0.01). Of the milk consumed, 83% was skim or low-fat.23

The Netherlands Cohort Study reported a trend of increased prostate cancer risk with increasing milk consumption after adjustment for age, family history of prostate cancer, and socioeconomic status, although the difference in risk, compared to the lowest (index) quintile of milk consumption, was significant only for the 4th quintile (RR= 1.63, 95% CI, 1.20-2.20, Ptrend = 0.02).24

In the Physicians’ Health Study cohort, consumption of two and one-half dairy servings daily was associated with increased risk of prostate cancer, compared to having less than one-half serving daily, after adjustment for age, smoking, exercise level, and body mass index (BMI).25

Among the studies finding no association between dairy product use and prostate cancer, one, conducted in Norway, found a significantly increased age-adjusted risk of prostate cancer with consumption of skim milk, compared to whole milk (incidence rate ratio 2.2, 95% CI, 1.3-3.7), although milk consumption in general was not associated with risk. The authors speculate that the relatively young age of their sample (mean age 43 years, range 16-56 years, at the outset of a 9- to15-year follow-up period) may have reduced study sensitivity.31

Hirayama found a protective effect of green and yellow vegetables, but no detectable effect of milk consumption. Although the cohort was large (112,261 men), it identified only 63 cancer deaths during the follow-up period, and did not limit the inclusion of the oldest participants. Milk consumption was probably uncommon in this group, but the number of men consuming milk with various frequencies was not reported.26 In a cohort of men of Japanese ancestry living in Hawaii, there was no association between milk consumption and age-adjusted prostate cancer risk. Milk consumption was uncommon; only 34% of cases consumed milk five times per week or more.28 In a Rancho Bernardo, California, cohort (aged 50-84 at the study’s outset), no relationship was found between whole milk consumption and prostate cancer incidence during 14-year follow-up, after adjustment for age, history of heart disease or diabetes, BMI, systolic blood pressure, smoking, and plasma cholesterol concentration. Milk consumption averaged 0.5 cups per day.29 In a cohort of white male policyholders of the Lutheran Brotherhood Insurance Society, most of whom lived in Minnesota and the northeastern U.S., no associations were identified between prostate cancer mortality and any dietary factor. The authors cautioned that the lack of an association between dietary factors and cancer risk may be partially due to the limited number of items in the food-frequency questionnaire and the homogeneous nature of the cohort, heavily weighted toward individuals of Scandinavian descent.30

In summary, six of twelve case-control studies and five of eleven cohort studies found significant associations between milk or dairy product consumption and prostate cancer incidence and mortality. Particularly among cohort studies, those reporting significant associations were generally larger and more recent.


Dairy products may influence the incidence or progression of prostate cancer by several possible mechanisms. One for which evidence is particularly compelling is the

effect of high-calcium foods on vitamin D metabolism. In several prospective studies, calcium intake has emerged as an independent predictor of prostate cancer risk.12,23,25 Vitamin D is derived either by conversion from 7-dehydrocholesterol in a reaction catalyzed by ultraviolet light, or from dietary sources. For conversion to the biologically active hormone, a hydroxyl group is added in the liver to form 25(OH) vitamin D, and a second hydroxyl group is added in the kidney, producing 1,25(OH)2vitamin D.

Vitamin D receptors are present on prostate epithelium. Among other functions, 1,25(OH)2 vitamin D reduces cell proliferation and enhances cell differentiation.32 An oral calcium load suppresses parathyroid hormone secretion which, in turn, reduces renal 1,25(OH)2 vitamin D production. Calcium itself also downregulates this reaction. Although some dairy products are supplemented with vitamin D, this inactive prehormone does not appreciably increase 1,25(OH)2 vitamin D blood levels, and the net effect of dairy consumption is a reduction in blood levels of this active form of the hormone. Milk’s high content phosphorus and animal protein may aggravate this effect.32

Dairy product consumption has also been shown to increase serum concentrations of insulin-like growth factor (IGF-I).33,34 In in-vitro studies, IGF-I has mitogenic and antiapoptotic properties on prostate epithelial cells.35,36 Case-control studies in diverse populations have shown a strong and consistent association between serum IGF-I concentrations and prostate cancer risk.37 In men and women aged 55 to 85 years, the addition of 3 daily eight-ounce servings of nonfat or 1% milk for 12 weeks was associated with a 10% increase in serum IGF-I concentration (P<0.001).34 Mean serum IGF-I concentration among vegans was shown to be 8 percent lower than among ovolactovegetarians (P=0.01) and 9 percent lower than among meat-eaters (P=0.01).38 Changing dietary protein sources from animal sources to plant sources has been shown to reduce serum IGF-I concentrations.39

Most dairy products contain substantial amounts of fat and are devoid of fiber, a combination that is likely to increase serum testosterone concentration and activity, with a mitogenic effect on prostate tissue.40 However, several studies have found an association of dairy product intake with prostate cancer incidence and mortality that is independent of total fat intake and other dietary variables.25,40,41

Dietary factors other than dairy products are also associated with risk. Generally speaking, diets high in animal products are associated with higher risk, while those rich in plant foods, particularly tomatoes, are associated with reduced risk.2 Daily soymilk consumption was associated with a significant reduction in prostate cancer risk in a cohort of 13,855 Seventh-Day Adventist men (RR = 0.3, 95% CI, 0.1-1.0, compared to those never drinking soymilk).42 Isoflavones in soymilk inhibit growth of human prostate cancer cells and also inhibit 5a-reductase, an enzyme that converts testosterone to 5a-dihydrotestosterone in the prostate.42 A similar beneficial effect was demonstrated for tofu consumption.28 Based on experience with a case-control study in Athens, Greece, researchers calculated that the combined effect of reducing dairy consumption, substituting olive oil for other added fats, and increasing tomato intake to the levels consumed by those in the lowest risk categories could reduce prostate cancer risk in their population by 41 percent (95% CI, 23-59%).43


Evidence from international, case-control, and cohort studies suggests that men who avoid dairy products are at lower risk for prostate cancer incidence and mortality, compared to others. In case-control and cohort studies, the relative risk of prostate cancer among subgroups with the most frequent milk consumption, compared to those at the lowest consumption levels, falls in the range of 1.3 to 2.5. These findings raise two important questions: Does the observed relationship represent cause and effect, and is available evidence sufficient to justify a recommendation that milk-drinking men alter their dietary habits?

Findings supporting a cause-and-effect relationship include the relative consistency of this association in diverse populations, evidence of a dose-response relationship, plausible biological mechanisms that underlie the observed associations, and no reasonable alternative explanation for these findings. Perspective is lent to the second question by a comparison with evidence linking alcohol use and breast cancer risk. Although somewhat fewer studies have addressed the association between milk and prostate cancer, their demonstrated effect strength and consistency of evidence approach those relating alcohol to breast cancer risk, an association that is now widely accepted and incorporated into the Dietary Guidelines for Americans.44 A pooled analysis of cohort studies showed that the adjusted relative risk of incident breast cancer for women consuming 2-5 drinks (30-60 grams of alcohol) per day was 1.41 (95% CI, 1.18-1.69).45 In a 1997 review by the World Cancer Research Fund and the American Institute for Cancer Research, six of eleven cohort studies and fifteen of thirty-six case-control studies found such an association.46

Men who choose to avoid dairy products reap other nutritional benefits, such as a reduction in total fat, saturated fat, and cholesterol intake. Unless they replace dairy products with calcium-fortified products or calcium supplements, they are likely to reduce their calcium intake in the process. However, a reduction in calcium intake may be an important mechanism by which reducing or avoiding dairy products reduces prostate cancer risk. Moreover, there is no apparent risk to moderate reductions in calcium intake. There is little evidence to suggest that a high intake of calcium from dairy or other sources reduces the risk of osteoporotic fractures among men. Few studies have examined the effect of dietary calcium on osteoporosis risk in adult men independently of vitamin D intake.47 There has been some indication that a higher intake of calcium, including that from dairy sources, in the context of an omnivorous American diet, is associated with reduced recurrence of colonic adenomatous polyps.48 However, in Africa, in the context of a low-calcium, low-dairy diet, both adenomatous polyps and colon cancer are much rarer than in Western countries.49 Some studies suggest that calcium, including that in dairy products, may reduce blood pressure, but the effect, if any, is small (on the order of

In conclusion, several lines of evidence indicate that consumption of dairy products is associated with increased risk of prostate cancer incidence and mortality. Avoidance of these products may offer a means of reducing risk of this common illness.

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Cure Breast Cancer By Avoiding All Milk Products

By Prof. Jane Plant, PhD, CBE
Why I believe that giving up milk is the key to beating breast cancer…

Professor Jane Plant is a wife, a mother, and widely respected scientist, who was made a CBE for her work in geochemistry. When she was struck by breast cancer in 1987 at the age of 42, her happy and productive existence seemed destined to fall apart. But despite the disease recurring a further four times, Jane refused to give in. As she describes in an inspiring new book, [Your Life In Your Hands] serialised by the Mail this week, she devised a revolutionary diet and lifestyle programme that she believes saved her life and can cut the chances of other women falling prey to the disease.

Her theory remains a controversial one – but every woman should read it and make up her own mind. Today, she explains her personal breakthrough…

I had no alternative but to die or to try to find a cure for myself. I am a scientist – surely there was a rational explanation for this cruel illness that affects one in 12 women in the UK?

I had suffered the loss of one breast, and undergone radiotherapy. I was now receiving painful chemotherapy, and had been seen by some of the country’s most eminent specialists. But, deep down, I felt certain I was facing death.

I had a loving husband, a beautiful home and two young children to care for. I desperately wanted to live. Fortunately, this desire drove me to unearth the facts, some of which were known only to a handful of scientists at the time.

Anyone who has come into contact with breast cancer will know that certain risk factors – such as increasing age, early onset of womanhood, late onset of menopause and a family history of breast cancer – are completely out of our control. But there are many risk factors, which we can control easily. These ‘controllable’ risk factors readily translate into simple changes that we can all make in our day-to-day lives to help prevent or treat breast cancer. My message is that even advanced breast cancer can be overcome because I have done it.

The first clue to understanding what was promoting my breast cancer came when my husband Peter, who was also a scientist, arrived back from working in China while I was being plugged in for a chemotherapy session.

He had brought with him cards and letters, as well as some amazing herbal suppositories, sent by my friends and science colleagues in China.

The suppositories were sent to me as a cure for breast cancer. Despite the awfulness of the situation, we both had a good belly laugh, and I remember saying that this was the treatment for breast cancer in China, then it was little wonder that Chinese women avoided getting the disease. Those words echoed in my mind. Why didn’t Chinese women get breast cancer? I had collaborated once with Chinese colleagues on a study of links between soil chemistry and disease, and I remembered some of the statistics.

The disease was virtually non-existent throughout the whole country. Only one in 10,000 women in China will die from it, compared to that terrible figure of one in 12 in Britain and the even grimmer average of one in 10 across most Western countries.

It is not just a matter of China being a more rural country, with less urban pollution. In highly urbanised Hong Kong, the rate rises to 34 women in every 10,000 but still puts the West to shame.

The Japanese cities of Hiroshima and Nagasaki have similar rates. And remember, both cities were attacked with nuclear weapons, so in addition to the usual pollution-related cancers, one would also expect to find some radiation-related cases, too. The conclusion we can draw from these statistics strikes you with some force. If a Western woman were to move to industrialized, irradiated Hiroshima, she would stash her risk of contracting breast cancer by half.

Obviously this is absurd. It seemed obvious to me that some lifestyle factor not related to pollution, urbanization or the environment is seriously increasing the Western woman’s chance of contracting breast cancer.

I then discovered that whatever causes the huge differences in breast cancer rates between oriental and Western countries, it isn’t genetic. Scientific research showed that when Chinese or Japanese people move to the West, within one or two generations their rates of breast cancer approach those of their host community.

The same thing happens when oriental people adopt a completely Western lifestyle in Hong Kong. In fact, the slang name for breast cancer in China translates as ‘Rich Woman’s Disease’. This is because, in China, only the better off can afford to eat what is
termed ‘Hong Kong food’.

The Chinese describe all Western food, including everything from ice cream and chocolate bars to spaghetti and feta cheese, as ‘Hong Kong food’, because of its availability in the former British colony and its scarcity, in the past, in mainland China.

So it made perfect sense to me that whatever was causing my breast cancer and the shockingly high incidence in this country generally, it was almost certainly something to do with our better-off, middle-class, Western lifestyle.

There is an important point for men here, too. I have observed in my research that much of the the data about prostate cancer leads to similar conclusions.

According to figures from the World Health Organization, the number of men contracting prostate cancer in rural China is negligible, only 0.5 men in every 100,000. In England, Scotland and Wales, however, this figure is 70 times higher.

Like breast cancer, it is a middle-class disease that primarily attacks the wealthier and higher socio-economic groups – those that can afford to eat rich foods.

I remember saying to my husband– ‘Come on Peter, you have just come back from China. What is it about the Chinese way of life that is so different. Why don’t they get breast cancer?’

We decided to utilize our joint scientific backgrounds and approach it logically. We examined scientific data that pointed us in the general direction of fats in diets.

Researchers had discovered in the 1980s that only l4 % of calories in the average Chinese diet were from fat, compared to almost 36% in the West. But the diet I had been living on for years before I contracted breast cancer was very low in fat and high in fibre.

Besides, I knew as a scientist that fat intake in adults has not been shown to increase risk for breast cancer in most investigations that have followed large groups of women for up to a dozen years.

Then one day something rather special happened. Peter and I have worked together so closely over the years that I am not sure which one of us first said: ‘The Chinese don’t eat dairy produce!’

It is hard to explain to a non-scientist the sudden mental and emotional ‘buzz’ you get when you know you have had an important insight.

It’s as if you have had a lot of pieces of a jigsaw in your mind, and suddenly, in a few seconds, they all fall into place and the whole picture is clear.

Suddenly I recalled how many Chinese people were physically unable to tolerate milk, how the Chinese people I had worked with had always said that milk was only for babies, and how one of my close friends, who is of Chinese origin, always politely turned down the cheese course at dinner parties.

I knew of no Chinese people who lived a traditional Chinese life who ever used cow or other dairy food to feed their babies. The tradition was to use a wet nurse but never, ever, dairy products.

Culturally, the Chinese find our Western preoccupation with milk and milk products very strange. I remember entertaining a large delegation of Chinese scientists shortly after the ending of the Cultural Revolution in the 1980s.

On advice from the Foreign Office, we had asked the caterer to provide a pudding that contained a lot of ice cream. After inquiring what the pudding consisted of, all of the Chinese, including their interpreter, politely but firmly refused to eat it, and they could not be persuaded to change their minds. At the time we were all delighted and ate extra portions!

Milk, I discovered, is one of the most common causes of food allergies.

Over 70% of the world’s population are unable to digest the milk sugar, lactose, which has led nutritionists to believe that this is the normal condition for adults, not some sort of deficiency. Perhaps nature is trying to tell us that we are eating the wrong food.

Before I had breast cancer for the first time, I had eaten a lot of dairy produce, such as skimmed milk, low-fat cheese and yoghurt. I had used it as my main source of protein. I also ate cheap but lean minced beef, which I now realized was probably often ground-up dairy cow.

In order to cope with the chemotherapy I received for my fifth case of cancer, I had been eating organic yoghurts as a way of helping my digestive tract to recover and repopulate my gut with ‘good’ bacteria.

Recently, I discovered that way back in 1989 yoghurt had been implicated in ovarian cancer. Dr Daniel Cramer of Harvard University studied hundreds of women with ovarian cancer, and had them record in detail what they normally ate. I wish I’d been made aware of his findings when he had first discovered them.

Following Peter’s and my insight into the Chinese diet, I decided to give up not just yoghurt but all dairy produce immediately. Cheese, butter, milk and yoghurt and anything else that contained dairy produce – it went down the sink or in the rubbish.

It is surprising how many products, including commercial soups, biscuits and cakes, contain some form of dairy produce. Even many proprietary brands of margarine marketed as soya, sunflower or olive oil spreads can contain dairy produce. I therefore became an avid reader of the small print on food labels.

Up to this point, I had been steadfastly measuring the progress of my fifth cancerous lump with callipers and plotting the results. Despite all the encouraging comments and positive feedback from my doctors and nurses, my own precise observations told me the bitter truth.

My first chemotherapy sessions had produced no effect – the lump was still the same size.

Then I eliminated dairy products. Within days, the lump started to shrink. About two weeks after my second chemotherapy session and one week after giving up dairy produce, the lump in my neck started to itch. Then it began to soften and to reduce in size. The line on the graph, which had shown no change, was now pointing downwards as the tumour got smaller and smaller.

And, very significantly, I noted that instead of declining exponentially (a graceful curve) as cancer is meant to do, the tumour’s decrease in size was plotted on a straight line heading off the bottom of the graph, indicating a cure, not suppression (or remission) of the tumour.

One Saturday afternoon after about six weeks of excluding all dairy produce from my diet, I practised an hour of meditation then felt for what was left of the lump. I couldn’t find it.

Yet I was very experienced at detecting cancerous lumps – I had discovered all five cancers on my own. I went downstairs and asked my husband to feel my neck. He could not find any trace of the lump either.

On the following Thursday I was due to be seen by my cancer specialist at Charing Cross Hospital in London.

He examined me thoroughly, especially my neck where the tumour had been. He was initially bemused and then delighted as he said, “I cannot find it.’ None of my doctors, it appeared, had expected someone with my type and stage of cancer (which had clearly spread to the lymph system) to survive, let alone be so hale and hearty.

My specialist was as overjoyed as I was. When I first discussed my ideas with him he was understandably skeptical. But I understand that he now uses maps showing cancer mortality in China in his lectures, and recommends a non-dairy diet to his cancer patients.

I now believe that the link between dairy produce and breast cancer is similar to the link between smoking and lung cancer. I believe that identifying the link between breast cancer and dairy produce, and then developing a diet specifically targeted at maintaining the health of my breast and hormone system, cured me.

It was difficult for me, as it may be for you, to accept that a substance as ‘natural’ as milk might have such ominous health implications. But I am a living proof that it works and, starting from tomorrow, I shall reveal the secrets of my revolutionary action plan.

Jane Plant’s conviction that dairy products can cause cancer arises from the complex chemical makeup of milk. All mature breast milk, from humans or other mammals, is a medium for transporting hundreds of chemical components.

It is a powerful biochemical solution, designed specifically to provide for the individual needs of young mammals of the same species. Jane says: “It is not that cow’s milk isn’t a good food. It is a great food- for baby cows. It is not intended by nature for consumption by any species other than baby cows. It is nutritionally different from human breast milk, containing three times as much protein and far more calcium.’

Breast milk, like cow’s milk, contains chemicals designed to play an important rote in the development of young cattle. One of these, insulin growth factor IGF-1,causes cells to divide and reproduce.

IGF-1 is biologically active in humans, especially during puberty, when growth is rapid. In young girls it stimulates breast tissue to grow and, while its levels are high during pregnancy, the hormones prolactin and oestrogen are also active, enlarging breast tissue and increasing the production of milk ducts in preparation for breast-feeding.

Though the concentration and secretions of these hormones in the blood are small, they exert a powerful effect on the body. All these hormones are present in cow’s milk. IGF-1 is identical in make-up, whether in human or cow’s milk, but its levels are naturally higher in cow’s milk. It is also found in the meat of cows.

High levels of IGF-1 in humans are thought to be a risk factor for breast and prostate cancer. A 1998 study of pre-menopausal women revealed that those with the highest levels of IGF-1 in their bloodstream ran almost three times the risk of developing breast cancer compared with women who had low levels. Among women younger than 50, the risk was increased seven times.

Other studies have shown that high circulating levels of IGF-1 In men are a strong indicator of prostate cancer. Interestingly, recent measures to improve milk yields have boosted IGF-1 levels in cows. Could IGF-1 from milk and the meat of dairy animals cause a build-up in humans, especially over a lifetime, leading to inappropriate cell division? Though we produce our own IGF-1, could it be that the extra amounts we ingest from dairy produce actually cause cancer?

Jane Plant already knew that one way the high-profile drug tamoxifen, used in the treatment of breast cancer, is thought to work by lowering circulating levels of IGF-1.

IGF-1 is not destroyed by pasteurization, but critics argue that it is destroyed by digestion
and rendered harmless. Jane believes the main milk protein, casein, prevents this from happening and that homogenization, which prevents milk from separating into milk and cream, could further increase the risk of cancer-promoting hormones and other chemicals reaching the bloodstream.

She also believes there are other chemicals in cow’s milk that may be responsible for
sending muddied signals to adult tissue. Could prolactin, released to stimulate milk production in cows, have a similar effect on human breast tissue, effectively triggering the same response and causing cells to become confused, stressed and start making mistakes in replicating their own DNA? Studies have confirmed that prolactin promotes the growth of prostate cancer cells in culture.

Another hormone, oestrogen, considered one of the main risk factors for breast cancer, is present in milk in minute quantities. But even low levels of hormones are known to cause severe biological damage. Microscopic quantities of oestrogen in our rivers are powerful enough to cause the feminisation of many male species of fish. While oestrogen in milk may not pose a direct threat to tissues, it may stimulate the expression of IGF-1, resulting in long-term tumour growth.

Jane, who has found growing support for her theories from cancer specialists, stresses
that she is not setting out to attack more orthodox approaches. She intends her dietary programme to complement the best therapies available from conventional medicine, not to replace them.

Has anyone out there opinions or experiences relevant to Prof Plant’s approach? British scientist Jane Plant, who believes a dairy-free diet helped her recover from breast cancer, talks to Katie Donovan

Tempted by a cream bun, you talk yourself out of it with thoughts of all that unhealthy fat clogging up your arteries. You opt for a low-fat yoghurt instead, with skimmed milk in your tea, congratulating yourself on your sensible self-control. Think again. According to a ground-breaking new book about breast cancer (which kills over 600 women in Ireland annually), dairy products, whether low-fat or full cream, should be off everyone’s menu overnight. (They are also culpable with regard to prostate cancer, so that really means everyone).

Prof Jane Plant CBE, author of Your Life in Your Hands, was diagnosed with breast cancer 13 years ago. She was 42, a successful geochemist (she is now chief scientist of the British Geological Survey), and led, she thought, a healthy life. There was no history of breast cancer in her family. She discovered that “only five to 10 per cent of breast cancers are the result of inherited genes, and the disease may not always develop, even in those carrying the mutated gene.” Bamboozled by jargon and frozen with panic, she fell back on her scientific training to try and figure out how she had developed the disease, and how best to cure herself.

She went on the Bristol diet, she had a mastectomy, she had radiotherapy, she had her ovaries irradiated (to induce menopause and eliminate oestrogen), she asked questions and did lots of research. To no avail.

By the time of the cancer’s fifth recurrence (it spread into the lymph), she was given a course of chemotherapy and three months to live. She had an egg-sized tumour on the side of her neck.

Brainstorming one night with her fellow scientist husband about why, in the West, one in 10 women get breast cancer (one in 14 in Ireland), while in China it’s only one woman in 10,000, the pair came up with the simple answer: Chinese people don’t eat dairy products.

Plant eliminated all dairy products (including goat and sheep) from her diet. Six weeks later, the tumour had disappeared.

When I meet her she is a youthful-looking woman in her mid-fifties, quaffing mint tea and eating a tuna sandwich (no butter or mayonnaise). She has stayed on her dairy-free diet and has remained clear of cancer.

Giving up dairy products was only part of a healthy regimen she had been following throughout her cancer, including taking folic acid and zinc supplements, drinking filtered water and never consuming anything that had been packaged in plastic (phthalates, harmful carcinogenic chemicals, leak from soft plastic into food).

In spite of her best efforts it was only after she gave up all dairy products that the cancer disappeared. Sixty-three other women who had breast cancer and who came to her for advice, also recovered after giving up dairy products.

So how, I ask, can dairy products– beloved of both the Irish and British alike, not to mention the Americans whose diet is 40 per cent dairy– have such a lethal effect? “Milk is designed as the perfect food for newborn animals. They can’t eat ordinary food, they are dependent on milk to keep development and cell differentiation going. But milk contains a chemical– insulin-like growth factor, or IGF-1 — which girls have naturally as teenagers
to help their breasts develop. This chemical– which is designed to stimulate cell growth– can send the wrong signal to adult breast tissue.”

She quotes studies in the US and Canada in 1998 which found that pre-menopausal women with the highest IGF-1 concentration in their blood had a far higher risk of developing breast cancer (similar studies have found a link between IGF-1 and prostate cancer). The drug Tamoxifen, prescribed for women with breast cancer, is thought to work by reducing circulating IGF-1 levels.

“Over 70 per cent of the world’s population are unable to digest the milk sugar, lactose,” she observes. “Lactose intolerance may be nature’s early warning system: perhaps nature is trying to tell us that we’re eating the wrong food.” Homogenization apparently only enables cancer-producing chemicals to reach the bloodstream quicker.

Plant has done her homework: “Epidemiological studies have indicated a positive correlation between dairy product consumption and breast cancer risk going back two decades. Studies have found an increase in breast cancer risk among women who consumed milk (especially whole milk) and/or cheese.”

In 1977 scientists examining the incidence of breast cancer in Japan found “a significant increase in both the consumption of dairy products and the occurrence of breast cancer in urban areas”.

She quotes more research to suggest that “free oestrogens”– found in commercial pasteurized whole cow’s milk and in skimmed milk– may stimulate expression of IGF-1 resulting in “indirect long-term tumour growth”.

She lists dioxins and other damaging environmental chemicals, some of them carcinogenic, which are often fat soluble and end up “particularly concentrated” in milk.

As for the argument that we need dairy products because they contain calcium, Plant quotes the World Health Organization’s finding that countries which have low intakes of calcium do not have an increased incidence of osteoporosis: “Scientific studies into calcium absorption have shown that only 18 to 36 per cent of the calcium in milk is taken up by the body.”

Now that we’re convinced, what should we be eating instead? Plant recommends soya milk, herbal tea, humous, tofu, nuts and seeds, non-farmed fish, organic eggs and lean meat (not minced beef, which tends to be dairy cow) and plenty of fresh organic fruit and vegetables (in salads, juiced, or lightly steamed).

But how can the average woman afford the time and energy it takes to source and prepare such food? “Your priority should be good food, not glop,” she stresses. “Put organic food first. Your health is more important than a new car. Anyway, I don’t find it too costly– after all, I don’t buy any processed food, which is very expensive.”

Her husband and two children have no problem following her diet. And although she travels a lot for her job, she finds that she is able to manage– she includes many tips in her book about what to bring with you on a trip (dried soya milk, herbal tea bags, kelp tablets for iodine, etc).

She is about to start writing a new book, a guide for busy women who want to stay healthy.

She advocates thorough and frequent self-examination of your breasts, and, if you do develop breast cancer, self-empowerment by working with your doctor “as a partner,
not as a victim”.

She is not a fan of the Louise Hay You Can Heal Your Life philosophy: “I do believe in positive thinking, but I’m also a scientist and I wanted a rational explanation. I have friends with diseases like MS who have read Hay’s books and feel guilty because they can’t adapt their mental attitude; or, if they have adapted, and the disease doesn’t go away, they become distressed.”

Plant, who is an advocate of acupuncture, has varying opinions of alternative therapies. She is suspicious of aromatherapy, found visualization didn’t work, but took much comfort from cognitive therapy and hypnotherapy (both of which helped her to reduce the stress and anxiety caused by having cancer).

Overall, however, it was her professional research as a geochemist into the links between disease and trace elements (such as selenium) in the environment in China and Korea that led to her insight about the role of dairy produce in her cancer. She finds the medical profession particularly shortsighted about the influence of environmental factors– such as pollution and industrialization– on disease: “I think public health has done a lot for the elimination of infectious diseases, but looking at the environment and nutrition could do the same for a lot of degenerative diseases.”

Plant started writing Your Life in Your Hands for her daughter Emma (now 25). Emma’s teen years were dominated by the fear that her mother was going to die: “The book’s original title was What I Want My Daughter to Know,” recalls Plant. “The 63 women with breast cancer who followed my diet and survived their cancer encouraged me to publish the book. I was reluctant at first– I knew I’d get flak for it, because science is an
adversarial process.

But morally, I felt if I had done the research and I had the information, I should share it with others. Men and women have the right to know what I know, and to draw their own

Professor Jane Plant is one of the world’s leading geochemists, and was chief scientist of the British Geological Survey (BGS) from 2000 to 2005, as well as Professor of Geochemistry at Imperial College, London.

She graduated with a Class I Honours degree in geology at Liverpool University in 1967, gaining her PhD in geochemistry at Leicester University ten years later.

Read Jane’s groundbreaking book entitled Your Life in Your Hands about preventing and treating Breast Cancer or her other recently published book about Prostate cancer .

Find more about her at http://www.cancersupportinternational.com/janeplant.com/

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