Berberine has gained scientific research attention for its impact on gut health, blood glucose, and controlling cancer cell growth.

Written by Keith Bishop, Clinical Nutritionist
B.Sc. Pharmacy, Author of Prevail Over Cancer Tactics™
www.PrevalOverCancer.com

Berberine is a natural compound found in several plants in the Berberis family, including goldenseal, barberry, and Oregon grape. It has been used in oriental, Indian Ayurvedic, and Middle Eastern medicine for centuries for numerous conditions including diarrhea, infections, and inflammation.[i]

Rarely do I come across an herbal supplement that has so many valuable effects on the body.

Berberine: Gut Health

Berberine is a commonly used intestinal anti-inflammatory herb. Berberine reduces inflammation and toxins in the intestines while restoring the beneficial bacteria balance in people consuming an unhealthy fat diet.[ii] Research shows berberine helps normalize diarrheal bowel movements in children and adults.[iii] Another st...

Plant lectin impacts on cancer risks and treatments. A review through 2023.

Written by Keith Bishop, Clinical Nutritionist, B.Sc. Pharmacy, Author

Lectins are a type of protein found in many plant-based foods such as fruits, vegetables, and whole grains. According to a 2015 review out of China published in the Cell Proliferation, plant lectins can modify the expression of specific immune cells and alter signaling pathways to help kill off cancer cells and block tumor growth.[a]

Interestingly, some lectins are used to detect and diagnose cancer cells. Lectins manifest diverse activities, including inhibiting virus, and antitumor, antifungal, and anti-insect activities. Others are used for therapeutic purposes because of their anti-tumor activity and ability to trigger cancer cell death.[b]

Plant lectins attach to cancer cells and induce their cell death through autophagy (the body breaking down and consuming the cells) and/or apoptosis (normal cell death instead of prolonged growth)...

Consumer Reports published a list of the safest and most dangerous dark chocolate bars containing the heavy metals lead and cadmium.

Lead and cadmium are metals found in soils, so cacao beans naturally take up these toxins. But most of the lead issue seems to occur after harvesting while the beans are drying in the open air or during the manufacturing process.

A quick check of medical journals found high cadmium and lead exposure and levels increase the risk of lung, kidney, breast, prostate, colon, pancreas cancers.

A low zinc level increases the risk of dying from higher cadmium levels. [i] It seems zinc helps balance the cancer risks for several toxic metals including cadmium. If you can’t get a blood test for zinc, ask your local compounding pharmacy for a zinc taste test. An example is https://flourishrx.com/test-kit-products/zinc-taste-test?rq=zinc 

Consumer Reports used California's maximum allowable dose level (MADL) for lead (0.5 micrograms) and cadmium (4.1mcg). Shown ...

All berries reduce the risk of and fight cancer. Your best sources include fresh and frozen. Choose berries from the area you live in. Each part of the world has their own cancer prevention berry sources.

You should limit your consumption of fruit juices since they contain higher concentrations of sugars. A 1/4 cup or 125 ml (4 oz.) is the upper limit of acceptable calories since the liquids typically don’t contain fiber to blunt the sugar impact.

You should avoid fruit juices that contain added sugars/pear juice/apple juice/fructose since they are concentrated sugar sources.

When and if possible, you should choose organic sources to reduce your risk of pesticide and chemical exposure.

Medical references include

Yeary KHK, Quisenberry A, Hall MG, Yu H, Henry WAE, Rodriguez EM, Zoellner JM. Sweet Beverages and Cancer: A Scoping Review of Quantitative Studies. Cancer Prev Res (Phila). 2022 Mar 10:canprevres.0507.2021. https://aacrjournals.org/cancerpreventionresearch/article-a...

Beans and Legumes are a much-needed weapon against cancer.

Beans and legumes, the humble staples of many global cuisines, are gaining recognition in the scientific community for their potential role in reducing the risk and mortality of many diseases and cancer. This blog post will delve into the research behind these claims, shedding light on why I put beans and legumes in my Cancer Food Pyramid Tactic.

What are Beans and Legumes?

Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. They are rich sources of fiber, essential vitamins and minerals, and plant-based protein. Common examples include chickpeas, lentils, peas, kidney beans, black beans, soybeans, pinto beans, navy beans, and peanuts.[1]

Nutritional Powerhouses

Beans and legumes are high in minerals and fiber without the saturated fat found in some animal proteins. They are rich in plant protein, fiber, B-vitamins, iron, folate, calcium, potassium, phosphorus, and zinc.

One cup (164 grams) o...

Nuts and Cancer

Nuts may be considered a cancer superfood because they contain additive and/or synergistic properties that contribute to reduced cancer risk.

Nuts are a rich source of monounsaturated and polyunsaturated fatty acids, tocopherols, antioxidant polyphenols, fiber, prebiotics, vegetable protein, minerals, and vitamins. The fiber and prebiotics can promote the growth of beneficial bacteria gut microbiome.[i] 

Nuts can decrease glucose, insulin, and inflammation levels.[ii] [iii] All of which can increase the risk or even stimulate cancer if elevated.

A human genetic study of women with breast cancer found consuming 2 oz (60 grams) of walnuts a day for 2 weeks improved 456 cancer prevention and cancer growth genetic pathways. Analysis of the data showed activation of pathways that promote apoptosis (normal cancer cell death), helped keep cancer cells in place and inhibited the pathways that promote activation of pathways that promote proliferation and migration. In summa...

Honey for Cancer Prevention?

Honey is a natural sweetener that has been used for thousands of years for its medicinal properties. More recently, there has been growing interest in the potential of honey to prevent cancer.

Honey contains several active compounds that have been shown to have anti-cancer properties. These include:

Methylglyoxal (MG): MG is a natural compound that has been shown to kill cancer cells in vitro and in animal studies.

Polyphenols: Honey is a rich source of polyphenols, which are plant compounds that have antioxidant and anti-inflammatory properties.

Flavonoids: Flavonoids are another type of polyphenol that has been shown to have anti-cancer properties.

Other compounds: Honey also contains other compounds with potential anti-cancer properties, such as propolis, royal jelly, and bee pollen.

Several studies have investigated the potential of honey to prevent cancer. One study, published in the journal "Cancer Prevention Research" in 2010, found that honey...

Cooking Oil Smoke Point and Cancer

A cooking oil's smoke point is the temperature at which it begins to smoke visibly when heated. When an oil starts smoking it is oxidizing and could damage your body. 

A smoke point is the maximum safe cooking temperature. You should avoid heating the oil past this temperature. If you do heat past the smoke point you increase the risk of the oil turning brown, forming oxidized chemicals that can harm your body and increase your risk of cancer. People who work in kitchens and restaurants with cooking oils and poor ventilation have an increased lung cancer, colorectal cancer, and breast cancer risk.

Each oil manufacturer has a different chemical composition because of processing methods and each batch of fruit, vegetable and seed will vary. These factors will affect the smoke point. 

How many of you love avocadoes?

My wife and I do! With our family cancer history of hormone cancers, we will still enjoy but limit our avocado or guacamole to less than once a week.

Previous laboratory cancer cell studies have shown purified nutrients and plant chemicals in avocadoes suggests this fruit has anticancer activities. But actual human intake and cancer risk have not been evaluated until recently.

In April 2023 a research study of data from 45,289 men in the Health Professionals Follow-Up Study (HPFS) and 67,039 women in the Nurses’ Health Study (NHS) evaluated avocado consumption and the risk of cancer.

In the HPFS, consuming more than 1 avocado a week was associated with a decreased risk of only colorectal cancer, lung cancer, and bladder cancer in men. Other cancer rates were not affected. In the NHS, avocado consumption was associated with increased risk of breast cancer in older postmenopausal women. Neither group noticed a decreased or increased overall cancer risk...