Food Antioxidants and Cancer

“You can’t trap Mother Nature in a bottle.”

Michael Greger, MD writes for and has an informative post about antioxidant food supplements here.  We’ve all seen those ads from the supplement manufacturers that boast about how their product has more (fill in the blank with blueberries/cranberries/leafy green vegetables) antioxidant than the actual food itself.

He cites research that shows that “dietary antioxidant capacity intake from different sources of plant foods is associated with a reduction in the risk of (GC or stomach cancer).”  Dr. Greger notes that the statement specifies plant foods— not supplements.

On the other hand, research has suggested that relying on the megadoses of antioxidants contained in dietary supplements– instead of the normal dietary intake– increases mortality.


The Whole Foods, Plant Based Diet – Part 1


“Jackie has me living on berries and roots,” as my husband would inform any sympathetic ear.  I suspect he was only half joking because they say misery loves miserable company.

However he, like myself, has finally come around to know the benefits of a vegetarian diet.  The facts have become, to us, irrefutable.  Incontrovertible.  I’d like to introduce you, too, to the work of the world-renowned clinician and the research scientist who gave us our own personal epiphanies.  But first, let me give you some background.

I come from country folk.  Uncomplicated.  Salt of the earth, hard-working and devout.  Among my earliest memories are my mother preparing a traditional country breakfast consisting of fried eggs, sausage and biscuits with gravy.  Then we would all go forth and work hard all day.  This hearty fare was served every morning.  Oh, what wonderful, tasty, artery-clogging meals!

Mom came by it honestly.  She was raised on a farm and everybody worked at hard, physical labor.  They raised their own cows, pigs and chickens and they were prolific gardeners.  I have fond childhood memories of that old place!  It was common knowledge then that robust, active lives required robust meals, and Mom continued cooking in the tradition of her people.

When we had vegetables they were often cooked almost to mush, like most other southern country home cooking.  (I remember the culture shock at my first Chinese meal– as a 27 year old– when we first moved to New York.  I didn’t know quite what to do with those crunchy, wok-fried vegetables at the restaurant in Manhattan’s Chinatown.)

Fast forward now about 30 years to our 25-year-old daughter.  That’s the elder one– a pulled together young woman who my husband and I both lovingly called a “foodie” or a food snob.  She is an eclectic vegetarian and has a wonderful eye for the unusual meal.  In a case of daughter teaches mother, she nudged me toward the plant based diet.  She recommended to me the videos and books titled, “Forks Over Knives.”

Once she and I had a conversation– well, a teaching moment for me– when I was lamenting her perceived inadequate vegetarian diet.  “Sarah, you’re in your child bearing years.  Honey, you need protein.”

“Mom,” she gently admonished.  “Just go watch Forks Over Knives, and if you still want to argue with me, we will.”

And it came to pass that I, too, walked in the light.  I was converted and have since become an advocate for the whole foods, plant based diet.  I do want to impress upon you that this lifestyle isn’t just another one of those trendy doctor or celebrity diets, destined to run its course and then become sooo last year.  I’ve tried my share of those, just as many of you have.  I would respectfully introduce you to the astonishing natural lifestyle that could save your, and your loved ones’ lives.  You will devour the solid, fact-based information and begin to live a healthier life.  Warning–  I can attest:  it’s not easy to shed a lifetime of habit, bad information and, yes, propaganda but you will find this is powerfully compelling stuff.

If you have Netflix you can view the videos there.  If you don’t, click here to view the books, DVDs and Blu-rays so that you can experience your own epiphany.  (Note:  if you decide to buy any product we may receive a small commission as an affiliate.)

I’m looking forward to provide you with more details in Part 2!




What is DIM that’s found in Microgreens and Why is it Important?


In an article posted in the Life Extension Foundation online magazine, the writer points out the significance of DIM (diindolylmethane) in fighting cancer. The author points out the scary fact that hundreds of billions of dollars have been spent on fighting cancer but we do not yet have a definitive cure for this insidious disease. In response to this, many adults are taking matters into their own hands by employing a preventative approach to disease.

So what is this important substance in microgreens? DIM are particular compounds found in cruciferous vegetables like cabbage, broccoli and kale. Scientists have found that they can protect against the cellular changes that can lead to several cancers such as breast cancer and colon cancer. Many studies have shown that DIM alters estrogen metabolism in both men and women. And that’s important because cervical, breast and prostate cancers are interrelated to estrogen metabolism.

In the article, the American Cancer Society stated that lack of adequate exercise, combined with poor diet can be linked to approximately one third of all cancer cases among the adult population. They further stated that, with adequate exercise and improved diets, more than 400,000 adults could prevent their own cancers from developing in just one year alone.

That’s a staggering statistic. We truly are what we eat! And we all know that most of us don’t have the time, energy or inclination to eat organic, high quality raw vegetables in the consistent manner that we should in order to help our bodies fight off various forms of cancer.
Microgreens just might be the answer.