Traditional Chinese Medicine to Improve Quality of Life in Cancer Patients
Cancer patients experience a multitude of additional symptoms such as depression, pain, anxiety, fatigue, and in general, a lower quality of life. A meta-analysis was conducted in order to evaluate the benefits of Traditional Chinese Medicine (TCM) psycho-behavioural interventions on improving quality of life. The six modalities that were evaluated were acupuncture, Chinese massage, Traditional […]
Olive Oil to Prevent Breast Cancer
In the last seven years, breast cancer diagnosis has increased by 20 percent worldwide and has now become the leading cause of cancer deaths in women. With these growing rates, more research is needed on how one can prevent these cancers. What better way to prevent cancer than by adding this simple ingredient to your […]
Q & A with Sally Fallon Morell of the Weston A Price Foundation: Evaluating the Carcinogenicity of Red and Processed Meats
On Halloween day, I had the honor of speaking with Sally Fallon Morell of the Weston A. Price Foundation on new research surrounding red and processed meats. You may have seen the headlines popping up on social media; Say Goodbye to Bacon or Red & Processed Meat Cause Cancer. On Oct 26th, The International Agency […]
Slideshow: Five Reasons to Use Turmeric
Turmeric is not only a delicious spice used to kick up the flavor in some your favorite dishes, but it is proven to be one of the world’s healthiest foods. Check out the slideshow to learn more about the health benefits of this incredible superfood. Slideshow: Click the arrows to move to next slide [masterslider […]
Red Meat, Processed Meat, Antibiotic Meat, Pesticide Meat- What’s the Real Link to Cancer?
Dr. Sarah LoBisco, ND @DrLoBisco Recently, the IARC (International Agency of Research on Cancer), a part of the World Health Organization (WHO), warned the public that consumption of processed meat and red meat could be linked to cancer. This resulted from the findings for a working group of 22 experts who reviewed over 800 studies. […]
Naturopathic Perspectives on the WHO’s study on the Consumption of Red and Processed Meat
The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization (WHO) today published a study evaluating the carcinogenicity of red and processed meat. The WHO’s position on red and processed meats Red Meat After thoroughly reviewing the accumulated scientific literature, a Working Group of 22 experts from 10 countries […]
Vitamin C May Reduce the Risk of Pancreatic Cancer
A meta-analysis of studies done in Caucasian, Asian and mixed populations finds associations between vitamin C intake and the reduced risk of pancreatic cancer. Research is showing a strong need for more concrete correlational dose-dependent research into vitamin C and the use in the prevention of pancreatic cancer. The data analyzed from 17 selected studies […]
Home-Made Harissa
Dr. Sarah Cimperman, ND @DrCimperman Healthy eating is often associated with boring food, but it doesn’t have to be. Condiments are a simple way to add flavor and flair to any meal, whether you’re eating steamed vegetables and grilled chicken, or an elaborate lamb tagine. Some condiments also have health benefits and harissa belongs at […]
Blackened Wild Salmon with Lime Yogurt Sauce
Dr. Sarah Cimperman, ND @DrCimperman Blackening meat with spices is a healthy alternative to charring, which creates cancer-causing compounds called polycyclic aromatic hydrocarbons.1 These carcinogens are most concentrated in charred meats but can also be found in well-done meats, smoked meats, cigarette smoke, air pollution, and unvented fires. In this recipe I blacken wild salmon. […]
Swollen Neck Glands can be a Cancer Indicator
EXETER, England – The confirmation that persistent unexplained swollen neck glands can lead to an early diagnosis of lymphoma may be vital in reducing cancer deaths by finding the disease earlier. Scientists at the University of Exeter Medical School published their study on swollen neck glands in the May edition of the British Journal of […]