• Cancer Fighting Kitchen by Rebecca Katz
• Healing Spices by Aggarwal & Yost
• Eating on the Wild Side by Jo Robinson
• Cancer Free with Food by Liana Werner-Gray
• Foods that Fight Cancer by Beliveau & Gingras

Slides >

Glucose Revolution: The life-changing power of balancing your blood sugar

• Clean 15 Dirty Dozen – EWG List
• Misfits Market
• Eating on the Wild Side: Shopping & Planting Guide
• Eating on the Wild Side: Garden Picks
• 12 Tips Eating Wild – Jo Robinson

Eating on the Wild Side: The Missing Link to Optimum Health

• Eat, drink, and be mindful. Albers, S.
• The loving diet: going beyond paleo into the heart of what ails you. Flannigan, J.
• Mindful Eating by Jan Chozen Bays, MD
• Intuitive Eating by Tribule & Resch
• Fit to Live by Pamela Peeke, MD
• Body for Life by Pamela Peeke, MD

• How to test stomach acid:
  • Mix 1/4 teaspoon of baking soda with 6 ounces of water and drink.
  • Set a timerfor 5 minutes.
  • You should belch within 5 minutes.

  *If you do not, there is a chance your stomach acid is too low to properly break down food for nutrient absorption in your intestines.

  Super foods for digestion:

  • Prebiotic foods – leeks, asparagus, onions, garlic, ginger, Jerusalem artichokes
  • Probiotic foods – sauerkraut, kombucha, kefir and kimchi

  
  Recipe 1 – Liver Love Soup

  –       2 medium avocados
  –       2 cups of filtered water
  –       2 cups of organic chicken bone broth
  –       3 Tbsp of lemon juice (1 med lemon)
  –       ½ cup fresh cilantro leaves
  –       1 garlic clove, minced
  –       1 tsp ground cumin
  –       1 tsp dried basil
  –       1 tsp dried thyme
  –       1 tsp dried mint
  –       2 tbsp. fresh parsley or 1 tsp dried parsley
  –       Salt and pepper to taste
  –       Heat bone broth, add all ingredients to blender, mix and enjoy.

  Recipe 2 – Golden Turmeric Latte – Download

• Access the PPT slides here
• Blue Moon Herbs (aka Rene Caisse Tea – They sell organic herbs)
• Just Tea (They sell both organic herbs & pre-made tea with no additives)
• A Nurse’s Herbal Tea (now shipping the premade tea and organic herbs worldwide)
• https://genuineessiac.com
• FB group: Essiac Tea for Cancer
• Book: Cancer Hates Tea: A Unique Preventive and Transformative Lifestyle Change to Help Crush Cancer

• Reduce Toxin Exposure

1. Control your bubble and eliminate/reduce xenoestrogens/endocrine disrupters, parabéns, BPA, water chemicals, cleaning products, cooking products, pesticides, and yes alcohol.
2. Unjunk January…or June

• Support your own detoxification system
• Toxins stored in fat cells
• 3-phase process – Fat soluble to water soluble to excretion
• Phases 1 and 2 happen in the liver
• EX Methylation and requirement of folate and B12
• Excretion via breath, sweat, urine and feces
• Love Your Liver Nutrition

• • Start the day with lemon water. Remember to drink out of a glass container as lemon can promote plastic to leach chemicals into the water.
  • Teas. Green Tea – Catechins enhance liver function. During the day or evening, enjoy dandelion and ginger teas which support your liver detoxification process. Dandelion contains flavonoids and terpenoids – These compounds benefit liver function
  • Avocado – Helps produce glutathione – master antioxidant
  • Garlic – Allicin aids in cleansing (see attached recipe)
  • Walnuts – Good source of amino acid arginine, helping the liver detoxify ammonia
  • Organic. Always consume organic produce to lessen chemical and pesticide exposure
  • Consume cilantro, parsley, onions and ginger which support the liver’s ability to detoxify. Think chimichurri and pesto sauces.

Types – the 3 Amigos

• Saturated – Fully saturated and no carbon bonds
• Monounsaturated – Has one carbon bond
• Polyunsaturated – Has many carbon bonds

The body makes all of its own fatty acids, except for two that need to be supplied by the diet: the essential fatty acids omega-3 and omega-6.

Fats play a major role in our health:

• Hormone Production
• Lower Inflammation
• Strengthen the Immune System
• Brain Function
• Cellular Integrity
• Nutrient Transportation

Using Fat Therapeutically for Cancer

Rule #1: Eat Animal Fats 

Eggs are a Multivitamin – B vitamins, like choline.

• vitamins A, D, and E
• antioxidants that support eye health
• Pasture-raised eggs are necessary. Commercially raised eggs are 19x higher in inflammatory omega-6 fatty acids

Fun Fat Fact – cod liver oil not only provides Omega-3s (EPA and DHA), but also has high levels of vitamin A and D, important fat-soluble nutrients.

Rule #2: Eat a Balanced Array of Fats

• 3 Amigos work better together. Balance consumption between all three
• Variety of both plant and animal fat
• Saturated – beef tallow actually increased apoptosis and decreased the amount of pre-cancerous cells in the colon
• Monounsaturated – EVOO-derived polyphenols were able to inhibit HER2 activity in cultured human breast cancer cell studies.

• The researchers concluded that phytochemicals in EVOO, such as lignans, may provide a safe way to target HER2 in breast cancer patients.

Polyunsaturated – Fish oil decreases inflammation in prostate cancer.

Fun Fat Fact – Lauric acid is a medium chain fatty acid with strong anti-viral and anti-cancer effects. Lauric acid is found in coconut oil, palm kernel oil, breast milk, and grass fed butter.

Rule #3: Eat Quality Fats 

Avoid oxidation – the deterioration of a fat when exposed to oxygen, which can result in free radical damage.

Hydrogenated oils or polyunsaturated oils that are unstable include: • Canola Oil • Margarine • Vegetable Shortening • Vegetable Oils

Avoid brands, such as: • Earth Balance • Smart Balance • Crisco • I Can’t Believe It’s Not Butter!

Extra-virgin olive oil is the highest designation of olive oil and has oleic acid of not more than 0.8 g per 100 g.

• Cold-pressed means that no heat is added; high heats oxidize the oil. The olives are crushed in a mill to extract the oil.
• Choose: organic, cold-pressed, extra virgin

Rule #4: Cook with Correct Temperature

Saturated fats are not easily damaged or oxidized by heat, light, and air, due to their chemical structure.

• Saturated fats are the only fats that should be used for high-heat cooking.
• Do not overcook these oils past their smoke point – when it starts to release free radicals into food.

Best High Heat Fats

Butter and Ghee: – Smoke Point: 350° F butter; 485° for ghee – Coconut Oil or Red Palm Oil: – Smoke Point: 350° F –• Beef Tallow: – Smoke Point: 420° F –

Cooking wild salmon, eggs, or beef over 275 degrees Fahrenheit causes a significant decrease in omega-3 fatty acids.

• The most mutagenic agents formed in cooking are called heterocyclic amines, and they are commonly found in barbecued beef, chicken, and pork cooked at 392 degrees or above.

Myth: Eating dietary cholesterol (egg yolks) raises cholesterol levels in the blood.

• Fact: Only 25% of the cholesterol in our body comes from diet. The other 75% is produced in the liver.
• Fact: The body tightly regulates cholesterol production, so if we limit dietary cholesterol, the body will make more cholesterol internally.
• Fact: It is carbohydrates that increase our internal production of dietary cholesterol.

Myth: Fish are not the only source of omega3 fatty acids. Eating flaxseeds is sufficient to get high amounts of omega-3s. 

• Fact: Flaxseeds are only high in one member of the omega-3 fats family, alpha-linolenic acid (ALA). 50% of the oils in flaxseeds are ALA.
• ALA is high in many foods, such as walnuts, chia, and purslane.
• ALA is the precursor to the development of the essential omega-3s, DHA and EPA, but there are many obstacles to converting ALA into these needed forms including nutrients and genetic predisposition.

Myth: Fish oil can substitute for eating fish. 

• Fact: In terms of EPA and DHA, fish oil contains more than most could eat in a day. For example, 6 capsules of Jarrow MaxDHA has 1.5g of DHA, but you would have to eat 8.5 oz. of wild salmon in a day to get the same amount in whole-food form.
• Fish oil, however, is absorbed differently than whole fish. The journal, Lipids, April 2003) , found that levels of DHA after 6 weeks of salmon consumption were 9 times higher than those taking fish oil. The researchers hypothesized that whole fish fat is familiar to our bodies, thus, easier to absorb.

Myth: Eating fish is dangerous because of mercury toxicity.

• Fact: Studies on mercury exposure consistently ignore selenium’s role in preventing mercury toxicity.
• Mercury is harmful because it deactivates selenium-dependent enzymes (selenoenzymes), preventing brain oxidative damage.
• When fish have more selenium than mercury, it is protective against toxicity. Most fish have more selenium, with the exception of shark, tilefish, king mackerel, and swordfish.

Myth: Avoid saturated fats, such as butter or ghee. 

• Fact: Butter is the only source of butyric acid, a short-chain fatty acid that:

1) Reduces inflammation in the colon.

2) Inhibits undifferentiated cell growth.

Book Recommendation: The Big Fat Surprise