(NaturalNews) Breast cancer is the most commonly diagnosed cancer and the leading cancer in women, causing 14% of all cancer deaths and 23% of total cancer cases, remaining the most prevalent cancer in the vast majority of nations worldwide, with US rates having risen 24% between 1973 and 1991 and currently costing $16.4 billion a year. Approximately 1.5 million women live with breast cancer worldwide. The chance of a US woman being diagnosed in her life is 1 in 8, and the median age is 61. Well over 30 known dietary plants have been identified to be chemically preventive of breast cancer. Some contain compounds that act to prevent a dozen different types of cancer and a dozen different diseases simultaneously. D-limonene is a monoterpene derived from cholesterol in certain plants (up to 95% of orange peel oil and 75% of lemon peel oil). Studies have shown its ability to treat cancers of the breast, colon, liver, pancreas, neuroblastoma, glioma, lung, prostate, gastric, skin, lymph and leukemia. Limonene is also a solvent and has been used clinically to break up gallstones, which contain cholesterol.
D-limonene takes the spotlight
When D-limonene was added at about 6 grams worth to custard and given to seven women with breast cancer, 80% of carcinomas regressed. As a fat-soluble nutrient, it was also shown to deposit in breast fat tissues at 195x greater concentration than blood plasma levels after a month of consuming 600 mg in 40 ounces of lemonade per day. This quantity occurs naturally in 40 ounces if you juice organic lemons for Mediterranean lemonade
(with rind). Two grams of limonene daily before surgery in 43 women with breast cancer reduced Cyclin D1 expression leading to cell-cycle arrest and reduced cell proliferation, accumulating at 41.3 micrograms per gram of tissue. Limonene metabolizes into perillyl alcohol, which is five times more potent, and advanced rat breast cancer
regresses in 90% of rats when treated with perillyl alcohol. Mice fed perillyl alcohol as 2% of their diet had high levels of its metabolites, perillic acid and dihydroperillic acid. Perillyl alcohol can be found in high levels in cherries, mint, and common perilla (Perilla frutescens
). Naringin, naringenin, hesperidin, hesperetin, nobiletin, and tangeretin are six other chemotherapeutic compounds in citrus fruits.
Other options are numerous and worthy for combination with Mediterranean lemonade
Daily consumption of herbs and spices ranged greatly in individuals from 0 to 10 grams a day. Breast cancer is shown to be greatly reduced in the highest consumers of lignins
, flax, spinach, beets, Swiss chard, walnut, pecan, avocado, beans, peas, sesame, tomatoes, peppers, potatoes, grapes) and carotenoids
(tomatoes, carrots, peppers, avocado).
The following 22 food items
have been shown to reduce breast cancer in raw, cooked or extracted forms: Ginkgo biloba, Chinese dogwood cherry, stevia, rosemary, garlic, olive leaf, bitter melon, grape seed, papaya, fenugreek, bamboo, Nigella sativa
, skullcap root, Chinese red sage root, American ginseng, marjoram, rye, flax, carrot, tomato, hot and red peppers and avocado.
The following 12 mushrooms
are also chemotherapeutic and chemopreventive to breast cancer: white button mushrooms (Agaricus bisporus
), Grifola frondosa
(Maitake), Agaricus silvaticus
, Agaricus blazei
, Ganoderma lucidum
(Reishi), Pleorotus ostreatus
, Lentinus edodes
(Shiitake), Coriolus versicolor
(Turkey Tail), Tricholoma mongolicum
sp., Flammulina velutipes
(Enokitake) and Coprinus comatus
.Get creative and make breast cancer prevention dishes
Use organic ingredients only. Blend lemons whole with peel until 40 ounces are prepared. Add stevia extract until sweet. Prepare sprouted whole grain rye
with flax oil and flax seeds, Nigella sativa
seeds, rosemary extract, marjoram extract and garlic extract and then bake. Prepare homemade salsa with tomato, carrot, red peppers and other spices. Prepare guacamole
from avocado, scraping the pulp down to the inner peel where the dark green carotenoids (tetraterpenes) are stored. Slice the rye into dipping-sized pieces, enjoy the salsa and guacamole and sip the Mediterranean lemonade.Sources for this article include:http://science.naturalnews.comhttp://science.naturalnews.comhttp://science.naturalnews.comhttp://onlinelibrary.wiley.comhttp://cdmrp.army.milhttp://cebp.aacrjournals.orgAbout the author:
Cody Lakeland is a freelance writer and interdisciplinary researcher of 5 years experience in fields such as nutrition, phytomedicine, neurology, gerontology, epigenetics, and toxicology. He currently helps to coordinate the formulas for a internet/home-based community business specializing in customized alternative therapies.