Treating estrogen responsive cancer naturally
Comments
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https://www.nature.com/articles/s41388-017-0115-x
Here is another article that was imbedded in marjen's article link on the same subject of suppressing IGF while receiving chemo.
As for dairy... minimal moderation for me. Used to do a ton of yogurt-- cut that out. Substituting almond and coconut milks for dairy. Cheese is my challenge. If I do cheese, I eat goat and sheep milk cheeses over bovine, and use in moderation. I've been a pescatarian since Dx with increased focus on veg, legumes, mushrooms, broths (I do make meat bone broths), and nutrient-dense carbs.
Now that I have live or hopefully at least dormant disease in my body, I want to take any measure I can to eliminate any trigger for it to return. 🙏🏻💪🏼
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IGF-1, Protein, and Cancer—How They're Connected
For many of us, approaching middle age can be a wake-up call when it comes to health. As we get older, adopting a healthier lifestyle is more important than ever, especially when it comes to diet!
Not only do the foods we eat affect our weight and risk of heart disease and other health issues, but a growing amount of research links diet, and animal proteins in particular, to cancer.
IGF-1: The Basics
Insulin-like growth factor (IGF-1) is a hormone found in the blood. IGF-1 serves a number of purposes, mainly to regulate growth hormone in the body. In children, IGF-1 plays an important role in tissue and bone growth.
As we age and growth starts to level off, IGF-1 levels should decrease. But that doesn't always happen. When IGF-1 continues to increase, the excess grows into something else—an increased risk of cancer.
IGF-1 and Cancer
Numerous studies have shown us that too much IGF-1 as an adult can contribute to an increased risk of several types of cancer. In a major study that followed 32,842 women over the age of 40 found that those with the highest levels of IGF-1 were two and a half times as likely to develop colorectal cancer than those with lower levels. The risk of breast cancer in women with high IGF-1 also doubled.
Men are not immune to the cancer risks of IGF-1, either. A similar study on nearly 15,000 men showed that the likelihood for developing colorectal cancer was four times greater for those with high IGF-1 levels. The likelihood of developing prostate tumors also increases.
Doctors believe that IGF-1 contributes to cancer risk because, as a growth hormone, its primary function is to make things grow. While this is great in kids who want to grow up to be big and strong, it's not great for adults. IGF-1 facilitates growth and migration in cancer cells, potentially causing the cancer cells to spread into other areas of the body.
The Benefits of IGF-1
But don't be too hasty to think that IGF-1 is always bad news for adults. Studies in older adults (65+) have shown that injections of IGF-1 can help counter some of the effects of aging. For older women with osteoporosis or bone fractures, IGF-1 injections significantly increase bone formation and bone healing.
Studies have shown positive effects on men, too. One study showed that men between the ages of 61 and 81 who received IGF-1 injections three times a week increased their muscle mass and skin thickness while decreasing body fat.
Despite the promising effects of IGF-1 injections in older adults, the risk of cancer is still there. Experts recommend it only be given to those who have a deficiency.
What Affects IGF-1 Levels?
There are a number of different conditions that influence IGF-1 levels, including:
- Acromegaly. People with this disease have enlarged hands and feet, a common sign of too much IGF-1.
- Laron Syndrome. A resistance to IGF-1 can result in abnormally short stature.
- Liver disease. Over 90% of IGF-1 comes from the liver, and low levels of IGF-1 may be an indication of cirrhosis of the liver.
- Hypothyroidism. Low IGF-1 levels have been linked to underactive thyroid activity.
- Diabetes. Studies have shown a link between lower IGF-1 levels and diabetes.
- Genetics. Your genes may also affect your IGF-1 levels.
- Diet. Food affects just about every aspect of health, so it's not surprising that it can also influence IGF-1 as well. Protein, high calorie foods, and dairy products have been linked to increases in IGF-1.
The Power of Plants
Luckily, not all proteins are created equal. While protein and higher IGF-1 levels are linked, it's the type of protein you eat that matters, not the amount.
In this fascinating study, researchers followed 6,000 people aged 50 and older for 18 years. Those who ate a diet heavy in animal proteins (more than 20 percent of daily calories coming from foods like meat, cheese, and eggs) were more than four times as likely to die of cancer than those who ate a low protein diet—the same likelihood of dying of cancer as someone who smokes.
However, the increased IGF-1 levels were only associated with animal proteins. Diets heavy in plant proteins did not negatively affect IGF-1 levels; in fact, people who consumed mostly plant proteins not only had fewer IGF-1 levels, but their levels actually decreased.
Researchers believe that the protein composition in plants, which is different from the protein in animals, doesn't stimulate growth hormones at the same rate.
More Plants = Better Health
What does that mean? Cutting your risk for cancer can actually be as easy as cutting the amount of animal proteins you eat from your diet. But don't worry—you don't have to swear off your favorite cheeseburgers once you approach middle age. (In fact, researchers have found that increased protein intake for people over the age of 65 actually decreases the risk of dying in cancer, as it helps older individuals maintain a healthy weight and protect them against becoming more frail.)
When it comes to incorporating plant proteins into your diet, even a little goes a long way towards better health. This study (which followed a whopping 469,339 men and women) found that increasing your plant protein intake by just 3% lowered bladder cancer risk by 23%.
Making Room for Plant-Based Proteins
If you're more motivated than ever to add more plant-based proteins to your diet, the good news is that it's pretty easy. How much protein do you need? Doctors and dietitians recommend consuming 0.8 grams of protein per kilogram of body weight each day, with most of these calories coming from plant proteins.
Some of the best sources of plant proteins (and the easiest to incorporate into your daily diet!) include:
- Edamame. At 18 grams of protein per cup, this is a much healthier appetizer option than the bread basket!
- Tofu. This vegetarian staple contains up to 15 grams of protein per serving. Tofu also takes on the flavors of the foods it's cooked with, so the options for preparing it are endless.
- Plant protein powders. Is there any better way to start the day than with a smoothie loaded with fruits, veggies, and plant protein powder? Plant-based protein powders are also an easy way to add healthy proteins to baked goods, like pancakes or muffins.
- Beans and chickpeas. Another great source of protein, beans and chickpeas can easily be added to salads or soups for a healthy dose of protein. Chickpeas are also the primary ingredient in hummus, making it the perfect dip for veggies or pitas.
- Lentils. Both filling and rich in protein, lentils can be eaten plain, added to soups or fresh salads, or seasoned. Just one cup of lentils provides 18 grams of protein.
Approaching middle age doesn't have to mean you're doomed to cancer or poor health. Taking control of your diet—and health—can be as easy as eating more plant-based proteins.
Written By: Jill Overmyer
Reviewed and Edited By: Scarlett Full, in-house Registered Dietitian
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IGF-1 – The Basics
Before we can dig too deep into the how and why to manipulate our IGF-1 through lifestyle and diet, we should review some basics. IGF was first described in the 1950's, when two scientists found that a mysterious factor within the blood appeared to incorporate sulfur into cartilage, supporting its growth.1 This factor was driven by growth hormone and also had a remarkable ability to pull glucose from the blood and into cells, much like insulin.
Not surprisingly, IGFs are proteins that closely resemble insulin, the hormone our pancreas secretes to lower blood sugar by stimulating our cells to extract it from the blood. To recap, the hormone insulin binds to a receptor on our cells, flicking an "open" switch on the protective castle wall-like cellular membrane, opening the flood gates to allow sugar to come pouring in. IGF works similarly, and there are several different IGF ligands (which bind to things) and receptors (which things bind to). The most common of each is IGF-1 and the IGR-1R (R for receptor), respectively. To keep things simple, I will only discuss these two, as a more nuanced conversation is unnecessary and boring, and this is already a deep topic that requires some intestinal fortitude just to get through.
Release of growth hormone from the pituitary signals to the liver to secrete IGF-1, which then commands the growth of nearly every cell within our body, including bones, cartilage, muscles, nerves, blood cells, and organs. Other cell types can produce IGF-1, but the liver does the lion's share of production. Growth is basically the main action of IGF-1, as can be attested by our Major-League Baseball home run champions with their large muscles (and large jaw lines).
IGF-1 also signals back to the pituitary to stop releasing growth hormone, a process known as negative feedback, which serves as a method of regulation. IGF-1 levels are highly dependent on growth hormone, and can be low due to growth hormone deficiency and malnutrition.2 Other normal activities, like sleep, increase IGF-1 levels.3
Typical teenagers illustrate the "growth" in insulin-like growth hormone as they consume massive amounts of food to satisfy their large appetites, which increases circulating IGF-1, commanding the bones to grow larger and longer. IGF-1 levels are high during these years, then reach a plateau around age 30 and begin to drop off quickly at age 60, until our final resting days. Low rates of IGF-1 in the elderly are associated with weak bones and fractures,4 a higher risk of dying,5 increased body fat, thinning of the skin and decreased muscle mass.6 This last fact is responsible for the numerous popup ads with incredibly muscular bald old men and younger bikini-clad women in one hand and a bottle of IGF-1 in the other.
IGF-1 levels steadily increase throughout childhood, peak around age 20, plateau, and then steadily drop off as we age.
Not surprisingly, IGF-1 levels in children are correlated with height.7 IGF-1 also stimulates brain development and supports brain function, and children with higher levels of IGF-1 generally have higher IQs.8 After childhood, IGF-1 continues to support the brain by repairing damage and aiding our neurons (brain cells) for optimal function and survival.9 IGF-1 also helps to degrease the brain of amyloid, the tiny plaques that can accumulate and gunk up the brain, leading to Alzheimer's Disease and dementia.10
Finally, IGF-1 supports our heart and blood vessels, and dilates arteries to protects them from damage.11Some reports have shown that IGF-1 decreases arterial plaques, decreases inflammation (IL-6 and TNF),12 and reduces oxidative stress in animal studies.13 Furthermore, the protective effect of IGF-1 within the brain may be from its ability to protect the mitochondria, our cellular powerhouses, from oxidative (free radical) stress and damage by promoting our cellular antioxidant system.14 When IGF-1 is given to aging mice, it improves their metabolic function by aiding the breakdown of sugar and fat during metabolism, along with supporting antioxidant production within the brain and liver. As too much sugar, fat or free radicals are damaging, IGF-1 supports the metabolism of all three, a vital cellular process.
While insulin binds to both the insulin receptor and IGF-1R, stimulating cellular growth, IGF-1 binds mostly to the IGF-1R. Furthermore, fat and liver cells only have insulin receptors on their surface, while muscles contain both the insulin and IGF-1 receptor. Knowing that too much growth could be detrimental, the body creates circulating IGF-binding proteins (IGFBP) to latch onto IGF-1 and block its ability to bind to these receptors. As a result, while this bound IGF-1 may be present in our system, it is inactive. IGFBP-3 is the most common of these inhibitors, and binds around 75-90% of circulating IGF-1.
The Insulin/IGF-1 Axis: Green arrows promote the pathway while red arrows inhibit it.
Any discussion of IGF-1 without taking IGFBP into consideration is missing a critical element of the pros and cons of increasing or decreasing our body's IGF-1. When the pituitary gland secretes growth hormone and stimulates the release of IGF-1 from the liver, it also sparks the production of IGFBP-3. Insulin, on the other hand, decreases both the total amount of IGFBP-1 and its bioavailability.15 It also significantly increases levels of bioactive IGF-1. In other words, the more insulin we have floating around in our blood, the less IGFBP is available to bind and inactivate excess IGF-1.15
Estrogen also blocks IGFBP-3 production, and drugs that block estrogen may provide a dual cancer treatment as estrogen can signal growth in some cancers. Antiestrogens increase IGFBP-3, disarming excessive IGF-1 and preventing it from signaling growth in breast cancer cells.16 IGFBP-3 even blocks the cancerous growth of cells via mechanisms that are independent of IGF-1,17 and some have even referred to it as a tumor suppressor.18 As a side note, exercise seems to increase IGFBP-3, while overtraining may cause levels to fall off.19
Combining all of these issues, many now consider the ratio of IGF-1/IGFBP-3 to be perhaps the most important predictor of cancer risk.20 However, even studies looking at these ratios remain mixed.
Conclusion: IGF-1 is vital in supporting our cellular growth and repair. Too much, however, can have detrimental effects and a result, the body creates IGFBPs to offset bioavailable IGF-1.
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Marijen, there are actually some careful studies on serum IGF-1 levels and breast cancer outcomes. It appears there is no connection.
However, I recently saw that it is now thought that some cancers may have IGF-1 receptors, similar to estrogen receptors. Problem is that we always have some circulating IGF-1, so the problem is more likely the receptors, not how much IGF-1 you have in the system.
It is true that a diet high in animal protein, especially red meat, is associated with various cancers. Whether that is due to IGF-1, something else or a constellation of things is not well known, at least from the stuff I have seen.
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ARTICLE
Low Protein Intake Is Associated with a Major Reduction in IGF-1, Cancer, and Overall Mortality in the 65 and Younger but Not Older Population
Highlights
- •High protein intake is linked to increased cancer, diabetes, and overall mortality
- •High IGF-1 levels increased the relationship between mortality and high protein
- •Higher protein consumption may be protective for older adults
- •Plant-derived proteins are associated with lower mortality than animal-derived proteins
Summary
Mice and humans with growth hormone receptor/IGF-1 deficiencies display major reductions in age-related diseases. Because protein restriction reduces GHR-IGF-1 activity, we examined links between protein intake and mortality. Respondents aged 50–65 reporting high protein intake had a 75% increase in overall mortality and a 4-fold increase in cancer death risk during the following 18 years. These associations were either abolished or attenuated if the proteins were plant derived. Conversely, high protein intake was associated with reduced cancer and overall mortality in respondents over 65, but a 5-fold increase in diabetes mortality across all ages. Mouse studies confirmed the effect of high protein intake and GHR-IGF-1 signaling on the incidence and progression of breast and melanoma tumors, but also the detrimental effects of a low protein diet in the very old. These results suggest that low protein intake during middle age followed by moderate to high protein consumption in old adults may optimize healthspan and longevity.
Received: December 4, 2013; Received in revised form: January 24, 2014; Accepted: February 10, 2014; Published: March 4, 2014
© 2014 Elsevier Inc. Published by Elsevier Inc.
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Momine do you have a link for the stuff you’ve seen
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Marijen, this one, as one example: http://www.growthhormoneigfresearch.com/article/S1...(17)30008-4/abstract
Apparently, the results are mixed from study to study.
On the receptors: "At least 50% of breast tumors have an activated type 1 insulin-like growth factor-1 receptor (IGF-1R)." https://www.nature.com/articles/s41698-017-0017-y
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Vicky - I actually did talk with another oncologist. He is an acquaintance I know from my job as a choral manager (he loves to sing). He had a practice for many years as an allopathic doctor who also ran a homeopathic practice. He was really way before his time (late 70s and early 80s) and struggled with a lot of negative feedback among his peers.
We talked about my case, my results and my future. I did ask him "If I were your wife, would you want me to take the AI drugs" and his honest answer was 'No'.
When I talked with another woman who has been on these drugs for 6 years and DCIS returned in the same breast, it makes me feel better about my decision. Most days I feel really good about my decision but it is hard to not second guess yourself. For years I struggled with migraines and would be quick to take regular medication until I became intolerant of NSAIDS and was actually taking an anti-seizure drug to ward off migraines. I was sure this was not the right path. I met a neurosurgeon who suggested magnesium and B2 and I can tell you all now I went from 3 migraines a week to 1 every six months. (I know that jumped off topic a bit) But my point is that I trust natural approaches first before flooding my body with 'side effect' driven drugs.
Momine - I appreciate your comment. I think I really needed that. I know stress is bad so I am really trying to keep my mind somewhere else and live in the moment. Also, we go to the gym now 3 times a week. I have dropped a total of 17 pounds and 2 pant sizes since my diagnosis. I feel stronger too and its kind of funny when the regulars at the gym now all say hi because I am there so much. Never thought I would be that person. LOL
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trhbfc2017, being a gym rat is the way to go!
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Momine, the first link doesn’t work. Can you check it
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Marijen, trying again: http://www.growthhormoneigfresearch.com/article/S1096-6374(17)30008-4/abstract
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IGF-1 is definitely something that is being seriously investigated. I am just not sure that what we know so far supports abstaining from any and all dairy.
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Another, recent, study: https://academic.oup.com/cdn/article/1/3/e000422/4...
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High-fat dairy
Estrogen in the fat of dairy products may fuel cancers that are hormone related, including cancers of the breast and prostate, research suggests.
In one study of breast cancer patients, women who ate more than one serving daily of high-fat dairy products were about 50 percent more likely to die of breast cancer than other patients. The study was published in the Journal of the National Cancer Institute in March 2013.
Other studies have suggested that people who consume high amounts of milk and cheese have higher rates of cancer.Researchers say that the link may be due to estrogen; this hormone is soluble in fat, so it is found in higher concentrations in high-fat dairy than in lower-fat options, such as skim milk. Some types of breast cancer have estrogen receptors and are fueled by estrogen.
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Soy
Soy contains isoflavones, a type of plant estrogen, and may reduce the risk of breast cancer or the risk of recurrence in cancer survivors.
Because hormones can fuel breast cancer, researchers have studied whether soy products could be harmful for patients.
In one study of post-menopausal breast cancer survivors, those who consumed the most soy isoflavones, around 42.3 milligrams a day, had a decreased risk of recurrence of breast cancer compared with those who consumed the least, or around 15.2 mg a day.
Another study presented in a conference held by the American Association for Cancer Research in 2012 found that women who ate half a serving of soy isoflavones a day had a 30 percent decreased chance of developing invasive breast cancer than women who ate almost no soy.
In a larger study looking at nearly 10,000 breast cancer survivors in the United States and China, researchers found that women who ate more than 10 mg daily had lower rates of cancer recurrence than those who ate less than this amount. The study was published in The American Journal of Clinical Nutrition in 2012.0 -
I don’t know either Momine. I used to drink a lot of milk, now only in my cereal. I used to eat a lot of cheese, now not so much. There seems to be a lot of junk in milk, even the organic rbst free. What about you? Never did like yogurt. Hardly use butter too. I was more concerned about the IGF-1, and also too much protein. I read one place at www.geenmedinfo.com that letrozole raises IGF-1. On the CTCs I was told by the BS that the test had a lot of false positives and flase negatives.
It’s so confusing. Just sharing what I’ve found. I’m not telling anyone not to eat dairy
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Marijen, no, I understand that you are not telling people what to do. But what I noticed a lot, when I first started reading up on all these issues, was that naturopaths and other alternative healers would tell people to cut out dairy all the time for just about any ailment. Then there is the Jane Plant book, which recommends the same thing. When I started looking around, I couldn't find anything definitive to support this common advice.
I did find the same info you posted above, i.e. that high-fat dairy may be a problem. Other studies seem to show that fermented dairy may be beneficial, but it is another one of those things that is not well understood, at the moment.
I happen to be mildly lactose intolerant, so I never drank milk, not even as a child. But because the intolerance is mild, I can handle things like yogurt and cheese without a problem. I limit cheese (high-fat) and when I do eat cheese, I tend to stick to goat and sheep cheeses, which may be a little "cleaner" (although who knows?). I use half a cup of kefir on most days to make my breakfast, or sometimes yogurt. I put low-fat milk in my morning coffee. So I do consume dairy, but not a huge amount, and I usually stay away from things like butter and cream. Since I rarely eat sweets, that also cuts way back on high-fat dairy. The only fat in my kitchen is olive oil, but since I live in Greece, that is standard.
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I never was a big red meat eater - just once a week (taco Tuesday) and maybe poultry or pork once a week, but by being "denied" something, it sure does fuel the desire.
Has anyone tested their IGF levels? When I fasted for chemo #1 I asked to have it tested because fasting should be lowering IGF /insulin. Unfortunately the clinic didn't run this test at the lab. Next time I go for bloods elsewhere I will include it, once during a short fast and once during normal breakfast-free blood draw. Could be interesting to compare the two.
Has anyone had a complete hormone panel done prior to tx? I did and am unsure of how to interpret my high DHEA (remind myself to send to gyn). I have all the history of my hormone levels as I did IVF for a few years (and what about that supposed correlation to bc....). Considering our ER levels change so much, it would possibly be hard to draw any conclusions from hormone testing unless to show that hormone suppression is working.
Bad news on the food front, I came across some data that shunned avocados http://foodforbreastcancer.com/foods/avocados and cashews and a few other things that I assumed to be healthy.
Maybe someone on this thread can help, I've been searching for an article that I read not too long ago that was linked to one of the posts in this community about a potential link between a certain genetic mutation (I'm pretty sure it was a genetic mutation) and many supposedly "cancer friendly" foods that should be avoided (in addition to wild salmon, all small oily fish, and certain nuts, and pretty much the rest of my diet). Absolutely random information I've given, but maybe it crossed someone else's path.
It wasn't this, but could be an interesting read: https://www.sciencedirect.com/science/article/pii/S2213879X16000183
Considering we all know people who have riskier lifestyles than us ... it may all boil down to simple bad luck. I blame the horrid quality of air in Milan as a possible cause for my cancer.
https://edition.cnn.com/2017/03/23/health/cancer-m...0 -
http://main.poliquingroup.com/ArticlesMultimedia/A...
http://main.poliquingroup.com/Tips/tabid/130/Entry...
The first article addresses estrogen metabolism, and the second article has top foods for estrogen metabolism. I was wondering if there was a connection with estrogen metabolism and IGF balancing, but I can't find a connection - or one that is written so that I can understand it.
I switched to Almond milk a year or two ago. I like it and I think it's good for me. I still drink kefir and eat cow's milk cheese and full-fat greek yogurt (though not great quantities of these). Ice cream - I still eat it, and I know I need to cut back.
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Amelia, that is what my docs said, and I asked several, not just the cancer docs. Apparently hormone levels fluctuate throughout the day and from day to day. So, a test can see if, generally speaking, your levels are towards the high or the low end, but to get more detailed than that, with any real certainty, would be hard. In practical terms, I take that to mean that they would be able to say that I have estrogen levels in the post-meno range, but would be unable to determine if eating broccoli, for example, had any real influence on my estrogen level.
Also, cancer is essentially a parasite in our system. It is opportunistic and thrives if we thrive, in a sense. That is also why it is so difficult to treat. What is toxic to the cancer is also toxic to us. I try to use lifestyle approaches to improve my chances, but I also accept that it is mostly a crap shoot.
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Has anyone found a good coffee creamer from Almond milk that does not contain sugar?
The first thing I did was get off sugar and products with added sugar. I try and maintain under 40 grams of sugar a day. I do replace with stevia and other natural items with a low glycemic index. I also drink unsweetened almond milk but having a really hard time to find a creamer. I LOVE half and half. I am a pansy coffee drinker that likes my coffee blond. (sigh)
I was given a great book on diets, lifestyle, etc. called "Anti Cancer - A New Way of Life" by David Servan-Schreiber, MD, PhD He had brain cancer and managed to live 19 years after his initial diagnosis. He did the regular medical institution of treatment, surgery, chemo, radiation but lived healthier and happier when he changed his diet and life.
None of this is easy as we are trying to find our way through a lot of mis-information, crack pots and our own fears but what we can do is be healthier as a total person. That is what I am trying to do.
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trhbfc2017 - a long time ago, I tried Silk brand creamer in my coffee and really liked it. It's soy based. I think it's safe to use. Like you, I drink unsweetened almond milk, and I don;t like it in my coffee. I drink my coffee black now simply for convenience and I quickly grew to love it that way.
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An interesting read:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC41434...two excerpts -
re: tamoxifen
"After extended TAM exposure, however, ER+ tumors typically progress over time to become estrogen-independent or endocrine-resistant (luminal B and HER2 subtypes), which is a serious therapeutic problem [31]."
re: (processed?) soy and other sources of genistein
"...there has been a dramatic increase in the number of women with, or at high risk for BC, who consume supplemental dietary botanical estrogens as part of nutrient supplement therapy (calcium and GEN), holistic or over-the-counter hormone remedies (e.g. black cohosh and GEN), or from a more processed soy matrix, which they perceive as "natural and safe" alternatives to HRT for the relief of post- or menopausal symptoms. Women taking purified isoflavone supplements might inadvertently be accelerating progression of BC from a benign, treatable subtype to a more aggressive, less treatable one."
"Our findings of enhanced tumor progression even after GEN withdrawal are of particular concern. Evidence from epidemiological studies in Asian populations, however, supports vegetable and soy consumption as a part of a healthy diet to reduce BC risk and disease recurrence [47,48]. To explain this discrepancy, it is critical to review the context in which the supportive effects of soy on BC risk have been observed. The U.S. population embraces a variety of lifestyles from the degree of physical activity to dietary preferences, different than their counterparts in Asia [49]. For example, in relation to soy foods and isoflavone consumption, dose, foods and time of exposure differ. Asians mostly consume whole soybean-foods (e.g. soy milk, tofu, tempeh, miso, natto) throughout their lives. Soy products consumed in Western markets are based on processed soy ingredients, such as soy protein concentrate, SPI, and texturized soy protein for use in beverage powders, infant formulas, liquid nutritional meals, power bars, and meat analogs."
Ditch the pre-made, meat-substitute vegan-crack foods, protein powders and energy bars. Even now in Europe the store shelves are filled with "foods" chock full of soy-enriched fillers. Maybe that is why there is such a high incidence of cancer. Betting most all that soy is GMO.
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Amelia, I tend to agree. I avoid processed mystery foods, whether from the supermarket or from the health food store. There may be downsides to eggs, dairy and other animal protein. I still believe that in moderation and as part of a balanced diet of real food, including lots of veggies, it beats powders and substitutes. It is also possible to get your protein needs without eating any animal protein, and still refrain from the processed stuff. It just takes somewhat better planning and more diligence.
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Yeah, thanks a lot, Marijen for your February 3 post about the risk factors in milk! Milk is clearly designed for healthy babies (bovine or not) who need to fuel fast growth. And I suppose all these factors are present in yogurt and cheese as well? I drink little milk, eat a moderate amount of yogurt, but love, love, love my cheese.
I know that for those of us who have already been diagnosed with breast cancer, the risk factor my onc mentions most often is insulin growth factor. It is somewhat alarming to find it right at the tippy-top of your post. I didn't much like the rest either.
And this very night, for the first time in probably a year, dinner will be baked ziti. Joy!
I didn't realize when I posted this that I hadn't been on this site in a while, so my reply make seem a bit out of sinc..
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Brookside, ? Did I offend in some way?
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Absolutely not. I can't imagine you ever offend anyone! I hope I kind of cleared up my comment with an edit. I'd read Marijen's (thought at first it was yours) report on the nasty risk factors in milk, hadn't realized I hadn't been on this site for a while until I scanned back and tried to find the report again. Marijen mentioned somewhere in the post that we all might find it depressing. I agreed. Milk seems to be something best avoided. But cheese--I love cheese.
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https://www.vivahealth.org.uk/veganhealth/dont-fee...
Here is another article about IGF-1 and cancer. What I found interesting is the part where they compared cancer rates in lactose intolerant people with the cancer rates in the general population and even cancer rates in the family members of the lactose intolerant subjects.
I definitely need to tweek my diet. I don;t think I can go vegan, but I can probably make small steps in the right direction.
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BrooksideVT I’m sorry you didn’t like the article written by Marnie Clark, not I. I had no idea up until this weekend how dairy is implicated in cancer although I noticed a lot of people have eliminated it from their diets. There are many more articles and studies on dairy and cancer if you do a search. I believe knowledge is power. So sorry that this has upset you.
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I'm not upset, just a teeny bit shocked, and very impressed. I've heard/read a lot over the years that indicated that milk products aren't the best for us, but that list of all the pro-growth factors was the first article I've come across with all the pro-cancer growth "crimes" listed in that manner. I'm one who only takes a very basic multi vitamin, with D-3 being my only supplement. I took very seriously the advice the rads doc gave about holding off on supplemental vitamins during treatment because we sure don't want to benefit any cancer cells damaged by rads and needing only a nice hit of antioxidant to bounce back. I'm still leery about doing anything that might spur growth where I don't want it.
I could add that I now have a problematic thyroid nodule. I had a biopsy a couple of months ago and the results were rather indeterminate. Apparently, it is quite routine for not enough cells to wind up in the sample (five fine needle biopsies) to rule out all forms of thyroid cancer. Anyway, I'll be having another ultrasound in a few months, but do need to keep in mind that maybe I have another area where I do not want to encourage growth. If the next scan also prompts a biopsy, I hope I'll remember to ask if he can maybe use a fatter needle.
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