Anti-Cancer Diet Opelika AL

Cancer-fighting agents in fruits and vegetables work in a variety of ways, and they work together synergistically in ways that we're only beginning to understand.

Douglas C Heimburger II, MD
930 South 20th Street,
Birmingham, AL
Specialties
Internal Medicine, Nutrition
Gender
Male
Education
Medical School: Vanderbilt Univ Sch Of Med, Nashville Tn 37232
Graduation Year: 1978
Hospital
Hospital: University Of Alabama Hosp, Birmingham, Al; Veterans Affairs Med Ctr -Bir, Birmingham, Al
Group Practice: Nutrition Clinic

Data Provided by:
Harris Family Chiropractic & Acupuncture Center
(256) 231-2323
100 E 16th St
Anniston, AL
Industry
Acupuncturist, Nutritionist

Data Provided by:
Eastern Shore Child Nutrition Program
(251) 626-5583
9300 Lawson Rd
Daphne, AL
Industry
Nutritionist

Data Provided by:
Susan S Baker, MD
(843) 792-7653
1720 Center St
Mobile, AL
Specialties
Internal Medicine, Nutrition
Gender
Female
Education
Medical School: Temple Univ Sch Of Med, Philadelphia Pa 19140
Graduation Year: 1972

Data Provided by:
Affinity Hospital Llc
(205) 592-1488
800 Montclair Rd
Birmingham, AL
 
Erase My Wrinkles
(205) 919-9561
4358 Wind Song CT
Trussville, AL
Industry
Nutritionist

Data Provided by:
Affinity Hospital Llc
(205) 592-1488
800 Montclair Rd
Birmingham, AL
 
Clay Hyght
(205) 743-9419
P.O. Box 382074
Birmingham, AL
Services
Sports Nutrition
Membership Organizations
International Society of Sports Nutrition

Data Provided by:
Northwest Alabama Child Care & Development
(256) 356-4011
201 4th Ave SE
Red Bay, AL
Industry
Nutritionist

Data Provided by:
Uchee Pines Institute
(334) 664-0840
30 Uchee Pines Rd
Seale, AL
Industry
Nutritionist

Data Provided by:
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The Anti-Cancer Diet:

Provided by: 

By Peter Jaret

It wasn’t until my annual physical examination, and a simple question from the doctor about my family health history, that I found myself thinking, Uh-oh.

Fourteen years ago my mother died of lung cancer. Ten years later my aunt died of the same disease. Not long ago my brother was diagnosed with lymphoma. Of course I’d known all that. But somehow I hadn’t consciously admitted to myself how often cancer had struck. Brain tumors, skin cancer, prostate cancer—they all showed up somewhere in the family tree. Were we especially susceptible to this terrible disease? And was there anything to do to lower the risk?

Risk for some cancers, in fact, does run in families. Some inherited genes seem to make it easier for healthy cells to mutate into malignancy; others can impair the body’s built-in ability to disable cancer-causing substances before they cause trouble. Inherited risk helps explain why some smokers live until they’re 95 and others, like my mother and her sister, die of lung cancer in their sixties. Someday, genetic tests may be used routinely to assess a person’s risk of specific cancers. But I don’t want to wait for that. I want to do whatever I can to lower my risk. Now.

So I called Melanie Polk, a dietitian and director of nutrition education at the American Institute for Cancer Research, and she told me the same thing I would hear from almost every expert, alternative or mainstream, including the National Cancer Institute and the American Cancer Society. “Eat more fruits and vegetables. That’s the single most important step most people can take to lower their cancer risk.”

After decades of waging war against cancer, was that the best researchers could offer? Steer your cart to the produce aisle?

“Absolutely,” says John Weisburger, a physician and expert on diet and health at the American Health Foundation/Institute for Cancer Prevention. “It’s hardly news that fruits and vegetables—really, almost any foods that come from plants—are good for health. The real surprise has been discovering just how much protection they contain.” Indeed, foods from plants are turning out to be rich in hundreds, even thousands of newly identified substances that work in many different ways to lower cancer danger. Some boost levels of enzymes in the body that neutralize cancer-causing substances. Some protect cell walls, so carcinogens can’t get in and cause damage. Antioxidants in foods can prevent damage from free radicals that might otherwise disrupt DNA, setting in motion genetic changes that could lead to cancer. Researchers have even discovered substances in food that trigger damaged cells to self-destruct, preventing tumors from forming.

“Cancer-fighting agents in fruits and vegetables work in a variety of ways, and they work together synergistically in ways that we’re only beginning to understand,” says Arthur D. Heller, an internist, gastroenterologist, and clinical nutrition specialist at New York City’s Weill Cornell Medi...

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