10 Ways to prevent Breast Cancer.

This is a post from Dr. Mommy- Dr. Daisy Sutherland D.C.- you can check her blog HERE.  I found it very informative & I hope you will too.

Breast Cancer Awareness month is this month, the month of October.  With that said I wanted to share some tips that can help reduce your chance of developing breast cancer.


There is a 1 in 8 chance of developing breast cancer in your life, but hopefully with this plan the odds will change. Although there are many drugs on the market and much research is being done, the odds of a woman getting cancer in her lifetime aren’t shrinking.

It seems that diet has a lot to do with the handling of this disease and it is something we can definitely control. Diet has be proven to be the most effective way to reduce your risk. There are many other suggestions such as exercise but today we will focus on 10 simple ways you can change your diet and start protecting yourself today.

1. Reduce your Fat – Limit your fat intake by 20 percent of your overall caloric intake. Research has proven that a diet high in fat will increase the risk of breast cancer. High fat diets have also been proven to produce chemicals in the intestine that bacteria convert to carcinogenic estrogens. These estrogens can then be stored in the fatty tissue of the breast, making the cells in the area more susceptible to cancer growth.

2. Choose Crunchy Veggies – Eat plenty of cruciferous vegetables such as broccoli, brussel sprouts, cabbage, turnips and cauliflower. It is best to steam them or eat them raw to best preserve their cancer fighting nutrients. These types of vegetables contain sulfurous compounds called indoles, which have shown to help eliminate estrogen from the body and prevent it from triggering the growth of breast cancer.

3. Increase your Fiber – Get plenty of fiber from foods such as vegetables and fruits, legumes and whole grains. The fiber tends to interrupt the metabolism of estrogen and decreases the blood levels of estrogen. The high levels of blood estrogen in the body are close in relation to higher risk of breast cancer. High fiber diets have been shown to reduce the risk of of breast cancer by up to 54 percent.

4. Try Seaweed– Try eating seaweeds such as kelp and nori or consider taking spirulina (blue algae) and chlorella in a glass of juice daily. High consumptions of kelp may explain the lower incidence of breast cancer in Japanese women. Kelp and chlorella have shown to have anti-carcinogenic effects.

5. Soy Secret – It is smart to eat soy products such as tofu, miso or tempeh. Soybeans and other soy products contain a plant estrogen called genistein. This plant estrogen binds to receptors in the breast, making it impossible for potentially cancer causing forms of estrogen to connect with breast cells.

6. Shop organic – Buy organic foods such as fruits, vegetables, meates, dairy and grains when ever possible. Organic products do not contain pesticides that have been linked to breast cancer. Dairy products and meats that are certified organic do not contain any growth hormones, such as bovine, a chemical usually fed to cows. This chemical has been shown to promote the growth of breast cancer cells.

7. Eat Fish – Eat at least 3 servings of cold water fish a week. Some cold water fish are tuna, salmon, halibute, cod and sardines. If you can’t eat fish you can take fish oil capsules or vegetarian supplements. The omega-3 oils inhibit the effects of compounds known as prostaglandins. Prostaglandins have been associated with inflammation that will suppress the immune systems’s ability to identify tumors. A higher consumption of fish and fish oil has been found to reduce the cases of cancer.

8. Choose the right oils – Avoid canola oil, safflower oil, sesame oil and margarine. It is best to use virgin and extra-virgin olive oil when cooking. Flaxseed oil is also very wise to use as long as it is not heated; can be added to foods already cooked. Olive oil, a monounsaturated fat has been linked to lower rates of cancer. Trans fats also called hydrogenated oils mainly found in margarine have been linked with high rates of cancer.

9. Add phytonutrients to your diet – Introduce nuts, legumes, seeds as well as fruits and a variety of vegetables to your diet. These particular foods contain phytonutrients. Phytonutrients are plant compounds that protect against cellular damage and prevent cancer growth. Cooking with herbs such as dill, which contains a phytochemical called limonene, is important for breast protection and rosemary has antioxidant and anti-tumor properties.

10. Mushrooms – Mushrooms have medicinal properties. Some medicinal mushrooms include the Japanese variety of shiitake and maitake. Studies have shown that maitake mushrooms actually stimulate the immune function and prevent tumor growth. The ingredients in maitake mushrooms do not kill the cancer cells directly, it activates the immune system protecting against breast cancer. Shitake mushrooms have also been found to boost the immune system.

6 responses to “10 Ways to prevent Breast Cancer.

  • Janan

    I’m curious about the Soy though. I read that it causes infertility if consumed too much. Do you know anything about that?

    I mean other than that this list basicly describes my diet.

    I also read ‘not’ breast-feeding after pregnancy is linked to the illness. Do you know anything on the issue?


    p.s. very nice post!!

  • bluemooncandles

    I think anytime we can eat whole foods that are not processed we benefit-when we process and engineer food we add unhealthy ingredients and strip natural nutrients.

    Processing Matters
    Soy in the West has been a product of the industrial revolution-an opportunity for technologists to develop cheap meat substitutes, to find clever new ways to hide soy in familiar food products, to formulate soy-based pharmaceuticals, and to develop a renewable, plant-based resource that could replace petroleum-based plastics and fuels.

    For years, the soy protein left over from soy-oil extraction went to animals and poultry. Now that food scientists have discovered inexpensive ways to improve or disguise the color, flavor, “bite characteristics,” and “mouth feel” of soy protein-based products, soy is being aggressively marketed as a “people feed.” Although the newer refining techniques yield blander, purer soy proteins than the “beany,” hard-to-cover-up flavors of the past, the main reason that soy foods now taste and look better is the lavish use of unhealthy additives such as sugar and other sweeteners, salt, artificial flavorings, colors, and monosodium glutamate (MSG).

    Soy now lurks in nearly 60 percent of the foods sold in supermarkets and natural food stores. Much of this is “hidden” in products where it wouldn’t ordinarily be expected, such as fast-food burgers and Bumblebee canned tuna. Soy is also a key ingredient in ersatz products with names like Soysage, Not Dogs, Fakin Bakin, Sham Ham, and TofuRella, which have been named after and made to look like the familiar meat and diary products they are intended to replace.

    There’s nothing natural about these modern soy protein products. Textured soy protein, for example, is made by forcing defatted soy flour through a machine called an extruder under conditions of such extreme heat and pressure that the very structure of the soy protein is changed. Production differs little from the extrusion technology used to produce starch-based packing materials, fiber-based industrial products, and plastic toy parts, bowls, and plates.16

    A crucial time for the programming of the human reproduction system is right after birth-the very time when bottles of soy formula are given to many non-breastfed babies. Normally during this period, the body surges with natural estrogens, testosterones, and other hormones that are meant to program the baby’s reproductive development from infancy through puberty and into adulthood. For infants on soy formula, this programming may be interrupted.

    Aug. 25, 2008 — Certain types of breast cancer may be rarer among women who breastfeed their babies for at least six months.

    That finding comes from a new study published in today’s advance online edition of Cancer.

    The researchers, who included Amanda Phipps, MPH, of the Fred Hutchinson Cancer Research Center in Seattle, pooled data from two breast cancer studies that together included nearly 2,500 women aged 55-79 in Washington state. The group included 1,140 women who had had breast cancer.

    All of the women completed questionnaires that included questions about their history of breastfeeding, age at first menstrual period, live births, and menopause.

    Phipps and colleagues combed through the data looking for patterns that stood out among women with any of the following types of breast cancer:

    Estrogen-sensitive breast cancer (the majority of breast cancers)
    HER2-positive breast cancer (breast cancers with high levels of the HER2 protein)
    “Triple negative” breast cancer (breast cancers not sensitive to estrogen or progesterone and not HER2-positive)
    Breastfeeding for at least six months appeared to be most protective for “triple negative” breast cancer. Triple-negative breast cancer was half as common among women who reported breastfeeding their babies for six or more months than among mothers who hadn’t breastfed.

    By the same comparison, estrogen-sensitive breast cancer was 20% less common among women who breastfed for at least six months than among mothers who didn’t breastfeed.

    The reason for those findings isn’t clear. The study doesn’t prove that breastfeeding prevented breast cancer or that not breastfeeding raises breast cancer risk; observational studies, such as this one, don’t prove cause and effect. But other observational research has linked breastfeeding to lower rates of breast cancer, Phipps’ team notes.

    Basically my belief is that anytime we can eat naturally and allow our bodies to run their natural functions that *must* be better for us overall. Of course, things happen sometimes and we must choose the next best option such as women unable to breastfeed, but as long as we do all in our power to choose the healthiest option available, our health, well-being & bodies are sure to benefit.

  • rendev

    After analyzing data on lactation and breast cancer risk, the researchers said that the evidence is now “convincing” that breastfeeding lowers the risk of both pre-menopausal and post- menopausal breast cancer. Thank you for sharing this article, this is very informative.

  • Cheryl L. Brewer

    I’ve changed from over the counter under arm deodorant to THAI crystal solid. For about the last year. Because I believe the ingredients in just about all over the counter deodarants are not good for you at all. Always experienced problems w/ all I’ve ever tried. Either allergic rashes or ruining of clothes. Never even thought about the ingredients being possibly harmful. I’ve encouraged a organization Avon/ Arm Of Women. That I’m a member of to look into futher reseach. And please to publish this so that all are not left in the dark as I felt. And the THAI crystal or spray mist works great, Trust me I’ve put it to the test. It costs alittle more but, for healthier choices I think somethings are so worth it. First heard of this on Billy Currington’s website. Not sure if info is on his new website. But will try to get him to put info back up again.I changed over to THAI crystal solid not just because he mentioned it.
    It is because of all previous problems I had personally. And it just made sense. I encourage anyone to research this and keep me informed or forward your findings to Avon/Army Of Women or to just share w/ others. We may be saving a life who knows. LOL

  • bluemooncandles

    I agree Cheryl,

    I have heard a lot of differing information on deodorant and would love to hear those facts. Breast Cancer affects so many and any bit of information we can get and pass along can help! ❤

    If you have a link to your crystal deodorant, feel free to post it here for others. 😀

  • Jamaal Marcin

    Lots of research has been done on soy protein. A long time ago, soy isolate (high quality protein extracts) are only used in industrial applications. They are added to foods and other supplements to boost the nutritional value of the products. It wasn’t until the late 1990s that this wonderful plant protein is introduced to the general public.^

    My current web site

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