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Article Series: Cancer
Help Me Understand Cancer
Leukemia
Prevention Nutrition Suggestions
The
major cause of leukemia is the longtime,
continuous consumption of foods and beverages that include
sugar, sugar-treated foods and drinks, ice cream, chocolate,
carob, honey, soft drinks and soda, tropical fruits, fruit
juices, oily and greasy foods, dairy foods, especially butter,
milk, and cream, and many chemicals contained in foods, beverages,
and supplements. All of these should be avoided in daily eating.
However, the consumption of these items is often accompanied
by the intake of foods from the extreme opposite category as
the foods explained above, including meat, poultry, eggs, and
cheese in order to achieve a rough counterbalance. Accordingly,
all these animal foods are also to be avoided, with the exception
of fish and seafood, which can be consumed occasionally in
moderate volume. Although they are not the direct cause, the
following enhance leukemic conditions and should also be discontinued:
ice-cold food and drinks, hot, stimulant and aromatic spices,
various herbs and herb drinks that have stimulant effects,
and vegetables that historically originated in the tropics
including potato, tomato, and eggplant.
Following are daily
dietary suggestions for the prevention
and relief of leukemia in older children or adults:
Fifty
to sixty percent whole-cereal grains. All pressure-cooked
cereal grains are recommended, though brown rice and barley
are most suitable as daily staples. They can be cooked often
in the form of soup together with vegetables and a small volume
of sea vegetables. Whole-grain bread can also be used occasionally
if unyeasted. Wholewheat or buckwheat pasta and noodles may
also be used a few times a week.
Five
to ten percent soup. Miso or tamari soy sauce soup cooked
with sea vegetables such as wakame or kombu, together with
vegetables such as carrots and onions are to be the staple
soups. Both miso and tamari soy sauce should be a type that
has fermented naturally for one-and-a-half years or longer.
Barley miso or hatcho miso is preferable to other types of
miso.
Together with sea vegetables and vegetables, soup can be made
occasionally with whole grains such as brown rice, barley,
millet, or buckwheat. Less frequently, a small portion of white-meat
fish or small dried fish can also be cooked into the soup with
vegetables, sea vegetables, and/or grains. Two to three times
a week, vegetables may be lightly sauteed with a small volume
of sesame oil or corn oil before cooking them in the soup.
Twenty
to thirty percent vegetables. Except for potato, tomato,
eggplant, and other vegetables originally native to the tropics,
vegetables can be prepared in a variety of cooking styles.
In general, leafy vegetables, round, hard vegetables grown
near the surface of the earth, and root vegetables can be used
in about equal volume. During cooking, they can be seasoned
moderately with sea salt, tamari soy sauce, or miso. Unrefined
vegetable oil, especially sesame or corn oil, may be used for
sauteing vegetables several times a week, though oil should
not be over-consumed. Fresh raw salads are to be avoided except
a few times a week and can be replaced by boiled salads and
homemade pickled vegetables.
Five
to ten percent beans and their natural products. Smaller
beans such as azuki beans, lentils, chickpeas, and black beans
can be used often, cooked with such sea vegetables as kombu,
fall-season, hard, sweet squash, or small volumes of onions
and carrots. Bean products such as tempeh, natto, and tofu
can be cooked and used for occasional change.
Five
percent or less sea vegetables. All cooked, edible sea
vegetables are recommended as a natural mineral source, especially
a small dish of hijiki or arame a few times a week. Sea vegetables
can be cooked with other vegetables or sauteed with a small
volume of sesame oil after softening them by soaking and boiling
lightly in water. # # # # #
SolveYourProblem.com
: 2006
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