15 Foods That Cause Bloating And What You Can Do About It

No one likes the discomfort that comes with a bloated belly. And while we all know the common culprits that lead to bloating — sparkling beverages, which release bloat-inducing carbon dioxide, and salty foods, which make you retain water — unfortunately it doesn’t stop there. There are a number of other foods that can cause your stomach to balloon, many of which are actually diet-friendly. So, the next time your stomach isn’t as flat as you’d like, take inventory of your diet and see if you might be sensitive to some of these common bloating culprits.

1. Gum 

If you chew gum throughout the day, your bad habit might be hurting more than just your teeth. Chewing gum can wreck your digestive system for multiple reasons. First, when you chew gum, you swallow air. This can leave you feeling bloated. Sugar-free gum is an even worse choice, since, according to LiveScience, it usually contains sorbitol and xylitol, which are fermented by bacteria in the gut, causing more bloating.

2. Dairy products 

There’s a good reason many nutritionists suggest avoiding dairy, especially if you’re experiencing problems with digestion. Dairy contains lactose, which many adults can’t digest. Milk tends to be the biggest offender here, but cheese, yogurt, and ice cream can all cause bloating as well. Try almond, coconut, or rice milk instead and see if your bloating subsides. Though it’s a common dairy replacement, try avoiding soy, which Men’s Health warns may have negative consequences, particularly for men.

3. Fruits 

While fresh produce is an undeniably important part of anyone’s diet, a number of fruits contain complex sugars and starches that are hard to break down, which may lead to bloating. Try limiting your consumption of apples, pears, bananas, raisins, and prunes. The Huffington Post suggests cooking the produce first — as opposed to eating it raw — to help ease the digestive process. You can also mix in fruits that tend to ease bloating, such as berries, pomegranates, and passion fruit.

4. Broccoli 

Does your stomach hurt or feel bloated after you eat broccoli? There’s a scientific reason why (and a perfectly reasonable excuse never to eat it again). Broccoli and vegetables of the same family contain FODMAPs, short-chain carbohydrates that are hard to digest, which research suggests can cause discomfort for some people. If you’re sensitive to FODMAP-containing foods, or live with irritable bowel syndrome, you’ll also want to stay away from vegetables such as dark leafy greens, spinach, and kale.

5. Beans and lentils 

Similar to some fruits and vegetables, beans and lentils contain a sugar called oligosaccharide, which Verywell explains is not easily digested. Oligosaccharides require methane-releasing bacteria to be broken down, which causes bloating. Fiber and protein-rich beans and lentils aren’t things most of us want to completely avoid, so try soaking them before you eat them, which will help lower the amount of oligosaccharide without affecting the nutritional value.

6. Foods high in saturated fat 

Have you ever given into a craving for your favorite fast food, and regretted it almost instantly after finishing your meal? Your food’s high saturated fat content is part of the reason why. Eating too much fat slows down digestion, giving food more time to ferment, which WebMD offers as a possible cause of stomach bloat. Foods high in saturated fat also tend to be highly processed, which adds all sorts of synthetic chemicals into our bodies. Humans don’t digest these chemicals very easily, since they’re artificial. While a little saturated fat is okay to eat, try not to overdo it, especially if foods high in this type of fat bother your stomach.

7. Artificial sweeteners 

Artificial sweeteners are attractive because they don’t have calories and you can replace them with traditional sugar. However, this doesn’t come without consequence. According to Rodale’s Organic Life, artificial sweeteners mess with your gut and can even prompt you to eat more than you normally would, which also causes bloating. In addition to being included in sugar-free gum, artificial sweeteners, such as sorbitol and fructose, are common ingredients in sodas, candy, and low-calorie foods. You’ll want to avoid these as our bodies are either unable or have a hard time digesting them.

8. Wheat 

As a result of the gluten-free craze, wheat has gotten a lot of attention lately. While it’s not harmful for people who aren’t allergic to wheat or sensitive to gluten, it can be hard to break down for some. Livestrong warns that an inability to properly break down some carbohydrates, like those present in wheat products, may lead to bloating and other digestive issues. Opt instead for quinoa, buckwheat, pure oats, almond flour, or coconut flour. Also note that eating too many carbs in general can cause water retention, which leads to a bloated belly.

9. Spicy foods 

In the mood for something spicy? You might also want to prepare for some serious stomach bloat. Eating spicy foods triggers the release of stomach acid, which can cause bloating, explains the Global Healing Center. This isn’t to say you should never eat anything with a kick, but it might be worth cutting back if you’re feeling a little puffy. Opt for mild spice if you have the option.

10. Garlic 

Some people are intolerant to a type of sugar called fructan. According to Current Gastroenterology Reports, humans simply lack the enzymes necessary to properly break down fructans in the small intestine. When this happens, fructans are delivered to the colon and fermented — which is why garlic, high in fructans, might make your stomach feel bloated. Consider using alternative seasonings in place of garlic if you don’t feel well after eating it.

11. Pizza 

If you’re neither lactose nor gluten intolerant, you’d think pizza would be a safe option to eat in large amounts without digestive consequence. But pizza tends to be high in sodium, and too much salt can cause you to feel bloated. Salt retains water, trapping some of the fluid from your most recent meal and causing discomfort, sometimes in your stomach. Livestrong suggests keeping your daily sodium intake to an absolute minimum if you tend to feel bloated after a particularly salty meal.

12. Frozen meals  

Frozen meals are a painful combination of everything that could possibly leave you feeling bloated and aching. They’re high in saturated fat and sodium, which are nightmares when it comes to digestion. Frozen meals are also loaded with added sugars, which Mayo Clinic says can be responsible for everything from weight gain to tooth decay. Processed foods like these are typically low in fiber and protein, too, which wrecks your digestive system even more. Some frozen meals are better than others, but if you eat them frequently and often feel bloated, you might want to consider cutting back.

13. Corn 

Corn on the cob is the ultimate barbecue staple, but it’s harder for your body to digest than you think. It contains large amounts of cellulose, a type of insoluble fiber. Organic Authority notes that foods high in this nutrient can be beneficial for digestion as long as you’re eating a balanced diet that also contains soluble fiber-rich foods. But if you’re eating tons of corn, you throw things out of balance. 

14. Onions 

You might avoid eating onions before a one-on-one meeting with your boss, but bad breath might not be the only reason to do so. Like garlic, onions are a source of fructans, which are a type of complex sugar that is difficult for your small intestine to digest. According to Livestrong, suddenly increasing your intake of fructan-containing foods can result in gastrointestinal problems. If you’ve been eating a lot of onions recently, they might be to blame for any stomach pain or bloating.

15. Mushrooms 

Though you might like them on your pizza, in your soup, or sautéed with herbs and spices, mushrooms are a common cause of bloating, especially among people sensitive to FODMAPs. Mushrooms contain polyols, a type of sugar alcohol that has fewer calories than sugar but more than artificial sweeteners. According to Authority Nutrition, sugar alcohols — if you eat too much at one time — can cause digestive problems like bloating and gas. Steer clear of mushrooms if you suspect they’re the cause of your discomfort.

In addition to skipping the mentioned foods, there are other ways to avoid bloating. Drink plenty of water, opt for a high-fiber diet, and eat slowly. Also make sure to eat smaller meals more often — versus three big meals every day — since bloating often comes with large meals.

Top 15 Cleansing Foods

When it comes to cleansing your body of harmful toxins, food really is the best medicine. You’ll be amazed to learn that many of your favorite foods also cleanse the body’s detoxification organs like the liver, intestines, kidneys and skin, preventing harmful toxic buildup. Help ward off the harmful effects of pollution, food additives, secondhand smoke and other toxins with delicious fruits, vegetables, nuts, oils and beans.

APPLES

Because apples are high in pectin, a type of fiber that binds to cholesterol and heavy metals in the body, they help eliminate toxic build up and to cleanse the intestines. Just make sure they’re organic!

AVOCADOS

We rarely think of avocados as a cleansing food, but these nutritional powerhouses lower cholesterol and dilate blood vessels while blocking artery-destroying toxicity. Avocados contain a nutrient called glutathione, which blocks at least thirty different carcinogens while helping the liver detoxify synthetic chemicals. 

BEETS

Time to whip up some delicious borscht soup since its main ingredient, beets, contain a unique mixture of natural plant compounds that make them superb blood purifiers and liver cleansers.

BLUEBERRIES

Truly one of the most powerful healing foods, blueberries contain natural aspirin that helps lessen the tissue-damaging effects of chronic inflammation, while lessening pain. Blueberries also act as antibiotics by blocking bacteria in the urinary tract, thereby helping to prevent infections. They also have antiviral properties and help to block toxins from crossing the blood-brain barrier to gain access to the delicate brain. 

CABBAGE

Cabbage contains numerous anticancer and antioxidant compounds and helps the liver break down excess hormones. Cabbage also cleanses the digestive tract and neutralizes some of the damaging compounds found in cigarette smoke (and secondhand smoke). It also strengthens the liver’s ability to detoxify.

CELERY AND CELERY SEEDS

Celery and celery seeds are excellent blood cleansers and contain many different anti-cancer compounds that help detoxify cancer cells from the body. Celery seeds contain over twenty anti-inflammatory substances. It is particularly good for detoxifying substances found in cigarette smoke. 

CRANBERRIES

Cleanse your body from harmful bacteria and viruses that may be lingering in your urinary tract with cranberries—they contain antibiotic and antiviral substances.

FLAXSEEDS AND FLAXSEED OIL

Loaded with essential fatty acids, particularly omega-3s, flaxseeds and flaxseed oil are essential for many cleansing functions throughout the body.

GARLIC

Eat garlic to cleanse harmful bacteria, intestinal parasites and viruses from your body, especially from the blood and intestines. It also helps cleanse buildup from the arteries and has anti-cancer and antioxidant properties that help detoxify the body of harmful substances. Additionally, garlic assists with cleansing the respiratory tract by expelling mucous buildup in the lungs and sinuses. For the health benefits, choose only fresh garlic, not garlic powder, which has virtually none of the above properties.

GRAPEFRUIT

Add a ruby red grapefruit to your breakfast to benefit from pectin fiber that binds to cholesterol, thereby cleansing the blood. Pectin also binds to heavy metals and helps escort them out of the body. It also has antiviral compounds that cleanse harmful viruses out of the body. Grapefruit is an excellent intestinal and liver detoxifier. 

KALE

Steam some kale to benefit from its powerful anti-cancer and antioxidant compounds that help cleanse the body of harmful substances. It is also high in fiber, which helps cleanse the intestinal tract. Like cabbage, kale helps neutralize compounds found in cigarette smoke and strengthens liver cleansing.

LEGUMES

Add a handful of cooked beans to your next meal—they’re loaded with fiber that helps lower cholesterol, cleanses the intestines and regulates blood sugar levels. Legumes also help protect the body against cancer.

LEMONS

Excellent liver detoxifiers, lemons contain high amounts of vitamin C, a vitamin needed by the body to make an important substance called glutathione. Glutathione helps the liver detoxify harmful chemicals. Add a squeeze of fresh lemon juice (not the bottled variety) to pure water to support your cleansing efforts on a daily basis. 

SEAWEED

Seaweed could be the most underrated vegetable in the western world. Studies at McGill University in Montreal showed that seaweeds bind to radioactive waste in the body. Seaweed also binds to heavy metals to help eliminate them from the body. In addition, they are powerhouses of minerals and trace minerals.

WATERCRESS

If you haven’t tried watercress, add this delicious green to your next sandwich—it increases detoxification enzymes and acts on cancer cells in the body. In a study at the Norwich Food Research Centre in the United Kingdom, smokers who were given 170 grams of watercress per day eliminated higher than average amounts of carcinogens in their urine, thereby eliminating them from their body.

Eating a variety of fresh fruits and vegetables assists with detoxifying harmful substances from your body. Who knew cleansing could taste so good?

20 Foods That Are High in Vitamin A

Vitamin A is a fat-soluble vitamin that plays an essential role in maintaining vision, body growth, immune function and reproductive health.

Getting adequate amounts of vitamin A from your diet should prevent the symptoms of deficiency, which include hair loss, skin problems, dry eyes, night blindness and increased susceptibility to infections.

Deficiency is a leading cause of blindness in developing countries. In contrast, most people in developed countries get enough vitamin A from their diet.

The recommended dietary allowance (RDA) is 900 mcg for men, 700 mcg for women and 300–600 mcg for children and adolescents.

The RDA provides enough vitamin A for the vast majority of people.

Put simply, a single daily value (DV) of 900 mcg is used as a reference on nutrition labels in the United States and Canada.

This article lists 20 foods that are rich in vitamin A, plus an additional 20 fruits and vegetables rich in provitamin A (1).

20 FOODS HIGH IN VITAMIN A

Vitamin A1, also known as retinol, is only found in animal-sourced foods, such as oily fish, liver, cheese and butter.

1. Beef Liver — 713% DV per serving

1 slice: 6,421 mcg (713% DV)
100 grams: 9,442 mcg (1,049% DV)

2. Lamb Liver — 236% DV per serving

1 ounce: 2,122 mcg (236% DV)
100 grams: 7,491 mcg (832% DV)

3. Liver Sausage — 166% DV per serving

1 slice: 1,495 mcg (166% DV)
100 grams: 8,384 mcg (923% DV)

4. Cod Liver Oil — 150% DV per serving

1 teaspoon: 1,350 mcg (150% DV)
100 grams: 30,000 mcg (3,333% DV)

5. King Mackerel — 43% DV per serving

Half a fillet: 388 mcg (43% DV)
100 grams: 252 mcg (28% DV)

6. Salmon — 25% DV per serving

Half a fillet: 229 mcg (25% DV)
100 grams: 149 mcg (17% DV)

7. Bluefin Tuna — 24% DV per serving

1 ounce: 214 mcg (24% DV)
100 grams: 757 mcg (84% DV)

8. Goose Liver Pâté — 14% DV per serving

1 tablespoon: 130 mcg (14% DV)
100 grams: 1,001 mcg (111% DV)

9. Goat Cheese — 13% DV per serving

1 slice: 115 mcg (13% DV)
100 grams: 407 mcg (45% DV)

10. Butter — 11% DV per serving

1 tablespoon: 97 mcg (11% DV)
100 grams: 684 mcg (76% DV) 

11. Limburger Cheese — 11% DV per serving

1 slice: 96 mcg (11% DV)
100 grams: 340 mcg (38% DV)

12. Cheddar — 10% DV per serving

1 slice: 92 mcg (10% DV)
100 grams: 330 mcg (37% DV)

13. Camembert — 10% DV per serving

1 wedge: 92 mcg (10% DV)
100 grams: 241 mcg (27% DV)

14. Roquefort Cheese — 9% DV per serving

1 ounce: 83 mcg (9% DV)
100 grams: 294 mcg (33% DV)

15. Hard-Boiled Egg — 8% DV per serving

1 large egg: 74 mcg (8% DV)
100 grams: 149 mcg (17% DV)

16. Trout — 8% DV per serving

1 fillet: 71 mcg (8% DV)
100 grams: 100 mcg (11% DV)

17. Blue Cheese — 6% DV per serving

1 ounce: 56 mcg (6% DV)
100 grams: 198 mcg (22% DV)

18. Cream Cheese — 5% DV per serving

1 tablespoon: 45 mcg (5% DV)
100 grams: 308 mcg (34% DV)

19. Caviar — 5% DV per serving

1 tablespoon: 43 mcg (5% DV)
100 grams: 271 mcg (30% DV)

20. Feta Cheese — 4% DV per serving

1 ounce: 35 mcg (4% DV)
100 grams: 125 mcg (14% DV)

10 VEGETABLES HIGH IN PROVITAMIN A

Your body can produce vitamin A from carotenoids found in plants.

These carotenoids include beta-carotene and alpha-carotene, which are collectively known as provitamin A.

However, about 45% of people carry a genetic mutation that significantly reduces their ability to convert provitamin A into vitamin A (2, 3).

Depending on your genetics, the following vegetables might provide considerably less vitamin A than indicated.

1. Sweet Potato (cooked) — 204% DV per serving

1 cup: 1,836 mcg (204% DV)
100 grams: 1,043 mcg (116% DV)

2. Winter Squash (cooked) — 127% DV per serving

1 cup: 1,144 mcg (127% DV)
100 grams: 558 mcg (62% DV)

3. Kale (cooked) — 98% DV per serving

1 cup: 885 mcg (98% DV)
100 grams: 681 mcg (76% DV)

4. Collards (cooked) — 80% DV per serving

1 cup: 722 mcg (80% DV)
100 grams: 380 mcg (42% DV)

5. Turnip Greens (cooked) — 61% DV per serving

1 cup: 549 mcg (61% DV)
100 grams: 381 mcg (42% DV)

6. Carrot (cooked) — 44% DV per serving

1 medium carrot: 392 mcg (44% DV)
100 grams: 852 mcg (95% DV)

7. Sweet Red Pepper (raw) — 29% DV per serving

1 large pepper: 257 mcg (29% DV)
100 grams: 157 mcg (17% DV)

8. Swiss Chard (raw) — 16% DV per serving

1 leaf: 147 mcg (16% DV)
100 grams: 306 mcg (34% DV)

9. Spinach (raw) — 16% DV per serving

1 cup: 141 mcg (16% DV)
100 grams: 469 mcg (52% DV)

10. Romaine Lettuce (raw) — 14% DV per serving

1 large leaf: 122 mcg (14% DV)
100 grams: 436 mcg (48% DV)

10 FRUITS HIGH IN PROVITAMIN A

Provitamin A is generally more abundant in vegetables than fruits. But a few types of fruit provide good amounts, as shown below.

1. Mango — 20% DV per serving

1 medium mango: 181 mcg (20% DV)
100 grams: 54 mcg (6% DV)

2. Cantaloupe — 19% DV per serving

1 large wedge: 172 mcg (19% DV)
100 grams: 169 mcg (19% DV)

3. Pink or Red Grapefruit — 16% DV per serving

1 medium grapefruit: 143 mcg (16% DV)
100 grams: 58 mcg (6% DV)

4. Watermelon — 9% DV per serving

1 wedge: 80 mcg (9% DV)
100 grams: 28 mcg (3% DV)

5. Papaya — 8% DV per serving

1 small papaya: 74 mcg (8% DV)
100 grams: 47 mcg (5% DV)

6. Apricot — 4% DV per serving

1 medium apricot: 34 mcg (4% DV)
100 grams: 96 mcg (11% DV)

7. Tangerine — 3% DV per serving

1 medium tangerine: 30 mcg (3% DV)
100 grams: 34 mcg (4% DV)

8. Nectarine — 3% DV per serving

1 medium nectarine: 24 mcg (3% DV)
100 grams: 17 mcg (2% DV)

9. Guava — 2% DV per serving

1 medium guava: 17 mcg (2% DV)
100 grams: 31 mcg (3% DV)

10. Passion Fruit — 1% DV per serving

1 medium fruit: 12 mcg (1% DV)
100 grams: 64 mcg (7% DV)

HOW DO YOU MEET YOUR VITAMIN A REQUIREMENTS?

You can easily meet your requirements for vitamin A by regularly eating some of the foods listed in this article. Many foods also contain added vitamin A, including cereals, margarine and dairy products.

Since vitamin A is fat-soluble, it is more efficiently absorbed into the bloodstream when eaten with fat. Most animal-sourced foods that are rich in vitamin A are also high in fat, but the same doesn’t apply to most plant sources of provitamin A.

You can improve your absorption of provitamin A from plant sources by adding a dash of oil to your salad.

However, as mentioned above, some people have a genetic mutation that makes the conversion of provitamin A into vitamin A much less efficient (2, 3).

Because of this, vegans should take supplements or make sure to eat plenty of the fruits and vegetables listed above.

Fortunately, foods abundant in vitamin A are usually easy to come by and most are an excellent addition to a healthy diet.

The Only Spice that Can Change Your Genes To Fight Cancer

Not long ago, researchers at the world-renowned University of Texas MD Anderson Cancer Center published a groundbreaking scientific review of their favorite anti-cancer nutrient — curcumin. Curcumin, along with several other nutrients, is remarkable in that it can actually tell the difference between a healthy cell and a cancer cell. 

 

According to Wellness Resources, here is how the researchers explained their interest in curcumin: 

 

“’ … Curcumin (diferuloylmethane) … is one of the most powerful and promising chemopreventive and anticancer agents … How curcumin exerts its powerful anticancer activities has been thoroughly investigated, and several mechanisms of action have been discovered … curcumin exerts its biological activities through epigenetic modulation.’”

Turmeric Curcumin with Bioperine 1500mg. Highest Potency Available. Premium Pain Relief & Joint Support with 95% Standardized Curcuminoids. Non-GMO, Gluten Free Turmeric Capsules with Black PepperIn other words, curcumin changes the regulation of DNA to help kill cancer. In fact, curcumin not only influences epigenetic settings, it also manages the downstream consequences, helping to guide multiple steps in the way gene orders are implemented.

The role of epigenetics in health and disease is becoming ever clearer, and I firmly believe this field of study will eventually supplant the current medical paradigm. The conventional belief has been that genes controlled their own expression and were therefore the direct cause of certain diseases. This laid the groundwork for the idea that your genes predetermined your health. 

But genes are in fact NOT self-regulating.

Having “bad genes,” does not at all mean you’re doomed to suffer some inevitable fate. Genes are merely blueprints, and these blueprints are activated and controlled by something else entirely, namely their environment. This environmental information—which includes diet, toxic exposures, as well as thoughts and emotions, and more—can create more than 30,000 different variations from each blueprint, allowing for an astounding amount of leeway in modifying the expression or “read-out” of each gene!

The Power of Food as Medicine

As a result of these findings, we’re now finally seeing science alter its course to investigate the power of optimal nutrition to improve health and prevent chronic disease from occurring in the first place. To anyone who is well-versed in alternative medicine, this is simply common sense. But many are still in denial about the power each individual wields over their own health, and that preventing disease and even treating disease can be as simple as modifying your diet and lifestyle—essentially, altering the environment of your body, to provide the best, most health promoting growth medium possible for all your cells.

Part of the explanation for why food can have such a powerful influence on serious diseases such as cancer is due to its influence on a biological process called angiogenesis– the process your body uses to build blood vessels. Cancerous cells, like all other cells in your body, cannot thrive without the oxygen and nutrients supplied by your capillaries.

Excessive angiogenesis (too many blood vessels) promote diseases such as cancer.

Most of us actually carry around microscopic cancer cell clusters in our bodies all the time. The reason why we all don’t develop cancer is because as long as your body has the ability to balance angiogenesis properly, it will prevent blood vessels from forming to feed these microscopic tumors. Trouble will only arise if, and when, the cancer cells manage to get their own blood supply, at which point they can transform from harmless to deadly.

As our ancestors intuitively understood, Nature has laced a large number of foods and herbs with naturally occurring inhibitors of angiogenesis, rendering them natural “anti-cancer medicines.” Simply by consuming these anti-angiogenetic foods you can naturally boost your body’s defense system and prevent blood vessels from forming and feeding the microscopic tumors that exist in your body at any given time.

I’ve previously written about a number of different foods found to have particularly powerful epigenetic influence, such as broccoli and resveratrol, but many researchers consider the curcumin in turmeric to have the greatest potential in combating cancer.

Curcumin—One of the Most Powerful Cancer Gene Regulators

It’s now becoming more widely accepted that cancer is not pre-programmed into your genes, but rather it’s the environment of your body that regulates your genetic expression that can trigger cancer to occur. Adverse epigenetic influences that can damage or mutate DNA and alter genetic expression, allowing cancer to proliferate, include:

Nutritional deficiencies and hormonal imbalances Toxins and pollution Chronic infections Infectious toxic byproducts
Chronic stress Chronic inflammation Free radical damage Thoughts and emotional conflicts
Curcumin currently has the most evidence-based literature supporting its use against cancer among all nutrients. Interestingly this also includes the metabolite of curcumin and its derivatives, which are also anti-cancerous. Best of all, curcumin appears to be safe in the treatment of all cancers.

Researchers have found that curcumin can affect more than 100 different pathways, once it gets into the cell. More specifically, curcumin has been found to:

• Inhibit the proliferation of tumor cells Decrease inflammation
• Inhibit the transformation of cells from normal to tumor Inhibit the synthesis of a protein thought to be instrumental in tumor formation
• Help your body destroy mutated cancer cells so they cannot spread throughout your body Help prevent the development of additional blood supply necessary for cancer cell growth (angiogenesis)

However, much of curcumin’s power seems to lie in its ability to modulate genetic activity and expression—both by destroying cancer cells, and by promoting healthy cell function. It also promotes anti-angiogenesis, i.e. it helps prevent the development of additional blood supply necessary for cancer cell growth as discussed above.

For example, a 2005 study in Biochemical Pharmacology found that curcumin can help slow the spread of breast cancer cells to the lungs in mice.

“Curcumin acts against transcription factors, which are like a master switch,” said lead researcher, Bharat Aggarwal. “Transcription factors regulate all the genes needed for tumors to form. When we turn them off, we shut down some genes that are involved in the growth and invasion of cancer cells.”

Another study in Biochemical Pharmacology also found that curcumin inhibits the activation of NF-kappaB, a regulatory molecule that signals genes to produce a slew of inflammatory molecules (including TNF, COX-2 and IL-6) that promote cancer cell growth.

Other Health Benefits of Curcumin

The growing interest in curcumin over the past 50 years is understandable when you consider the many health benefits researchers have found when studying this herb. According to studies, curcumin may help:

Reduce cholesterol levels

Prevent low-density lipoprotein oxidation

Inhibit platelet aggregation

Suppress thrombosis and myocardial infarction

Suppress symptoms associated with type 2 diabetes

Suppress symptoms of rheumatoid arthritis

Suppress symptoms of multiple sclerosis

Suppress symptoms of Alzheimer’s disease

Inhibit HIV replication

Suppress tumor formation

Enhance wound healing

Protect against liver damage

Increase bile secretion

Protect against cataracts

Protect against pulmonary toxicity and fibrosis

How to Use Curcumin

To get the full benefits curcumin has to offer, look for a turmeric extract that contains 100 percent certified organic ingredients, with at least 95 percent curcuminoids. The formula should be free of fillers, additives and excipients (a substance added to the supplement as a processing or stability aid), and the manufacturer should use safe production practices at all stages: planting, cultivation, selective harvesting, and then producing and packaging the final product.

Unfortunately, at the present time there really are no formulations available for the use against cancer. This is because relatively high doses are required and curcumin is not absorbed that well.

According to Dr. William LaValley, one of the leading medicine cancer physicians I personally know, typical anticancer doses are up to three grams of good bioavailable curcumin extract, three to four times daily. One work-around is to use the curcumin powder and make a microemulsion of it by combining a tablespoon of the powder and mixing it into 1-2 egg yolks and a teaspoon or two of melted coconut oil. Then use a high speed hand blender to emulsify the powder.

Another strategy that can help increase absorption is to put one tablespoon of the curcumin powder into a quart of boiling water. It must be boiling when you add the powder as it will not work as well if you put it in room temperature water and heat the water and curcumin. After boiling it for ten minutes you will have created a 12 percent solution that you can drink once it has cooled down. It will have a woody taste.

The curcumin will gradually fall out of solution however. In about six hours it will be a 6 percent solution, so it’s best to drink the water within four hours.

Be aware that curcumin is a very potent yellow pigment and can permanently discolor surfaces if you aren’t careful.

Please Remember the Cancer Treatment BASICS

It is encouraging to see cancer research on herbs such as turmeric. However, it’s virtually impossible to discuss cancer prevention and treatment without touching on one of the absolute best cancer prevention nutrients ever discovered, namely vitamin D.

Despite its name, vitamin D is actually a powerful neuro-regulatory steroid, and it’s likely more potent than curcumin, as its epigenetic influence covers more than 2,000 genes in your body—or about 10 percent of all genes! There are also more than 830 peer reviewed scientific studies showing vitamin D’s effectiveness in the treatment of cancer.

Personally, I believe it is virtually malpractice to not optimize vitamin D levels when treating someone with cancer. In this case, your vitamin D levels should be around 70-100 ng/ml. For more information about optimizing your vitamin D levels, please see my previous article Test Values and Treatment for Vitamin D Deficiency.

Cancer Treatments: Chemo or Natural?

Contrary to ‘conventional wisdom,’ chemotherapy is rarely the best option for cancer treatment as it usually typically doesn’t cure cancer or extend life, and it rarely improves the quality of life. Dr. Ralph Moss, who is the author of eight books on cancer treatment, has reviewed thousands of studies as part of the research for his books — and he has not found one single good study showing that chemo cures cancer or extends life.

What chemo does do, however, is expose your body to toxins that kill all cells that multiply and divide rapidly. This includes not only cancer cells, but also other rapidly multiplying and dividing cells, such as bone marrow, reproductive system cells and hair follicles.

These are powerful drugs that present an assault on your system — one that your body must then overcome along with the cancer. And the effects do not end right after the treatment. One UCLA study found that chemotherapy can actually change the blood flow and metabolism of your brain in ways that can linger for 10 years or more after treatment.

Natural (and Epigenetic) Cancer Prevention Strategies

I believe you can virtually eliminate your risk of cancer and other chronic disease, and radically improve your chances of recovering from cancer if you currently have it, by following some relatively simple risk reduction strategies—all of which help promote a healthful biological environment in which your cells can thrive and combat disease naturally.

You don’t read or hear much about these strategies because they have not been formally “proven” yet by conservative researchers. However, did you know that 85 percent of therapies currently recommended by conventional medicine have never been formally proven effective either?!

My top 12 cancer prevention strategies include:

• Reduce or eliminate your processed food, fructose and grain carbohydrate intake.
• Normalize your vitamin D levels by getting plenty of sunlight exposure and consider careful supplementation when this is not possible. If you take oral vitamin D and have cancer, it would be prudent to monitor your vitamin D blood levels regularly.
• Control your fasting insulin and leptin levels. (Improved insulin and leptin control is the natural outcome of reducing or eliminating fructose, grains, and processed foods from your diet.)
• Normalize your ratio of omega-3 to omega-6 fats by taking a high-quality krill oil or fish oil and reducing your intake of most processed vegetable oils.
• Get regular exercise. One of the primary reasons exercise works is that it drives your insulin levels down. Controlling insulin levels is one of the most powerful ways to reduce your cancer risks. If you have limited time, Sprint 8 is your best bet but ideally you should have a good strength training program
• Get regular, good sleep.
• Eat according to your nutritional type. The potent anti-cancer effects of this principle are sorely underappreciated. However, some cancer specialists are now using nutritional typing as an integral part of their cancer treatments.
• Reduce your exposure to environmental toxins like pesticides, household chemical cleaners, synthetic air fresheners and air pollution.
• Limit your exposure and provide protection for yourself from EMF produced by cell phone towers, base stations, cell phones and WiFi stations. On May 31, 2011, the International Agency for Research on Cancer (IARC), an arm of the World Health Organization (WHO), declared that cell phones are “possibly carcinogenic to humans.”
• Avoid frying or charbroiling your food. Boil, poach or steam your foods instead.
• Have a tool to permanently reprogram the neurological short-circuiting that can activate cancer genes. Even the CDC states that 85 percent of disease is caused by emotions. It is likely that this factor may be more important than all the other physical ones listed here, so make sure this is addressed. Energy psychology seems to be one of the best approaches and my particular favorite tool, as you may know, is the Emotional Freedom Technique. German New Medicine is another powerful tool.
• Eat at least one-third of your food raw.

More impressed with you than politicians, says Donald Trump to record-breaking astronaut Peggy Whitson!

American astronaut and current commander of the International Space Station (ISS) Peggy Whitson, officially set the US record for most cumulative days in space on Monday.

To congratulate Whitson on her achievement, US President Donald Trump, joined by his daughter and close advisor Ivanka Trump and American astronaut Kate Rubins, made a call from the Oval Office to the space station.

As per a NASA tweet, at 1:27 am ET on April 24, Whitson officially broke astronaut Jeff William's record of 534 days in space.

During the 20-minute special 'Earth-to-space' call, Trump spoke at length with Whitson, who was joined by a visibly excited space first-timer, astronaut Jack Fischer.

The conversation started off by Trump congratulating Peggy Whitson, to which she replied saying that it's a great honour.

With Trump signing a new legislation last month adding human exploration of Mars to NASA's mission, Whitson was also asked about the Mars schedule and when could they see a manned probe to the Red Planet. The astronauts explained how so much was going on to make the Mars mission possible and how new equipment were being built to see the mission through.

Jack Fischer, meanwhile, joked with Trump on his first time in space, saying that it was 'cool' how he was speaking to the President of the United States while hanging from a wall in the ISS.

Other things that became a topic of conversation between the astronauts and Trump were the experiments that were being carried out in space and what they were learning, to the President asking them what a typical day aboard the ISS looked like and Fischer referring to Peggy Whitson as a 'space ninja'.

The astronauts concluded their exchange with the US President with their trademark zero-gravity somersault.

Whitson already was the world's most experienced spacewoman and female spacewalker and, at 57, the oldest woman in space. By the time she returns to Earth in September, she'll have logged 666 days in orbit over three flights.