Breast Cancer: What Food to Choose

One can act on a daily basis for one’s health. An approach now approved by health professionals. Our BA-BA’s ideal plates.

The cell, our smallest functional unit, is the basis of life. No processor, no computer, can match the complexity and fineness of a single one of our tens of thousands of billions of cells. They can adapt permanently to the environment despite external stresses and maintain what is called their “cellular homeostasis.”

These stresses are necessary and beneficial for health, since the resulting inflammation remains local, controlled and punctual, like an athlete who needs to make regular efforts to improve his performance and thus adapt his Cells to these stresses. Up to a certain point, however. Indeed, when the aggressions become too large or when the cells are no longer properly nourished, they can then mismatch.

Like a red light on the dashboard of your car, alterations in the quality of life can occur to show this cellular mismatch (decreased vitality, mood disorders, disturbance of the Sleep, impaired immunity, digestive problems, etc.).

If these functional disorders are not taken into consideration (a little as if you decide to continue driving at 130 km / h while your dashboard is flashing with a thousand lights), they will perpetuate, develop and provoke what ‘Generalized inflammation of low grade’ is called. This then makes the bed of the emergence of pathologies or even tumor cells escaping any control of the genetic code. Diet is one of the main factors involved in controlling this inflammation through several mechanisms.

Weight management

The obesity is considered a major factor in the chronic inflammation little noise. Several studies have shown an increase in the risk of breast cancer in postmenopausal women whose body mass index (BMI) is 30% (for overweight women) or 31% (in the case of obesity ).

The consumption of quality fats

Here is one of the easiest and most significant levels on which we can intervene daily to control this chronic inflammation accurately. In his book Anticancer, David Servan-Schreiber succeeded in democratizing the importance of individual families of fatty acids constituting fat, including the now famous omega-3. This family of fatty acids has the specificity to regulate inflammation through what are called prostaglandins. Conversely, omega-6 fatty acids (primarily arachidonic acid, which is abundant in animal fats), contribute to the production of pro-inflammatory molecules. Thus, the adoption of a diet giving priority to omega-3, to the detriment of omega-6,

In practice:
– Consume daily at least 1 to 2 tablespoons of virgin oil first cold pressed rape, nuts, flax or camel, small fatty fish (sardines, mackerels, anchovies) 2 to 3 times by Week, snack nuts and breakfast, natural seaweed and, why not, purslane!
– Reduce the consumption of sunflower, grapeseed and corn oil and animal fat derived from pigs or beef (including milk derivatives: cheese, cream, butter and industrial products) Containing them).
– Avoid excess saturated fatty acids (palm oil, butter, coconut oil). A recent meta-analysis revealed that a diet high in saturated fatty acids would increase the risk of breast cancer in postmenopausal women by 33%.
– Reduce, if not banish everyday, so-called fatty acids “trans”, from dairy products but especially fats modified by the process industry (partial hydrogenation): reduced quality margarine, most spreads, pastries Industrial and products made from puff pastry, broken or sanded (biscuits, appetizers, quiches, bread crumbs, appetizers, etc.). Indeed, beyond their capacity to promote cardiovascular risks, these fatty acids have demonstrated their deleterious effect on the management of inflammation. – Reduce, if not banish everyday, so-called fatty acids “trans”, from dairy products but especially fats modified by the process industry (partial hydrogenation): reduced quality margarine, most spreads, pastries Industrial and products made from puff pastry, broken or sanded (biscuits, appetizers, quiches, bread crumbs, appetizers, etc.). Indeed, beyond their capacity to promote cardiovascular risks, these fatty acids have demonstrated their deleterious effect on the management of inflammation. – Reduce, if not banish everyday, so-called fatty acids “trans”, from dairy products but especially fats modified by the process industry (partial hydrogenation): reduced quality margarine, most spreads, pastries Industrial and products made from puff pastry, broken or sanded (biscuits, appetizers, quiches, bread crumbs, appetizers, etc.). Indeed, beyond their capacity to promote cardiovascular risks, these fatty acids have demonstrated their deleterious effect on the management of inflammation. Margarine of poor quality, most spreads, industrial pastries and pastry products, broken or sanded (biscuits, sweets, quiches, bread crumbs, appetizers, etc.). Indeed, beyond their capacity to promote cardiovascular risks, these fatty acids have demonstrated their deleterious effect on the management of inflammation. Margarine of poor quality, most spreads, industrial pastries and pastry products, broken or sanded (biscuits, sweets, quiches, bread crumbs, appetizers, etc.). Indeed, beyond their capacity to promote cardiovascular risks, these fatty acids have demonstrated their deleterious effect on the management of inflammation.

Planting a place of choice for plants

Maybe you’ve already heard of “oxidative stress”? It is a natural, life-friendly process produced from oxygen derivatives that we breathe. For example, it enables the immune system to function optimally or the healing processes to be efficient. However, since everything is a matter of balance in cell life, this oxidative stress must be regulated and controlled, at the risk of promoting aging of the cells or even altering the structure of the DNA and thus generating the process of Cancer. The supply of antioxidant nutrients is, therefore, essential to enable the cells to cope with this oxidative stress. Thus, the consumption of two portions of vegetables at each meal (one flood and one cooked),

Many plants also have specific actions in the prevention of mechanisms that promote cancer. Or indirect effects (inhibition of the hepatic machinery, increased intestinal absorption of other anti-cancer compounds of the tumor). Feeding, inhibition of the degradation of anti-cancer compounds). In general, leafy vegetables , rich in folate (or vitamin B9); l are cruciferous ( cabbage, broccoli, cauliflower, Brussels sprouts), rich in glucosinolates; Garlic , rich in alliin; the flax seed , Rich in lignans; Curcuma , rich in curcuminoids; the herbs (mint, thyme , marjoram, oregano, basil, rosemary, parsley, coriander, caraway, chervil, fennel), rich in terpenes or beneficial antioxidants (luteolin and apigenin). The berries (raspberry, strawberry, blueberry, blueberry, cranberry), pomegranate, tomato, citrus fruit (orange, grapefruit, lemon, mandarin), mushrooms, coffee, dark chocolate, Other foods containing beneficial micronutrients. Rich in terpenes or beneficial antioxidants (luteolin and apigenin). The berries (raspberry, strawberry, blueberry, blueberry, cranberry), pomegranate, tomato, citrus fruit (orange, grapefruit, lemon, mandarin), mushrooms, coffee, dark chocolate, Other foods containing beneficial micronutrients. Rich in terpenes or beneficial antioxidants (luteolin and apigenin). The berries (raspberry, strawberry, blueberry, blueberry, cranberry), pomegranate, tomato, citrus fruit (orange, grapefruit, lemon, mandarin), mushrooms, coffee, dark chocolate, Other foods containing beneficial micronutrients.

There is also green tea, rich in an antioxidant particular to the family of polyphenols, epigallo-catechin-3-gallate (EGCG), and algae. For the latter, a recent study found that Koreans who ate the most Nori algae had a lower risk of being affected by breast cancer by 56%.

It should also be noted that vitamin D status is implicated in the occurrence of certain diseases. On top of this advice may be the choice of foods with low glycemic index (GI), causing low secretion of insulin from the body, such as legumes and plants. High GI foods should be limited, especially outside meals: these include refined cereal products (white pasta, white bread, white rice).

Finally, as part of the treatment of cancer, individual molecules, polyamines, contained in the diet may also be limited in the context of a particular protocol (and not on a daily basis). Several studies have shown that cancer cell proliferation is dependent on the levels of polyamines and that there are higher concentrations in cancer cells compared to healthy cells.

Encourage gentle cooking, especially steaming

High-temperature cooking, in addition to altering the nutritional quality of foods, favors the production of molecules known as “Maillard bodies” and acrylamide, considered as neurotoxic and incriminated in the processes supporting the development of cancer cells. Maillard’s bodies are abundant in browned products by cooking (bread crust, biscuits, barbecued food, especially if not previously marinated, etc.) and acrylamide in starch-rich products (Breakfast cereals, biscuits, crisps, chips, etc.).

Caring for the Intestine

The discoveries of the effects of the intestinal microbiota on health are multiplying. Numerous studies highlight the effect of certain bacteria on the growth of cancer cells or the development of chronic inflammation. Thus, taking the time to chew well, promoting fiber intake or limiting the consumption of gluten and certain dairy proteins is a good gesture for your intestine.

It is estimated that about 35% of cancers are directly related to food quality. This can be added to the interest of moving! Regular physical activity seems to reduce the relapse of breast cancer by 50%, thanks to better hormonal regulation.